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The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (temperature/duration of osmotic treatment, osmotic solution composition and concentration). Mass exchange, color and texture were measured during the process. Changes in color occurred rapidly at the beginning of the process, while firmness was significantly increased, indicating that OD processing led to tomato texture improvement. Color and firmness changes were adequately modeled using a polynomial model. RSM coupled with desirability functions was applied to optimize OD procedure in terms of color retention and maximum solid gain, a requirement for candied products. A maximum desirability was obtained by incorporating oligofructose into the osmotic solution, at relatively short treatment times. Results were validated and sensory analysis was conducted at the optimized conditions to assess samples’ organoleptic acceptance.
Maria C. Giannakourou; Andriana E. Lazou; Efimia K. Dermesonlouoglou. Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach. Foods 2020, 9, 1393 .
AMA StyleMaria C. Giannakourou, Andriana E. Lazou, Efimia K. Dermesonlouoglou. Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach. Foods. 2020; 9 (10):1393.
Chicago/Turabian StyleMaria C. Giannakourou; Andriana E. Lazou; Efimia K. Dermesonlouoglou. 2020. "Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach." Foods 9, no. 10: 1393.
The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water activity decrease), quality attributes (color, texture, sensory characteristics, vitamin C), and microbial stability during OD and subsequent refrigerated storage (5–15 °C) of OD-processed pumpkin cuts was studied. The effect of temperature (35–55 °C), time (10–240 min), and type of osmotic solvent was evaluated to select the optimal processing conditions (55 °C–120 min; WL: 9-99-10.86 g w./g i.d.m. SG: 1.47–1.79 g s./g i.d.m., aw: 0.89). The use of SY Whey vs. water as solvent enhanced the mass transfer phenomena increasing the solids uptake diffusion coefficient by 20%. Water and whey osmosed samples were of similar quality (32–38% increase of hardness, total sensory quality score: 7.9–8.2/9.0, vitamin C content: 77–81 mg/100 g). At all studied storage temperatures, ODSY Whey samples presented lower quality degradation rates compared to the respective ODWater samples (e.g., almost half for hardness change). The shelf life of both OD processed pumpkin cuts exceeded 90 days at 5–15 °C (no microbial growth) supporting the applicability of SY whey as novel osmotic solvent.
Efimia Dermesonlouoglou; Eleni Paraskevopoulou; Varvara Andreou; Petros Taoukis. Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability. Applied Sciences 2020, 10, 6225 .
AMA StyleEfimia Dermesonlouoglou, Eleni Paraskevopoulou, Varvara Andreou, Petros Taoukis. Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability. Applied Sciences. 2020; 10 (18):6225.
Chicago/Turabian StyleEfimia Dermesonlouoglou; Eleni Paraskevopoulou; Varvara Andreou; Petros Taoukis. 2020. "Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability." Applied Sciences 10, no. 18: 6225.
Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A number of complimentary treatments (e.g., vacuum/pulsed vacuum, pulsed electric fields, high pressure, ultrasound) that accelerate mass transfer phenomena have been also investigated. Less research has been reported with regards the benefits of ODF during the subsequent storage of products, in comparison with their conventionally frozen counterparts. It is important to critically review, via a holistic approach, all parameters involved during the first (osmotic dehydration), second (freezing process), and third stage (storage at subfreezing temperatures) when assessing the advantages of the ODF integrated process. Mathematical modeling of the improved food quality and stability of ODF products during storage in the cold chain, as a function of the main process variables, is presented as a quantitative tool for optimal ODF process design.
Maria C. Giannakourou; Efimia K. Dermesonlouoglou; Petros S. Taoukis. Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods 2020, 9, 1042 .
AMA StyleMaria C. Giannakourou, Efimia K. Dermesonlouoglou, Petros S. Taoukis. Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods. 2020; 9 (8):1042.
Chicago/Turabian StyleMaria C. Giannakourou; Efimia K. Dermesonlouoglou; Petros S. Taoukis. 2020. "Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage." Foods 9, no. 8: 1042.
