Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Bchir, Brahim; Besbes, Souhail; Karoui, Romdhane; Paquot, Michel; Attia, Hamadi; Blecker, Christophe

doi:10.1007/s11947-010-0442-1

Request a copy

Article (Scientific journals)

Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Bchir, Brahim; Besbes, Souhail; Karoui, Romdhane et al.

2010 • In Food and Bioprocess Technology

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/81077

DOI
10.1007/s11947-010-0442-1

Files (2)Send to Details Statistics Bibliography Similar publications

Files

Full Text

IMGOsmotic dehydration Kinetics.pdf

Author postprint (7.82 MB)

Request a copy

Full Text Parts

Article bchir brahim 4.pdf

Author preprint (145.87 kB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

Pomegranate; Osmotic dehydration; Scanning electron microscopy

Abstract :

[en] Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching of natural solutes from seeds into the solution, which is quantitatively not negligible, and might have an important impact on the sensorial and nutritional value of seeds and date juices. Both scanning electron microscopy and texture (compression) analysis revealed that osmotic dehydration process induced modifications of seed texture and cell structure. Sucrose was found to be the essential element which influences the texture of seed and the viscosity of date juice. Additionally, natural sugar present in date juice permits substituting 35% of the total quantity of sucrose added to the osmotic solution.

Research Center/Unit :

University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation

Disciplines :

Agriculture & agronomy
Food science

Author, co-author :

Bchir, Brahim ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Besbes, Souhail

Karoui, Romdhane

Paquot, Michel

Attia, Hamadi

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Language :

English

Title :

Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Publication date :

19 September 2010

Journal title :

Food and Bioprocess Technology

ISSN :

1935-5130

eISSN :

1935-5149

Publisher :

Springer, New York, United States - New York

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 06 January 2011

Statistics

Number of views

216 (21 by ULiège)

