The intensification of food processing using ultrasound (HIUS) has gained relevance at the industrial level due to its ability to improve process efficiency without compromising product quality. This study investigated the influence of certain HIUS parameters on the osmotic dehydration (OD) of pork loin, evaluating its impact on mass transfer, physicochemical properties, structure, and thermal behavior. Conventional OD (immersion) and with HIUS assistance were performed, varying the amplitude and duty cycle (UA1: 50% - 0.5; UA2: 50% - 0.8; UA3: 90% - 0.5; and UA4: 90% - 0.8). The results revealed that the UA3 conditions significantly improved water loss, solute incorporation, and the diffusion coefficients of water (0.33±0.06×10-10m2/s) and solids (2.36±0.01×10-10m2/s), thus optimizing process efficiency. At the compositional level, UA3 achieved greater dehydration (73.4±1.0%) without compromising protein content or water holding capacity. A substantial reduction in aw was observed, going from 0.98±0.03 to 0.91±0.00, a key factor for OD. Scanning electron microscopy revealed a more porous microstructure with defined channels, which is associated with improved mass transfer. Thermal analysis confirmed the decrease in free water and the increase in incorporated solutes, reflected in lower enthalpies and melting temperatures. Regarding certain quality aspects, color remained stable in most treatments, and the reduction in shear force in UA2 and UA4 suggests an improvement in product tenderness. Taken together, these findings position HIUS as a promising technology for enhancing meat preservation, enabling faster and more efficient processes.

Star fruit (Averrhoa carambola L.) is cultivated in Asian and Latin American countries and has high nutritional value due to its content of bioactive compounds, polyphenols, vitamins A and C, minerals, and antioxidant activity. However, its high water content makes it highly perishable, limiting its preservation and commercialization; therefore, it is necessary to develop technological alternatives that extend its shelf life without affecting its organoleptic and nutritional quality. The objective of this study was to evaluate combined power ultrasound-assisted drying technologies for obtaining star fruit flakes as a preservation alternative, analyzing their effect on physicochemical, functional, and sensory attributes. Fruit from the Postgraduate College, Veracruz Campus, was used, and osmotic dehydration (OD) curves were performed at 50 and 60 °Brix, using ultrasound (US) as a pretreatment to convective drying (CS). Drying kinetics were performed at 50 and 60 °C, and total phenolic compounds, antioxidant activity (DPPH and ABTS), oxalic acid, color (ΔE), moisture, total solids, water activity (aw), and texture in the center and periphery were evaluated, in addition to sensory analysis. The DO treatments assisted with ultrasound reached equilibrium in less time. The 60°Brix-CUS-60 °C treatment showed lower final moisture content, while the 60°Brix-CUS-50 °C treatment reached an aw of approximately 0.47, favoring microbiological stability. The 60 °Brix DO treatment with ultrasound and 60 °C surface drying showed lower moisture content and higher total solids content. The 60 °Brix DO treatment without ultrasound and 50 °C surface drying preserved phenols better, reducing oxalic acid by >50% and showing improvements in antioxidant activity. High sensory acceptability was obtained. It is concluded that the DO-US-SC combination is effective in preserving carambola with adequate quality and acceptance.

Watermelon rind, often discarded as waste, possesses significant nutritional and functional properties; this study explores the utilization of watermelon rind in the preparation of tutti frutti candy through osmotic dehydration, aiming to enhance sustainability in food processing. The process involves initial peeling, cuboid cutting, and treating the rind with a hypertonic solution, followed by steam blanching. Over three days, the rind is infused with sugar, citric acid, and sodium benzoate to improve flavor and preservation. After attaining the desired Total Soluble Solids (TSS) levels, the rind undergoes tray drying and is subsequently packaged. A comprehensive biochemical analysis was conducted, including ascorbic acid retention, moisture content, total soluble solids (TSS), and color value, to evaluate the nutritional quality of the final product. Microbial analysis ensured product safety, while sensory evaluation using a trained panel confirmed the candy's aroma, taste, texture, and overall acceptability. Response Surface Methodology (RSM) was applied to optimize processing parameters to determine the influence of blanching time, sugar concentration, and drying temperature on ascorbic acid retention and TSS. The quadratic model developed using RSM exhibited high predictive accuracy (Adjusted R² = 0.9943 for ascorbic acid retention and 0.9911 for TSS). Results indicated that higher blanching times and drying temperatures negatively impacted ascorbic acid retention. At the same time, sugar concentration played a dual role—enhancing TSS but contributing to some nutrient degradation at extreme levels. The optimized conditions for maximum ascorbic acid retention while preserving TSS were blanching for 10–15 minutes, sugar concentration at 75–80°Brix, and drying at 40–50°C. This study highlights the potential of watermelon rind as a functional ingredient in confectionery while employing scientific optimization techniques to enhance product quality and sustainability. The findings provide valuable insights for food industries looking to develop innovative, value-added products from agricultural waste.

