Mango |
Inulin |
Prebiotic |
Jiménez-Hernández et al. (2017)Jiménez-Hernández, J., Estrada-Bahena, E. B., Maldonado-Astudillo, Y. I., Talavera-Mendoza, Ó., Arámbula-Villa, G., Azuara, E., Álvarez-Fitz, P., Ramírez, M., & Salazar, R. (2017). Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin. Lebensmittel-Wissenschaft + Technologie, 79, 609-615. http://doi.org/10.1016/j.lwt.2016.11.016 http://doi.org/10.1016/j.lwt.2016.11.016...
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Gooseberry |
Fructooligosaccharide (FOS) |
Prebiotic |
Nambiar et al. (2016)Nambiar, S. S., Basu, A., Shetty, N. P., Rastogi, N. K., & Prapulla, S. G. (2016). Infusion of fructooligosaccharide in Indian gooseberry (Emblica officinalis) fruit using osmotic treatment and its effect on the antioxidant activity of the fruit. Journal of Food Engineering, 190, 139-146. http://doi.org/10.1016/j.jfoodeng.2016.06.005 http://doi.org/10.1016/j.jfoodeng.2016.0...
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Apple |
Green tea extracts (GTE) |
Flavonoids |
Tappi et al. (2017)Tappi, S., Tylewicz, U., Romani, S., Dalla Rosa, M., Rizzi, F., & Rocculi, P. (2017). Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage. Innovative Food Science & Emerging Technologies, 39, 148-155. http://doi.org/10.1016/j.ifset.2016.12.007 http://doi.org/10.1016/j.ifset.2016.12.0...
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Banana |
Curcuminoid |
Anti-inflammatory, antimicrobial, antioxidant |
Bellary & Rastogi (2014)Bellary, A. N., & Rastogi, N. K. (2014). Effect of selected pretreatments on impregnation of curcuminoids and their influence on physico-chemical properties of raw banana slices. Food and Bioprocess Technology, 7(10), 2803-2812. http://doi.org/10.1007/s11947-014-1312-z http://doi.org/10.1007/s11947-014-1312-z...
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Coconut |
Curcuminoid |
|
Bellary et al. (2011)Bellary, A. N., Sowbhagya, H. B., & Rastogi, N. K. (2011). Osmotic dehydration assisted impregnation of curcuminoids in coconut slices. Journal of Food Engineering, 105(3), 453-459. http://doi.org/10.1016/j.jfoodeng.2011.03.002 http://doi.org/10.1016/j.jfoodeng.2011.0...
|
Banana |
Lactobacillus |
Probiotic |
Rascón et al. (2018)Rascón, M. P., Huerta-Vera, K., Pascual-Pineda, L. A., Contreras-Oliva, A., Flores-Andrade, E., Castillo-Morales, M., Bonilla, E., & González-Morales, I. (2018). Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. Lebensmittel-Wissenschaft + Technologie, 92, 490-496. http://doi.org/10.1016/j.lwt.2018.02.074 http://doi.org/10.1016/j.lwt.2018.02.074...
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Strawberry |
Inulin |
Probiotic |
Kowalska et al. (2017)Kowalska, H., Marzec, A., Kowalska, J., Ciurzyńska, A., Czajkowska, K., Cichowska, J., Rybak, K., & Lenart, A. (2017). Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. Lebensmittel-Wissenschaft + Technologie, 85, 500-505. http://doi.org/10.1016/j.lwt.2017.03.044 http://doi.org/10.1016/j.lwt.2017.03.044...
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Apple |
Lactobacillus |
Probiotic |
Flores-Andrade et al. (2017)Flores-Andrade, E., Pascual-Pineda, L. A., Alarcón-Elvira, F. G., Rascón-Díaz, M. P., Pimentel-González, D. J., & Beristain, C. I. (2017). Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion. Journal of Food Engineering, 202, 18-24. http://doi.org/10.1016/j.jfoodeng.2017.02.005 http://doi.org/10.1016/j.jfoodeng.2017.0...
|
Apple |
Lactobacillus plantarum
|
Probiotic |
Emser et al. (2017)Emser, K., Barbosa, J., Teixeira, P., & de Morais, A. M. M. B. (2017). Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple. Journal of Functional Foods, 38, 519-528. http://doi.org/10.1016/j.jff.2017.09.021 http://doi.org/10.1016/j.jff.2017.09.021...
|
Apple |
Lactobacillus casei
|
Probiotic |
Betoret et al. (2003)Betoret, N., Puente, L., Dıaz, M. J., Pagán, M. J., Garcıa, M. J., Gras, M. L., Martínez-Monzó, J., & Fito, P. (2003). Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56(2-3), 273-277. http://doi.org/10.1016/S0260-8774(02)00268-6 http://doi.org/10.1016/S0260-8774(02)002...
|
Apple |
Calcium |
Mineral |
Barrera et al. (2004)Barrera, C., Betoret, N., & Fito, P. (2004). Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith). Journal of Food Engineering, 65(1), 9-14. http://doi.org/10.1016/j.jfoodeng.2003.10.016 http://doi.org/10.1016/j.jfoodeng.2003.1...
|
Grapefruit |
Calcium |
Mineral |
Moraga et al. (2009)Moraga, M. J., Moraga, G., Fito, P. J., & Martínez-Navarrete, N. (2009). Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. Journal of Food Engineering, 90(3), 372-379. http://doi.org/10.1016/j.jfoodeng.2008.07.007 http://doi.org/10.1016/j.jfoodeng.2008.0...
|
Apple and banana |
Phenolic content |
Antioxidant |
Rózek et al. (2010)Rózek, A., García-Pérez, J. V., López, F., Güell, C., & Ferrando, M. (2010). Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying. Journal of Food Engineering, 99(2), 142-150. http://doi.org/10.1016/j.jfoodeng.2010.02.011 http://doi.org/10.1016/j.jfoodeng.2010.0...
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