The research targeted on the production of an innovative shelf-stable cheese of high quality, through the combinatory effect of osmotic dehydration (OD) as pretreatment and conventional air-drying. The optimum OD processing conditions (process time/temperature, concentration of osmotic solution, food to OD agent ratio) were determined through a kinetic study of the effect of OD parameters on the water activity (aw) and water/solid transport phenomena, organoleptic and quality characteristics of the white cheese in cubes. Through Fick’s second law for mass transfer, water and solid diffusion coefficients were determined. Taking into consideration the aw, the quality, and organoleptic characteristics of the final product, the optimum OD conditions were selected as 15 °C process temperature, food to osmotic agent ratio 1:4 (w/w), concentration of osmotic agent 65% to glycerol, and treatment time 30 min. The final moisture and aw of the OD-treated product were calculated as 40% and 0.88, respectively. The time of OD-pretreated product for air-drying at 40, 55, and 67 °C to 5% residual moisture was reduced by 35, 51, and 65% respectively. The selected air-drying conditions were 67 °C for 4 h. Quality parameters of the final white cheese product were studied during its storage at 15–40 °C, and the shelf life was estimated as 6 months at ambient temperature.
Marianna Giannoglou; Harikleia Koumandraki; Varvara Andreou; Efimia Dermesonlouoglou; George Katsaros; Petros Taoukis. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. Food and Bioprocess Technology 2020, 13, 1435 -1446.
AMA StyleMarianna Giannoglou, Harikleia Koumandraki, Varvara Andreou, Efimia Dermesonlouoglou, George Katsaros, Petros Taoukis. Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. Food and Bioprocess Technology. 2020; 13 (8):1435-1446.
Chicago/Turabian StyleMarianna Giannoglou; Harikleia Koumandraki; Varvara Andreou; Efimia Dermesonlouoglou; George Katsaros; Petros Taoukis. 2020. "Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese." Food and Bioprocess Technology 13, no. 8: 1435-1446.
The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.
Theofania Tsironi; Athina Ntzimani; Eleni Gogou; Maria Tsevdou; Ioanna Semenoglou; Efimia Dermesonlouoglou; Petros Taoukis. Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass. Applied Sciences 2019, 9, 5019 .
AMA StyleTheofania Tsironi, Athina Ntzimani, Eleni Gogou, Maria Tsevdou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Petros Taoukis. Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass. Applied Sciences. 2019; 9 (23):5019.
Chicago/Turabian StyleTheofania Tsironi; Athina Ntzimani; Eleni Gogou; Maria Tsevdou; Ioanna Semenoglou; Efimia Dermesonlouoglou; Petros Taoukis. 2019. "Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass." Applied Sciences 9, no. 23: 5019.
The tomato processing industry strives to maximize product yield, keep energy costs and waste effluents to a minimum while maintaining high product quality. Pulsed Electric Field (PEF) processing increases plant cell permeability through electroporation and could be applied in tomato processing to facilitate peeling, increase juice yields and enhance valorization of tomato waste. PEF was applied to three different steps, of industrial tomato processing. In the first step, different PEF treatments (0.5–1.5 kV/cm, 0–8000 pulses, 15 μs pulse width) applied to whole tomatoes improved peeling, reducing the work required for peel detachment up to 72.3%. In the second step, PEF (0.5–2.5 kV/cm, 0–4000, pulses, 15 μs pulse width) applied to chopped tomatoes, increased tomato juice yield up to 20.5%. PEF was also applied to the residues of the first juicing step comprising seeds, peels and a fraction of tomato flesh, to further increase juice yield with the overall yield reaching 90.2%. In the third step the effects of PEF on the extraction of high added value compounds from juicing residues were studied. Carotenoid extraction yield increased up to 56.4%. Lycopene extraction increased from 9.84 mg lycopene/100 g to 14.31 mg/100 g tomato residue for a PEF treatment at 1.0 kV/cm for 7.5 ms. The concentration of extracted total phenolic compounds doubled (56.16 mg gallic acid/kg) with a 2 kV/cm, 700 pulses treatment. The increased antioxidant capacity was correlated to carotenoid concentration. Overall, targeted PEF pretreatments incorporated to industrial tomato processing lead to decreased energy demand and increased productivity.
Varvara Andreou; George Dimopoulos; Efimia Dermesonlouoglou; Petros Taoukis. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. Journal of Food Engineering 2019, 270, 109778 .
