Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air

Autores
Rodriguez, Maria Marcela; Rodriguez, Anabel; Mascheroni, Rodolfo Horacio
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to analyze the influence of the drying process by combined methods. Osmotic dehydration was performed using glucose or sorbitol solutions at different concentrations (40 or 60 °Brix), temperatures (25 or 40C) and two fruit-to-syrup ratios (1:4 or 1:10). Hot air drying was performed at different temperatures (60, 70 or 80C). Dried plums were evaluated in terms of color, texture, rehydration ability, phenolic compounds (total phenols, flavonoids) and water activity. The color was analyzed through two methods: colorimeter and image analysis. The evaluations showed a decrease in luminosity and an increase of reddening due to browning originated during the drying process. The image analysis was the most appropriate to evaluate the changes in color. Firmness of plums increased in relation to fresh fruit and was more evident at higher drying temperature. High drying temperatures provoked a collapse of the plum structure, which hindered water absorption in the rehydration process. The phenolic compounds in plums were conditioned by the drying temperature; the content of phenols and flavonoids was higher when they were dried at 70C. Plums osmodehydrated in sorbitol 60% w/w, with a fruit/syrup ratio of 1/10, at 25C and air dried at 70C obtained a high degree of dehydration and best maintained quality attributes.
Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodriguez, Anabel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Osmodehydrated Plums
Color
Texture
Phenolic Compounds
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:11336/50101
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50101
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot AirRodriguez, Maria MarcelaRodriguez, AnabelMascheroni, Rodolfo HoracioOsmodehydrated PlumsColorTexturePhenolic Compoundshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to analyze the influence of the drying process by combined methods. Osmotic dehydration was performed using glucose or sorbitol solutions at different concentrations (40 or 60 °Brix), temperatures (25 or 40C) and two fruit-to-syrup ratios (1:4 or 1:10). Hot air drying was performed at different temperatures (60, 70 or 80C). Dried plums were evaluated in terms of color, texture, rehydration ability, phenolic compounds (total phenols, flavonoids) and water activity. The color was analyzed through two methods: colorimeter and image analysis. The evaluations showed a decrease in luminosity and an increase of reddening due to browning originated during the drying process. The image analysis was the most appropriate to evaluate the changes in color. Firmness of plums increased in relation to fresh fruit and was more evident at higher drying temperature. High drying temperatures provoked a collapse of the plum structure, which hindered water absorption in the rehydration process. The phenolic compounds in plums were conditioned by the drying temperature; the content of phenols and flavonoids was higher when they were dried at 70C. Plums osmodehydrated in sorbitol 60% w/w, with a fruit/syrup ratio of 1/10, at 25C and air dried at 70C obtained a high degree of dehydration and best maintained quality attributes.Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodriguez, Anabel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2015-12info: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/11336/50101Rodriguez, Maria Marcela; Rodriguez, Anabel; Mascheroni, Rodolfo Horacio; Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 2647-26620145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12515info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12515info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:16:22Zoai:ri.conicet.gov.ar:11336/50101instacron: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 10:16:22.57CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
title Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
spellingShingle Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
Rodriguez, Maria Marcela
Osmodehydrated Plums
Color
Texture
Phenolic Compounds
title_short Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
title_full Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
title_fullStr Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
title_full_unstemmed Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
title_sort Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air
dc.creator.none.fl_str_mv Rodriguez, Maria Marcela
Rodriguez, Anabel
Mascheroni, Rodolfo Horacio
author Rodriguez, Maria Marcela
author_facet Rodriguez, Maria Marcela
Rodriguez, Anabel
Mascheroni, Rodolfo Horacio
author_role author
author2 Rodriguez, Anabel
Mascheroni, Rodolfo Horacio
author2_role author
author
dc.subject.none.fl_str_mv Osmodehydrated Plums
Color
Texture
Phenolic Compounds
topic Osmodehydrated Plums
Color
Texture
Phenolic Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to analyze the influence of the drying process by combined methods. Osmotic dehydration was performed using glucose or sorbitol solutions at different concentrations (40 or 60 °Brix), temperatures (25 or 40C) and two fruit-to-syrup ratios (1:4 or 1:10). Hot air drying was performed at different temperatures (60, 70 or 80C). Dried plums were evaluated in terms of color, texture, rehydration ability, phenolic compounds (total phenols, flavonoids) and water activity. The color was analyzed through two methods: colorimeter and image analysis. The evaluations showed a decrease in luminosity and an increase of reddening due to browning originated during the drying process. The image analysis was the most appropriate to evaluate the changes in color. Firmness of plums increased in relation to fresh fruit and was more evident at higher drying temperature. High drying temperatures provoked a collapse of the plum structure, which hindered water absorption in the rehydration process. The phenolic compounds in plums were conditioned by the drying temperature; the content of phenols and flavonoids was higher when they were dried at 70C. Plums osmodehydrated in sorbitol 60% w/w, with a fruit/syrup ratio of 1/10, at 25C and air dried at 70C obtained a high degree of dehydration and best maintained quality attributes.
Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodriguez, Anabel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The aim of this study was to analyze the influence of the drying process by combined methods. Osmotic dehydration was performed using glucose or sorbitol solutions at different concentrations (40 or 60 °Brix), temperatures (25 or 40C) and two fruit-to-syrup ratios (1:4 or 1:10). Hot air drying was performed at different temperatures (60, 70 or 80C). Dried plums were evaluated in terms of color, texture, rehydration ability, phenolic compounds (total phenols, flavonoids) and water activity. The color was analyzed through two methods: colorimeter and image analysis. The evaluations showed a decrease in luminosity and an increase of reddening due to browning originated during the drying process. The image analysis was the most appropriate to evaluate the changes in color. Firmness of plums increased in relation to fresh fruit and was more evident at higher drying temperature. High drying temperatures provoked a collapse of the plum structure, which hindered water absorption in the rehydration process. The phenolic compounds in plums were conditioned by the drying temperature; the content of phenols and flavonoids was higher when they were dried at 70C. Plums osmodehydrated in sorbitol 60% w/w, with a fruit/syrup ratio of 1/10, at 25C and air dried at 70C obtained a high degree of dehydration and best maintained quality attributes.
publishDate 2015
dc.date.none.fl_str_mv 2015-12
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/11336/50101
Rodriguez, Maria Marcela; Rodriguez, Anabel; Mascheroni, Rodolfo Horacio; Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 2647-2662
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50101
identifier_str_mv Rodriguez, Maria Marcela; Rodriguez, Anabel; Mascheroni, Rodolfo Horacio; Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 2647-2662
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12515
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12515
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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 13.070432

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