Osmotic dehydrated raspberries: changes in physical and bioactive compounds

Autores
Sette, Paula Andrea; Franceschinis, Lorena Edith; Schebor, Carolina Claudia; Salvatori, Daniela Marisol
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Raspberries are very labile fruits that have a short postharvest life; therefore, there is a need to develop alternative storage and processing methods for extending their shelf-life. The effect of wet (WI) and dry (DI) sucrose infusions (aw= 0.85) on color and bioactive compounds of raspberries has been studied. Additives were included: citric acid, sodium bisulphite or both. Moisture content decreased from 85% (w/w) for control fruit to approx. 51% (w/w) for infused samples. The shrinkage of fruits was approx. 27% and 46% after WI and DI, respectively. Total polyphenols and anthocyanins content were significantly reduced in fruits during osmotic dehydration mainly due to the dilution effect to the medium. However, the total quantity of polyphenols in fruits + syrup system increased approx. 70% after infusions. No major color changes occurred, except for WI-bisulphite treatment. The proposed infusion dehydration methods may be considered an alternative to produce shelf-stable products based on raspberries, with an improved quality in terms of color and fresh-like characteristics retention.
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: 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: Schebor, Carolina Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
Materia
Bioactive Compounds
Raspberry
Color
Sugar Infusion
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC 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:11336/46680
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/46680
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Osmotic dehydrated raspberries: changes in physical and bioactive compoundsSette, Paula AndreaFranceschinis, Lorena EdithSchebor, Carolina ClaudiaSalvatori, Daniela MarisolBioactive CompoundsRaspberryColorSugar Infusionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Raspberries are very labile fruits that have a short postharvest life; therefore, there is a need to develop alternative storage and processing methods for extending their shelf-life. The effect of wet (WI) and dry (DI) sucrose infusions (aw= 0.85) on color and bioactive compounds of raspberries has been studied. Additives were included: citric acid, sodium bisulphite or both. Moisture content decreased from 85% (w/w) for control fruit to approx. 51% (w/w) for infused samples. The shrinkage of fruits was approx. 27% and 46% after WI and DI, respectively. Total polyphenols and anthocyanins content were significantly reduced in fruits during osmotic dehydration mainly due to the dilution effect to the medium. However, the total quantity of polyphenols in fruits + syrup system increased approx. 70% after infusions. No major color changes occurred, except for WI-bisulphite treatment. The proposed infusion dehydration methods may be considered an alternative to produce shelf-stable products based on raspberries, with an improved quality in terms of color and fresh-like characteristics retention.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; ArgentinaFil: 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: Schebor, Carolina Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; ArgentinaTaylor & Francis2015-02-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/46680Sette, Paula Andrea; Franceschinis, Lorena Edith; Schebor, Carolina Claudia; Salvatori, Daniela Marisol; Osmotic dehydrated raspberries: changes in physical and bioactive compounds; Taylor & Francis; Drying Technology; 33; 6; 18-2-2015; 659-6700737-3937CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2014.971123?queryID=%24%7BresultBean.queryID%7D#.VHy2dtKG__Yinfo:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2014.971123info:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:44:19Zoai:ri.conicet.gov.ar:11336/46680instacron: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:34982025-11-12 09:44:20.205CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Osmotic dehydrated raspberries: changes in physical and bioactive compounds
title Osmotic dehydrated raspberries: changes in physical and bioactive compounds
spellingShingle Osmotic dehydrated raspberries: changes in physical and bioactive compounds
Sette, Paula Andrea
Bioactive Compounds
Raspberry
Color
Sugar Infusion
title_short Osmotic dehydrated raspberries: changes in physical and bioactive compounds
title_full Osmotic dehydrated raspberries: changes in physical and bioactive compounds
title_fullStr Osmotic dehydrated raspberries: changes in physical and bioactive compounds
title_full_unstemmed Osmotic dehydrated raspberries: changes in physical and bioactive compounds
title_sort Osmotic dehydrated raspberries: changes in physical and bioactive compounds
dc.creator.none.fl_str_mv Sette, Paula Andrea
Franceschinis, Lorena Edith
Schebor, Carolina Claudia
Salvatori, Daniela Marisol
author Sette, Paula Andrea
author_facet Sette, Paula Andrea
Franceschinis, Lorena Edith
Schebor, Carolina Claudia
Salvatori, Daniela Marisol
author_role author
author2 Franceschinis, Lorena Edith
Schebor, Carolina Claudia
Salvatori, Daniela Marisol
author2_role author
author
author
dc.subject.none.fl_str_mv Bioactive Compounds
Raspberry
Color
Sugar Infusion
topic Bioactive Compounds
Raspberry
Color
Sugar Infusion
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Raspberries are very labile fruits that have a short postharvest life; therefore, there is a need to develop alternative storage and processing methods for extending their shelf-life. The effect of wet (WI) and dry (DI) sucrose infusions (aw= 0.85) on color and bioactive compounds of raspberries has been studied. Additives were included: citric acid, sodium bisulphite or both. Moisture content decreased from 85% (w/w) for control fruit to approx. 51% (w/w) for infused samples. The shrinkage of fruits was approx. 27% and 46% after WI and DI, respectively. Total polyphenols and anthocyanins content were significantly reduced in fruits during osmotic dehydration mainly due to the dilution effect to the medium. However, the total quantity of polyphenols in fruits + syrup system increased approx. 70% after infusions. No major color changes occurred, except for WI-bisulphite treatment. The proposed infusion dehydration methods may be considered an alternative to produce shelf-stable products based on raspberries, with an improved quality in terms of color and fresh-like characteristics retention.
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: 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: Schebor, Carolina Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
description Raspberries are very labile fruits that have a short postharvest life; therefore, there is a need to develop alternative storage and processing methods for extending their shelf-life. The effect of wet (WI) and dry (DI) sucrose infusions (aw= 0.85) on color and bioactive compounds of raspberries has been studied. Additives were included: citric acid, sodium bisulphite or both. Moisture content decreased from 85% (w/w) for control fruit to approx. 51% (w/w) for infused samples. The shrinkage of fruits was approx. 27% and 46% after WI and DI, respectively. Total polyphenols and anthocyanins content were significantly reduced in fruits during osmotic dehydration mainly due to the dilution effect to the medium. However, the total quantity of polyphenols in fruits + syrup system increased approx. 70% after infusions. No major color changes occurred, except for WI-bisulphite treatment. The proposed infusion dehydration methods may be considered an alternative to produce shelf-stable products based on raspberries, with an improved quality in terms of color and fresh-like characteristics retention.
publishDate 2015
dc.date.none.fl_str_mv 2015-02-18
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/11336/46680
Sette, Paula Andrea; Franceschinis, Lorena Edith; Schebor, Carolina Claudia; Salvatori, Daniela Marisol; Osmotic dehydrated raspberries: changes in physical and bioactive compounds; Taylor & Francis; Drying Technology; 33; 6; 18-2-2015; 659-670
0737-3937
CONICET Digital
CONICET
url http://hdl.handle.net/11336/46680
identifier_str_mv Sette, Paula Andrea; Franceschinis, Lorena Edith; Schebor, Carolina Claudia; Salvatori, Daniela Marisol; Osmotic dehydrated raspberries: changes in physical and bioactive compounds; Taylor & Francis; Drying Technology; 33; 6; 18-2-2015; 659-670
0737-3937
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2014.971123?queryID=%24%7BresultBean.queryID%7D#.VHy2dtKG__Y
info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2014.971123
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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 13.25334

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