Simultaneous valorization of discarded tomato and whey through osmotic dehydration: Development of high value-added products, rheological characterizations, and mass transfer modeling

被引：1

作者：

Soleimanian, Yasamin ^{[1
,2
]}

Ratti, Cristina ^{[1
,2
]}

Karim, Ahasanul ^{[1
,2
]}

Rodrigue, Denis ^{[3
]}

Khalloufi, Seddik ^{[1
,2
]}

机构：

[1] Laval Univ, Soils Sci & Agrifood Engn Dept, 2425 Rue Agr, Quebec City, PQ G1V 0A6, Canada

[2] Inst Nutr & Funct Foods, 2440 Blvd Hochelaga Suite 1710, Quebec City, PQ G1V 0A6, Canada

[3] Laval Univ, Chem Engn Dept, 1065 Ave Med, Quebec City, PQ G1V 0A6, Canada

来源：

JOURNAL OF FOOD ENGINEERING | 2023年 / 359卷

关键词：

Osmotic dehydration; Whey; Discarded tomato; Value-added products; Simultaneous valorization; Single process; Mass transfer and modeling; TRANSFER KINETICS; WASTE; PRETREATMENTS; KETCHUP; FRUIT;

D O I：

10.1016/j.jfoodeng.2023.111713

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Each year, a significant amount of tomatoes are discarded due to their unfavorable shape, while whey, a byproduct of the cheese industry, poses a serious challenge for small and medium dairy industries. This study aimed to simultaneously valorize these wastes (discarded tomatoes and whey) through osmotic dehydration (OD), creating various value-added products. Osmotic treatments (5 h at 40 degrees C) were performed using different concentrations of sucrose in whey (prepared as regular or concentrated whey solutions), with or without added salt, to identify the optimal condition. Mass transfers were mathematically modeled and evaluated. Sucrose/ regular whey solution showed a 65% increase in OD efficiency (7.30 vs. 12.01) while maintaining similar water loss (-70%) and decreasing sugar gain by 35% (9.61% vs. 5.96%) compared to sucrose/water solution with similar 0Brix (53.5%). The addition of 5% salt further increased water loss (-80%) and sugar gain (-8.5%). Various value-added products, including nectar, thin or thick sauces, paste, and powders, were produced using the optimal OD conditions based on processing time and post-treatment. This outcome demonstrates the potential of a single process to yield diverse categories of value-added products. Physicochemical and rheological analyses characterized the tomato sauce and tomato paste produced by OD in comparison to commercial ketchup. Tomato sauce produced by OD showed comparable total solids, aw, and color characteristics to commercial ketchup. The tomato formulations exhibited non-Newtonian shear-thinning behavior, with viscosity decreasing as shear rate increased.

引用

页数：11