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Abstract:

The impact of osmotic dehydration to water activity (a w) at 0. 97 or 0. 94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing) and water mobility ( 1H-NMR spectra) of parenchymatous apple tissue was investigated. In general, the nature and the concentration of sugar employed significantly affected the material properties and the structure of apple tissue. A dramatic loss in rigidity (E d); an increase in deformation at rupture (ε R R), creep compliances (J 0, J 1, and J 2), and fluidity (1/η 0) and a decrease in storage (G′) and loss (G″) moduli, true rupture stress (σ R R), and proton transverse relaxation times (T 2i) were induced by osmotic treatments. ε R R, C 1, and T 2i parameters allowed to discriminate between the sugars used as osmotic agents while the different a w levels for each sugar resulted in changes in σ R R, W, and T 2i values. Loss of turgor due to plasmolysis or rupture of membranes and desorganization/degradation of walls allowed explaining, at least partially, the changes in material parameters. © 2011 Springer Science+Business Media, LLC.

Registro:

Documento: Artículo
Título:Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
Autor:Vicente, S.; Nieto, A.B.; Hodara, K.; Castro, M.A.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina
Departamento de Métodos Cuantitativos y Sistemas de Información, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE Buenos Aires, Argentina
Departamento de Biodiversidad y Biología Experimental, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Apple; Glucose; Osmosis; Rheology; Structure; Trehalose; Water mobility; Apple; Apple tissue; Creep compliance; Electronic microscopy; Material parameter; Material property; Osmotic agents; Osmotic dehydration; Osmotic treatment; Plasmolysis; Proton transverse relaxation; Rheological property; Rupture stress; Small-scale dynamics; Trehalose; Trehalose solution; Water activity; Water mobility; Deformation; Dehydration; Elasticity; Glucose; Light transmission; Nuclear magnetic resonance spectroscopy; Osmosis; Rheology; Structure (composition); Tissue; Fruits; Malus x domestica
Año:2012
Volumen:5
Número:8
Página de inicio:3075
Página de fin:3089
DOI: http://dx.doi.org/10.1007/s11947-011-0643-2
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n8_p3075_Vicente

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Citas:

---------- APA ----------
Vicente, S., Nieto, A.B., Hodara, K., Castro, M.A. & Alzamora, S.M. (2012) . Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose. Food and Bioprocess Technology, 5(8), 3075-3089.
http://dx.doi.org/10.1007/s11947-011-0643-2
---------- CHICAGO ----------
Vicente, S., Nieto, A.B., Hodara, K., Castro, M.A., Alzamora, S.M. "Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose" . Food and Bioprocess Technology 5, no. 8 (2012) : 3075-3089.
http://dx.doi.org/10.1007/s11947-011-0643-2
---------- MLA ----------
Vicente, S., Nieto, A.B., Hodara, K., Castro, M.A., Alzamora, S.M. "Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose" . Food and Bioprocess Technology, vol. 5, no. 8, 2012, pp. 3075-3089.
http://dx.doi.org/10.1007/s11947-011-0643-2
---------- VANCOUVER ----------
Vicente, S., Nieto, A.B., Hodara, K., Castro, M.A., Alzamora, S.M. Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose. Food. Bioprocess Technol. 2012;5(8):3075-3089.
http://dx.doi.org/10.1007/s11947-011-0643-2