Number of downloads

6 (5 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Aguilera, J. M., Chiralt, A., & Fito, P. (2003). Food and product structure. Trends in Food Science and Technology, 14, 432-437.
Albagnac, P. G., Varoquaux, J., & Montigaud, C. I. (2002). Technologies de transformation des fruits. Ed. Tec & Doc, cop.-XXII, Paris/Londres/New York, p. 498.
Al-Farsi, M. (2003). Clarification of date juice. International Journal of Food Science and Technology, 38, 241-245.
Allali, H., Marchal, L., & Vorobiev, E. (2010). Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration. Food Bioprocess Technology, 3, 406-414. doi: 10. 1007/s11947-008-0115-5.
Al-Maiman, S. A., & Ahmad, D. (2002). Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76, 437-441.
Al-Said, F. A., Opara, L. U., & Al-Yahyai, R. A. (2009). Physico-chemical and textural quality attributes of pomegranate cultivars Brown in the Sultanate of Oman. Journal of Food Engineering, 90, 129-134.
AOAC. (1990). In K. Helrich (Ed.), Official methods of analysis of the association of official analytical chemists (15th ed.). Arlington: Association of Official Analytical Chemists, Inc.
Attia, H., Bennasar, M., Lagaude, A., Hugodo, B., Rouviere, J., & Tarodo, B. (1993). Ultrafiltration with microfiltration membrane of acid skimmed and fat-enriched milk coagula: hydrodynamic, microscope and rheological approaches. Journal of Dairy Research, 60, 161-174.
Aylin, A., & Medeni, M. (2005). Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate. Journal of Texture Studies, 36, 68-77.
Azuara, E., Flores, E., & Beristain, C. (2009). Water diffusion and concentration profiles during osmodehydration and storage of apple tissue. Food and Bioprocess Technology, 4, 361-367.
Barminas, J. T., James, M. K., & Abubakar, U. M. (1999). Chemical composition of seeds and oil of Xylopia aethiopica grown in Nigeria. Plant Foods for Human Nutrition, 53, 193-198.
Barreveld, W. H. (1993). Date palm products. FAO Agricultural Services Bulletin No. 101.
Bchir, B., Besbes, S., Attia, H., & Blecker, C. (2009). Osmotic dehydration of pomegranate seeds: Mass transfer kinetics and DSC characterization. International Journal of Food Science and Technology, 44, 2208-2217.
Bchir, B., Besbes, S., Attia, H., & Blecker, C. (2010). Osmotic dehydration of pomegranate seeds (Punica granatum L.): Effect of freezing pre-treatment. Journal of Food Process Engineering. doi: 10. 1111/j. 1745-4530. 2010. 00591. x.
Besbes, S., Hentati, B., Blecker, C., Deroanne, C., Lognay, G., Drira, N. E., et al. (2005a). Voies de valorisation des sous produits de dattes: Valorisation du noyau. Hygiène Microbiologie Alimentaire, 49, 1-9.
Besbes, S., Cheikh Rouhou, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N. E., et al. (2005b). Voies de valorisation des sous produits de dattes: Valorisation de la pulpe. Microbiologie Hygiène Alimentaire, 18, 3-11.
Besbes, S., Drira, L., Blecker, C., Deroanne, C., & Attia, H. (2009). Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Journal of Food Chemistry, 112, 406-411.
Bouabidi, H., Reyens, M., & Roussi, M. (1996). Critères de caractérisation des fruits de quelques cultivars de palmier dattiers (Phoenix dactylifera L.) du sud tunisien. Annales de L'INRAT, 69, 73-86.
Chenlo, F., Moreira, R., Herrero, F., & Vazquer, G. (2007). Osmotic dehydration of chestnut with sucrose: Mass transfer processes and global kinetics modelling. Journal of Food Engineering, 78, 765-774.
Corrêa, J., Pereira, L., Vieira, G., & Hubinger, M. (2010). Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, 96, 498-504.
Delgado, A. E., & Rubiolo, A. C. (2005). Microstructural changes in strawberry after freezing and thawing processes. Lebensmittel-Wissenchaft und-Technologie, 38, 135-142.
Devic, E., Guyot, S., Daudin, J., & Bonazzi, C. (2010). Kinetics of polyphenol losses during soaking and drying of cider apples. Food and Bioprocess Technology. doi: 10. 1007/s11947-010-0361-1.
Espiard, E. (2002). Introduction à la transformation industrielle des fruits. TEC and DOC-Lavoisier, Paris, France, pp. 181-182.
Fabiano, A. N., Oliveira, F., & Rodrigues, S. (2008). Use of ultrasound for dehydration of papayas. Food and Bioprocess Technology, 1, 339-345.
Fadavi, A., Barzegar, M., Azizi, H., & Bayat, M. (2005). Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Journal of Food Science Technology, 11, 113-119.
Falade, K., Igbeka, J., & Ayanwuyi, F. (2007). Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering, 80, 979-985.
Fathi, M., Mohebbi, B., & Razavi, S. (2010). Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit. Food and Bioprocess Technology. doi: 10. 1007/s11947-009-0222-y.
Fernandes, F. A. N., Rodrigues, S., Gaspareto, O. C. P., & Oliveira, E. L. (2006). Optimisation of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77, 188-193.
