EFFECT OF MALTODEXTRIN AND ULTRASOUND ON OSMOTIC DEHYDRATION OF

ORANGE PEEL
NedićTiban, Nela; Lončarić, Ante; Papac, Snježana; Piližota, Vlasta
JosipJurajStrossmayerUniversity of Osijek, Faculty of Food Technology Osijek,
F. Kuhača 20, 31 107 Osijek

Introduction
Osmotic dehydration (OD) is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic
media for a specified time and temperature. Different osmotic agents have been used namely sucrose, glucose, fructose, maltodextrin, sorbitol, etc. In order to improve the
processing efficiency and the quality of the final product, the application of ultrasound is explored in combination with osmotic dehydration (Deng and Zhao, 2008; Mohebbi
et al., 2011). Vacuum application for a short period of time at the beginning of the osmotic process (pulsed vacuum osmotic dehydration, PVOD) has beneficial effects on
process kinetics and fruit quality in many fruits and also helps to reduce energy costs (Fito et al., 2001). OD treated products can also be used in the bakery, dairy and candy
industries (Xin et al., 2013). In this work, ultrasound pretreatment of orange peel cubes using aqueous solutions of sucrose (45, 55 and 65 %) with and without addition of
maltodextrins (10 and 20 %) were used to enhance mass transfer during osmotic dehydration at atmospheric pressure (OD) and pulsed vacuum osmotic dehydration (PVOD).

Materials and Methods

Results
Raw materials Table 1 Effect of ultrasound on mass transfer parameters and changes in the
Orange (Citrus sinensiscv. Navel Lane Late, Spain) was purchased in local water, total dry matter and soluble solids (total processing time 120 min)
market and stored in refrigerated chambers at 4 °C. Before treatments, fruit
were washed and peeled. Orange peel cut into pieces (1.5x1.5 cm); sample
thickness ranged between 0.4 and 0.5 cm. Ultrasound
treatment 45% S +20% MD 65% S
Osmotic dehydration (min)
The orange peel samples were immersed in the respective osmotic solution TDM (%) SS (%) ΔMtw ΔMts TDM (%) SS (%) ΔMtw ΔMts
(sucrose, 45, 55 and 65%, and maltodextrin, MD 20, 10 and 20%) during 120
min. The product/solution ratio was about 1:5 (w/w) and at each OD
treatments, the osmotic solution was changed in order to avoid changes in its
concentration. The first experiment consisted of samples that were immersed
5 42.25 27.8 -0.17 0.17 43.66 30.0 -0.16 0.20

in respective osmotic solution and subsequently submitted to ultrasonic waves 10 44.10 27.8 -0.18 0.19 44.77 30.4 -0.17 0.21
for 5, 10 and 15 min. The experiments were carried out at 25 °C in an 15 43.30 27.8 -0.18 0.18 44.96 30.4 -0.18 0.21
ultrasonic bath (Sonorex Super RK 100H, Bandelin, Germany). The ultrasound
frequency was 35 kHz. The temperature increase during the treatments was Table 2 Colour evaluation in the fresh samples and samples treated: 10 min
lower than 2 °C. In the second experiment, pressure of 50 mbar was applied to ultrasound+5 min VI at 50 mbar, afterwards restoring the atmospheric
the system for the first 5 min of the osmotic process, afterwards restoring the pressure for 5 min)
atmospheric pressure for 5 min more, in order to promote the previous Albedo layer
Sample/Treatment
sample impregnation with the osmotic solution (Figure 1). After OD (PVOD), L a b ΔE
the samples were removed from the osmotic medium and gently dried by fresh peel 90.74 -1.56 32.99
rolling on four layers of clean absorbent tissue paper (1 min) to remove excess 45% S 74.37 0.63 47.01 21.66
solution from the surface and then weighed. 55% S 74.38 1.51 49.03 23.12
Analysis of physicochemical properties 65% S 69.73 1.8 42.95 23.49
Total dry matter(TDM) was obtained in fresh orange peel and treated samples 45%S+10%MD 70.37 1.43 45.66 24.17
by vacuum drying at 70 °C until constant weight was achieved. Soluble solids 45%S+20%MD 67.05 1.71 43.26 26.03
(SS) were determined at 20 °C by means of a refractometer (Carl Zeiss Flavedo layer
Germany). All measurements were made in duplicate, and the mean values Sample/Treatment L a b ΔE
were reported. Mass transfer parameters and changes in the water and fresh peel 66.86 29.41 64.67
soluble solids (ΔMwt and ΔMst, respectively) were calculated using the 45% S 65.19 26.35 67.33 4.39
following equations: 55% S 65.14 27.12 65.31 2.93
ΔMwt = [(Mot·Xwt - Moo·Xwo) / Moo] (1) 65% S 64.82 25.12 64.88 4.75
ΔMst = [(Mot· Xst- Moo·Xso) / Moo] (2) 45%S+10%MD 64.59 24.46 64.36 5.45
45%S+20%MD 62.38 22.00 60.45 9.63
where M and M represent the sample weight at times t and 0; and X t,
o
t
o
o
w

Xst,Xwoand Xso are the water (w) and soluble solid (s) mass fraction in a sample 350
at times t and 0, respectively. 300
Colour of the orange peel pieces was measured before and immediately 250
following treatment with a Minolta Chromameter (CR-300, Japan). The
Firmness (g)

200 45% S
measurements are expressed as lightness (L*), redness (a*) and yellowness 55% S
150
(b*). Total colour difference (E) from the untreated sample, was used to 65% S
45% S+10% MD
describe the colour change after treatment, bythe following equation: 100
45% S+20% MD
50
E = [(L*)2 + (a*)2 + (b*)2] 1/2 (3)
0
Firmness was measured using a texture analyser (TA.XT 2, Stable Micro fresh peel 1 2 3 4 5

Systems, UK) fitted with a 2 mm diameter probe. The penetration depth was 4 Sample/Treatments

mm and the cross-head speed was 1.5 mm s-1. Measurements for colour and Figure 2 Effect of treatments on firmness of orange peel
texture were carried out with ten replicates. 1 - 120 min without agitation; 2 - 120 min with agitation; 3 - ultrasound 10 min (total processing time 120 min); 4 - vacuum 50 mbar 5 min, afterwards
restoring the atmospheric pressure for 5 min; 5 - ultrasound 10 min, vacuum 50 mbar 5 min, afterwards restoring the atmospheric pressure for 5 min

Conclusions

ORANGE PEEL The results of this work indicate that the combination of ultrasound and
vacuum accelerates mass transfer in orange peel. The combined effects of
ultrasound (10 min at 35 kHz) and PVOD (5 min at 50 mbar, and afterward 5
PRETREATMENT WITH/OUT ULTRASOUND* min at atmospheric pressure) in treatments with 45 % sucrose and 20 %
maltodextrinshowed the best conditions for dehydrating orange peel.
Ultrasound and PVOD treatments are recommendable to develop high-quality
OD PVOD
orange peel products, taking advantage of much shorter treatment times,
increasing its sweetness and improving its sensory acceptability.
atmosphere pressure 50 mbar (5 min)
with/out + References
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Figure 1 Treatment procedures applied for orange peel Xin, Y., Zhang, M., Adhikari, B.: Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of
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