Maltodextrin Solution Research Articles

Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

Retention of alpha Tocopherol and antioxidant activity of encapsulated palm mixed Vitamin E in formulated blends

Palm vitamin E containing mixture of tocopherol and tocotrienol was encapsulated using combined solution of maltodextrin and sodium caseinate by spray drying technique. The best formulation that fulfilled the requirement of high core retention with moderate antioxidant activity was found to be 24.5%(w/w) of vitamin E concentrate, 18.5% (w/w) of maltodextrin and 7%(w/w) of sodium caseinate. The corresponding core retention and antioxidant activity value were found to be 71.5% and 43%, respectively. More than 80% of encapsulated α‒tocopherol was stable over the whole range of temperature compared to non‒encapsulated α‒tocopherol. A first‒order kinetics model was determined in term of degradation of α‒tocopherol in non‒encapsulated vitamin E at temperature of 50oC and 28oC within 42days of storage. Degradation rate constants (k) were 2.8x10‒2 day‒1 and 3x10‒2 day‒1 for 28oC and 50oC, respectively. The half‒life determined were 25days at 28oC and 23days at 50oC of storage condition.

On the spray pulsations of the effervescent atomizers

The presented paper focuses on the comparison of the two effervescent atomizer configurations—the outside-in-gas (OIG) and the outside-in-liquid (OIL). The comparison was based on the spray pulsation assessment by different methods. The atomizers were tested under the same operating conditions given by the constant injection pressure (0.14 MPa) and the gas to the liquid mass ratio (GLR) varying from 2.5 to 5%. The aqueous maltodextrin solution was used as the working liquid (μ = 60 and 146 mPa·s). We found that the time-averaging method does not provide sufficient spray quality description. Based on the cumulative distribution function (CDF) we found that the OIG atomizer generated the spray with non-uniform droplet size distribution at all investigated GLRs. Exceptionally large droplets were present even in the spray which appeared stable when was analyzed by the time-averaging method.

Restriction of dietary protein leads to conditioned protein preference and elevated palatability of protein-containing food in rats

The mechanisms by which intake of dietary protein is regulated are poorly understood despite their potential involvement in determining food choice and appetite. In particular, it is unclear whether protein deficiency results in a specific appetite for protein and whether influences on diet are immediate or develop over time. To determine the effects of protein restriction on consumption, preference, and palatability for protein we assessed patterns of intake for casein (protein) and maltodextrin (carbohydrate) solutions in adult rats. To induce a state of protein restriction, rats were maintained on a low protein diet (5% casein) and compared to control rats on non-restricted diet (20% casein). Under these dietary conditions, relative to control rats, protein-restricted rats exhibited hyperphagia without weight gain. After two weeks, on alternate conditioning days, rats were given access to either isocaloric casein or maltodextrin solutions that were saccharin-sweetened and distinctly flavored whilst consumption and licking patterns were recorded. This allowed rats to learn about the post-ingestive nutritional consequences of the two different solutions. Subsequently, during a preference test when rats had access to both solutions, we found that protein-restricted rats exhibited a preference for casein over carbohydrate whereas non-restricted rats did not. Analysis of lick microstructure revealed that this preference was associated with an increase in cluster size and number, reflective of an increase in palatability. In conclusion, protein-restriction induced a conditioned preference for protein, relative to carbohydrate, and this was associated with increased palatability.

Production of Cornstarch Granules Enriched with Quercetin Liposomes by Aggregation of Particulate Binary Mixtures Using High Shear Process.

This study is an unprecedent association of 2 technologies, nanoencapsulation and wet agglomeration, here used together to enrich cornstarch with quercetin. The agglomeration process was used to obtain granules of cornstarch, an ingredient extremely used in the food industry, enriched with quercetin-loaded lyophilized liposomes. The goals were both the improvement of the nutritional quality and the increase of the added value of the cornstarch.