Garcia, P., Mognetti, C., André-Bello, A., & Martinez-Monzo, J. (2010). Osmotic dehydration of aloe vera (Aloea barbadensis Miller). Journal of Food Engineering, 97, 154-160.
Grigelmo-Miguel, N., & Martin-Belloso, O. (1999). Characterization of dietary fiber from orange juice extraction. Food Research International, 31, 355-361.
Kingsly, A. R. P., Singh, D. B., Manikantan, M. R., & Manikantan, R. K. (2006). Moisture dependent physical properties of dried pomegranate seeds (Anardana). Journal of Food Engineering, 75, 492-496.
Kowalska, H., & Lenart, A. (2001). Mass exchange during osmotic pre-treatment of vegetables. Journal of Food Engineering, 49, 137-140.
Kowalska, H., Lenart, A., & Leszczyk, D. (2008). The effect of blanching and freezing on osmotic dehydration of pumpkin. Journal of Food Engineering, 86, 30-38.
Mascheroni, R., & Spiazzi, E. (1997). Mass transfer model for osmotic dehydration of fruits and vegetables-I. Development of the simulation model. Journal of Food Engineering, 34, 387-410.
Masmoudi, M., Besbes, S., Blecker, C., & Attia, H. (2007). Preparation and characterization of osmotidehydrated fruits from lemon and date by-products. Journal of Food Science and Technology International, 13, 405-412.
Mavroudis, N. E., Gekas, V., & Sjohlm, I. (1998). Osmotic dehydration of apples, shrinkage phenomena and the significance of initial structure on mass tranfer rates. Journal of Food Engineering, 38, 101-123.
Maity, T., Raju, P., & Bawa, A. (2010). Effect of freezing on textural kinetics in snacks during frying. Food and Bioprocess Technology. doi: 10. 1007/s11947-009-0236-5.
Monsalve-Gonzalez, A., Barbosa-Canovas, G. V., Cavalieri, R. P., McEvily, A. J., & Iyengar, R. (1994). Inhibition of enzymatic browning in apple products by 4-hexylresorcinol. Food Technology, 49, 110-118.
Mujumdar, A., & Law, C. (2010). Drying technology: Trends and applications in postharvest processing. Food and Bioprocess Technology. doi: 10. 1007/s11947-010-0353-1.
Munier, P. (1973). Le palmier dattier (pp. 141-221). Paris: Maison neuve et Larose.
Nisha, P., Singhal, R., & Pandit, A. (2010). Kinetic modelling of colour degradation in tomato puree (Lycopersicon esculentum L.). Food and Bioprocess Technology. doi: 10. 1007/s11947-009-0300-1.
Nunes, C., Santos, C., Pinto, G., Lopes-da-silva, J. A., Saraiva, J. A., & Coimbra, M. A. (2008). Effect of candying on microstructure and texture of plums (Prunus domestica L.). LWT-Food Science and Technology, 41, 1776-1783.
Poyrazoglu, E., Gokmen, V., & Artik, N. (2002). Organic acids phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of Food Composition and Analysis, 15, 567-575.
Raoult-Wack, A. L., Guilbert, S., Le Maguer, M., & Rios, G. (1991). Simultaneous water and solute transport in shrinking media-Part 1: Application to dewatering and impregnation soaking process analysis (osmotic dehydration). Drying Technnology, 9, 589-612.
Rastogi, N. K., Raghavarao, K. S. M. S., Niranjan, K., & Knorr, D. (2002). Recent developments in osmotic dehydration methods to enhance mass transfer. Trends in Food Science and Technology, 13, 48-59.
Ruiz-Lopez, I., Castillo-Zamudio, R., Salgado-Cervantes, M. A., Rodriguez-Jimenes, G. C., & Garcia-Alvarado, M. A. (2010). Mass transfer modelling during osmotic dehydration of hexahedral pineapple silices in limited volume solutions. Food and Bioprocess Technology, 3, 427-433.
Sajeev, M. S., Manikantan, M. R., Kingsly, A. R. P., Moorthy, S. N., & Sreekumar, J. (2004). Texture analysis of taro (Colocasia esculenta L. Schott) cormels during storage and cooking. Journal of Food Science, 69, 315-321.
Saurel, R., Raoult-Wack, A. L., Rios, G., & Guilbert, S. (1994). Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissue. International Journal of Food Science and Technology, 29, 543-550.
Shi, J., Pan, Z., McHugh, T., & Hirschberg, E. (2009). Effect of infusion method and parameters on solids gain in blueberries. Food and Bioprocess Technology, 3, 271-278.
Torreggiani, D., & Bertolo, G. (2001). Osmotic pre-treatments in fruit processing: Chemical, physical and structural effects. Journal of Food Engineering, 49, 247-253.
Uribe, E., Miranda, M., Vega-Galvez, A., Quispe, I., Claveria, R., & Di Scala, K. (2010). Mass transfer modelling during osmotic dehydration of jumbo squid (Dosidicus gigas): Influence of temperature on diffusion coefficients and kinetic parameters. Food and Bioprocess Technology. doi: 10. 1007/s11947-010-0336-2.
Yousif, A. K., & Al-Ghamdi, A. S. (1999). Suitability of some date cultivars for jelly making. Journal of Food Science and Technology, 36, 515-518.
Yousif, A. K., Abou Ali, M., & Abou-Idreese, A. (1990). Processing evaluation and storability of date jelly. Journal of Food Science and Technology, 27, 264-267.
Yunfeng, L., Changjiang, G., Jijun, Y., Jingyu, W., Jing, X., & Shuang, C. (2006). Evaluation of antioxidant properties of pomegranate peel extract incomparison with pomegranate pulp extract. Journal of Food Chemistry, 96, 254-260.