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. 2022 Mar 10;11(6):794.
doi: 10.3390/foods11060794.

Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)

Lívia Muritiba Pereira de Lima Coimbra  1   2   3 , Adrielle Zagmignan  1   2 , Paulo Victor Vieira Gomes  1 , Jânaira Farias Araujo  1 , Gabrielle Damasceno Costa Dos Santos  2 , Rita de Cássia Mendonça de Miranda  3   4 , Silvana Magalhães Salgado  5 , Samara Alvachian Cardoso Andrade  6 , Luís Cláudio Nascimento da Silva  2   3
Affiliations

Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)

Lívia Muritiba Pereira de Lima Coimbra et al. Foods. .

Abstract

Sapodilla (Achras zapota L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30−50 °C), sucrose concentration (40−60% °Brix) and immersion time (90−240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (p < 0.05) on ML and SG, whereas DEI was significantly influenced (p < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls.

Keywords: loss of water; microscopy; preservation of food; sapoti; sensory analysis.

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Conflict of interest statement

The authors declare to have no conflict of interest.

Figures

Figure 1
Figure 1
Surface response for moisture loss (ML) as a function of the concentration of sucrose solution (°Brix) and temperature (°C).
Figure 2
Figure 2
Surface response for solid gain (SG) as a function of immersion time (minutes) and temperature (°C).
Figure 3
Figure 3
Surface response for solid gain (SG) as a function of the concentration of sucrose solution (°Brix) and temperature (°C).
Figure 4
Figure 4
Surface response for the Dehydration Efficiency Index (DEI) as a function of immersion time (minutes) and the concentration of sucrose solution (°Brix).
Figure 5
Figure 5
Surface response for Dehydration Efficiency Index (DEI) as a function of immersion time (minutes) and temperature (°C).
Figure 6
Figure 6
Microstructural analysis of osmotically dehydrated sapodilla. (A) General microscopic aspect of dehydrated sapodilla showing disordered cells; (B) areas of cell wall rupture.
See this image and copyright information in PMC

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