AMA StyleVarvara Andreou, George Dimopoulos, Efimia Dermesonlouoglou, Petros Taoukis. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. Journal of Food Engineering. 2019; 270 ():109778.
Chicago/Turabian StyleVarvara Andreou; George Dimopoulos; Efimia Dermesonlouoglou; Petros Taoukis. 2019. "Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing." Journal of Food Engineering 270, no. : 109778.
The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson–de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw. SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off‐flavor) was also studied (Si, sensory scoring using 9‐point magnitude scale) and kinetically modeled. Quality loss rates (ki) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off‐flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. Practical Applications Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.
Foteini Orfanou; Efimia K. Dermesonlouoglou; Petros S. Taoukis. Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. Journal of Food Science 2019, 84, 2983 -2994.
AMA StyleFoteini Orfanou, Efimia K. Dermesonlouoglou, Petros S. Taoukis. Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. Journal of Food Science. 2019; 84 (10):2983-2994.
Chicago/Turabian StyleFoteini Orfanou; Efimia K. Dermesonlouoglou; Petros S. Taoukis. 2019. "Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity." Journal of Food Science 84, no. 10: 2983-2994.
The aim of this study was the implementation of osmotic dehydration (OD) as a pre‐drying step for producing novel dried tomatoes and cucumbers. Tomato and cucumber slices were immersed in glycerol (Cgly:50–60%w/w), maltodextrin, trehalose, sodium chloride, calcium chloride, and citrus extract solution (TOD:35–55°C) and air‐dried (AD, TAD:40–70°C). The mass transfer (water and solids) and water activity reduction were monitored during OD. The effective diffusion coefficients for water and solids (Dew,OD/Des,OD,) were calculated and modeled. The effective diffusion coefficients for water and water removal rate constants during AD (Dew,AD, kdrying) were calculated and modeled. The drying times were estimated. The rates were significantly greater for osmotically dehydrated tomatoes and cucumbers compared to the non‐dehydrated ones. Drying times significantly reduced for the osmotically dehydrated samples. Comparing tomato and cucumber response to OD, it was concluded that osmotic dehydration favors cucumber water loss and tomato solid uptake. Dew,OD/Des,OD and Dew,AD/kdrying were significantly higher for cucumber than tomato. Practical applications Air‐drying is a food preservation technique with long processing times and high energy costs. The application of osmotic dehydration as a pre‐drying step can significantly reduce drying times and temperatures, resulting in lower energy requirements as well as improved quality and increased shelf life. Osmotic dehydration led to water transfer from food material (usually fruit and vegetable) to osmotic solution and osmotic solutes’ transfer to food material. It is commonly applied at mild temperatures as a pre‐processing step. More recently, the efforts have been on the selection of alternative osmotic solutes (such as glycerol, and other solutes with special properties) and their use in the osmotic solution which will be effective and provide better nutritional, functional or sensorial properties to the osmo‐dehydrated food material. An interesting proposal is to produce dehydrated (sliced) tomato and (especially) cucumber products of high quality and increased shelf life, applying osmotic dehydration, and air‐drying.
Efimia K. Dermesonlouoglou; Kallirroi Pantelaiaki; Varvara Andreou; George J. Katsaros; Petros S. Taoukis. Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers. Journal of Food Processing and Preservation 2019, 43, e13968 .
AMA StyleEfimia K. Dermesonlouoglou, Kallirroi Pantelaiaki, Varvara Andreou, George J. Katsaros, Petros S. Taoukis. Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers. Journal of Food Processing and Preservation. 2019; 43 (7):e13968.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Kallirroi Pantelaiaki; Varvara Andreou; George J. Katsaros; Petros S. Taoukis. 2019. "Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers." Journal of Food Processing and Preservation 43, no. 7: e13968.
