The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material
Klaudia Masztalerz , Adam Figiel , Anna Michalska-Ciechanowska , Aneta Wojdyło , Paulina Nowicka , Krzysztof Lech
AbstractOsmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.
|Journal series||Molecules, ISSN 1420-3049, (N/A 100 pkt)|
|Publication size in sheets||0.85|
|Keywords in English||filtration; bioactivity; antioxidant capacity; SEM; water loss; solid gain|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 21-04-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
|Citation count*||1 (2021-05-18)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.