The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges.

ABSTRACT: This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activity, color, texture, sugars, vitamin C, polyphenols, carotenoids, and antioxidant potential, alongside microstructural observations. The results indicated that osmotic solutions and the dehydration time (3 h) significantly influenced the oranges' physical and chemical properties. Cherry and strawberry concentrate solutions caused the greatest color changes, enhancing the dried product's visual appeal. Oranges dehydrated with strawberry concentrate exhibited the highest polyphenol content (2909 m

SUBMITTER: Galus S 

PROVIDER: S-EPMC11816818 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature