Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties

Autores
Franceschinis, Lorena Edith; Sette, Paula Andrea; Salvatori, Daniela Marisol; Schebor, Carolina Claudia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet cherries.RESULTS: Four dried ingredients were obtained from discard of fresh sweet cherry (Lapins var.), through the application of an osmotic dehydration pretreatment and freeze- or air-drying. The ingredients showed an important phenolic contribution (2.8-6.6 g gallic acid kg-1 of product) and preserved to a great extent the natural color of the fruit. Freeze-dried ingredients resulted less hygroscopic than air-dried ones, and presented a softer texture. All the ingredients were in the supercooled state at room temperature (Tg range: -23.0 to -18.8°C). Sugar infusion pretreatment caused a decrease in water sorption capacity and molecular mobility; it also reduced the initial rehydration rate.CONCLUSION: Relevant differences in nutritional and structural characteristics of ingredients were observed according to the applied processing method. These ingredients could be incorporated into different processed food as snacks, cereal mixtures, cereal bars, bakery and confectionery products. Air-dried control ingredients presented better nutritional contribution and air-dried sweet cherries with sugar infusion pretreatment could be appropriate ingredients for applications where sweet flavor and slow rehydration rate are required.
Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
SWEET CHERRIES
OSMOTIC DEHYDRATION
AIR-DRYING
FREEZE-DRYING
PHYSICAL AND MECHANICAL PROPERTIES
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:11336/88923
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/88923
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical propertiesFranceschinis, Lorena EdithSette, Paula AndreaSalvatori, Daniela MarisolSchebor, Carolina ClaudiaSWEET CHERRIESOSMOTIC DEHYDRATIONAIR-DRYINGFREEZE-DRYINGPHYSICAL AND MECHANICAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet cherries.RESULTS: Four dried ingredients were obtained from discard of fresh sweet cherry (Lapins var.), through the application of an osmotic dehydration pretreatment and freeze- or air-drying. The ingredients showed an important phenolic contribution (2.8-6.6 g gallic acid kg-1 of product) and preserved to a great extent the natural color of the fruit. Freeze-dried ingredients resulted less hygroscopic than air-dried ones, and presented a softer texture. All the ingredients were in the supercooled state at room temperature (Tg range: -23.0 to -18.8°C). Sugar infusion pretreatment caused a decrease in water sorption capacity and molecular mobility; it also reduced the initial rehydration rate.CONCLUSION: Relevant differences in nutritional and structural characteristics of ingredients were observed according to the applied processing method. These ingredients could be incorporated into different processed food as snacks, cereal mixtures, cereal bars, bakery and confectionery products. Air-dried control ingredients presented better nutritional contribution and air-dried sweet cherries with sugar infusion pretreatment could be appropriate ingredients for applications where sweet flavor and slow rehydration rate are required.Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaJohn Wiley & Sons Ltd2018-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/88923Franceschinis, Lorena Edith; Sette, Paula Andrea; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 6-2018; 5450-54580022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/ 10.1002/jsfa.9089info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9089info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:19Zoai:ri.conicet.gov.ar:11336/88923instacron: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:34982025-09-03 09:51:20.067CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
title Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
spellingShingle Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
Franceschinis, Lorena Edith
SWEET CHERRIES
OSMOTIC DEHYDRATION
AIR-DRYING
FREEZE-DRYING
PHYSICAL AND MECHANICAL PROPERTIES
title_short Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
title_full Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
title_fullStr Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
title_full_unstemmed Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
title_sort Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
dc.creator.none.fl_str_mv Franceschinis, Lorena Edith
Sette, Paula Andrea
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
author Franceschinis, Lorena Edith
author_facet Franceschinis, Lorena Edith
Sette, Paula Andrea
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
author_role author
author2 Sette, Paula Andrea
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
author2_role author
author
author
dc.subject.none.fl_str_mv SWEET CHERRIES
OSMOTIC DEHYDRATION
AIR-DRYING
FREEZE-DRYING
PHYSICAL AND MECHANICAL PROPERTIES
topic SWEET CHERRIES
OSMOTIC DEHYDRATION
AIR-DRYING
FREEZE-DRYING
PHYSICAL AND MECHANICAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet cherries.RESULTS: Four dried ingredients were obtained from discard of fresh sweet cherry (Lapins var.), through the application of an osmotic dehydration pretreatment and freeze- or air-drying. The ingredients showed an important phenolic contribution (2.8-6.6 g gallic acid kg-1 of product) and preserved to a great extent the natural color of the fruit. Freeze-dried ingredients resulted less hygroscopic than air-dried ones, and presented a softer texture. All the ingredients were in the supercooled state at room temperature (Tg range: -23.0 to -18.8°C). Sugar infusion pretreatment caused a decrease in water sorption capacity and molecular mobility; it also reduced the initial rehydration rate.CONCLUSION: Relevant differences in nutritional and structural characteristics of ingredients were observed according to the applied processing method. These ingredients could be incorporated into different processed food as snacks, cereal mixtures, cereal bars, bakery and confectionery products. Air-dried control ingredients presented better nutritional contribution and air-dried sweet cherries with sugar infusion pretreatment could be appropriate ingredients for applications where sweet flavor and slow rehydration rate are required.
Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet cherries.RESULTS: Four dried ingredients were obtained from discard of fresh sweet cherry (Lapins var.), through the application of an osmotic dehydration pretreatment and freeze- or air-drying. The ingredients showed an important phenolic contribution (2.8-6.6 g gallic acid kg-1 of product) and preserved to a great extent the natural color of the fruit. Freeze-dried ingredients resulted less hygroscopic than air-dried ones, and presented a softer texture. All the ingredients were in the supercooled state at room temperature (Tg range: -23.0 to -18.8°C). Sugar infusion pretreatment caused a decrease in water sorption capacity and molecular mobility; it also reduced the initial rehydration rate.CONCLUSION: Relevant differences in nutritional and structural characteristics of ingredients were observed according to the applied processing method. These ingredients could be incorporated into different processed food as snacks, cereal mixtures, cereal bars, bakery and confectionery products. Air-dried control ingredients presented better nutritional contribution and air-dried sweet cherries with sugar infusion pretreatment could be appropriate ingredients for applications where sweet flavor and slow rehydration rate are required.
publishDate 2018
dc.date.none.fl_str_mv 2018-06
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/11336/88923
Franceschinis, Lorena Edith; Sette, Paula Andrea; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 6-2018; 5450-5458
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/88923
identifier_str_mv Franceschinis, Lorena Edith; Sette, Paula Andrea; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 6-2018; 5450-5458
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/ 10.1002/jsfa.9089
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9089
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 John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
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
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score 13.13397

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