White radish is a nutritious root vegetable that provides dietary fiber, essential vitamins and minerals, and a range of bioactive compounds. This study aimed to determine how steam and microwave blanching, pulsed electric field, ultrasound, osmotic dehydration with inulin or trehalose, and coating with spices such as turmeric or sweet paprika influence the characteristics of convective infrared dried white radish slices. To assess the effect of each pretreatment, moisture content, water activity, shrinkage, density, texture, color parameters, structural characteristics (SEM and µ-CT), vapor adsorption, thermal changes, and antioxidant properties were analyzed. Osmotic dehydration with inulin most effectively limited shrinkage and color change, stabilized the microstructure, and resulted in the highest relative phenolic content and antioxidant activity (TPC, DPPH). Spice-coated samples showed low shrinkage, low hardness and breaking work, and vivid color. Furthermore, µ-CT microstructure analysis showed that these samples had the highest porosity, with those with paprika reaching 57.5%. In contrast, blanching, ultrasound, and PEF led to greater structural changes and increased hygroscopicity. Multivariate analyses confirmed the significant influence of the type of pre-treatment on the quality characteristics of the dried material. Osmotic dehydration and spice coating proved to be the most effective methods for obtaining structurally stable and visually attractive dried white radish slices with attractive bioactive compounds.

This research sought to make use of the pulp and peel of Red Dacca bananas through a two-step drying process to create stable, high-value food items. Fresh bananas were divided into pulp and peel and underwent osmotic dehydration in a 60°Brix sugar solution for six hours, followed by tray drying until safe moisture levels were achieved. Weight and moisture content were tracked throughout the drying process. The dried ingredients were then transformed into ready-to- use food products and evaluated for sensory attributes and shelf life. Findings indicated that the pulp underwent significant weight loss during osmotic dehydration, whereas the peel experienced substantial moisture reduction during tray drying. Both components reached low moisture levels, contributing to enhanced shelf stability and favorable sensory acceptance. The study demonstrates that combining osmotic dehydration and tray drying is an effective approach for minimizing post- harvest losses and promoting the sustainable use of Red Dacca bananas.

This study evaluated the effects of temperature, osmotic agent type, and process intensification techniques on the osmotic dehydration of bocaiuva (Acrocomia aculeata) slices. Treatments were conducted at 40 and 60 °C using sucrose or maltodextrin solutions, under static conditions asosmotic dehydration (OD), vacuum osmotic dehydration (VOD), or centrifugal osmotic dehydration (COD). Mass transfer parameters (water loss (WL), solid gain (SG), and moisture content) and quality indicators (shrinkage and rehydration) were determined. Sucrose-based treatments showed superior dehydration performance compared to maltodextrin, mainly under centrifugal force at 60 °C, which resulted in the highest WL (11.48 kg/100 kg) and the lowest moisture content (28.46 kg/100 kg), as well as reduced shrinkage and consistent rehydration capacity (0.885 and 0.93, respectively). Principal component analysis (PCA) confirmed the positive interaction between sucrose, elevated temperature, and COD, highlighting this combination as the most effective for improving dehydration efficiency while preserving physical quality. The findings contribute to the development of sustainable technologies that add value to native fruits, thereby reinforcing the role of food processing in promoting sociobiodiversity.

Traditional dietary habits, including the consumption of ultra-processed foods low in calories, high in sugar and salt, and insufficient consumption of fresh fruits and vegetables, negatively impact human health. Due to the seasonality of raw materials and limited access to fresh fruits and vegetables, these products are often available on the market in dried form, which ensures a long shelf life. The aim of this study is to review and analyze modern technologies and methods for producing high-quality dried fruits and fruit-based snacks with high nutritional value and acceptable organoleptic properties. The materials for this review are the results of scientific studies published between 2015 and 2025. A scientific search for sources on the topic of study was conducted using keywords in the bibliographic databases Scopus, Web of Science, PubMed, and Google Scholar. The data analysis included their systematization, generalization, interim findings, and an overall conclusion. A review of scientific publications revealed that various modern non-thermal pre-drying treatment methods, such as pulsed electric fields, ultrasonic treatment, high-hydrostatic treatment, pulsed light, and cold plasma, are used to ensure high nutritional value, maximum preservation of bioactive compounds, quality and safety, and a long shelf life of dried fruits and snacks. Vacuum impregnation and osmotic dehydration before drying contribute to increasing the nutritional value of dried fruits and improving the energy efficiency of the drying process. An important and promising approach to the production of dried snacks involves the use of food industry by-products, including fruit waste. This strategy not only addresses food waste but also creates nutrient-rich snacks or ingredients. Further research should be aimed at establishing optimal raw material processing regimes to improve the energy efficiency of the fruit and vegetable drying process for snack production, maximizing nutritional value preservation, improving organoleptic quality, and enhancing overall consumer acceptance

