Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal‐assisted technologies: A review

Abstract

AbstractIn the food preservation process, drying or dehydration reduces the moisture content that is needed for the growth and multiplicity of microorganisms that cause food spoilage. Among the most effective and appropriate methods for extending the shelf life of fruits and vegetables is osmotic dehydration. This process encourages the movement of water molecules from the food to the osmo‐active solution and a small amount of solute from the solution into the food, resulting in an organoleptic and functional product. Sugar, which is the most popular osmotic agent, presents many health risks. Therefore, this review discusses the mechanisms of osmotic dehydration and the use of unconventional natural sweeteners like honey, jaggery, coconut sugar, stevia, and sugar beet molasses as an osmotic agent. Furthermore, certain non‐thermal methods to help osmotic dehydration have been reviewed that may improve the drying and quality parameters of different fruits.Practical applicationsThe osmotic dehydration process in fruits reduces postharvest losses, as well as maintaining the initial fruit characteristics such as color, aroma, texture, and nutritional content. The uses of natural sweeteners viz. jaggery and honey as osmotic agents have numerous health benefits. Due to these benefits, it can be used at small scales, home‐scale industries, and large‐scale industries. Various methods can be used to enhance osmotic dehydration, such as pulsed electric fields, high pressure, vacuum, microwave, centrifugal force, or ultrasound, which can be applied to large‐scale industries.