Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics

Autores
Latorre, Maria Emilia; de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of enzymes inactivation through traditional (water, 90 C) and microwave blanching (constant power of 350Wand changing power with values higher than 900W) on cell wall polysaccharides as well as on microstructure of beet root tissue was studied with the goal of attaining a better understanding of the changes produced by treatment and its consequences on the functional properties of cell wall polymers. Powers higher than 900 W produced greater tissue microstructural damage due to alteration of the cell wall network. The contact between neighboring cells persisted after microwave treatment at 350 W while traditional blanching or blanching at higher microwave powers (90MW) produced separation of the middle lamella at different points and also cell separation was observed for the last mentioned treatment. The formation of entanglements of pectin-in-extensin in 350 W-treated beet root and the higher content of calcium and diferulated cross linked pectins in the case of traditional treatment may account for the better mechanical performance observed for these tissues. The microwaving at 350 W modified the cell wall polymers in such a manner that produced an increase in their hydrophilicity.
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
Materia
BLANCHING
CELL WALL
MICROSTRUCTURE
MICROWAVE
RED BEET
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:11336/1129
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/1129
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristicsLatorre, Maria Emiliade Escalada Pla, Marina FranciscaRojas, Ana Maria LuisaGerschenson, Lia NoemiBLANCHINGCELL WALLMICROSTRUCTUREMICROWAVERED BEEThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of enzymes inactivation through traditional (water, 90 C) and microwave blanching (constant power of 350Wand changing power with values higher than 900W) on cell wall polysaccharides as well as on microstructure of beet root tissue was studied with the goal of attaining a better understanding of the changes produced by treatment and its consequences on the functional properties of cell wall polymers. Powers higher than 900 W produced greater tissue microstructural damage due to alteration of the cell wall network. The contact between neighboring cells persisted after microwave treatment at 350 W while traditional blanching or blanching at higher microwave powers (90MW) produced separation of the middle lamella at different points and also cell separation was observed for the last mentioned treatment. The formation of entanglements of pectin-in-extensin in 350 W-treated beet root and the higher content of calcium and diferulated cross linked pectins in the case of traditional treatment may account for the better mechanical performance observed for these tissues. The microwaving at 350 W modified the cell wall polymers in such a manner that produced an increase in their hydrophilicity.Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; ArgentinaFil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; ArgentinaFil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2013-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/1129Latorre, Maria Emilia; de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi; Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics; Elsevier Science; LWT - Food Science and Technology; 50; 1; 7-2013; 193-2030023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.004info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:43:46Zoai:ri.conicet.gov.ar:11336/1129instacron: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 09:43:46.438CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
title Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
spellingShingle Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
Latorre, Maria Emilia
BLANCHING
CELL WALL
MICROSTRUCTURE
MICROWAVE
RED BEET
title_short Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
title_full Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
title_fullStr Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
title_full_unstemmed Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
title_sort Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
dc.creator.none.fl_str_mv Latorre, Maria Emilia
de Escalada Pla, Marina Francisca
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author Latorre, Maria Emilia
author_facet Latorre, Maria Emilia
de Escalada Pla, Marina Francisca
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author_role author
author2 de Escalada Pla, Marina Francisca
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author2_role author
author
author
dc.subject.none.fl_str_mv BLANCHING
CELL WALL
MICROSTRUCTURE
MICROWAVE
RED BEET
topic BLANCHING
CELL WALL
MICROSTRUCTURE
MICROWAVE
RED BEET
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 effect of enzymes inactivation through traditional (water, 90 C) and microwave blanching (constant power of 350Wand changing power with values higher than 900W) on cell wall polysaccharides as well as on microstructure of beet root tissue was studied with the goal of attaining a better understanding of the changes produced by treatment and its consequences on the functional properties of cell wall polymers. Powers higher than 900 W produced greater tissue microstructural damage due to alteration of the cell wall network. The contact between neighboring cells persisted after microwave treatment at 350 W while traditional blanching or blanching at higher microwave powers (90MW) produced separation of the middle lamella at different points and also cell separation was observed for the last mentioned treatment. The formation of entanglements of pectin-in-extensin in 350 W-treated beet root and the higher content of calcium and diferulated cross linked pectins in the case of traditional treatment may account for the better mechanical performance observed for these tissues. The microwaving at 350 W modified the cell wall polymers in such a manner that produced an increase in their hydrophilicity.
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina
description The effect of enzymes inactivation through traditional (water, 90 C) and microwave blanching (constant power of 350Wand changing power with values higher than 900W) on cell wall polysaccharides as well as on microstructure of beet root tissue was studied with the goal of attaining a better understanding of the changes produced by treatment and its consequences on the functional properties of cell wall polymers. Powers higher than 900 W produced greater tissue microstructural damage due to alteration of the cell wall network. The contact between neighboring cells persisted after microwave treatment at 350 W while traditional blanching or blanching at higher microwave powers (90MW) produced separation of the middle lamella at different points and also cell separation was observed for the last mentioned treatment. The formation of entanglements of pectin-in-extensin in 350 W-treated beet root and the higher content of calcium and diferulated cross linked pectins in the case of traditional treatment may account for the better mechanical performance observed for these tissues. The microwaving at 350 W modified the cell wall polymers in such a manner that produced an increase in their hydrophilicity.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
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/11336/1129
Latorre, Maria Emilia; de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi; Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics; Elsevier Science; LWT - Food Science and Technology; 50; 1; 7-2013; 193-203
0023-6438
url http://hdl.handle.net/11336/1129
identifier_str_mv Latorre, Maria Emilia; de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi; Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics; Elsevier Science; LWT - Food Science and Technology; 50; 1; 7-2013; 193-203
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.004
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1844613377229324288
score 13.070432

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