In situ rapid gelation and osmotic dehydration-assisted preparation of graphene aerogel and its application in piezoresistive sensors.

ABSTRACT Nonthermal food product processing technologies demonstrate potential to extend shelf‐life while preserving sensory quality; however, limited understanding of cross‐cultural consumer preferences often hinders their successful market adoption. This study aimed (i) to identify country‐specific sensory hedonic drivers and barriers for Greece and Denmark and (ii) to examine how consumer characteristics, including sociodemographics, consumption habits, and attitudes, influence sensory perception and acceptance of osmotically dehydrated fish fillets. A total of 158 consumers (79 Greek, 79 Danish) evaluated mildly osmotically dehydrated ( Treated : T.) and untreated ( Control : C.) gilthead seabream ( Sparus aurata ) fillets stored under chilled conditions. Sensory perception was assessed using the Check‐All‐That‐Apply (CATA) method, and affective responses were recorded on a 9‐point hedonic scale across storage days (1, 6, and 9). The results indicated that Greek consumers’ responses were more dependent on the level of fillet freshness, while for Danish consumers, treatment also played a role. For Danish consumers, umami and juicy attributes drove liking, while lactic sour notes acted as barriers. For Greek consumers, marine drove and fishy off‐flavor inhibited liking. These findings revealed distinct cultural patterns in sensory perception and acceptance of preserved fish products. Overall, mild osmotic dehydration demonstrates strong potential for extending the market reach of chilled seafood, particularly in Northern European markets. Tailoring product development and communication strategies to cultural taste profiles could improve consumer acceptance of novel mild preservation technologies. Practical Applications Sensory perception and hedonics are affected by consumers’ fish consumption habits Cross‐cultural variations in consumers’ terminology to describe sensory profile Cross‐country differences relate to food culture, familiarity & fresh fish exposure Relatively higher preference for osmotically treated fillets in DK than GR Osmotically treated fish products could successfully cater to diverse markets

The influence of magnetic field-assisted osmotic dehydration pretreatment on the water retention and cell structure of frozen strawberries

Entomopathogenic nematodes (EPNs), including Steinernema and Heterorhabditis, are obligate insect parasites widely used in biological pest control. However, their efficacy is often limited by susceptibility to environmental stresses like desiccation. Aquaporins (AQPs), channel proteins facilitating water and solute movement across membranes, are hypothesized to play a key role in the osmotic stress response of EPNs. This study identified and cloned three AQP genes (L596_g7661, L596_g18121, and XLOC_007750) from four strains of Steinernema carpocapsae. Bioinformatic analysis confirmed that these AQPs belong to the aquaglyceroporin subfamily and share high sequence homology across strains. Functional characterization in Xenopus oocytes demonstrated that AQP L596_g7661 facilitates glycerol transport. Expression patterns under osmotic dehydration revealed significant upregulation of L596_g7661 and XLOC_007750 in all strains, while L596_g18121 expression remained unchanged. These findings indicate that specific AQPs are involved in the molecular response of S. carpocapsae to osmotic stress, providing crucial insights for breeding resilient EPN strains and enhancing their field application.

This study aimed to evaluate the shelf life of intermediate moisture longan (IML). A hurdle technology approach was applied, combining osmotic dehydration (OD), hot-air drying, and packaging methods: aluminum foil-laminated plastic bags with nitrogen flushing (Al bag with nitrogen), aluminum foil-laminated plastic bags without nitrogen (the Al bag without nitrogen), and clear plastic bags. Samples were stored at 4, 25, 35, and 45 °C for 24 weeks (six months). The combination of these preservation techniques was effective in extending the shelf life of IML products. Quality changes in IML during storage were significantly influenced by packaging type, storage temperature, and storage duration (p ≤ 0.05). Products stored in all three types of packaging at low temperatures retained better color (L* 31.92 ± 0.97–32.67 ± 1.47) and higher sensory scores (6.5 ± 1.4–6.6 ± 1.5) compared to those stored at higher temperatures (L* 19.54 ± 1.00–20.90 ± 1.48, 3.3 ± 1.6–4.1 ± 1.7). Accelerated shelf life testing using the Arrhenius equation was applied to predict changes in color and sensory acceptance. The kinetics of these quality changes followed the first-order reaction models. Among the packaging types, IML stored in Al bags with nitrogen exhibited the lowest rate constants, indicating slower quality deterioration and better protection compared to Al bags without nitrogen and clear plastic bags. The predictive model demonstrated strong agreement with the experimental data, accurately predicting shelf life at 25 °C and above. However, the model projected a potential shelf life of up to 58 weeks for IML samples packaged in aluminum bags with nitrogen and stored at 4 °C; this projection extended beyond the 24-week experimental period, which still verified a minimum shelf life of 24 weeks. This technology reduces post-harvest food loss, advances packaging innovation for agro-industry, and strengthens food security.

