Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage

Autores
Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Rocculi, Pietro; Dalla Rosa, Marco
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of osmotic dehydration (OD) on kiwifruit outer pericarp tissue as affected by treatment extent (0-300 min) and raw kiwifruit ripening stage (9 and 14 °Bx) were investigated. Differential scanning calorimetry (DSC) measurements show decomposition of cell wall components (pectins, cellulose and hemi-celluloses). Changes in decomposition parameters (peak temperature lowered and enthalpy increased) were observed related to kiwifruit ripening degree and OD extent increased. Cell wall pectin network disassembly led to the formation of compounds with lower degradation temperature. Raw unripe fruits showed higher firmness values and lower compressibility compared to ripe and OD treated fruits. Isothermal calorimetry revealed metabolic heat production of unripe fruits decreasing linearly with the OD extent. Ripe fruit heat production sharply decreased during the first treatment hour, probably as a consequence of membrane integrity loss. Industrial relevance: OD leads to moisture removal and solute uptake in vegetable tissue, providing minimally processed commodities or ingredients for bakery or ice-cream industry. The industrial relevance is the energy-efficiency, since the process does not require water-phase change. OD provokes still unknown collateral alterations on tissue structure and metabolism. The present work applies a new calorimetric approach to evaluate both structure and metabolism changes on kiwifruit as reliant on process extent and raw fruit ripening stage.
Fil: Panarese, Valentina. Universidad de Bologna; Italia
Fil: Tylewicz, Urszula. Universidad de Bologna; Italia
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rocculi, Pietro. Universidad de Bologna; Italia
Fil: Dalla Rosa, Marco. Universidad de Bologna; Italia
Materia
DSC
ISOTHERMAL CALORIMETRY
KIWIFRUIT
OSMOTIC DEHYDRATION
RESPIRATION RATE
RIPENING STAGE
TEXTURE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/195214
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/195214
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stagePanarese, ValentinaTylewicz, UrszulaSantagapita, Patricio RomanRocculi, PietroDalla Rosa, MarcoDSCISOTHERMAL CALORIMETRYKIWIFRUITOSMOTIC DEHYDRATIONRESPIRATION RATERIPENING STAGETEXTUREhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The effects of osmotic dehydration (OD) on kiwifruit outer pericarp tissue as affected by treatment extent (0-300 min) and raw kiwifruit ripening stage (9 and 14 °Bx) were investigated. Differential scanning calorimetry (DSC) measurements show decomposition of cell wall components (pectins, cellulose and hemi-celluloses). Changes in decomposition parameters (peak temperature lowered and enthalpy increased) were observed related to kiwifruit ripening degree and OD extent increased. Cell wall pectin network disassembly led to the formation of compounds with lower degradation temperature. Raw unripe fruits showed higher firmness values and lower compressibility compared to ripe and OD treated fruits. Isothermal calorimetry revealed metabolic heat production of unripe fruits decreasing linearly with the OD extent. Ripe fruit heat production sharply decreased during the first treatment hour, probably as a consequence of membrane integrity loss. Industrial relevance: OD leads to moisture removal and solute uptake in vegetable tissue, providing minimally processed commodities or ingredients for bakery or ice-cream industry. The industrial relevance is the energy-efficiency, since the process does not require water-phase change. OD provokes still unknown collateral alterations on tissue structure and metabolism. The present work applies a new calorimetric approach to evaluate both structure and metabolism changes on kiwifruit as reliant on process extent and raw fruit ripening stage.Fil: Panarese, Valentina. Universidad de Bologna; ItaliaFil: Tylewicz, Urszula. Universidad de Bologna; ItaliaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rocculi, Pietro. Universidad de Bologna; ItaliaFil: Dalla Rosa, Marco. Universidad de Bologna; ItaliaElsevier2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/195214Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Rocculi, Pietro; Dalla Rosa, Marco; Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage; Elsevier; Innovative Food Science & Emerging Technologies; 15; 4-2012; 66-711466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2012.04.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:00:38Zoai:ri.conicet.gov.ar:11336/195214instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:00:38.721CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
title Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
spellingShingle Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
Panarese, Valentina
DSC
ISOTHERMAL CALORIMETRY
KIWIFRUIT
OSMOTIC DEHYDRATION
RESPIRATION RATE
RIPENING STAGE
TEXTURE
