{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,7]],"date-time":"2026-07-07T20:16:55Z","timestamp":1783455415162,"version":"3.55.0"},"reference-count":40,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,2,1]],"date-time":"2025-02-01T00:00:00Z","timestamp":1738368000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"H2020 ERA-NETs SUSFOOD2","award":["DWM\/SF-CO\/31\/2021"],"award-info":[{"award-number":["DWM\/SF-CO\/31\/2021"]}]},{"name":"H2020 ERA-NETs SUSFOOD2","award":["RPMA.01.01.00-14-8276\/17"],"award-info":[{"award-number":["RPMA.01.01.00-14-8276\/17"]}]},{"name":"CORE Organic Cofunds","award":["DWM\/SF-CO\/31\/2021"],"award-info":[{"award-number":["DWM\/SF-CO\/31\/2021"]}]},{"name":"CORE Organic Cofunds","award":["RPMA.01.01.00-14-8276\/17"],"award-info":[{"award-number":["RPMA.01.01.00-14-8276\/17"]}]},{"name":"Joint SUSFOOD2\/CORE Organic Call 2019 (MILDSUSFRUIT)","award":["DWM\/SF-CO\/31\/2021"],"award-info":[{"award-number":["DWM\/SF-CO\/31\/2021"]}]},{"name":"Joint SUSFOOD2\/CORE Organic Call 2019 (MILDSUSFRUIT)","award":["RPMA.01.01.00-14-8276\/17"],"award-info":[{"award-number":["RPMA.01.01.00-14-8276\/17"]}]},{"name":"National Centre for Research and Development","award":["DWM\/SF-CO\/31\/2021"],"award-info":[{"award-number":["DWM\/SF-CO\/31\/2021"]}]},{"name":"National Centre for Research and Development","award":["RPMA.01.01.00-14-8276\/17"],"award-info":[{"award-number":["RPMA.01.01.00-14-8276\/17"]}]},{"name":"European Union","award":["DWM\/SF-CO\/31\/2021"],"award-info":[{"award-number":["DWM\/SF-CO\/31\/2021"]}]},{"name":"European Union","award":["RPMA.01.01.00-14-8276\/17"],"award-info":[{"award-number":["RPMA.01.01.00-14-8276\/17"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activity, color, texture, sugars, vitamin C, polyphenols, carotenoids, and antioxidant potential, alongside microstructural observations. The results indicated that osmotic solutions and the dehydration time (3 h) significantly influenced the oranges\u2019 physical and chemical properties. Cherry and strawberry concentrate solutions caused the greatest color changes, enhancing the dried product\u2019s visual appeal. Oranges dehydrated with strawberry concentrate exhibited the highest polyphenol content (2909 mg chlorogenic acid\/100 g d.m.) and antioxidant potential (11.0 mg TE\/d.m.), while rosehip solution yielded the highest vitamin C levels (80.27 g\/100 g d.m.), followed by strawberry (62.32 g\/100 g d.m.) and orange (47.67 g\/100 g d.m.) concentrates. These findings highlight the benefits of using fruit concentrates and juices in osmotic dehydration. The unconventional osmotic solutions resulted in a reduction in the hardness of dehydrated orange sliced from 0.65 N to the range of 0.36\u20130.60 N, except for strawberry concentrate, which resulted in the highest value (0.72 N). Key parameters, such as the water activity, dry matter, and dehydration efficiency, were more favorable compared to those in the sucrose solution samples. The organoleptic assessment recommended xylitol for maintaining sweetness without altering taste or smell, whereas strawberry juice scored lowest due to its foreign taste and smell. Overall, osmotic dehydration enhanced the nutritional and sensory attributes of oranges by allowing the penetration of bioactive compounds, making them superior to fresh raw material in tested parameters.<\/jats:p>","DOI":"10.3390\/foods14030468","type":"journal-article","created":{"date-parts":[[2025,2,3]],"date-time":"2025-02-03T09:35:07Z","timestamp":1738575307000},"page":"468","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2352-5307","authenticated-orcid":false,"given":"Sabina","family":"Galus","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3595-0818","authenticated-orcid":false,"given":"Katarzyna","family":"Rybak","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7647-0592","authenticated-orcid":false,"given":"Magdalena","family":"Dadan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0937-3204","authenticated-orcid":false,"given":"Dorota","family":"Witrowa-Rajchert","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4689-6909","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Nowacka","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1111\/j.1541-4337.2012.00201.x","article-title":"History, Global Distribution, and Nutritional Importance of Citrus Fruits","volume":"11","author":"Liu","year":"2012","journal-title":"Compr. 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