Cryopreservation is vital for conserving the elite germplasm of the hybrid poplar Populus davidiana × P. tremuloides, which is difficult to propagate conventionally. This study established optimized vitrification and encapsulation–vitrification protocols, achieving high regeneration rates of 85.91% and 79.70%, respectively, with confirmed genetic stability. The process induced oxidative stress, altering markers (MDA, H2O2) and antioxidant enzyme activities (SOD, POD, CAT). Integrated transcriptomic and metabolomic analysis of key steps—preculture/loading (DLA) and osmotic dehydration (DLB)—revealed extensive stress-responsive reprogramming. A central finding was the robust activation of the flavonoid biosynthesis pathway during DLB, marked by upregulation of key genes (PAL, CHS) and accumulation of flavonols (e.g., quercetin). This response was linked to hormone signaling and antioxidant systems, forming a coordinated defense network. Our multi-omics findings demonstrate that successful cryopreservation relies on an adaptive response where flavonoid biosynthesis plays a critical role in conferring oxidative stress tolerance, providing a theoretical basis for improving woody plant cryopreservation.

The article presents the technology of wine production from mulberry fruit. A feature of the proposed technology is the use of osmotic dehydration for preliminary dehydration of mulberry. The solution formed as a result of osmotic dehydration is proposed to be introduced into the must during fermentation. Organoleptic and physicochemical parameters of the wine were determined by standard methods. Mórus nígra L. fruit were dehydrated in a 70% sucrose solution for 1 hour at a temperature of 50±5°C. The wine mixture was prepared from the must (100%), the spent osmotic solution (50%) and the juice formed during the pressing of partially dehydrated mulberry fruits (50%). Slow fermentation of the mixture was carried out for 4 days at a temperature of 20±2 °C under static conditions. At the stage of active fermentation, 10% of the osmotic solution was introduced into the fermenter in several stages. The addition of an osmotic solution increases the density of the wine and the sugar content. The density (1.049±0.05 g/cm3) and the mass fraction of sugars (106.95±0.05 g/dm³) of mulberry wine are higher than those of grape wine. The high sugar content (10.1±0.05%) gives the wine a sweet and rich taste, and also contributes to the stability of the wine during storage after opening the container. The mulberry wine had a more saturated color (T=0.814±0.05) and a higher color intensity (9.98±0.05), typical of aged wines. The high color intensity is associated with the high content of phytochemicals produced in the wine. The highest optical density (0.491±0.05 D) of mulberry wine is observed at a wavelength of 520 nm, i.e., in the red range, which indicates a high content of anthocyanins. Wine made from mulberry fruit processing products had a pleasant taste and color. The light taste of the wine indicated a low alcohol content. Mulberry wine can be classified as semi-dry, since it has a low alcohol content (6±0.5%).

Mass transfer dynamics and modeling in osmotic dehydration of Bayo beans (Phaseolus vulgaris): evaluating geometries and predictive models

