Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)

Autores
Nuñez Mancilla, Yissleen; Vega Gálvez, Antonio; Perez Won, Mario; Zura, Liliana; Garcia Segovia, Purificación; Di Scala, Karina Cecilia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of pressure on firmness, polysaccharides, total dietary fibre and microstructure, functional properties (rehydration ratio and water holding capacity) and bioactive compounds (anthocyanins, flavonoid and total phenolic). HHP affected the texture of the fruits leading to soft fruits due to increasing pressure. Fruit microstructure evidenced influence of pressure presenting the pressurised samples irregular matrices compared to samples treated at 0.1 MPa (control samples). Polysaccharides increased with pressure. Total dietary fibre, anthocyanins, flavonoids and total phenolic content showed a decrease with pressure when compared to control samples. Based on results, minor alterations of the mentioned quality parameters were evidenced when working in the range of 300–500 MPa.
Fil: Nuñez Mancilla, Yissleen. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Perez Won, Mario. Universidad de la Serena; Chile
Fil: Zura, Liliana. Universidad de la Serena; Chile
Fil: Garcia Segovia, Purificación. Universidad Politécnica de Valencia; España
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Strawberry
High Hysdrostatic Pressure
Osmotic Dehydration
Microstructure
Anthocyanins
Firmness
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:11336/25618
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/25618
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)Nuñez Mancilla, YissleenVega Gálvez, AntonioPerez Won, MarioZura, LilianaGarcia Segovia, PurificaciónDi Scala, Karina CeciliaStrawberryHigh Hysdrostatic PressureOsmotic DehydrationMicrostructureAnthocyaninsFirmnesshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of pressure on firmness, polysaccharides, total dietary fibre and microstructure, functional properties (rehydration ratio and water holding capacity) and bioactive compounds (anthocyanins, flavonoid and total phenolic). HHP affected the texture of the fruits leading to soft fruits due to increasing pressure. Fruit microstructure evidenced influence of pressure presenting the pressurised samples irregular matrices compared to samples treated at 0.1 MPa (control samples). Polysaccharides increased with pressure. Total dietary fibre, anthocyanins, flavonoids and total phenolic content showed a decrease with pressure when compared to control samples. Based on results, minor alterations of the mentioned quality parameters were evidenced when working in the range of 300–500 MPa.Fil: Nuñez Mancilla, Yissleen. Universidad de la Serena; ChileFil: Vega Gálvez, Antonio. Universidad de la Serena; ChileFil: Perez Won, Mario. Universidad de la Serena; ChileFil: Zura, Liliana. Universidad de la Serena; ChileFil: Garcia Segovia, Purificación. Universidad Politécnica de Valencia; EspañaFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25618Nuñez Mancilla, Yissleen; Vega Gálvez, Antonio; Perez Won, Mario; Zura, Liliana; Garcia Segovia, Purificación; et al.; Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca); Springer; Food and Bioprocess Technology; 7; 2; 1-2014; 516-5241935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1052-5info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-013-1052-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:08Zoai:ri.conicet.gov.ar:11336/25618instacron: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 10:00:09.263CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
title Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
spellingShingle Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
Nuñez Mancilla, Yissleen
Strawberry
High Hysdrostatic Pressure
Osmotic Dehydration
Microstructure
Anthocyanins
Firmness
title_short Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
title_full Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
title_fullStr Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
title_full_unstemmed Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
title_sort Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
dc.creator.none.fl_str_mv Nuñez Mancilla, Yissleen
Vega Gálvez, Antonio
Perez Won, Mario
Zura, Liliana
Garcia Segovia, Purificación
Di Scala, Karina Cecilia
author Nuñez Mancilla, Yissleen
author_facet Nuñez Mancilla, Yissleen
Vega Gálvez, Antonio
Perez Won, Mario
Zura, Liliana
Garcia Segovia, Purificación
Di Scala, Karina Cecilia
author_role author
author2 Vega Gálvez, Antonio
Perez Won, Mario
Zura, Liliana
Garcia Segovia, Purificación
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Strawberry
High Hysdrostatic Pressure
Osmotic Dehydration
Microstructure
Anthocyanins
Firmness
topic Strawberry
High Hysdrostatic Pressure
Osmotic Dehydration
Microstructure
Anthocyanins
Firmness
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of pressure on firmness, polysaccharides, total dietary fibre and microstructure, functional properties (rehydration ratio and water holding capacity) and bioactive compounds (anthocyanins, flavonoid and total phenolic). HHP affected the texture of the fruits leading to soft fruits due to increasing pressure. Fruit microstructure evidenced influence of pressure presenting the pressurised samples irregular matrices compared to samples treated at 0.1 MPa (control samples). Polysaccharides increased with pressure. Total dietary fibre, anthocyanins, flavonoids and total phenolic content showed a decrease with pressure when compared to control samples. Based on results, minor alterations of the mentioned quality parameters were evidenced when working in the range of 300–500 MPa.
Fil: Nuñez Mancilla, Yissleen. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Perez Won, Mario. Universidad de la Serena; Chile
Fil: Zura, Liliana. Universidad de la Serena; Chile
Fil: Garcia Segovia, Purificación. Universidad Politécnica de Valencia; España
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of pressure on firmness, polysaccharides, total dietary fibre and microstructure, functional properties (rehydration ratio and water holding capacity) and bioactive compounds (anthocyanins, flavonoid and total phenolic). HHP affected the texture of the fruits leading to soft fruits due to increasing pressure. Fruit microstructure evidenced influence of pressure presenting the pressurised samples irregular matrices compared to samples treated at 0.1 MPa (control samples). Polysaccharides increased with pressure. Total dietary fibre, anthocyanins, flavonoids and total phenolic content showed a decrease with pressure when compared to control samples. Based on results, minor alterations of the mentioned quality parameters were evidenced when working in the range of 300–500 MPa.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
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/11336/25618
Nuñez Mancilla, Yissleen; Vega Gálvez, Antonio; Perez Won, Mario; Zura, Liliana; Garcia Segovia, Purificación; et al.; Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca); Springer; Food and Bioprocess Technology; 7; 2; 1-2014; 516-524
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25618
identifier_str_mv Nuñez Mancilla, Yissleen; Vega Gálvez, Antonio; Perez Won, Mario; Zura, Liliana; Garcia Segovia, Purificación; et al.; Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca); Springer; Food and Bioprocess Technology; 7; 2; 1-2014; 516-524
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-013-1052-5
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-013-1052-5
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 Springer
publisher.none.fl_str_mv Springer
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_ 1842269622429024256
score 13.13397

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