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DEHYDRATION OF PDO GENOVESE BASIL LEAVES ( OCIMUM BASILICUM MAXIMUM L. CV GENOVESE GIGANTE) BY DIRECT OSMOSIS
Author(s) -
BOGGIA RAFFAELLA,
LEARDI RICCARDO,
ZUNIN PAOLA,
BOTTINO ALDO,
CAPANNELLI GUSTAVO
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00682.x
Subject(s) - flavor , osmotic dehydration , chemistry , food science , aroma , sorbitol , brine , basilicum , central composite design , dehydration , response surface methodology , chromatography , sucrose , organic chemistry , biochemistry , essential oil
Starting from a registered patent, the aim of the present study was to improve the osmotic dehydration (OD) process of Protected Designation of Origin Genovese basil leaves by composite experimental design. The contemporary optimization of both process variables and mixture composition allowed enhancing the quality of the dried product. A tentative substitution in the OD brine of the polyalcohol sorbitol with the novel food trehalose was also performed. Sensorial techniques and headspace analysis were applied to monitor changes in appearance, texture, flavor and color. The best appearance and aroma of dried leaves were obtained at 67.5C with a dipping time of 55 s in a brine containing 65% water, 20% sorbitol and 15% NaCl. Using trehalose did not lead to a significant improvement of the quality of the final product. This experimental approach could be successfully used, also on industrial scale, for the optimization of similar OD processes. PRACTICAL APPLICATION The paper shows the optimization of an osmotic dehydration (OD) process by composite design in order to simultaneously optimize both the process variables and the brine composition. This experimental approach can be successfully used, also on industrial scale, for the optimization of similar OD processes, with the aim to enhance the quality of the dried food and to limit their changes in appearance, texture, flavor and color.