Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes

The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and 60 °Brix, temperatures: 20 and 40°C and times: 1, 2, 4, 8 and 16 h) on pear cubes (water loss, solid gain, performance ratio, the total colour differences, mechanical properties, phenolic content and sensory analysis). The results indicated that samples coated with low methoxyl pectin and treated under 60 °Brix for 16 h at both temperatures (20 and 40°C) presented the best process performance. Statistical analysis showed that the application of the coatings resulted in greater firmness and stiffness of the pear cubes at the end of osmotic dehydration. Besides, alginate coating best preserved the phenolic content (31.4%) than uncoated (26.04%) and pectin-coated (20.77%) ones. However, total colour differences were not improved with the use of edible coatings (alginate or pectin). In terms of quality, the samples coated with both hydrogels had good overall acceptability by the evaluators and good mechanical properties. However, further studies are required to decrease the difference in colour and leaching of bioactive compounds in pear cubes due to the osmotic dehydration treatment.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Soteras, Edgar Mario. Universidad Nacional de San Luis; ArgentinaFil: Campañone, Laura Analia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin