Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

• Published in: Journal of food science 2024-01, Vol.89 (1), p.494-512
• Main Authors: Thomas, Binuja, Pulissery, Sudheer Kundukulangara, Sankalpa, K. B., Lal, A. M. Nandhu, Warrier, Aswin S., Mahanti, Naveen Kumar, Kothakota, Anjineyulu
• Format: Article
• Language: English
• Subjects: Ananas; artificial neural network; Artificial neural networks; Brix value; Dehydration; Desiccation - methods; Electron micrographs; Fruits; Microorganisms; Moisture content; Neural networks; osmotic dehydration; pineapple; Pineapples; Process parameters; Response surface methodology; Shelf life; Sucrose; Vacuum; vacuum impregnation; Vibrations; Water - analysis; Water content; Water loss
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.16875

The vacuum impregnation (VI) process parameters (vacuum pressure = 20–60 kPa; VI temperature = 35–55°C; concentration of the sucrose solution = 40–60 °Brix; and vacuum process time = 8–24 min) for pineapple rings were optimized based on the moisture content (MC), water loss (WL), solids gain (SG), yellowness index (YI), and total soluble solids (TSS) content of pineapple rings using response surface methodology (RSM). A relationship was developed between the process and response variables using RSM and artificial neural network (ANN) techniques. The effectiveness of VI was evaluated by comparing it with the osmotic dehydration (OD) technique. The optimum condition was found to be 31.782 kPa vacuum pressure, 50.441°C solution temperature, and 60 °Brix sucrose concentration for 20.068 min to attain maximum TSS, YI, SG, and WL, and minimum MC of pineapple rings. The R2 values of RSM models for all variables varied between 0.70 and 0.91, whereas mean square error values varied between 0.76 and 71.58 and for ANN models varied between 0.87–0.93 and 0.53–193.78, respectively. Scanning electron micrographs (SEM) revealed that parenchymal cell rupture was less in VI than in OD. The VI pineapple rings exhibited more pores and high SG, as compared to OD, due to the pressure impregnation. Spectroscopic analysis affirmed that the stretching vibrations of intermolecular and intramolecular interactions were significant in VI as against OD. The VI reduced the drying time by 35% compared to OD, with the highest overall acceptability score and lower microbial load during storage. Practical Application Pineapple is a perishable fruit, which necessitates processing for extended shelf life. This study highlights the potential of the vacuum impregnation process as a promising alternative to conventional preservation methods such as osmotic dehydration for pineapples.