{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T06:27:03Z","timestamp":1775024823418,"version":"3.50.1"},"reference-count":50,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2018,9,27]],"date-time":"2018-09-27T00:00:00Z","timestamp":1538006400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Peach is a perishable fruit of great importance for the Greek food export market which is prone to rapid deterioration after harvesting. Its short shelf life can be substantially prolonged by applying an appropriate osmotic dehydration (OD) pre\u2010treatment, which is a mild, non\u2010thermal procedure. The aim of this study was to describe mass transfer and quality retention induced by the OD process.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Peach pieces were immersed in tertiary solutions of glycerol, erythritol, steviol glucosides and mineral salts at pre\u2010selected OD conditions (25\u201345 \u00b0C for 3\u2013240 min, <jats:italic>w<\/jats:italic><jats:sub>fruit<\/jats:sub>\/<jats:italic>w<\/jats:italic><jats:sub>solution<\/jats:sub> = 1:5). Water loss (WL), solid gain (SG), water activity (<jats:italic>a<\/jats:italic><jats:sub>w<\/jats:sub>) as well as representative quality indices (colour, texture) were measured during OD, showing that osmotically dehydrated peach presented significant <jats:italic>a<\/jats:italic><jats:sub>w<\/jats:sub> reduction (from 0.97 to 0.88) combined with quality retention.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This research showed that OD can be an effective pre\u2010processing step in the production of intermediate moisture novel products. A second\u2010degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, <jats:italic>a<\/jats:italic><jats:sub>w<\/jats:sub>, colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. \u00a9 2018 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9296","type":"journal-article","created":{"date-parts":[[2018,8,1]],"date-time":"2018-08-01T10:10:44Z","timestamp":1533118244000},"page":"1240-1249","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Evaluation and modelling of osmotic pre\u2010treatment of peach using alternative agents in a multiple\u2010component solution"],"prefix":"10.1002","volume":"99","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6767-8877","authenticated-orcid":false,"given":"Efimia K","family":"Dermesonlouoglou","sequence":"first","affiliation":[{"name":"Laboratory of Food Chemistry and Technology School of Chemical Engineering, National Technical University of Athens  Athens Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria C","family":"Giannakourou","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Food Technology and Nutrition Technological Educational Institute of Athens  Athens Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2018,9,27]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2005.04.012"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.06.015"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.11.014"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2007.03.011"},{"key":"e_1_2_5_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.01.006"},{"key":"e_1_2_5_7_1","first-page":"281","volume-title":"Food Preservation by Moisture Control: Fundamentals and Applications","author":"Torreggiani D","year":"1995"},{"key":"e_1_2_5_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.05.058"},{"key":"e_1_2_5_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.04.062"},{"key":"e_1_2_5_10_1","first-page":"303","article-title":"A review of osmodehydration for food industry","volume":"4","author":"Tortoe C","year":"2010","journal-title":"Afr J Food Sci"},{"key":"e_1_2_5_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-012-0659-2"},{"key":"e_1_2_5_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.02.012"},{"key":"e_1_2_5_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2006.11.006"},{"key":"e_1_2_5_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.07.001"},{"key":"e_1_2_5_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2010.02.011"},{"key":"e_1_2_5_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.10.017"},{"key":"e_1_2_5_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-014-1432-5"},{"key":"e_1_2_5_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-014-1447-y"},{"key":"e_1_2_5_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2016.01.003"},{"key":"e_1_2_5_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2016.06.005"},{"key":"e_1_2_5_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-010-2496-4"},{"key":"e_1_2_5_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2016.02.010"},{"key":"e_1_2_5_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2015.09.015"},{"key":"e_1_2_5_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.11.140"},{"key":"e_1_2_5_25_1","unstructured":"DermesonluogluE AngelikakiF GiannakourouM KatsarosG ValdramidisVP andTaoukisP Minimally processed fresh-cut fruit snacks of extended shelf-life by combined osmotic and high pressure processing.3rd Int. 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