Skip to main content
SpringerLink
Log in

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

  • Original Paper
  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

The effect of ultrasound and osmotic dehydration pretreatments on papaya drying kinetics was investigated. The ultrasound pretreatment was carried out in an ultrasonic bath at 30 °C. The osmotic pretreatment in sucrose solution was carried out in an incubator at 34 °C and agitation of 80 rpm for 210 min. The drying process was conducted in a fixed bed dryer at 70 °C. Experimental data were fitted successfully using the Page model for dried fresh and pretreated fruits, with coefficient of determination greater than 0.9992 and average relative error lower that 14.4 %. The diffusional model was used to describe the moisture transfer, and the effective water diffusivity was identified in the order of 10−9 m2 s−1. It was found that drying rates of osmosed fruits were the lowest due to the presence of infused solutes, while the ultrasound pretreatment contributed to faster drying rates. Evaluation of the dried fruit was performed by means of total carotenoids retention. Ultrasound treatments in distilled water prior to air-drying gave rise to dried papayas with retention of carotenoids in the range 30.4–39.8 % and the ultrasonic-assisted osmotic dehydration of papayas showed carotenoids retention values up to 64.9 %, whereas the dried fruit without pretreatment showed carotenoids retention lower than 24 %.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Abano EK, Sam-Amoah LK, Bart-Plange A (2012) Variation in ultrasonic frequency and time as pre-treatments to air drying of carrot. J Agric Eng XLIII:e23, 149–158

  2. Antonio GC, Alves DG, Azoubel PM, Murr FEX, Park KJ (2008) Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.). J Food Eng 84:375–382

    Article  Google Scholar 

  3. Aversa M, Curcio S, Calabrò V, Iorio G (2007) An analysis of the transport phenomena occurring during food drying process. J Food Eng 78:922–932

    Article  Google Scholar 

  4. Azoubel PM, El-Aouar AA, Tonon RV, Kurozawa LE, Antonio GC, Murr FEX, Park KJ (2009) Effect of osmotic dehydration on the drying kinetics and quality of cashew apple. Int J Food Sci Technol 44:980–986

    Article  CAS  Google Scholar 

  5. Azoubel PM, Baima MAM, Amorim MR, Oliveira SSB (2010) Ultrasound as pre-treatment for drying of fruits: dehydration of banana. J Food Eng 82:261–267

    Google Scholar 

  6. Azzouz S, Guizani A, Jomaa W, Belghith A (2002) Moisture diffusivity and drying kinetic equation of convective drying of grapes. J Food Eng 55:323–330

    Article  Google Scholar 

  7. Baini R, Langrish TAG (2007) Choosing an appropriate drying model for intermittent and continuos drying of bananas. J Food Eng 79:330–343

    Article  Google Scholar 

  8. Barreto GPM, Fabi JP, Rosso VV, Cordenunsi BR, Lajolo FM, Nascimento JRO, Mercadante AZ (2011) Influence of ethylene on carotenoid biosynthesis during papaya postharvesting ripening. J Food Compos Anal 24:620–624

    Article  CAS  Google Scholar 

  9. Benassi AC (2010) Informes sobre a produção de mamão. http://www.todafruta.com.br

  10. Chan YK, Paull RE (2008) Papaya Carica papaya L., Caricaceae. In: Janick J, Paull RE (eds) Encyclopedia of fruit and nuts. CABI, Wallingford, pp 237–247

    Google Scholar 

  11. Chandrika UG (2009) Carotenoid dyes—Properties. In: Mussak TBAR (ed) Handbook of natural colorants. Wiley, United Kingdom, pp 221–236

    Chapter  Google Scholar 

  12. Crank J (1975) The mathematics of diffusion, 2nd edn. Claredon Press, Oxford

    Google Scholar 

  13. Dosil-Díaz O, Ruano-Ravina A, Gestal-Otero JJ, Barros-Dios JM (2008) Consumption of fruit and vegetables and risk of lung cancer: a case-control study in Galicia, Spain. Nutrition 24:407–413

    Article  Google Scholar 

  14. El-Aouar AA, Azoubel PM, Murr FEX (2003) Influence of the osmotic agent on osmotic dehydration of papaya (Carica papaya L.). J Food Eng 59:85–91

    Article  Google Scholar 

  15. El-Aouar AA, Azoubel PM, Barbosa JL Jr, Murr FEX (2006) Drying kinetics of fresh and osmotically pretreated papaya (Carica papaya L.). J Food Eng 75:267–274

    Article  CAS  Google Scholar 

  16. FAOSTAT (2010) Papayas: U.S. import-eligible countries; world production and exports. http://faostat.fao.or/default.aspx

  17. Fernandes FAN, Rodrigues S (2007) Ultrasound as pre-treatment for drying of fruits: dehydration of banana. J Food Eng 82:261–267

    Article  Google Scholar 

  18. Fernandes FAN, Gallão MI, Rodrigues S (2008) Effect of osmotic dehydration and ultrasound as pre-treatment on cell structure: melon dehydration. LWT Food Sci Technol 41:604–610

