ArticleFoods (Basel, Switzerland)2022
Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications.Foods (Basel, Switzerland) · 2024Review
- Article
- Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel.NPJ science of food · 2024Article
- Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes.Foods (Basel, Switzerland) · 2024Article
- Advances in Postharvest Preservation and Quality of Fruits and Vegetables.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at -36 °C for 2 weeks and thawing at 4 °C for 24 h) and pulsed electric field (1 kV/cm, 10 and 30 pulse numbers), were applied to mango 1 cm-thickness slices prior to osmotic dehydration conducted at 40 °C for 4 h. Three different 60 °Brix agave syrup solutions with or without added polysaccharides (inulin or xanthan gum) were used in the osmotic dehydration operation. Water loss (
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Registered trials
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