Effects of maltodextrins with different dextrose‐equivalent values

AbstractThe release of aldehydes from aqueous model systems containing starch or maltodextrins with different dextrose‐equivalent (DE) values was evaluated using static headspace analysis. The patterns of aldehydes released differed significantly between starch and maltodextrin solutions with DE values of 4.0–7.0, 13.0–17.0, and 16.5–19.5. The release of most of aldehydes showed an increasing tendency according to DE values of maltodextrins. The release of most aldehydes decreased up to around 24 h, but then increased slightly at 48 h. In addition, the absorbance values of iodine‐polysaccharide complexes and the particle sizes of the polysaccharides were measured to investigate the effects of hydrophobic regions and the intermolecular aggregation of polysaccharides on the releases of aldehydes. The absorbance values of iodine‐polysaccharide complexes, which could be related to the internal hydrophobic regions, decreased in the maltodextrin and starch solutions as the equilibrium time increased up to 24 h, but then increased at 48 h. Also, the particle size increased gradually to 48 h, suggesting that the intermolecular aggregation of polysaccharides affects the release of aldehydes.

An iso-α-acid-rich extract from hops (Humulus lupulus) attenuates acute alcohol-induced liver steatosis in mice.

Results of invitro and invivo studies suggest that consumption of beer is less harmful for the liver than consumption of spirits. It also has been suggested that secondary plant compounds derived from hops such as xanthohumol or iso-α-acids may have beneficial effects on the development of liver diseases of various etiologies. The aim of this study was to determine whether iso-α-acids consumed in doses achieved by "normal" beer consumption have beneficial effects on health. Female C57 Bl/6J mice, pretreated for 4d with an iso-α-acid-rich extract (∼30% iso-α-acids from hops, 0.75mg/kg body weight), were fed one bolus of ethanol (6g/kg body weight intragastric) or an iso-caloric maltodextrin solution. Markers of liver damage, toll-like receptor-4 signaling, and lipid peroxidation were determined. Furthermore, the effect of isohumulone on the lipopolysaccharide-dependent activation of J774 A.1 macrophages, used as a model of Kupffer cells, was determined. In the liver, acute ethanol administration led to a significant accumulation of fat (∼10-fold), which was accompanied by significantly higher inducible nitric oxide synthase protein level, elevated nitric oxide production, and increased plasminogen activator inhibitor 1 protein concentration when compared to controls. In mice pretreated with iso-α-acids, these effects of alcohol were markedly attenuated. Pretreatment of J774 A.1 macrophages with isohumulone significantly attenuated lipopolysaccharide-induced mRNA expression of inducible nitric oxide synthase and interleukin-6 as well as the release of nitric oxide. Taken together, iso-α-acids markedly attenuated the development of acute alcohol-induced damage in mice.

Comparison of four pretreatments on the drying behavior and quality of taro (Colocasia esculenta L. Schott) slices during intermittent microwave vacuum-assisted drying

ABSTRACTEffect of different pretreatments on drying behavior and quality of taro slices during intermittent microwave vacuum-assisted drying were investigated. Taro slices were subjected to the following pretreatments: blanching (B), blanching and freezing (B + F), blanching and immersion in maltodextrin solution (B + M), and blanching and immersion in maltodextrin solution and freezing (B + M + F). The reduction in amylose content, the increase in amylose to amylopectin ratio, the change of mechanical properties, the increase in sample bulk density and reduction in sample porosity and structure collapse during pretreatment processes facilitated heat and moisture transfer and quality changes during drying of taro slices. During drying process, all the pretreatment reduced the drying time of samples. The drying rate included a warming-up period and a falling rate period. The values of effective moisture diffusivity increased gradually as the moisture content decreased. The B + M + F pretreatment had the shortest drying time, the highest drying rate and the biggest effective moisture diffusivity. Moreover, for B + M + F pretreatment, the parameters including hardness, crispness, color, and microstructure had remarkable changes as compared with the other pretreatments.

Changes in nonhuman primate brain function following chronic alcohol consumption in previously naïve animals

