Effect of typical sugars on the viscosity and colloidal stability of apple juice

Autores
Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cloudy apple juice may be modeled as a dilute colloidal dispersion of solid particles in a solution of pectins, sugars, organic acids, and salts. In order to evaluate the effect of sugars on the viscosity and stability of the juice, it was diafiltered by ultrafiltration to remove the native soluble solids, and controlled amounts of sugars (glucose, sucrose, and maltose) were added afterwards. The addition of sugars produced a linear increase of the specific viscosity at decreasing water activities. The rates of increase (slopes) were proportional to the hydration capacity of each sugar. The specific viscosity of a colloidal dispersion of solid particles in sugar solution depends on three types of interactions: particle–particle (p–p), particle–water (p–w), and particle–sugar (p–s). P–p and p–w interactions were estimated from the extended DLVO theory in terms of the energy barrier between pairs of particles, and found to decrease at increasing sugar concentrations. Then, the increase of the specific viscosity was attributed to an increase of p–s interactions. The total energy barrier of the system (a measure of its stability) was modeled to be the sum of a p–p (including p–w) contribution plus a p–s contribution, and estimated from specific viscosity vs. particle volume fraction data at different sugar concentrations. The p–s contribution was estimated by difference. It was found to be positive (which was attributed to hydration repulsion) and higher than the p–p contribution at sugar concentrations ⩾0.04 mol/mol.
Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Apple
Juice
Particles
Stability
Sugars
Viscosity
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:11336/58695
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of typical sugars on the viscosity and colloidal stability of apple juiceBenitez, Elisa InesGenovese, Diego BautistaLozano, Jorge EnriqueAppleJuiceParticlesStabilitySugarsViscosityhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Cloudy apple juice may be modeled as a dilute colloidal dispersion of solid particles in a solution of pectins, sugars, organic acids, and salts. In order to evaluate the effect of sugars on the viscosity and stability of the juice, it was diafiltered by ultrafiltration to remove the native soluble solids, and controlled amounts of sugars (glucose, sucrose, and maltose) were added afterwards. The addition of sugars produced a linear increase of the specific viscosity at decreasing water activities. The rates of increase (slopes) were proportional to the hydration capacity of each sugar. The specific viscosity of a colloidal dispersion of solid particles in sugar solution depends on three types of interactions: particle–particle (p–p), particle–water (p–w), and particle–sugar (p–s). P–p and p–w interactions were estimated from the extended DLVO theory in terms of the energy barrier between pairs of particles, and found to decrease at increasing sugar concentrations. Then, the increase of the specific viscosity was attributed to an increase of p–s interactions. The total energy barrier of the system (a measure of its stability) was modeled to be the sum of a p–p (including p–w) contribution plus a p–s contribution, and estimated from specific viscosity vs. particle volume fraction data at different sugar concentrations. The p–s contribution was estimated by difference. It was found to be positive (which was attributed to hydration repulsion) and higher than the p–p contribution at sugar concentrations ⩾0.04 mol/mol.Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2009-03info: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/11336/58695Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of typical sugars on the viscosity and colloidal stability of apple juice; Elsevier; Food Hydrocolloids; 23; 2; 3-2009; 519-5250268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X0800057Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2008.03.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:48:56Zoai:ri.conicet.gov.ar:11336/58695instacron: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 09:48:56.435CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of typical sugars on the viscosity and colloidal stability of apple juice
title Effect of typical sugars on the viscosity and colloidal stability of apple juice
spellingShingle Effect of typical sugars on the viscosity and colloidal stability of apple juice
Benitez, Elisa Ines
Apple
Juice
Particles
Stability
Sugars
Viscosity
title_short Effect of typical sugars on the viscosity and colloidal stability of apple juice
title_full Effect of typical sugars on the viscosity and colloidal stability of apple juice
title_fullStr Effect of typical sugars on the viscosity and colloidal stability of apple juice
title_full_unstemmed Effect of typical sugars on the viscosity and colloidal stability of apple juice
title_sort Effect of typical sugars on the viscosity and colloidal stability of apple juice
dc.creator.none.fl_str_mv Benitez, Elisa Ines
Genovese, Diego Bautista
Lozano, Jorge Enrique
author Benitez, Elisa Ines
author_facet Benitez, Elisa Ines
Genovese, Diego Bautista
Lozano, Jorge Enrique
author_role author
author2 Genovese, Diego Bautista
Lozano, Jorge Enrique
author2_role author
author
dc.subject.none.fl_str_mv Apple
Juice
Particles
Stability
Sugars
Viscosity
topic Apple
Juice
Particles
Stability
Sugars
Viscosity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Cloudy apple juice may be modeled as a dilute colloidal dispersion of solid particles in a solution of pectins, sugars, organic acids, and salts. In order to evaluate the effect of sugars on the viscosity and stability of the juice, it was diafiltered by ultrafiltration to remove the native soluble solids, and controlled amounts of sugars (glucose, sucrose, and maltose) were added afterwards. The addition of sugars produced a linear increase of the specific viscosity at decreasing water activities. The rates of increase (slopes) were proportional to the hydration capacity of each sugar. The specific viscosity of a colloidal dispersion of solid particles in sugar solution depends on three types of interactions: particle–particle (p–p), particle–water (p–w), and particle–sugar (p–s). P–p and p–w interactions were estimated from the extended DLVO theory in terms of the energy barrier between pairs of particles, and found to decrease at increasing sugar concentrations. Then, the increase of the specific viscosity was attributed to an increase of p–s interactions. The total energy barrier of the system (a measure of its stability) was modeled to be the sum of a p–p (including p–w) contribution plus a p–s contribution, and estimated from specific viscosity vs. particle volume fraction data at different sugar concentrations. The p–s contribution was estimated by difference. It was found to be positive (which was attributed to hydration repulsion) and higher than the p–p contribution at sugar concentrations ⩾0.04 mol/mol.
Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Cloudy apple juice may be modeled as a dilute colloidal dispersion of solid particles in a solution of pectins, sugars, organic acids, and salts. In order to evaluate the effect of sugars on the viscosity and stability of the juice, it was diafiltered by ultrafiltration to remove the native soluble solids, and controlled amounts of sugars (glucose, sucrose, and maltose) were added afterwards. The addition of sugars produced a linear increase of the specific viscosity at decreasing water activities. The rates of increase (slopes) were proportional to the hydration capacity of each sugar. The specific viscosity of a colloidal dispersion of solid particles in sugar solution depends on three types of interactions: particle–particle (p–p), particle–water (p–w), and particle–sugar (p–s). P–p and p–w interactions were estimated from the extended DLVO theory in terms of the energy barrier between pairs of particles, and found to decrease at increasing sugar concentrations. Then, the increase of the specific viscosity was attributed to an increase of p–s interactions. The total energy barrier of the system (a measure of its stability) was modeled to be the sum of a p–p (including p–w) contribution plus a p–s contribution, and estimated from specific viscosity vs. particle volume fraction data at different sugar concentrations. The p–s contribution was estimated by difference. It was found to be positive (which was attributed to hydration repulsion) and higher than the p–p contribution at sugar concentrations ⩾0.04 mol/mol.
publishDate 2009
dc.date.none.fl_str_mv 2009-03
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/11336/58695
Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of typical sugars on the viscosity and colloidal stability of apple juice; Elsevier; Food Hydrocolloids; 23; 2; 3-2009; 519-525
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58695
identifier_str_mv Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of typical sugars on the viscosity and colloidal stability of apple juice; Elsevier; Food Hydrocolloids; 23; 2; 3-2009; 519-525
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X0800057X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2008.03.005
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
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score 13.070432

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