    Article  CAS  Google Scholar 

  19. Fernandes FAN, Oliveira FIP, Rodrigues S (2008) Use of ultrasound for dehydration of papaya. Food Bioprocess Technol 1:339–345

    Article  Google Scholar 

  20. Fernandes FAN, Gallão MI, Rodrigues S (2009) Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. J Food Eng 99:186–190

    Article  Google Scholar 

  21. Fuente-Blanco S, Sarabia ERF, Acosta-Aparicio VM, Blanco-Blanco A, Gallego-Juárez JA (2006) Food drying process by power ultrasound. Ultrasonics 44:e523–e527

    Article  Google Scholar 

  22. Gamboa-Santos J, Soria AC, Villamiel M, Montilla A (2013) Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment. Food Chem 141:616–624

    Article  CAS  Google Scholar 

  23. Janjai S, Precoppe M, Lamlert N, Mahayothee B, Bala BK (2011) Thin-layer drying of litchi (Litchi chinensis Sonn.). Food Bioprod Proces 89:194–201

    Article  Google Scholar 

  24. Jayasooriya SD, Bhandari BR, Torley P, D’Arcy BR (2004) Effect of high power ultrasound waves on properties of meat: a review. Int J Food Prop 7:301–319

    Article  CAS  Google Scholar 

  25. Karathanos VT, Kostaropoulos AE, Saravacos GD (1995) Air drying of osmotically dehydrated fruits. Drying Technol 13:1503–1521

    Article  CAS  Google Scholar 

  26. Krokida MK, Karathanos VT, Maroulis ZB, Marinos-Kouris D (2003) Drying kinetics of some vegetables. J Food Eng 59:391–403

    Article  Google Scholar 

  27. Lago-Vanzela ES, Nascimento P, Fontes EAF, Mauro MA, Kimura M (2013) Edible coatings from native and modified starchs retain carotenoids in pumpkin during drying. LWT Food Sci Technol 50:420–425

    Article  CAS  Google Scholar 

  28. Lomauro CJ, Bakshi AS, Labuza TP (1985) Evaluation of food moisture sorption isotherm equations. Part I: fruit, vegetable and meat products. Lebensmittel Wissenschaft Technol 18:112–122

    Google Scholar 

  29. Lombard GE, Oliveira JC, Fito P, Andrés A (2008) Osmotic dehydration of pineapple as a pre-treatment for further drying. J Food Eng 85:277–284

    Article  Google Scholar 

  30. Loning JM, Horst C, Hoffmann U (2002) Investigations on the energy conversion in sonochemical processes. Ultrason Sonochemistry 9:169–179

    Article  CAS  Google Scholar 

  31. Mason TJ (1998) Power ultrasound in food processing—the way forward. In: Povey MJW, Mason TJ (eds) Ultrasounds in food processing. Glasgow, Blackie Academic and Professional, pp 104–124

    Google Scholar 

  32. McMinn WAM, Magee TRA (1996) Air drying kinetics of potatoes cylinders. Drying Technol 14:2025–2040

    Article  Google Scholar 

  33. Nanjundaswamy AM, Setty GR, Balachandran C, Saroja S, Reddy KBSM (1978) Studies on development of new categories of dehydrated product from indigenous fruits. Indian Food Packer 22:91–93

    Google Scholar 

  34. Nguyen M-H, Price WE (2007) Air-drying of banana: influence of experimental parameters, slab thickness, banana maturity and harvesting season. J Food Eng 79:200–207

    Article  Google Scholar 

  35. Oliveira FIP, Gallão MI, Rodrigues S, Fernandes FAN (2011) Dehydration of malay apple (Syzygium malaccense L.) using ultrasound as pre-treatment. Food Bioprocess Technology 4:610–615

    Article  Google Scholar 

  36. Ozuna C, Cárcel JA, García-Perez JV, Mulet A (2011) Improvement of water mechanisms during potato drying by applying ultrasound. J Sci Food Agric 91:2511–2517

    Article  CAS  Google Scholar 

  37. Ozuna C, Puig A, Garcia-Perez JV, Carcel JA (2014) Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes. LWT Food Sci Technol 59:130–137

    Article  CAS  Google Scholar 

  38. Page GE (1949) Factors influencing the maximum rates of air drying shelled corn in thin layers. M.Sc. Thesis, Purdue University, Indiana

  39. Pani P, Leva AA, Riva M, Maestrelli A, Torreggiani D (2008) Influence of an osmotic pre-treatment on structure property relationships of air dehydrated tomato slices. J Food Eng 86:105–112

    Article  CAS  Google Scholar 

  40. Rahman MD, Lamb J (1991) Air drying behaviour of fresh and osmotically dehydrated pineapple. J Food Eng 14:163–171

    Article  Google Scholar 

  41. Rodrigues S, Gomes MCF, Gallão MI, Fernandes FAN (2009) Effect of ultrasound-assisted osmotic dehydration on cell structure of sapota. J Sci Food Agric 89:665–670