Aims: This study investigates the osmotic dehydration behaviour of pink radish (Raphanus sativus), an inherently high-moisture root vegetable with a very short ambient shelf life, under varying salt concentrations and temperatures. This research is significant for developing low-cost preservation techniques to reduce post-harvest losses and create value-added radish products. Study Design: Laboratory-based experimental study. Place and Duration of Study: Uttar Banga Krishi Viswavidyalaya, Cooch Behar, India, during 2023–2024. Methodology: Fresh pink radish slices (0.5 cm thickness) were immersed in sodium chloride (NaCl) solutions of 5%, 15% and 25% (w/w). Osmotic dehydration was conducted at temperatures of 40°C, 50°C and 60°C for 4 h, maintaining a radish-to-solution ratio of 1:5. All experiments were carried out in two replications. Samples were withdrawn at 0.5, 1, 2, 3 and 4 h intervals, blotted, weighed, and analyzed for moisture content using an infrared moisture analyzer. Mass transfer parameters—water loss (WL), solid gain (SG), and weight reduction (WR)—were computed using standard equations. Results: Moisture content reduced from 95.7% w.b. to as low as 66.04% after 4 h in 25% NaCl at 60°C. WL and SG increased with rising temperature and concentration, with most mass exchange occurring during the first 2–2.5 h. Maximum WL values ranged from 0.122–0.349, and SG ranged from 0.027–0.254 across treatments. From the results, it was observed that at 50 °C with 25% concentrated salt solution the water loss, solid gain and weight loss were highest, reaching peak values of 0.349 and 0.254, respectively. Conclusion: Higher osmotic concentrations and temperatures significantly enhanced WL and SG. Osmotic dehydration is an efficient and gentle moisture reduction technique for pink radish, improving its storability and suitability for further processing.

Background: Butternut squash (Cucurbita moschata Duchesne ex Poiret) is a type of Cucurbita moschata that is potentially a source of beta-carotene and has high antioxidant activity. The Osmotic Dehydration (OD) pretreatment has been used to retain the colour of dried butternut squash cubes. This study investigated the effects of the drying method, i.e., freeze drying, cabinet drying, And vacuum drying of butternut squash cubes with and without OD pretreatment on the flour characteristics. Methods: The study was conducted at the Faculty of Agriculture, UNS Surakarta, January 2024. Butternut squash was peeled and cut into 1×1×1 cm cubes. The OD pretreatment was carried out in 15% (w/v) salt solution. The cubes treated with or without OD were then dried, further ground into powder, and sieved to produce flour. The flour’s characteristics tested included moisture, beta-carotene, antioxidant activity, colour, and pasting properties. The data was statistically analyzed with analysis of variance, followed by the Duncan multiple range test at p<0.05 using IBM Statistics 25. Results: The drying method significantly impacted the characteristics of the butternut squash flour. The moisture, beta-carotene, and antioxidant activity of flour pretreated with OD were lower than those without OD in all drying techniques. The highest L, b, and chroma values were observed in freeze dried and OD samples, and the lowest were in the cabinet dried and non-OD samples. OD pretreatment generated a denser microstructure with fewer cavities; protein and fiber on the starch granule surface were replaced by salt, causing greater starch aggregation, resulting in flour with higher thermal stability than that from non-OD pretreatment. Conclusions: The drying methods impacted the chemical, physical, and pasting properties of butternut squash flour. Although DO pretreatment reduced the beta-carotene content and antioxidant activity of flour, the treatment improved thermal stability, making it suitable for a wide range of food applications.

In the present study, extracts from the fragrant agrimony (Agrimonia procera Wallr.) herb and the pseudo-fruits of rose (Rosa rugosa) were incorporated into a 50% sucrose solution used for the osmotic dehydration of Champion apples (Malus domestica Borkh.). This approach enabled the investigation of the migration of fragrant agrimony and rose polyphenols—both total polyphenols and their main representatives—during the dehydration process of apples, which are among the most popular fruits due to their health-promoting and nutritional properties. The total polyphenol content was determined using spectrophotometric methods, while the major individual compounds were quantified by UHPLC-DAD-MS. At a polyphenol content of 4 g/L in the solution, a more intensive water migration (water loss of about 3 g/g DM) from the fruit tissue was achieved for both extracts compared to the pure sucrose solution. However, no relationship between the polyphenol level in the hypertonic solution and the migration of sucrose into the apple tissue was observed. With regard to polyphenolic compounds, the level of polyphenols in apples dehydrated in the presence of extracts, compared to those dehydrated in pure sucrose solution, increased with the extract dose. The maximum value—approximately 825 mg/100 g DM of total polyphenols—was obtained at an extract concentration of 6 g/L, derived from both fragrant agrimony herb and rose pseudo-fruit. In the apples dehydrated using the extracts, the presence of phenolic compounds not found in fresh apples, characteristic of the applied extracts, such as ellagitannins, ellagic acid, flavonols including quercetin and kaempferol glycosides, as well as flavones, including derivatives of apigenin and luteolin, was observed. These findings indicate that the use of fragrant agrimony and rose extracts in osmotic dehydration may serve as an effective strategy for enhancing the polyphenolic profile and functional value of dehydrated apple products.

Effect of different small molecule sugars/sugar alcohols as sucrose substitutes in osmotic dehydration on the texture and gel properties of strawberry preserves.

Impact of osmotic dehydration and coating on physical and microstructural properties of deep fat fried potatoes