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<p>Bananas are a nutritious tropical fruit with a short shelf life, and preservation methods are needed. Osmotic dehydration (OD) can be employed as a method for food preservation. This study evaluated the effects of vacuum (first 20&#xa0;min), a process known as pulsed vacuum osmotic dehydration (PVOD), temperature (25&#xa0;°C and 40&#xa0;°C), and the substitution of sucrose with isomaltulose on banana slices, resulting in a functional and nutritionally attractive osmotic product, still scarcely addressed in the literature. Literature models were used to determine diffusivity and describe the mass transfer kinetics in the OD and PVOD. The Multiple Factor Analysis (MFA) grouped similar osmotic treatments for bananas, highlighting temperature as a key factor in mass transfer and quality, whereas vacuum pulses did not significantly influence the analyzed parameters due to cellular structural resistance. Water loss and solid gain were directly associated with soluble solids and overall color variation, respectively. Among the models assessed, the Azuara model was the most suitable (highest R<sup>2</sup> values and best equilibrium predictions), with water diffusivity ranging from 1.200 × 10<sup>–10</sup> to 3.758 × 10<sup>–10</sup> m2/s and solid diffusivity from 2.560 × 10<sup>–11</sup> to 2.300 × 10<sup>–10</sup> m2/s. The bananas enriched with isomaltulose exhibited higher water activity, lower soluble solids content and pH, and similar hardness, shrinkage, and color variation compared to sucrose. Therefore, the use of isomaltulose at 25&#xa0;°C and 5&#xa0;h of OD is recommended. Results suggest significant potential for producing healthier functional fruits with isomaltulose, offering nutritional and sensory benefits. Future studies should explore emerging technologies to enhance product efficiency and quality further.</p> Graphical Abstract <p></p>

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Isomaltulose as a Healthier Carbohydrate Alternative in Pulsed Vacuum Osmotic Dehydration of Banana

  • 期刊论文

  • 发表日期：

    2025年5月8日

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  • Amanda Aparecida de Lima Santos,
  • Jefferson Luiz Gomes Corrêa,
  • Matheus de Souza Cruz,
  • Paula Giarolla Silveira,
  • Guilherme Mathias Lopes,
  • João Renato de Jesus Junqueira,
  • Leandro Levate Macedo,
  • Marcelo Angelo Cirillo

摘要

Bananas are a nutritious tropical fruit with a short shelf life, and preservation methods are needed. Osmotic dehydration (OD) can be employed as a method for food preservation. This study evaluated the effects of vacuum (first 20 min), a process known as pulsed vacuum osmotic dehydration (PVOD), temperature (25 °C and 40 °C), and the substitution of sucrose with isomaltulose on banana slices, resulting in a functional and nutritionally attractive osmotic product, still scarcely addressed in the literature. Literature models were used to determine diffusivity and describe the mass transfer kinetics in the OD and PVOD. The Multiple Factor Analysis (MFA) grouped similar osmotic treatments for bananas, highlighting temperature as a key factor in mass transfer and quality, whereas vacuum pulses did not significantly influence the analyzed parameters due to cellular structural resistance. Water loss and solid gain were directly associated with soluble solids and overall color variation, respectively. Among the models assessed, the Azuara model was the most suitable (highest R2 values and best equilibrium predictions), with water diffusivity ranging from 1.200 × 10–10 to 3.758 × 10–10 m2/s and solid diffusivity from 2.560 × 10–11 to 2.300 × 10–10 m2/s. The bananas enriched with isomaltulose exhibited higher water activity, lower soluble solids content and pH, and similar hardness, shrinkage, and color variation compared to sucrose. Therefore, the use of isomaltulose at 25 °C and 5 h of OD is recommended. Results suggest significant potential for producing healthier functional fruits with isomaltulose, offering nutritional and sensory benefits. Future studies should explore emerging technologies to enhance product efficiency and quality further.

Graphical Abstract