title_short Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
title_full Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
title_fullStr Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
title_full_unstemmed Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
title_sort Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage
dc.creator.none.fl_str_mv Panarese, Valentina
Tylewicz, Urszula
Santagapita, Patricio Roman
Rocculi, Pietro
Dalla Rosa, Marco
author Panarese, Valentina
author_facet Panarese, Valentina
Tylewicz, Urszula
Santagapita, Patricio Roman
Rocculi, Pietro
Dalla Rosa, Marco
author_role author
author2 Tylewicz, Urszula
Santagapita, Patricio Roman
Rocculi, Pietro
Dalla Rosa, Marco
author2_role author
author
author
author
dc.subject.none.fl_str_mv DSC
ISOTHERMAL CALORIMETRY
KIWIFRUIT
OSMOTIC DEHYDRATION
RESPIRATION RATE
RIPENING STAGE
TEXTURE
topic DSC
ISOTHERMAL CALORIMETRY
KIWIFRUIT
OSMOTIC DEHYDRATION
RESPIRATION RATE
RIPENING STAGE
TEXTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The effects of osmotic dehydration (OD) on kiwifruit outer pericarp tissue as affected by treatment extent (0-300 min) and raw kiwifruit ripening stage (9 and 14 °Bx) were investigated. Differential scanning calorimetry (DSC) measurements show decomposition of cell wall components (pectins, cellulose and hemi-celluloses). Changes in decomposition parameters (peak temperature lowered and enthalpy increased) were observed related to kiwifruit ripening degree and OD extent increased. Cell wall pectin network disassembly led to the formation of compounds with lower degradation temperature. Raw unripe fruits showed higher firmness values and lower compressibility compared to ripe and OD treated fruits. Isothermal calorimetry revealed metabolic heat production of unripe fruits decreasing linearly with the OD extent. Ripe fruit heat production sharply decreased during the first treatment hour, probably as a consequence of membrane integrity loss. Industrial relevance: OD leads to moisture removal and solute uptake in vegetable tissue, providing minimally processed commodities or ingredients for bakery or ice-cream industry. The industrial relevance is the energy-efficiency, since the process does not require water-phase change. OD provokes still unknown collateral alterations on tissue structure and metabolism. The present work applies a new calorimetric approach to evaluate both structure and metabolism changes on kiwifruit as reliant on process extent and raw fruit ripening stage.
Fil: Panarese, Valentina. Universidad de Bologna; Italia
Fil: Tylewicz, Urszula. Universidad de Bologna; Italia
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rocculi, Pietro. Universidad de Bologna; Italia
Fil: Dalla Rosa, Marco. Universidad de Bologna; Italia
description The effects of osmotic dehydration (OD) on kiwifruit outer pericarp tissue as affected by treatment extent (0-300 min) and raw kiwifruit ripening stage (9 and 14 °Bx) were investigated. Differential scanning calorimetry (DSC) measurements show decomposition of cell wall components (pectins, cellulose and hemi-celluloses). Changes in decomposition parameters (peak temperature lowered and enthalpy increased) were observed related to kiwifruit ripening degree and OD extent increased. Cell wall pectin network disassembly led to the formation of compounds with lower degradation temperature. Raw unripe fruits showed higher firmness values and lower compressibility compared to ripe and OD treated fruits. Isothermal calorimetry revealed metabolic heat production of unripe fruits decreasing linearly with the OD extent. Ripe fruit heat production sharply decreased during the first treatment hour, probably as a consequence of membrane integrity loss. Industrial relevance: OD leads to moisture removal and solute uptake in vegetable tissue, providing minimally processed commodities or ingredients for bakery or ice-cream industry. The industrial relevance is the energy-efficiency, since the process does not require water-phase change. OD provokes still unknown collateral alterations on tissue structure and metabolism. The present work applies a new calorimetric approach to evaluate both structure and metabolism changes on kiwifruit as reliant on process extent and raw fruit ripening stage.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/195214
Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Rocculi, Pietro; Dalla Rosa, Marco; Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage; Elsevier; Innovative Food Science & Emerging Technologies; 15; 4-2012; 66-71
1466-8564
CONICET Digital
CONICET
url http://hdl.handle.net/11336/195214
identifier_str_mv Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Rocculi, Pietro; Dalla Rosa, Marco; Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage; Elsevier; Innovative Food Science & Emerging Technologies; 15; 4-2012; 66-71
1466-8564
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2012.04.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842979894755065856
score 12.993085

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