Abstract Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osmotic solution have different osmotic pressures which allows for the transportation of solute from the osmotic solution into the food product. OD could be utilized as a fortification method by addition of solutes of interest to the osmotic solution. Adding vitamins, dietary fibers, and minerals (such as calcium, iron, and zinc) to the osmotic solution can be used to create food with specific health-promoting qualities. Fortification of fruit and vegetable goods would effectively minimize and prevent diseases linked to nutritional inadequacies due to the high consumption rate of these products. OD could be a simple, affordable, and effective way to fortify food for social, economic, and health benefits. This study compiles data from existing studies dating back approximately two decades, focusing on the possibility of adding or impregnating bioactive compounds into fruits and vegetables through OD as well as the effects of combining OD with vacuum, ultrasound, and pulse electric field techniques on the incorporation of these bioactive compounds into solid food matrices. A brief overview of current OD trends is also provided, highlighting the use of lower-calorie sugar replacements to improve process efficiency and raise overall product quality. This study emphasizes the need for more research into OD to fortify, improve functionality, and incorporate nutraceutical characteristics in the food industry. (OD products andor vitamins fibers such calcium iron zinc healthpromoting promoting qualities simple affordable social economic benefits decades vacuum ultrasound matrices provided lowercalorie lower calorie quality functionality industry

Abstract Apple (Malus Demestica cv. Cortland) is a perishable fruit due to its high moisture content. In this study, apple sticks were dried to increase their shelf life. Osmotic dehydration was used as pretreatment followed by microwave-assisted hot air drying (MAHD) at different temperatures (45 ºC, 55 ºC, 65 ºC) and microwave power densities (0, 0.5, 1 W/g). Optimum process parameters were estimated by the central composite design of response surface methodology (RSM). The results showed that the temperature and power density had a significant effect on response variables. Optimum conditions of moisture content (9.54%), time (100 minutes) and change in color (7.54) were found at 65 ºC and 1 W/g microwave power density (MWPD). Then the samples dried at optimum conditions were stored at ambient temperature and analyzed for color, moisture content, texture and total fungal count at regular intervals for 75 days. The results showed a non-significant change in color and fungal counts from 10.45 to 10.73 and from 0.45 to 0.69 log cfu/g respectively, and a significant decrease in moisture content from 10.11% to 5.69% was observed from 0 to 75 days. While increasing firmness resulted in increased force and energy to the breaking point and micrographs of electron microscope showed shrinkage in cell structure along with storage. The brittleness of apple sticks increased significantly during storage but remained acceptable till the end of 75 storage days. Malus cv Cortland study life microwaveassisted assisted MAHD (MAHD 45 (4 5 6 0, (0 05 0.5 W/g. Wg . W g W/g) RSM. RSM (RSM) variables 9.54%, 954 9.54% , 9 54 (9.54%) 100 (10 minutes 7.54 754 7 (7.54 MWPD. MWPD (MWPD) days nonsignificant non 1045 10 10.4 1073 73 10.7 045 0.4 069 69 0.6 cfug cfu respectively 1011 11 10.11 569 5.69 4 ( 0. (RSM 95 9.54 (9.54% (1 7.5 (7.5 (MWPD 104 10. 107 04 06 101 10.1 56 5.6 9.5 (9.54 7. (7. 5. 9. (9.5 (7 (9. (9

Abstract Mango (Mangifera indica L.) is one of the most important tropical fruits with inimitable taste, unique flavor, fragrance, and therapeutic traits. It is the national fruit of Pakistan and is commonly called the king of fruits, however, it is very challenging to protect the keeping quality of the fruit. To enhance the shelf life and overcome the microbial count, edible biodegradable (aloe-pectin) coatings were applied on minimally processed (osmotically treated) fresh-cut mango slices. Pre-treatment of Osmotic Dehydration (OD) was performed at 45 °C for 3 hours by 55 °Brix solutions of sucrose and glucose, respectively. The coating solution was made by aloe vera gel with combination of 0.2% CaCl2 (w/v) and 0.5% pectin (w/v). Total Fungal Count (TFC) (yeast and mold growth), Moisture Contents (MC), and Total Soluble Solids (TSS) of minimally processed (osmo-coated) mango slices were analyzed during 15 days of storage at 5 °C. A minimum increase in Total Fungal Count (TFC) from 1.00 to 2.53 Log CFU/g, TSS from 25.30 to 27.16 °Brix, and a decrease in moisture contents from 62.43 to 60.65% was observed in double-coated with osmo-sucrose treated (osmotic dehydration in 55˚Brx sucrose solution before coating) samples from 0 to 15 days respectively. However, significant changes in the TFC, moisture contents, and TSS, were observed in double-coated with osmo-glucose treated (osmotic dehydration in 55 °Brix glucose solution before coating) samples after 10 days of storage. According to the results of the current study, the aloe-pectin coating can significantly reduce the TFC, decrease the TSS, and minimize the moisture loss during storage, when used after osmo-sucrose pre-treatment. Mangifera L. L taste flavor fragrance traits however count aloepectin (aloe-pectin osmotically freshcut fresh cut Pretreatment Pre treatment OD (OD 4 C Brix respectively 02 2 0.2 CaCl w/v wv w v (w/v 05 0.5 w/v. . TFC (TFC yeast growth, growth , growth) MC, MC (MC) (TSS osmocoated osmo coated (osmo-coated 1 100 00 1.0 253 53 2.5 CFUg CFU g CFU/g 2530 25 30 25.3 2716 27 16 27.1 6243 62 43 62.4 6065 60 65 60.65 doublecoated double osmosucrose osmotic 55Brx Brx However osmoglucose study pretreatment. pretreatment pre treatment. pre-treatment 0. (MC 1. 2. 25. 271 27. 624 6 62. 606 60.6 60.