Effect of Reconditioning and Reuse of Sucrose Syrup in Quality Properties and Retention of Nutrients in Osmotic Dehydration of Guava

Abstract

The aim of this study was to assess the effect of reconditioning and reuse (RR) of sucrose syrup in quality properties and retention of nutrients in guava during osmotic dehydration (OD). Two trials of 15 OD cycles were conducted with RR of osmotic solution. The parameters of water loss (WL) and solid incorporation (SI), as well as microbial load and physical–chemical properties of syrup and fruit were evaluated. The results showed that the RR did not modify the parameters WL and SI, and the microbial load remained low. The RR did not influence the color of osmodehydrated fruit, as well as the nutrient retentions, but probably it influenced the citric acid and reduced sugar retentions. At the end, the syrup was enriched of vitamin C, polyphenols, potassium, with traces of lycopene, β-carotene, and other minerals (Fe, Mg, Mn, and Zn) and could be used to formulate new products.