Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

Autores
Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Salvatori, Daniela Marisol; Guerrero, Sandra N.; Alzamora, Stella Maris
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to analyze the effect of UV-C radiation (fluence: 11.2 kJ/m2), with or without an anti-browning pretreatment containing 1% (w/v) ascorbic acid plus 0.1% (w/v) calcium chloride, on the linear viscoelastic properties (oscillatory shear and creep/recovery), instrumental texture (TPA), sensory texture and ultrastructure (ESEM, TEM) of cut apple. Changes in structural features and viscoelastic parameters were mainly evidenced after refrigerated storage. All samples showed a viscoelastic solid behavior with the storage modulus (G′) dominating the viscoelastic response. Overall, both dynamic moduli decreased, and instantaneous compliance (J 0), decay compliances (J1 and J2) and fluidity significantly increased after treatments and storage at 5 °C, while retardation times were in general constant. Fracture properties proved to be the most highly correlated with sensory texture. The test panel only significantly differentiated stored untreated apple from the other samples regarding fracturability and juiciness. Mechanical spectra and creep parameters showed ability to evidence ultrastructural differences (rupture of membranes, swelling of cells, alteration of cell walls) in the surface of cut apples subjected to the different treatments.
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatori, Daniela Marisol. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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
Anti-Browning Dipping Cut Apple
Structure
Texture
Uv-C Light
Viscoelastic Properties
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:11336/68411
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/68411
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatmentsGómez, Paula LuisinaGarcia Loredo, Analia BelenSalvatori, Daniela MarisolGuerrero, Sandra N.Alzamora, Stella MarisAnti-Browning Dipping Cut AppleStructureTextureUv-C LightViscoelastic Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to analyze the effect of UV-C radiation (fluence: 11.2 kJ/m2), with or without an anti-browning pretreatment containing 1% (w/v) ascorbic acid plus 0.1% (w/v) calcium chloride, on the linear viscoelastic properties (oscillatory shear and creep/recovery), instrumental texture (TPA), sensory texture and ultrastructure (ESEM, TEM) of cut apple. Changes in structural features and viscoelastic parameters were mainly evidenced after refrigerated storage. All samples showed a viscoelastic solid behavior with the storage modulus (G′) dominating the viscoelastic response. Overall, both dynamic moduli decreased, and instantaneous compliance (J 0), decay compliances (J1 and J2) and fluidity significantly increased after treatments and storage at 5 °C, while retardation times were in general constant. Fracture properties proved to be the most highly correlated with sensory texture. The test panel only significantly differentiated stored untreated apple from the other samples regarding fracturability and juiciness. Mechanical spectra and creep parameters showed ability to evidence ultrastructural differences (rupture of membranes, swelling of cells, alteration of cell walls) in the surface of cut apples subjected to the different treatments.Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salvatori, Daniela Marisol. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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; ArgentinaElsevier2011-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68411Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Salvatori, Daniela Marisol; Guerrero, Sandra N.; Alzamora, Stella Maris; Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments; Elsevier; Journal of Food Engineering; 107; 2; 12-2011; 214-2250260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.05.046info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S026087741100330Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:08:54Zoai:ri.conicet.gov.ar:11336/68411instacron: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 10:08:54.878CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
spellingShingle Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
Gómez, Paula Luisina
Anti-Browning Dipping Cut Apple
Structure
Texture
Uv-C Light
Viscoelastic Properties
title_short Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_full Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_fullStr Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_full_unstemmed Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_sort Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
dc.creator.none.fl_str_mv Gómez, Paula Luisina
Garcia Loredo, Analia Belen
Salvatori, Daniela Marisol
Guerrero, Sandra N.
Alzamora, Stella Maris
author Gómez, Paula Luisina
author_facet Gómez, Paula Luisina
Garcia Loredo, Analia Belen
Salvatori, Daniela Marisol
Guerrero, Sandra N.
Alzamora, Stella Maris
author_role author
author2 Garcia Loredo, Analia Belen
Salvatori, Daniela Marisol
Guerrero, Sandra N.
Alzamora, Stella Maris
author2_role author
author
author
author
dc.subject.none.fl_str_mv Anti-Browning Dipping Cut Apple
Structure
Texture
Uv-C Light
Viscoelastic Properties
topic Anti-Browning Dipping Cut Apple
Structure
Texture
Uv-C Light
Viscoelastic Properties
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 work was to analyze the effect of UV-C radiation (fluence: 11.2 kJ/m2), with or without an anti-browning pretreatment containing 1% (w/v) ascorbic acid plus 0.1% (w/v) calcium chloride, on the linear viscoelastic properties (oscillatory shear and creep/recovery), instrumental texture (TPA), sensory texture and ultrastructure (ESEM, TEM) of cut apple. Changes in structural features and viscoelastic parameters were mainly evidenced after refrigerated storage. All samples showed a viscoelastic solid behavior with the storage modulus (G′) dominating the viscoelastic response. Overall, both dynamic moduli decreased, and instantaneous compliance (J 0), decay compliances (J1 and J2) and fluidity significantly increased after treatments and storage at 5 °C, while retardation times were in general constant. Fracture properties proved to be the most highly correlated with sensory texture. The test panel only significantly differentiated stored untreated apple from the other samples regarding fracturability and juiciness. Mechanical spectra and creep parameters showed ability to evidence ultrastructural differences (rupture of membranes, swelling of cells, alteration of cell walls) in the surface of cut apples subjected to the different treatments.
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatori, Daniela Marisol. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; 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 The aim of this work was to analyze the effect of UV-C radiation (fluence: 11.2 kJ/m2), with or without an anti-browning pretreatment containing 1% (w/v) ascorbic acid plus 0.1% (w/v) calcium chloride, on the linear viscoelastic properties (oscillatory shear and creep/recovery), instrumental texture (TPA), sensory texture and ultrastructure (ESEM, TEM) of cut apple. Changes in structural features and viscoelastic parameters were mainly evidenced after refrigerated storage. All samples showed a viscoelastic solid behavior with the storage modulus (G′) dominating the viscoelastic response. Overall, both dynamic moduli decreased, and instantaneous compliance (J 0), decay compliances (J1 and J2) and fluidity significantly increased after treatments and storage at 5 °C, while retardation times were in general constant. Fracture properties proved to be the most highly correlated with sensory texture. The test panel only significantly differentiated stored untreated apple from the other samples regarding fracturability and juiciness. Mechanical spectra and creep parameters showed ability to evidence ultrastructural differences (rupture of membranes, swelling of cells, alteration of cell walls) in the surface of cut apples subjected to the different treatments.
publishDate 2011
dc.date.none.fl_str_mv 2011-12
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/11336/68411
Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Salvatori, Daniela Marisol; Guerrero, Sandra N.; Alzamora, Stella Maris; Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments; Elsevier; Journal of Food Engineering; 107; 2; 12-2011; 214-225
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68411
identifier_str_mv Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Salvatori, Daniela Marisol; Guerrero, Sandra N.; Alzamora, Stella Maris; Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments; Elsevier; Journal of Food Engineering; 107; 2; 12-2011; 214-225
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.05.046
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S026087741100330X
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
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
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score 13.070432

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