Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

Autores
Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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, J2) 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. J0, 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.
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Cut Pear
Uv-C Light
Antibrowning Solution
Hydrogen Peroxide
Rheology
Texture
Structure
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15865
Acceder
id CONICETDig_55fde56012b4b2951c123c15345f83e5
oai_identifier_str oai:ri.conicet.gov.ar:11336/15865
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)Garcia Loredo, Analia BelenGuerrero, Sandra N.Alzamora, Stella MarisCut PearUv-C LightAntibrowning SolutionHydrogen PeroxideRheologyTextureStructurehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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, J2) 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. J0, 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.Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15865Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.); Elsevier; Journal Of Food Engineering; 114; 2; 1-2013; 164-1730260-8774enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.08.017info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412004001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:48:19Zoai:ri.conicet.gov.ar:11336/15865instacron: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:34982025-09-29 09:48:19.39CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
title Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
spellingShingle Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
Garcia Loredo, Analia Belen
Cut Pear
Uv-C Light
Antibrowning Solution
Hydrogen Peroxide
Rheology
Texture
Structure
title_short Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
title_full Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
title_fullStr Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
title_full_unstemmed Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
title_sort Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
dc.creator.none.fl_str_mv Garcia Loredo, Analia Belen
Guerrero, Sandra N.
Alzamora, Stella Maris
author Garcia Loredo, Analia Belen
author_facet Garcia Loredo, Analia Belen
Guerrero, Sandra N.
Alzamora, Stella Maris
author_role author
author2 Guerrero, Sandra N.
Alzamora, Stella Maris
author2_role author
author
dc.subject.none.fl_str_mv Cut Pear
Uv-C Light
Antibrowning Solution
Hydrogen Peroxide
Rheology
Texture
Structure
topic Cut Pear
Uv-C Light
Antibrowning Solution
Hydrogen Peroxide
Rheology
Texture
Structure
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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, J2) 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. J0, 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.
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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, J2) 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. J0, 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
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/11336/15865
Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.); Elsevier; Journal Of Food Engineering; 114; 2; 1-2013; 164-173
0260-8774
url http://hdl.handle.net/11336/15865
identifier_str_mv Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.); Elsevier; Journal Of Food Engineering; 114; 2; 1-2013; 164-173
0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.08.017
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412004001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
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_ 1844613501475094528
score 13.070432

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