The quality and preservation of fresh-cut fruits can be improved by applying mild, non-thermal pre-treatments, such as osmotic dehydration and high hydrostatic pressure. The aim of this study was to model the effect of the combined application of these two technologies, on the main quality attributes of peaches and apricots (sensory indices, color, texture) and microbial stability during subsequent refrigerated storage. Fresh-cut fruit spheres were osmotically treated at preselected osmotic conditions (45 °C for 45 min, wfruit/wsolution = 1/5) (OD samples) and by in-pack cold-pasteurization (HP: 600 MPa/25 °C/5 min) (OD/HP samples) and stored at isothermal (5 to 15 °C) and dynamic temperature conditions (Teff = 7.8 °C). Kinetics of quality indices’ change was studied and modeled as a function of storage conditions. Shelf-life was significantly prolonged for OD/HP samples, at 309 and 320 days at 4 °C, for peach and apricot, respectively, compared to approximately 68-86 days, for OD samples, limited due to microbial growth. In any case, shelf-life extension is significant, in both pretreatments (OD and OD/HP), when compared to the respective non-treated samples, with an estimated chill storage durability of 5–7 days. Apricots (both fresh and pre-treated) were softer compared to peaches. HP effect on osmosed fruit tissue was considered as positive leading to a significant increase of hardness. OD/HP samples were characterized by dark yellow to light brown color, while OD samples by vivid yellow to orange color, both evaluated positively by the sensory panel. Both pre-treated samples were described to retain to a significant level, the fresh-like fruit characteristics (aroma/flavor).
Efimia K. Dermesonlouoglou; Faidra Angelikaki; Maria C. Giannakourou; George J. Katsaros; Petros S. Taoukis. Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing. Food and Bioprocess Technology 2018, 12, 371 -386.
AMA StyleEfimia K. Dermesonlouoglou, Faidra Angelikaki, Maria C. Giannakourou, George J. Katsaros, Petros S. Taoukis. Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing. Food and Bioprocess Technology. 2018; 12 (3):371-386.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Faidra Angelikaki; Maria C. Giannakourou; George J. Katsaros; Petros S. Taoukis. 2018. "Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing." Food and Bioprocess Technology 12, no. 3: 371-386.
BACKGROUND Peach is a perishable fruit of great importance for the Greek food export market, which is prone to rapid deterioration after its harvesting.Its short shelf life can be substantially prolonged by applying an appropriate osmotic dehydration (OD) pre‐treatment, which is a mild, non‐thermal procedure. The aim of this study was to describe mass transfer and quality retention induced by OD process. RESULTS Peach pieces were immersed in tertiary solutions of glycerol, erythritol, steviol glucosides and mineral salts, at pre‐selected OD conditions (25‐45°C for 3‐240min, wfruit/wsolution= 1/5). Water loss (WL), solid gain (SG), water activity (aw) as well as representative quality indices (colour, texture) were measured during OD, showing that OD peach presented significant aw reduction (from 0.97 to 0.88) combined with quality retention. CONCLUSION This research concluded that OD can be an effective pre‐processing step in the production of intermediate moisture novel products. A second degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, aw, colour and texture of osmotically dehydrated peach, and ANOVA was applied to identify those factors that significantly affect the aforementioned parameters. Ιt was concluded that the osmotic dehydration using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products of extended shelf life. This article is protected by copyright. All rights reserved.
Efimia K. Dermesonlouoglou; Maria C. Giannakourou. Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution. Journal of the Science of Food and Agriculture 2018, 99, 1240 -1249.
AMA StyleEfimia K. Dermesonlouoglou, Maria C. Giannakourou. Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution. Journal of the Science of Food and Agriculture. 2018; 99 (3):1240-1249.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Maria C. Giannakourou. 2018. "Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution." Journal of the Science of Food and Agriculture 99, no. 3: 1240-1249.
Pulsed electric field (PEF) and osmotic dehydration (OD) pre-treatments can improve the slow and energy intensive process of goji berry drying. The effect of PEF and OD processing conditions on mass transfer, color, antioxidant capacity and total phenolic content was studied. Application of PEF (0.9–2.8 kV/cm, up to 7500 pulses) caused tissue permeabilization (electrical conductivity disintegration index, Zp, value up to 0.38, due to the structure of goji berry waxy peel) and significantly enhanced mass transfer during subsequent OD and air drying (increased effective diffusivity coefficients Dew and Des and drying rate kdrying respectively). Combining OD (55 °C, 60 min), PEF (2.8 kV/cm, 750 p) and air drying (60 °C) compared to conventional air drying led to total processing time decrease (by 180 min or 33%), better color retention, higher antioxidant capacity and total phenolic content.
