Claim · model-written summary
Osmotic treatment and then drying pressure had the greatest effect on decreasing water activity of dried carrot.
- Taxon
- carrot
Daucus carotae0 - Treatment
- Osmotic treatmente1
- Outcome
- water activity (AW)e1
- Direction
- decreasinge1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Osmotic treatment, and then drying pressure, had the greatest effect on increasing the dry matter (DM), total phenolic content (TPC), and color changes, but also on decreasing the water activity (AW) of dried carrot”
e0“the quality of carrots dried by the microwave-vacuum method (MVD) at 3.5 or 6.5 kPa and microwave power of 250 W. Initial osmotic enrichment (OE) of carrots was carried out in chokeberry NFC juice, and osmotic dehydration (OD) in chokeberry juice concentrate”
Title
Anna Ignaczak; Łukasz Woźniak; Agata Marzec; et al. Molecules 2025. doi:10.3390/molecules30091877
Other claims from this paper (16)
- Intervention effect Osmotic treatment and then drying pressure had the greatest effect on increasing dry matter and total phenolic content of dried carrot.
- Association Carrots osmotically enriched and dried at 3.5 kPa had the highest dry matter, average 98.7%.
- Association Carrots osmotically enriched and dried at 3.5 kPa had the lowest water activity, average 0.25.
- Intervention effect Drying carrots combined with osmotic treatment and coating increased total phenolic content 13-fold relative to fresh carrots.
- Intervention effect Osmotic treatment did not affect the antioxidant activity measured as DPPH.
- Intervention effect Osmotic dehydration (OD) significantly increased ABTS compared to the raw material.
- Intervention effect Edible coatings had no significant impact on dry matter and water activity of dried carrot.
- Intervention effect Edible coatings had a smaller effect on color changes and antioxidant activity than osmotic treatment and drying pressure.
- Observation Control and coated carrot samples showed an increase in color lightness, redness and yellowness during drying.
- Observation Control and coated carrot samples showed an increase in color saturation (vividness) during drying.
- Intervention effect Osmotic treatment showed a decrease in color lightness, redness and yellowness of dried carrot compared with control and coated samples.
- Intervention effect Osmotic treatment showed a decrease in color saturation (vividness) of dried carrot compared with control and coated samples.
- Association Lower water activity of dried carrot was associated with higher hardness.
- Observation All dried carrot samples were sensory accepted, including color, texture and smell.
- Association Sensory acceptance of dried carrot was higher after osmotic dehydration in chokeberry juice concentrate.
- Observation Crunchiness was the lowest sensory attribute of dried carrot, at five out of nine points.