    Article  CAS  Google Scholar 

  42. Rodrigues S, Oliveira FIP, Gallão MI, Fernandes FAN (2009) Effect of immersion time in osmosis and ultrasound on papaya cell structure during dehydration. Drying Technol 27:220–225

    Article  CAS  Google Scholar 

  43. Rodriguez-Amaya DB (1999) A guide to carotenoid analysis in foods. International Life Science Institute Press, Washington

    Google Scholar 

  44. Ruiz-Rodriguez A, Marín FR, Ocaña A, Soler-Rivas C (2008) Effect of domestic processing on bioactive compounds. Phytochem Rev 7:345–384

    Article  CAS  Google Scholar 

  45. Sanjinez-Argadoña EJ, Cunha RL, Menegalli FC, Hubinger MD (2005) Evaluation of total carotenoids and ascorbic acid in osmotic pretreated guavas during convective drying. Ital J Food Sci 17:305–314

    Google Scholar 

  46. Schössler K, Jäger H, Knorr D (2012) Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. J Food Eng 108:103–110

    Article  Google Scholar 

  47. Shi J, Le Maguer M (2000) Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Food Sci Nutr 40:1–42

    Article  CAS  Google Scholar 

  48. Simal S, Femenia A, Garau MC, Rosselló C (2005) Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. J Food Eng 66:323–328

    Article  Google Scholar 

  49. Souza LM, Ferreira KS, Chaves JBP, Teixeira SL (2008) L-ascorbic acid, β-carotene and lycopene content in papaya fruits (Carica papaya) without physiological skin freckles. Sci Agric 65:246–250

    Article  Google Scholar 

  50. Statistica for Windows 5.0 (1995) Computer program manual. StatSoft Inc., Tulsa

    Google Scholar 

  51. Stanner SA, Hughes J, Kelly CN, Buttriss J (2004) A review of the epidemiological evidence for the ‘antioxidant hypothesis’. Public Health Nutr 7:407–422

    Article  CAS  Google Scholar 

  52. Tarleton ES (1992) The role of field-assisted techniques in solid/liquid separation. Filtr Separat 3:246–253

    Article  Google Scholar 

  53. Tarleton ES, Wakeman RJ (1998) Ultrasonically assisted separation process. In: Povey MJW, Mason TJ (eds) Ultrasounds in food processing. Glasgow, Blackie Academic and Professional, pp 193–218

    Google Scholar 

  54. Togrul H (2006) Suitable drying model for infrared drying of carrot. J Food Eng 77:610–619

    Article  Google Scholar 

  55. Torreggiani D (1993) Osmotic dehydration in fruits and vegetable processing. Food Res Int 26:59–68

    Article  Google Scholar 

  56. Torreggiani D, Bertolo G (2002) The role of an osmotic step: combined processes to improve quality and control functional properties in fruit and vegetables. In: Chanes JW, Barbosa Cánovas GV, Aguilera JM (eds) Engineering and food for the 21st century. CRC Press, Boca Raton, pp 651–669

    Google Scholar 

  57. Yahia ME (2010) The contribution of fruit and vegetable consumption to human health. In: de la Rosa LA, Alvarez-Parrilla E, Gonzalez-Aguilar GA (eds) Fruit and vegetable phytochemicals. Wiley-Blackwell, USA, pp 3–51

    Google Scholar 

  58. Yildirim A, Öner MD, Bayram M (2011) Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment. J Food Eng 104:134–142

    Article  Google Scholar 

  59. Zheng L, Sun DW (2006) Innovative applications of power ultrasound during food freezing process—a review. Food Sci Technol 17:16–23

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors gratefully the financial aid of FACEPE (State of Pernambuco Science and Technology Foundation).

Author information

Authors and Affiliations

  1. Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE, 50740-521, Brazil

    Patrícia Moreira Azoubel

  2. Universidade Estadual da Bahia, Av. Edgard Chastinet Guimarães, s/n, São Geraldo, Juazeiro, BA, 48905-680, Brazil

    Mariana da Rocha Amorim

  3. Universidade de Pernambuco, FFPP, Av. Cardoso de Sá, 01, Vila Eduardo, Petrolina, PE, 56300-000, Brazil

    Sofia Sorelly Belém Oliveira

  4. Universidade de Federal Rural de Pernambuco, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, Recife, PE, 52171-900, Brazil

    Maria Inês Sucupira Maciel

  5. Departamento de Botânica, Universidade Estadual Paulista Júlio de Mesquita Filho, Caixa Postal 510, AC Rubião Júnior, Botucatu, SP, 18618-970, Brazil

    João Domingos Rodrigues

Authors
  1. Patrícia Moreira Azoubel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mariana da Rocha Amorim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sofia Sorelly Belém Oliveira
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Maria Inês Sucupira Maciel
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. João Domingos Rodrigues
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Patrícia Moreira Azoubel.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Azoubel, P.M., da Rocha Amorim, M., Oliveira, S.S.B. et al. Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment. Food Eng Rev 7, 185–192 (2015). https://doi.org/10.1007/s12393-015-9120-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-015-9120-4

Keywords

Search

Navigation