IntroductionChronic alcohol abuse is associated with neurophysiological changes in brain activity; however, these changes are not well localized in humans. Non-human primate models of alcohol abuse enable control over many potential confounding variables associated with human studies. The present study utilized high-resolution magnetoencephalography (MEG) to quantify the effects of chronic EtOH self-administration on resting state (RS) brain function in vervet monkeys. MethodsAdolescent male vervet monkeys were trained to self-administer ethanol (n=7) or an isocaloric malto-dextrin solution (n=3). Following training, animals received 12 months of free access to ethanol. Animals then underwent RS magnetoencephalography (MEG) and subsequent power spectral analysis of brain activity at 32 bilateral regions of interest associated with the chronic effects of alcohol use. Resultsdemonstrate localized changes in brain activity in chronic heavy drinkers, including reduced power in the anterior cingulate cortex, hippocampus, and amygdala as well as increased power in the right medial orbital and parietal areas. DiscussionThe current study is the first demonstration of whole-head MEG acquisition in vervet monkeys. Changes in brain activity were consistent with human electroencephalographic studies; however, MEG was able to extend these findings by localizing the observed changes in power to specific brain regions. These regions are consistent with those previously found to exhibit volume loss following chronic heavy alcohol use. The ability to use MEG to evaluate changes in brain activity following chronic ethanol exposure provides a potentially powerful tool to better understand both the acute and chronic effects of alcohol on brain function.

Caffeine supplementation affects the immunometabolic response to concurrent training.

The aim of the present study was to investigate the effects of caffeine (CAF) and carbohydrate (CHO) intake on strength performance and its metabolic and inflammatory responses during concurrent training. Seven active males ingested a double-placebo (P), CAF (capsule 5 mg/kg) or CHO (20% maltodextrin solution) supplementation before strength exercise. Participants performed three randomized sessions of 5,000-m high-intensity intermittent aerobic exercise at maximal intensity followed by strength exercise, performing after the P, CHO, and CAF intake. The blood samples were collected before (pre) and immediately after concurrent strength exercise (post). We found a similar number of repetitions and total volume in all supplementation groups. There was a main effect of time on glucose, lactate, and interleukin (IL)-6 (P<0.05). When compared the changes between groups (postvalues minus prevalues), there was lower glucose in CAF group when compared to CHO group (CAF= 5.0±10.4 vs. CHO=27.8±20 vs. P=15.1±14, P=0.031) and higher IL-6 levels (CAF=11.9±9.2 vs. CHO=−2.4±1.7 vs. P=4.3± 11.7, P=0.017). There was significant interaction for glucose and lactate (P<0.001). In conclusion, CAF and CHO intake did not improve strength performance during concurrent strength training in active males. However, CAF affected immunometabolic responses.

Metabolic effects of intermittent access to caloric or non-caloric sweetened solutions in mice fed a high-caloric diet

Human consumption of obesogenic diets and soft drinks, sweetened with different molecules, is increasing worldwide, and increases the risk of metabolic diseases. We hypothesized that the chronic consumption of caloric (sucrose, high-fructose corn syrup (HFCS), maltodextrin) and non-caloric (sucralose) solutions under 2-hour intermittent access, alongside the consumption of a high-fat high-sucrose diet, would result in differential obesity-associated metabolic abnormalities in mice.Male C57BL/6 mice had ad libitum access to an HFHS diet and to water (water control group). In addition, some mice had access, 2h/day, 5days/week (randomly chosen) for 12weeks, to different solutions: i) a sucrose solution (2.1kJ/ml), ii) an HFCS solution (2.1kJ/ml), iii) a maltodextrin solution (2.1kJ/ml) and a sucralose solution (60mM) (n=15/group).Despite no changes in total caloric intake, 2h-intermittent access to the sucrose, HFCS or maltodextrin solutions led to increased body weight and accumulation of lipids in the liver when compared to the group consuming water only. The HFCS and sucrose solutions induced a higher fat mass in various fat depots, glucose intolerance, increased glucose oxidation at the expense of lipid oxidation, and a lower hypothalamic expression of NPY in the fasted state. HFCS also reduced proopiomelanocortin expression in the hypothalamus. 2h-intermittent access to sucralose did not result in significant changes in body composition, but caused a stronger expression of CART in the hypothalamus. Finally, sucrose intake showed a trend to increase the expression of various receptors in the nucleus accumbens, linked to dopamine, opioid and endocannabinoid signaling.In conclusion, 2h-intermittent access to caloric solutions (especially those sweetened with sucrose and HFCS), but not sucralose, resulted in adverse metabolic consequences in high-fat high-sucrose-fed mice.

No Dose Response Effect of Carbohydrate Mouth Rinse on Cycling Time-Trial Performance.

