Reuse of sucrose syrup in the osmotic dehydration of guava and the effect on the quality and stability of dried products

• Grant number: 12/24117-1
• Support type: Regular Research Grants
• Duration: March 01, 2013 - February 28, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Silvia Pimentel Marconi Germer
• Grantee: Silvia Pimentel Marconi Germer
• Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Assoc. researchers: Cristhiane Caroline Ferrari ; José Maurício de Aguirre ; Marcelo Antonio Morgano ; Marta Gomes da Silva ; Neliane Ferraz de Arruda Silveira ; Paulo Eduardo da Rocha Tavares ; Shirley Aparecida Garcia Berbari ; Sílvia Cristina Sobottka Rolim de Moura

Abstract

The production of dried fruit by combined osmotic dehydration (OD) and hot air drying process (HD) is an alternative which presents comparative advantages, mainly concerning the final product quality. Although some studies have already demonstrated the potential of OD process in the drying of guava , there is still a lack of knowledge, especially regarding the reconditioning and reuse (RR) of the syrup, which shows some changes during the osmotic cycle: reduction of osmotic potential, due to the gain of water from the fruit, and the loss of solute that are absorbed into the vegetal tissue; changing of physicochemical properties, due to the gain of natural solids from the fruit. In order to ensure the maintaining of yield process and the quality of the final product in an industrial scale production, it is important to well define syrup reconditioning operations for the reuse, as well as to obtain economic and environmental sustainability. Other aspect that deserves deepening is the possible effect of RR in the fruit quality retention. Depending on the process conditions, the loss of natural components from the fruit to the syrup tends to decrease after some RR osmotic cycles, due to the decrease of concentration gradients resulted from the accumulation of soluble solids in syrup. This behavior may result in better quality product with respect to sensory, nutritional and functional properties. Another aspect that is practically unknown is the stability of product, since some degradation reactions may start during the RR reconditioning operations and might influence the product quality in the shelf life. In this context, the general objective of the study is to define the reconditioning and reuse process of the sucrose syrup in the osmotic dehydration of guava, evaluating the RR effect in the final product quality, as well as the stability in storage after hot air drying. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MARCONI GERMER, SILVIA PIMENTEL; LUZ, GISELE MARCONDES; DA SILVA, LIDIANE BATAGLIA; DA SILVA, MARTA GOMES; MORGANO, MARCELO ANTONIO; DE ARRUDA SILVEIRA, NELIANE FERRAZ. Fruit dragee formulated with reused solution from pineapple osmotic dehydration. Pesquisa Agropecuária Brasileira, v. 52, n. 9, p. 806-813, SEP 2017. Web of Science Citations: 1.

SÍLVIA PIMENTEL MARCONI GERMER; GISELE MARCONDES LUZ; LIDIANE BATAGLIA DA SILVA; MARTA GOMES DA SILVA; MARCELO ANTONIO MORGANO; NELIANE FERRAZ DE ARRUDA SILVEIRA. Formulação de drageados de frutas com solução de reuso da desidratação osmótica de abacaxi. Pesquisa Agropecuária Brasileira, v. 52, n. 9, p. 806-813, 2017-09-00.

MARCONI GERMER, SILVIA PIMENTEL; MORGANO, MARCELO ANTONIO; DA SILVA, MARTA GOMES; DE ARRUDA SILVEIRA, NELIANE FERRAZ; GUERREIRO SOUZA, ELAINE DE CASSIA. Effect of reconditioning and reuse of sucrose syrup in quality properties and retention of nutrients in osmotic dehydration of guava. Drying Technology, v. 34, n. 8, p. 997-1008, 2016. Web of Science Citations: 8.