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Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

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Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, Samsun 55000, Turkey
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Research & Innovation Department, Galanakis Laboratories, 73100 Chania, Greece
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Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA
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Author to whom correspondence should be addressed.
Academic Editor: Conrad O. Perera
Foods 2021, 10(5), 1075; https://doi.org/10.3390/foods10051075
Received: 4 March 2021 / Revised: 18 March 2021 / Accepted: 22 March 2021 / Published: 13 May 2021
(This article belongs to the Section Food Quality and Safety)
Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer’s table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective was to optimize the osmotic dehydration (OD) of the berries. Response surface methodology was used to investigate the effect of dehydration factors: syrup concentration (30–70%), temperature (20–70 °C), and fruit-to-syrup ratio (1:10–2:10) on the water loss (WL), sugar gain (SG), weight reduction (WR), density (ρ), water activity (aw), and total color change (ΔE) of fruits after 10 h of OD. Results obtained by employing Box–Behnken design (three variables, three levels), and significant terms of regression equations indicated that the syrup concentration and temperature variation are the most affecting factors on the previously mentioned independent variables (WL SG, WR, ρ, aw, and ΔE). Fruits to syrup ratio appeared to have a significant effect only on WL. Under the optimum conditions found (70%, 70 °C, 1.8:10), the predicted values were 59.21%. 19.21%, 32.34%, 1.22 g/cm3, 0.850, and 3.65 for WL, SG, WR, ρ, aw, and ΔE, respectively. View Full-Text
Keywords: autumn olive; osmotic dehydration; optimization; response surface methodology autumn olive; osmotic dehydration; optimization; response surface methodology
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MDPI and ACS Style

Ghellam, M.; Zannou, O.; Pashazadeh, H.; Galanakis, C.M.; Aldawoud, T.M.S.; Ibrahim, S.A.; Koca, I. Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology. Foods 2021, 10, 1075. https://doi.org/10.3390/foods10051075

AMA Style

Ghellam M, Zannou O, Pashazadeh H, Galanakis CM, Aldawoud TMS, Ibrahim SA, Koca I. Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology. Foods. 2021; 10(5):1075. https://doi.org/10.3390/foods10051075

Chicago/Turabian Style

Ghellam, Mohamed, Oscar Zannou, Hojjat Pashazadeh, Charis M. Galanakis, Turki M.S. Aldawoud, Salam A. Ibrahim, and Ilkay Koca. 2021. "Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology" Foods 10, no. 5: 1075. https://doi.org/10.3390/foods10051075

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