The aim of the current study was to investigate the influence of mouth rinsing carbohydrate at increasing concentrations on ~1 hr cycle time trial performance. Eleven male cyclists completed three experimental trials, following an overnight fast. Cyclists performed a ~1 hr time trial on a cycle ergometer, while rinsing their mouth for 5 s with either a 7% maltodextrin solution (CHO), 14% CHO or a taste-matched placebo (PLA) after every 12.5% of the set amount of work. Heart rate was recorded every 12.5% of the time trial, while RPE and GI comfort were determined every 25% of the time trial. The mouth rinse protocol influenced the time to complete the time trial (p < .001), with cyclists completing the time trial faster during 7% CHO (57.3 ± 4.5 min; p = .004) and 14% CHO (57.4 ± 4.1 min; p = .007), compared with PLA (59.5 ± 4.9 min). There was no difference between the two carbohydrate trials (p = .737). There was a main effect of time (P<0.001) for both heart rate and RPE, but no main effect of trial (p = .107 and p = .849, respectively). Scores for GI comfort ranged from 0-2 during trials, indicating very little GI discomfort during exercise. In conclusion, mouth rinsing and expectorating a 7% maltodextrin solution, for 5 s routinely during exercise was associated with improved cycle time trial performance approximately 1 h in duration. Increasing the carbohydrate concentration of the rinsed solution from 7% to 14% resulted in no further performance improvement.

Carbohydrate Mouth Rinsing: Improved Neuromuscular Performance During Isokinetic Fatiguing Exercise.

To determine whether repeated carbohydrate (CHO) mouth rinsing would improve neuromuscular performance during high-intensity fatiguing contractions. Eighteen young men (age 26.1 ± 5.0 y, BMI 22.9 ± 1.9) performed 3 maximal voluntary isometric contractions (MVICPRE). Immediately after, they completed 10-second mouth rinse with 6.4% maltodextrin solution (MAL), 7.1% glucose solution (GLU), water (W), artificially sweetened solution (PLA), or a control trial with no rinse (CON) in a crossover protocol. Subjects performed 5 sets of 30 isokinetic fatiguing contractions at 180°/s, and an MVICPOST with their elbow flexors was performed after each mouth rinse. Mechanical and electromyographic (EMG) signals were recorded from the biceps brachii and parameters of interest analyzed. When rinsing the mouth with a solution containing CHO, independently of the sweetness, isokinetic performance was enhanced as shown by the greater total work achieved in comparison with CON. The decay of torque and mean fiber-conduction velocity (MFCV) recorded at the end of the fatiguing task was lower when rinsing the mouth with GLU than with CON. The torque recorded during the MVICPOST was greater with CHO with respect to CON, and this was associated to a lower decay of MFCV. CHO mouth rinse counteracts fatigue-induced decline in neuromuscular performance, supporting the notion that CHO rinse may activate positive afferent signals able to modify motor output. Repeated mouth rinsing with sweet and nonsweet CHO-containing solutions can improve neuromuscular performance during an isokinetic intermittent fatiguing task.

The effect of carbohydrate mouth rinsing on fencing performance and cognitive function following fatigue-inducing fencing

This study investigated the impact that mouth rinsing carbohydrate solution has on skill-specific performance and reaction time following a fatigue-inducing bout of fencing in epee fencers. Nine healthy, national-level epee fencers visited a laboratory on two occasions, separated by a minimum of five days, to complete a 1-minute lunge test and Stroop test pre- and post-fatigue. Heart rate and ratings of perceived exertion (RPE) were recorded during completion of the fatiguing protocol. Between fights the participant’s mouth rinsed for 10 seconds, either 25 ml of 6.7% maltodextrin solution (MALT) or water (PLAC). Blood lactate and glucose were recorded at baseline, pre- and post-testing. Results showed an increase in heart rate and overall RPE over time in both conditions. There were no differences in blood glucose (F(1,8) = .63, P = .4, ηp = .07) or blood lactate levels (F(1,8) = .12, P = .70, ηp = .01) between conditions as a function of time. There was a significant improvement in lunge test accuracy during the MALT trial (F(1,8) = 5.21, P = .05, ηp = .40) with an increase from pre (81.2 ± 8.3%) to post (87.6 ± 9.4%), whereas there was no significant change during the placebo (pre 82.1 ± 8.8%, post 78.8 ± 6.4%). There were no recorded differences between conditions in response time to congruent (F(1,8) = .33, P = .58, ηp = .04) or incongruent stimuli (F(1,8) = .19, P = .68, ηp = .02). The study indicates that when fatigued mouth rinsing MALT significantly improves accuracy of skill-specific fencing performance but no corresponding influence on reaction time was observed.