E. Dermesonlouoglou; A. Chalkia; G. Dimopoulos; P. Taoukis. Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry. Innovative Food Science & Emerging Technologies 2018, 49, 106 -115.
AMA StyleE. Dermesonlouoglou, A. Chalkia, G. Dimopoulos, P. Taoukis. Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry. Innovative Food Science & Emerging Technologies. 2018; 49 ():106-115.
Chicago/Turabian StyleE. Dermesonlouoglou; A. Chalkia; G. Dimopoulos; P. Taoukis. 2018. "Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry." Innovative Food Science & Emerging Technologies 49, no. : 106-115.
The quality and preservation of fresh-cut fruits can be improved by applying mild, non-thermal pre-treatments, such as osmotic dehydration (OD). The aim was to model the effect of OD on mass transfer and quality preservation. Apricot pieces were immersed in multi-component solutions comprising glycerol, erythritol, steviol glucosides and mineral salts, at various time–temperature conditions (25–45 °C for 3–240 min, wfruit/wsolution = 1/5). Water loss (WL), solid gain (SG), water activity (aw) as well as main quality indices (colour, texture) were measured during OD. OD apricot exhibited higher quality retention (acceptable level of colour change, increased firmness) suggesting that OD can be an effective pre-processing step in the production of innovative products. A second degree polynomial model was developed, describing the effect of processing conditions and glycerol concentration on WL, SG, aw, colour and texture of osmotically dehydrated apricots, and ANOVA was applied to identify the factors that significantly affect the aforementioned parameters.
Efimia K. Dermesonlouoglou; Maria C. Giannakourou. Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics. Journal of Food Science and Technology 2018, 55, 4079 -4089.
AMA StyleEfimia K. Dermesonlouoglou, Maria C. Giannakourou. Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics. Journal of Food Science and Technology. 2018; 55 (10):4079-4089.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Maria C. Giannakourou. 2018. "Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics." Journal of Food Science and Technology 55, no. 10: 4079-4089.
Tomatoes are perishable products due to the activity of microorganisms and endogenous enzymes. The objective was to produce cut tomatoes with extended shelf life, using the combined hurdle effect of osmotic pretreatment (OD) and high pressure (HP), instead of a conventional one-step thermal process. Samples were processed in a multicomponent osmotic solution at 35 °C, subsequently cold-pasteurised in pack at 600 MPa and stored at 5–15 °C. Quality deterioration during isothermal and nonisothermal storage was kinetically modelled. Both OD process and OD-HP combined process caused an increase in lycopene content that was well retained. Texture, colour and flavour of treated samples were evaluated as similar to fresh, with OD-HP samples showing better retention during storage. Being microbiologically stable, shelf life of OD-HP samples was limited by sensory deterioration, whereas OD samples were rejected due to eventual microbial growth. Shelf life of OD and OD-HP samples was estimated at 77 and 181 days, respectively, at 5 °C.
Efimia K. Dermesonlouoglou; Varvara Andreou; Zacharias Alexandrakis; George J. Katsaros; Maria C. Giannakourou; Petros S. Taoukis. The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes. International Journal of Food Science & Technology 2017, 52, 916 -926.
AMA StyleEfimia K. Dermesonlouoglou, Varvara Andreou, Zacharias Alexandrakis, George J. Katsaros, Maria C. Giannakourou, Petros S. Taoukis. The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes. International Journal of Food Science & Technology. 2017; 52 (4):916-926.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Varvara Andreou; Zacharias Alexandrakis; George J. Katsaros; Maria C. Giannakourou; Petros S. Taoukis. 2017. "The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes." International Journal of Food Science & Technology 52, no. 4: 916-926.
