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The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Beta vulgaris L.)

cris.virtual.author-orcid0000-0002-9620-7852
cris.virtual.author-orcid0000-0002-0937-8427
cris.virtual.author-orcid0000-0002-0744-9033
cris.virtual.author-orcid0000-0001-9844-431X
cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1492a588-7315-4d11-9684-a89bc3ccdaf0
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
cris.virtualsource.author-orcid968d3cb8-3b2b-46fe-a17f-373169a0738c
cris.virtualsource.author-orcid9a5fbf5f-8cd3-4a3c-bd5e-0fe16d5a9c9e
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enOsmotic dehydration is a process involving a two-way mass transfer, during which water and substances dissolved in it are removed from the product and, at the same time, substances dissolved in a hypertonic solution penetrate into the tissues. This process has a significant effect on, among other things, the nutritional and sensory parameters, as well as the texture and shelf life of the dehydrated product. This study analyzed the effect of osmotic dehydration of beet on magnesium content following the addition of various chemical forms of magnesium (magnesium oxide, magnesium citrate, magnesium chloride) to a hypertonic solution. Magnesium was added in concentrations of 2.5 or 5.0% relative to the mass of the solution. The following compounds were used to prepare hypertonic solutions (25 and 50%): inulin, xylitol, erythritol, and sucrose. The control sample was water. A significant increase in magnesium content in the dehydrated material was confirmed. This effect was determined by many factors, among which the most important were the chemical form of magnesium, the type of osmotically active substance, magnesium concentration, and process time. The highest magnesium content was found in samples dehydrated in a 50% inulin solution with a 5.0% addition of magnesium chloride under the following conditions: 120 min/30 °C. It was also demonstrated that osmotically dehydrated samples exhibited approximately 3–5 times lower antioxidant activity in DPPH, ABTS, and ORAC tests.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorKulczyński, Bartosz
dc.contributor.authorSuliburska, Joanna
dc.contributor.authorGramza-Michałowska, Anna
dc.contributor.authorSidor, Andrzej
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorBrzozowska, Anna
dc.date.access2025-11-19
dc.date.accessioned2025-11-19T07:43:01Z
dc.date.available2025-11-19T07:43:01Z
dc.date.copyright2025-07-21
dc.date.issued2025
dc.description.abstract<jats:p>Osmotic dehydration is a process involving a two-way mass transfer, during which water and substances dissolved in it are removed from the product and, at the same time, substances dissolved in a hypertonic solution penetrate into the tissues. This process has a significant effect on, among other things, the nutritional and sensory parameters, as well as the texture and shelf life of the dehydrated product. This study analyzed the effect of osmotic dehydration of beet on magnesium content following the addition of various chemical forms of magnesium (magnesium oxide, magnesium citrate, magnesium chloride) to a hypertonic solution. Magnesium was added in concentrations of 2.5 or 5.0% relative to the mass of the solution. The following compounds were used to prepare hypertonic solutions (25 and 50%): inulin, xylitol, erythritol, and sucrose. The control sample was water. A significant increase in magnesium content in the dehydrated material was confirmed. This effect was determined by many factors, among which the most important were the chemical form of magnesium, the type of osmotically active substance, magnesium concentration, and process time. The highest magnesium content was found in samples dehydrated in a 50% inulin solution with a 5.0% addition of magnesium chloride under the following conditions: 120 min/30 °C. It was also demonstrated that osmotically dehydrated samples exhibited approximately 3–5 times lower antioxidant activity in DPPH, ABTS, and ORAC tests.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number14
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30143051
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5968
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/30/14/3051
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 3051
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enbeetroot
dc.subject.enfood fortification
dc.subject.enosmotic dehydration
dc.subject.enmagnesium
dc.subject.eninulin
dc.subject.enantioxidant activity
dc.titleThe Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Beta vulgaris L.)
dc.title.volumeSpecial Issue Advances in Physicochemical Properties of Innovative Food Products During Processing
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue14
oaire.citation.volume30