Preparation of active polysaccharide-loaded maltodextrin nanoparticles and their stability as a function of ionic strength and pH

Active polysaccharides (APs) are known to have a wide variety of biological functions, such as anti-viral, anti-oxidant, hypoglycemic, and lipid-lowering effects. However, the extremely low bioavailability of APs restricts their bioactivity in vivo; therefore, the development of a biopolymer nanoparticle carrier is a promising solution. For the first time, we have successfully prepared maltodextrin nanoparticles (MNPs) with controllable particle sizes. The influence of different emulsifier types and volume ratios of a maltodextrin solution to absolute ethanol on the morphology and size of the MNPs was examined, and the smallest MNPs (30–90 nm) were obtained when the volume ratio was 1:10 and the emulsifier was Tween 80. Furthermore, tea, pumpkin, and balsam pear polysaccharides were loaded on the MNPs with loading efficiencies of 63.5, 68.7, and 72.1%, respectively. Compared with the MNPs, the AP-loaded MNPs were more stable in a high salt content, or under a gastric pH of 1.2 and physiological pH of 7.4 conditions. These MNPs may serve as effective nanocarriers by delivering APs to enhance their bioavailability.

Aerodynamic Droplet Stream Expansion for the Production of Spray Freeze-Dried Powders.

In spray freeze-srying (SFD), a solution is sprayed into a refrigerant medium, frozen, and subsequently sublimation dried, which allows the production of flowable lyophilized powders. SFD allows commonly freeze-dried active pharmaceutical ingredients (e.g., proteins and peptides) to be delivered using new applications such as needle-free injection and nasal or pulmonary drug delivery. In this study, a droplet stream was injected into a vortex of cold gas in order to reduce the risk of droplet collisions and therefore droplet growth before congelation, which adversely affects the particle size distribution. Droplets with initial diameters of about 40-50μm were frozen quickly in a swirl tube at temperatures around -75°C and volumetric gas flow rates between 17 and 34L/min. Preliminary studies that were focused on the evaluation of spray cone footprints were performed prior to SFD. A 23 factorial design with a model solution of mannitol (1.5% m/V) and maltodextrin (1.5% m/V) was used to create flowable, low density (0.01-0.03g/cm3) spherical lyophilisate powders. Mean particle diameter sizes of the highly porous particles ranged between 49.8 ± 6.6 and 88.3 ± 5.5μm. Under optimal conditions, the mean particle size was reduced from 160 to 50μm (decrease of volume by 96%) compared to non-expanded streams, whereas the SPAN value did not change significantly. This method is suitable for the production of lyophilized powders with small particle sizes and narrow particle size distributions, which is highly interesting for needle-free injection or nasal delivery of proteins and peptides.

Assessment of differences between products obtained in conventional and vacuum spray dryer

In this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in conventional spray dryer. The vacuum spray dryer system allowed obtaining powder at low temperatures due to the lowering of pressure conditions (2-5 kPa) inside the drying chamber. The products obtained in the two systems were characterized and compared for particle size distribution, moisture content, water activity, bulk density and solubility in water. The processes yields were also evaluated and compared. The vacuum spray dryer system allowed the production of larger, more soluble and less dense particles than those obtained in the conventional configuration of the equipment, resulting in drier and, therefore, with lower water activity particles. Thus, the use of the vacuum spray dryer as a drying technique may be an alternative for the production of powder rich in thermosensitive compounds.

Mouth rinsing with a sweet solution increases energy expenditure and decreases appetite during 60 min of self-regulated walking exercise.

