Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility

Autores
Nieto, Andrea Bibiana; Vicente, Sebastián; Hodara, Karina; Castro, Maria Ana; Alzamora, Stella Maris
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. 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 were significantly affected by osmotic treatments. Osmotically dehydrated apples became soft and extensible and lost crispness and hardness, while the behavior of the moduli G′ and G″ indicated weaker gels after osmosis. Compression properties of the tissues abruptly changed after osmotic dehydration to aw 0.97, while reduction to aw 0.94 led to a compression response more similar to that of untreated apples. Compression behavior and state and distribution of water in apple tissues were influenced by the osmotic agent employed and the aw level, while in general mechanical spectra and creep analysis were not able for distinguishing physical differences between osmotic treatments assayed.
Fil: Nieto, Andrea Bibiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Sebastián. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Hodara, Karina. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Métodos Cuantitativos y Sistemas de Información; Argentina
Fil: Castro, Maria Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; 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
Apple
Osmosis
Sugars
Water Mobility
Rheology
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:11336/15861
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/15861
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobilityNieto, Andrea BibianaVicente, SebastiánHodara, KarinaCastro, Maria AnaAlzamora, Stella MarisAppleOsmosisSugarsWater MobilityRheologyStructurehttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. 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 were significantly affected by osmotic treatments. Osmotically dehydrated apples became soft and extensible and lost crispness and hardness, while the behavior of the moduli G′ and G″ indicated weaker gels after osmosis. Compression properties of the tissues abruptly changed after osmotic dehydration to aw 0.97, while reduction to aw 0.94 led to a compression response more similar to that of untreated apples. Compression behavior and state and distribution of water in apple tissues were influenced by the osmotic agent employed and the aw level, while in general mechanical spectra and creep analysis were not able for distinguishing physical differences between osmotic treatments assayed.Fil: Nieto, Andrea Bibiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vicente, Sebastián. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Hodara, Karina. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Métodos Cuantitativos y Sistemas de Información; ArgentinaFil: Castro, Maria Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; 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; ArgentinaElsevier2013-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15861Nieto, Andrea Bibiana; Vicente, Sebastián; Hodara, Karina; Castro, Maria Ana; Alzamora, Stella Maris; Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility; Elsevier; Journal Of Food Engineering; 119; 1; 11-2013; 104-1140260-8774enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.04.032info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413002148info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:40:55Zoai:ri.conicet.gov.ar:11336/15861instacron: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 09:40:55.45CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
title Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
spellingShingle Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
Nieto, Andrea Bibiana
Apple
Osmosis
Sugars
Water Mobility
Rheology
Structure
title_short Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
title_full Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
title_fullStr Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
title_full_unstemmed Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
title_sort Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
dc.creator.none.fl_str_mv Nieto, Andrea Bibiana
Vicente, Sebastián
Hodara, Karina
Castro, Maria Ana
Alzamora, Stella Maris
author Nieto, Andrea Bibiana
author_facet Nieto, Andrea Bibiana
Vicente, Sebastián
Hodara, Karina
Castro, Maria Ana
Alzamora, Stella Maris
author_role author
author2 Vicente, Sebastián
Hodara, Karina
Castro, Maria Ana
Alzamora, Stella Maris
author2_role author
author
author
author
dc.subject.none.fl_str_mv Apple
Osmosis
Sugars
Water Mobility
Rheology
Structure
topic Apple
Osmosis
Sugars
Water Mobility
Rheology
Structure
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. 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 were significantly affected by osmotic treatments. Osmotically dehydrated apples became soft and extensible and lost crispness and hardness, while the behavior of the moduli G′ and G″ indicated weaker gels after osmosis. Compression properties of the tissues abruptly changed after osmotic dehydration to aw 0.97, while reduction to aw 0.94 led to a compression response more similar to that of untreated apples. Compression behavior and state and distribution of water in apple tissues were influenced by the osmotic agent employed and the aw level, while in general mechanical spectra and creep analysis were not able for distinguishing physical differences between osmotic treatments assayed.
Fil: Nieto, Andrea Bibiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Sebastián. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Hodara, Karina. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Métodos Cuantitativos y Sistemas de Información; Argentina
Fil: Castro, Maria Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; 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 Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. 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 were significantly affected by osmotic treatments. Osmotically dehydrated apples became soft and extensible and lost crispness and hardness, while the behavior of the moduli G′ and G″ indicated weaker gels after osmosis. Compression properties of the tissues abruptly changed after osmotic dehydration to aw 0.97, while reduction to aw 0.94 led to a compression response more similar to that of untreated apples. Compression behavior and state and distribution of water in apple tissues were influenced by the osmotic agent employed and the aw level, while in general mechanical spectra and creep analysis were not able for distinguishing physical differences between osmotic treatments assayed.
publishDate 2013
dc.date.none.fl_str_mv 2013-11
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/11336/15861
Nieto, Andrea Bibiana; Vicente, Sebastián; Hodara, Karina; Castro, Maria Ana; Alzamora, Stella Maris; Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility; Elsevier; Journal Of Food Engineering; 119; 1; 11-2013; 104-114
0260-8774
url http://hdl.handle.net/11336/15861
identifier_str_mv Nieto, Andrea Bibiana; Vicente, Sebastián; Hodara, Karina; Castro, Maria Ana; Alzamora, Stella Maris; Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility; Elsevier; Journal Of Food Engineering; 119; 1; 11-2013; 104-114
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.2013.04.032
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413002148
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
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_ 1844613294864728064
score 13.070432

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