Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach.

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY Preventive Nutrition and Food Science Pub Date : 2024-06-30 DOI:10.3746/pnf.2024.29.2.178
Tri Yulni, Waqif Agusta, Anuraga Jayanegara, Mohammad Nafila Alfa, Lusiana Kresnawati Hartono, Tantry Eko Putri Mariastuty, Herdiarti Destika Hermansyah, Astuti, Primawati Yenni Fauziah, Dian Anggraeni, Meivie Meiske Jetty Lintang
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Abstract

Considering the diverse findings regarding the impact of osmotic pretreatment on the quality of dried products, it is important to determine whether osmotic pretreatment can either maintain or reduce the quality of fruit products. Thus, the present study aimed to scrutinize research regarding the influence of osmotic pretreatment on the qualities of dried fruits through meta-analysis. The Scopus database was used to search for relevant articles. Following the Preferred Reporting Items for Systematic Reviews and Meta-analyses protocol, 26 studies that met the criteria for meta-analysis were identified. The presentation included statistics (mean, standard deviation, sample size) and moderator variables (fruit types, osmotic agents, solution concentrations, drying methods, and drying temperatures). After pooling data using a random effects model, the OpenMEE software was used to conduct meta-analysis. The results showed that osmo-dried fruits had significantly decreased total color difference, titratable acidity, total flavonoid content, and vitamins B1 and B3 (P<0.05) and significantly increased β-carotene and 2,2-diphenyl-1-picrylhydrazyl levels (P<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.

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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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