PDF(Pubmed)
Abstract：
Considering the diverse findings regarding the impact of osmotic pretreatment on the quality of dried products, it is important to determine whether osmotic pretreatment can either maintain or reduce the quality of fruit products. Thus, the present study aimed to scrutinize research regarding the influence of osmotic pretreatment on the qualities of dried fruits through meta-analysis. The Scopus database was used to search for relevant articles. Following the Preferred Reporting Items for Systematic Reviews and Meta-analyses protocol, 26 studies that met the criteria for meta-analysis were identified. The presentation included statistics (mean, standard deviation, sample size) and moderator variables (fruit types, osmotic agents, solution concentrations, drying methods, and drying temperatures). After pooling data using a random effects model, the OpenMEE software was used to conduct meta-analysis. The results showed that osmo-dried fruits had significantly decreased total color difference, titratable acidity, total flavonoid content, and vitamins B1 and B3 (P<0.05) and significantly increased β-carotene and 2,2-diphenyl-1-picrylhydrazyl levels (P<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.
摘要：
考虑到渗透预处理对干燥产品质量影响的不同发现，重要的是要确定渗透预处理是否可以保持或降低水果产品的质量。因此，本研究旨在通过荟萃分析研究渗透预处理对干果品质的影响。Scopus数据库用于搜索相关文章。遵循系统审查和荟萃分析方案的首选报告项目，确定了26项符合荟萃分析标准的研究。陈述包括统计数据(平均值，标准偏差，样本量)和调节变量(水果类型，渗透剂,溶液浓度,干燥方法,和干燥温度）。使用随机效应模型汇集数据后，使用OpenMEE软件进行荟萃分析。结果表明，干果实的总色差显著降低，可滴定酸度，总黄酮含量，和维生素B1和B3（P<0.05），并显着增加β-胡萝卜素和2,2-二苯基-1-吡啶酰肼水平（P<0.05）。渗透预处理不影响总酚含量和维生素C。亚组分析强调了调节剂变量对干果实品质的影响，每个水果对渗透预处理的反应不同。此外，使用10％的糖溶液作为添加剂有效地提高了干果的质量。此外,渗透脱水可以在60°C的温度下与对流干燥相结合，以获得最佳的干燥效果。