Carbohydrate mouth rinsing can improve endurance exercise performance and is most ergogenic when exercise is completed in the fasted state. This strategy may also be beneficial to increase exercise capacity and the energy deficit achieved during moderate-intensity exercise relevant to weight control when performed after an overnight fast. Eighteen healthy men (mean (SD); age, 23 (4) years; body mass index, 23.1 (2.4) kg·m-2) completed a familiarisation trial and 3 experimental trials. After an overnight fast, participants performed 60 min of treadmill walking at a speed that equated to a rating of perceived exertion of 13 ("fairly hard"). Participants manually adjusted the treadmill speed to maintain this exertion. Mouth rinses for the experimental trials contained either a 6.4% maltodextrin solution with sweetener (CHO), a taste-matched placebo (PLA), or water (WAT). Appetite ratings were collected using visual analogue scales and exercise energy expenditure and substrate oxidation were calculated from online gas analysis. Increased walking distance during CHO and PLA induced greater energy expenditure compared with WAT (mean difference (90% confidence interval); 79 (60) kJ, P = 0.035, d = 0.24; and 90 (63) kJ, P = 0.024, d = 0.27, respectively). Appetite area under the curve was lower in CHO and PLA than WAT (8 (6) mm, P = 0.042, d = 0.43; and 6 (8) mm, P = 0.201, d = 0.32, respectively). Carbohydrate oxidation was higher in CHO than PLA and WAT (7.3 (6.7) g, P = 0.078, d = 0.47; and 10.1 (6.5) g, P = 0.015, d = 0.81, respectively). This study provides novel evidence that mouth rinsing with a sweetened solution may promote a greater energy deficit during moderate-exertion walking exercise by increasing energy expenditure and decreasing appetite. A placebo effect may have contributed to these benefits.

Maltodextrin and sucrose preferences in sweet-sensitive (C57BL/6J) and subsensitive (129P3/J) mice revisited

Mice are attracted to the tastes of sugar and maltodextrin solutions. Sugar taste is mediated by the T1R2/T1R3 sweet taste receptor, while maltodextrin taste is dependent upon a different as yet unidentified receptor. In a prior study sweet-sensitive C57BL/6J (B6) mice displayed similar preferences for sucrose and maltodextrin solutions in 24-h saccharide vs. water choice tests that exceeded those of sweet-subsensitive 129P3/J (129) mice. In a subsequent experiment reported here, sucrose and maltodextrin (Polycose) preference and acceptance were compared in the two strains in saccharide vs. saccharide choice tests with isocaloric concentrations (0.5–32%). The 129 mice displayed significantly greater maltodextrin preferences than B6 mice at mid-range concentrations (2–8%), while the mice displayed an opposite preference profile at the highest concentration (32%). As in prior studies, 129 mice consumed less total saccharide than B6 mice at lower concentrations. These findings show that the conclusions reached from tastant vs. water tests may differ from those pitting one tastant against another. The increased sucrose preference and intake of B6 mice, relative to 129 mice, is consistent with their sweet-sensitive phenotype.

Development of a Combined Osmotic Dehydration and Cryogenic Freezing Process for Minimizing Quality Changes During Freezing with Application to Fruits and Vegetables

The effect of a combined osmo-dehydro-cryogenic-freezing process on quality characteristics of fruits and vegetables was evaluated. Cut-tomato-pieces were used as a model vegetable to evaluate the process. Tomatoes had 15.74% water loss and 0.22% solids gain after 24 h of osmotic dehydration in a 55% (w/w) maltodextrin solution at 35C, and increased redness was observed in osmotically dehydrated samples with lycopene content of 1244.78 µg/g of dry mass. Under liquid nitrogen cryogenic freezing at −40C osmotic pretreated tomato samples had shorter freezing time (3.13 min) and higher freezing rate (16.53C/min) than untreated samples (4.48 min and 11.58C/min, respectively). Pretreated-thawed tomato samples had less drip loss, higher retention of color and lycopene than untreated samples after thawing. Pretreated-thawed tomato samples had less cell collapse than untreated-thawed samples. This study demonstrated that osmotic pretreatment could improve color, reduce nutritional quality loss, and texture degradation of tomatoes during cryogenic freezing. Practical Applications A pre-freezing process such as osmotic dehydration may help to reduce quality loss of fruits and vegetables during cryogenic freezing as a result of removing part of the water. In this study, a combined osmo-dehydro-cryogenic-freezing was developed for minimizing quality changes of fruits and vegetables during freezing. Cut-tomato-pieces were used as a model fruit to evaluate the process. Quality characterization was carried out by evaluating the lycopene content, color and cell structures of osmotically dehydrated frozen samples. We found that the combined osmotic dehydration and cryogenic freezing reduced the quality loss of tomato samples when compared to the same freezing process without any pretreatment. This combined process of osmotic dehydration and cryogenic freezing can be applied to produce high quality commercially frozen fruits and vegetables.