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Abstract:

This work aimed to evaluate and correlate rheological properties (dynamic oscillatory, creep/recovery and double compression tests), texture (sensory evaluation) and structure (optical and transmission electron microscopy observations) of fresh-cut pear as affected by ascorbic acid/CaCl2 dipping, hydrogen peroxide and short-wave ultraviolet light radiation (UV-C). All pear samples showed a solid behavior (G′ > G''), but both dynamic moduli decreased in response to the treatments. For treated tissues, the instantaneous elastic (J0) and the retarded (J1, J 2) compliances increased, while the steady-state viscosity (ηN) and all mechanical parameters decreased. PLS regression models revealed that texture could be well explained by rheological properties. Deformability modulus (Ed) was positively correlated to sensory fracturability and hardness and negatively correlated to juiciness. J 0, J1 and J2 were negatively related to sensory hardness. Compression and creep parameters evidenced changes in structure (mainly rupture of membranes, degradation of middle lamella and cell walls) of surface tissues. © 2012 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
Autor:Garcia Loredo, A.B.; Guerrero, S.N.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Intendente Guiraldes s/n, (1428) C.A.B.A., Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Palabras clave:Antibrowning solution; Cut pear; Hydrogen peroxide; Rheology; Structure; Texture; UV-C light; Ascorbic acids; Cell walls; Creep parameters; Cut pear; Double compression; Dynamic moduli; Fresh-cut; Mechanical parameters; Middle lamella; PLS regression; Rheological property; Sensory evaluation; Short waves; Transmission electron microscopy observation; Ultra-violet light; Ultraviolet light radiation; Compression testing; Fruits; Hardness; Histology; Hydrogen peroxide; Regression analysis; Structure (composition); Textures; Tissue; Transmission electron microscopy; Ultraviolet radiation; Rheology; Pyrus
Año:2013
Volumen:114
Número:2
Página de inicio:164
Página de fin:173
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2012.08.017
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v114_n2_p164_GarciaLoredo

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Citas:

---------- APA ----------
Garcia Loredo, A.B., Guerrero, S.N. & Alzamora, S.M. (2013) . Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.). Journal of Food Engineering, 114(2), 164-173.
http://dx.doi.org/10.1016/j.jfoodeng.2012.08.017
---------- CHICAGO ----------
Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M. "Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)" . Journal of Food Engineering 114, no. 2 (2013) : 164-173.
http://dx.doi.org/10.1016/j.jfoodeng.2012.08.017
---------- MLA ----------
Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M. "Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)" . Journal of Food Engineering, vol. 114, no. 2, 2013, pp. 164-173.
http://dx.doi.org/10.1016/j.jfoodeng.2012.08.017
---------- VANCOUVER ----------
Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M. Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.). J Food Eng. 2013;114(2):164-173.
http://dx.doi.org/10.1016/j.jfoodeng.2012.08.017