ArticleFoods (Basel, Switzerland)2021
Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Isolation of a Gamma-Aminobutyric Acid (GABA)-ProducingFood science & nutrition · 2026Article
- Preparation of petha from pointed gourd (Journal of food science and technology · 2025Article
- Kinetics of Quality Degradation and Water Removal During Air Drying of Osmodehydrated Oyster Mushrooms Impregnated withFoods (Basel, Switzerland) · 2025Article
- Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications.Foods (Basel, Switzerland) · 2024Review
- Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step.Foods (Basel, Switzerland) · 2024Article
- The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life.Food chemistry: X · 2022Review
- Optimization of Osmotic Dehydration of Sapodilla (Foods (Basel, Switzerland) · 2022Article
- Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer's table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective was to optimize the osmotic dehydration (OD) of the berries. Response surface methodology was used to investigate the effect of dehydration factors: syrup concentration (30-70%), temperature (20-70 °C), and fruit-to-syrup ratio (1:10-2:10) on the water loss (WL), sugar gain (SG), weight reduction (WR), density (ρ), water activity (a
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Registered trials
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