The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue

  • Joanna Cichowska Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
  • Łukasz Woźniak Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St., 02-532 Warsaw, Poland
  • Adam Figiel Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego St., 51-630 Wrocław, Poland
  • Dorota Witrowa-Rajchert Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland

Abstract

The following study aims to evaluate the changes in profile of selected sugars and content of polyols in the apple tissue after osmotic dehydration. What makes this research innovative is the use, in the osmotic pre-treatment, of solutions which have hitherto not been commonly used in fruit processing by researchers worldwide. Selected substances from the polyols group (erythritol, xylitol, and maltitol) were used as osmotic agents in 30 % concentrated solutions. The ideal osmotic pressure, as well as efficiency of the process, was calculated, and these parameters were the highest in the case of erythritol. It was confirmed that type of osmotic solution and time of the process have significant influence on discussed parameters. Osmotic dehydration in polyols solutions resulted in increasing the content of these compounds during the process and minor changes in sugars profile of apple tissue. Color changes caused by pre-treatment were small, but still they could be noticed by an inexperienced observer.

Keywords: sugar profiles, sugar alcohols, polyols, apple, osmotic dehydration
Published online
2019-10-11
How to Cite
Cichowska, J., Woźniak, Łukasz, Figiel, A. and Witrowa-Rajchert, D. “The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue”, Periodica Polytechnica Chemical Engineering. doi: https://doi.org/10.3311/PPch.14096.
Section
Articles