The quality and preservation of strawberry can be improved by applying mild treatments such as osmotic dehydration and high pressure. The aim was to optimize treatment conditions based on mass transfer, water activity and quality data and model the effect of the process, combined with high pressure, on important quality attributes (sensory indices, anthocyanin, color, etc.) and microbial stability during subsequent refrigerated storage. Strawberry cubes were osmotically treated at preselected conditions (35C, 45 min) (OD) and by in-pack cold-pasteurization (600 MPa, 25C, 5 min) (Osmosed and High Pressured, OHP) and stored at isothermal (5–15C) and dynamic conditions (Teff = 7.8C). Kinetics of quality change was studied and modeled as a function of storage conditions. Shelf life was significantly prolonged for both OHP and OD (up to 10 and 4 months at 5C, respectively) compared to untreated samples (7 days at 5C). Samples with L-cysteine added in the OD solution exhibited an exceptional red color intensity and stability during prolonged storage. Extension of the storage life of the delicate tissue of strawberry is a challenge and can be achieved with the application of mild, nonthermal pretreatments, such as osmotic dehydration (OD) and high hydrostatic pressure (HP). The goal is to optimize the OD operating conditions in terms of water activity and end product quality. This study also provides information on the effects of pretreatments on the main quality attributes and microbial stability during subsequent refrigerated storage. Based on the validated models established, shelf life extension for OD and OD/HP-treated strawberry cubes can be predicted at any isothermal or dynamic conditions, and be compared to that of untreated fruit samples. It is concluded that the effective combination of OD and HP processing can be used for the production of superior, fresh-like quality fruit-cubes, with extended shelf life, stable under chilled conditions.
Efimia K. Dermesonlouoglou; Andreas Bimpilas; Varvara Andreou; George J. Katsaros; Maria C. Giannakourou; Petros S. Taoukis. Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis. Journal of Food Processing and Preservation 2016, 41, e13137 .
AMA StyleEfimia K. Dermesonlouoglou, Andreas Bimpilas, Varvara Andreou, George J. Katsaros, Maria C. Giannakourou, Petros S. Taoukis. Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis. Journal of Food Processing and Preservation. 2016; 41 (5):e13137.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Andreas Bimpilas; Varvara Andreou; George J. Katsaros; Maria C. Giannakourou; Petros S. Taoukis. 2016. "Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis." Journal of Food Processing and Preservation 41, no. 5: e13137.
Efimia K. Dermesonlouoglou; Maria Giannakourou; Petros S. Taoukis. Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry. Food and Bioproducts Processing 2016, 99, 212 -221.
AMA StyleEfimia K. Dermesonlouoglou, Maria Giannakourou, Petros S. Taoukis. Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry. Food and Bioproducts Processing. 2016; 99 ():212-221.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Maria Giannakourou; Petros S. Taoukis. 2016. "Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry." Food and Bioproducts Processing 99, no. : 212-221.
Quality of frozen cucumber can significantly be improved by means of osmotic dehydration as a pre-freezing treatment. The objective of this work was to study the effect of osmotic pre-treatment with alternative osmotic solutes - oligofructose and a high DE maltodextrin - on the quality and functional properties of frozen cucumber tissue. Colour, texture and sensory characteristics of pre-treated and conventionally frozen samples were comparatively measured at 3 months time, during storage at four different temperatures, -5, -8, - 12, -15 degrees C. Colour change was kinetically studied, and its temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change being reduced up to 36.7% for osmotically pre-treated cucumbers, compared to the untreated samples. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced cucumbers show improved firmness for prolonged storage period. Sensory evaluation also showed good organoleptic quality in osmodehydrofrozen cucumber slices. Industrial relevance: The poor quality of frozen cucumber can significantly be improved by means of the cryoprotection accomplished by a pre-freezing osmotic dehydration step. Osmotic dehydration at mild temperatures can preserve product texture, and enhance flavour and other sensory properties (colour). In this paper, the effect of osmotic pre-treatment on the quality and shelf life of frozen cucumber tissue was investigated. The aim was to develop a method of processing cucumber that maintains palatable product while optimizing quality at the beginning and during frozen storage. (c) 2008 Elsevier Ltd. All rights reserved
Efimia K. Dermesonlouoglou; Stella Pourgouri; Petros S. Taoukis. Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Innovative Food Science & Emerging Technologies 2008, 9, 542 -549.
AMA StyleEfimia K. Dermesonlouoglou, Stella Pourgouri, Petros S. Taoukis. Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Innovative Food Science & Emerging Technologies. 2008; 9 (4):542-549.
Chicago/Turabian StyleEfimia K. Dermesonlouoglou; Stella Pourgouri; Petros S. Taoukis. 2008. "Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber." Innovative Food Science & Emerging Technologies 9, no. 4: 542-549.