Abstract
The study investigated the effect of osmotic treatment, edible coatings, and reduced pressure on 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. Coatings were prepared using sodium alginate or citrus pectin solutions of 1.0 or 1.5%. 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. The highest DM (average 98.7%) and the lowest AW (average 0.25) were obtained in OE carrots and dried at 3.5 kPa. Drying carrots, combined with osmotic treatment and coating, increased TPC by 13-fold, from 225 in fresh to 3229 mg GAE/100 g d.m. in dried carrots. Osmotic treatment did not affect the antioxidant activity of DPPH•, but OD significantly increased ABTS•+ compared to the raw material. Coatings had a smaller effect on color changes and antioxidant activity (DPPH• and ABTS•+) and no significant impact on DM and AW. The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters. The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points).
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Claims 17
Claim · model-written summary
Osmotic treatment and then drying pressure had the greatest effect on increasing dry matter and total phenolic content of dried carrot.
- Taxon
- carrot
Daucus carotae0 - Treatment
- Osmotic treatmente1
- Outcome
- dry matter (DM), total phenolic content (TPC)e1
- Direction
- increasinge1
Not reportedComparator
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”
Claim · model-written summary
Osmotic treatment and then drying pressure had the greatest effect on decreasing water activity of dried carrot.
- Taxon
- carrotDaucus carotae0
- Treatment
- Osmotic treatmente1
- Outcome
- water activity (AW)e1
- Direction
- decreasinge1
Not reportedComparator
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”
Claim · model-written summary
Carrots osmotically enriched and dried at 3.5 kPa had the highest dry matter, average 98.7%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The highest DM (average 98.7%) and the lowest AW (average 0.25) were obtained in OE carrots and dried at 3.5 kPa”
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”
Claim · model-written summary
Carrots osmotically enriched and dried at 3.5 kPa had the lowest water activity, average 0.25.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The highest DM (average 98.7%) and the lowest AW (average 0.25) were obtained in OE carrots and dried at 3.5 kPa”
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”
Claim · model-written summary
Drying carrots combined with osmotic treatment and coating increased total phenolic content 13-fold relative to fresh carrots.
- Taxon
- carrotDaucus carotae0
- Treatment
- Drying carrots, combined with osmotic treatment and coatinge3
- Outcome
- TPCe3
- Direction
- increasede3
- Value
- 13-folde3
- Qualifier
- from 225 in fresh to 3229 mg GAE/100 g d.m.e3
- Comparator
- freshe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Drying carrots, combined with osmotic treatment and coating, increased TPC by 13-fold, from 225 in fresh to 3229 mg GAE/100 g d.m. in dried carrots”
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”
Claim · model-written summary
Osmotic treatment did not affect the antioxidant activity measured as DPPH.
- Taxon
- carrotDaucus carotae0
- Treatment
- Osmotic treatmente4
- Outcome
- antioxidant activitye4
- Direction
- did not affecte4
- Qualifier
- DPPHe4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Osmotic treatment did not affect the antioxidant activity of DPPH•, but OD significantly increased ABTS•+ compared to the raw material”
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”
Claim · model-written summary
Osmotic dehydration (OD) significantly increased ABTS compared to the raw material.
- Taxon
- carrotDaucus carotae0
- Treatment
- osmotic dehydration (OD)e0
- Outcome
- ABTSe4
- Direction
- increasede4
- Comparator
- raw materiale4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Osmotic treatment did not affect the antioxidant activity of DPPH•, but OD significantly increased ABTS•+ compared to the raw material”
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”
Claim · model-written summary
Edible coatings had no significant impact on dry matter and water activity of dried carrot.
- Taxon
- carrotDaucus carotae0
- Treatment
- Coatingse5
- Outcome
- DM and AWe5
- Direction
- no significant impacte5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Coatings had a smaller effect on color changes and antioxidant activity (DPPH• and ABTS•+) and no significant impact on DM and AW”
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”
Claim · model-written summary
Edible coatings had a smaller effect on color changes and antioxidant activity than osmotic treatment and drying pressure.
- Taxon
- carrotDaucus carotae0
- Treatment
- Coatingse5
- Outcome
- color changes and antioxidant activitye5
- Direction
- smaller effecte5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Coatings had a smaller effect on color changes and antioxidant activity (DPPH• and ABTS•+) and no significant impact on DM and AW”
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”
Claim · model-written summary
Control and coated carrot samples showed an increase in color lightness, redness and yellowness during drying.
- Taxon
- carrotDaucus carotae0
- Outcome
- color lightness, redness, yellownesse6
- Direction
- an increasee6
- Qualifier
- control and coated samplese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters”
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”
Claim · model-written summary
Control and coated carrot samples showed an increase in color saturation (vividness) during drying.
- Taxon
- carrotDaucus carotae0
- Outcome
- saturation (vividness)e6
- Direction
- an increasee6
- Qualifier
- control and coated samplese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters”
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”
Claim · model-written summary
Osmotic treatment showed a decrease in color lightness, redness and yellowness of dried carrot compared with control and coated samples.
- Taxon
- carrotDaucus carotae0
- Treatment
- osmotic treatmente6
- Outcome
- color lightness, redness, yellownesse6
- Direction
- a decreasee6
- Comparator
- control and coated samplese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters”
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”
Claim · model-written summary
Osmotic treatment showed a decrease in color saturation (vividness) of dried carrot compared with control and coated samples.
- Taxon
- carrotDaucus carotae0
- Treatment
- osmotic treatmente6
- Outcome
- saturation (vividness)e6
- Direction
- a decreasee6
- Comparator
- control and coated samplese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters”
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”
Claim · model-written summary
Lower water activity of dried carrot was associated with higher hardness.
- Taxon
- carrotDaucus carotae0
- Treatment
- lower AWe7
- Outcome
- hardnesse7
- Direction
- highere7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points)”
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”
Claim · model-written summary
All dried carrot samples were sensory accepted, including color, texture and smell.
- Taxon
- carrotDaucus carotae0
- Outcome
- sensory acceptede7
- Qualifier
- including color, texture, and smelle7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points)”
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”
Claim · model-written summary
Sensory acceptance of dried carrot was higher after osmotic dehydration in chokeberry juice concentrate.
- Taxon
- carrotDaucus carotae0
- Treatment
- OD in chokeberry juice concentratee7
- Outcome
- sensory acceptede7
- Direction
- higherinferrede7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points)”
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”
Claim · model-written summary
Crunchiness was the lowest sensory attribute of dried carrot, at five out of nine points.
- Taxon
- carrotDaucus carotae0
- Outcome
- crunchinesse7
- Direction
- the loweste7
- Value
- five out of nine pointse7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points)”
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”
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