Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period
- Autores
- Gabilondo, Julieta; Salvañal, Lara; Francesconi, Rafaela; Budde, Claudio Olaf; Pieroni, Victoria; Gugole Ottaviano, María Fernanda; Sosa, Miriam; Andres, Silvina; Garitta, Lorena Verónica; Lara, María Valeria; Corbino, Graciela Beatriz
- Año de publicación
- 2023
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- Poster
Peach is a subtropical fruit with a fleshy pulp and a delicate aroma. It’s the third more commercialized fruit around the globe; though, it is perishable having a short shelf life. Different strategies are currently used to preserve its nutraceutical properties. Osmotic dehydration (OD) previous heat drying is an emergent procedure which prevents browning and the bioactive compound loss due to prolonged heating. While different sugars such sucrose can be used during OD, sorbitol is a healthier alternative. Sorbitol is naturally occurring in peach fruit and it has a reduced calorie value and a very low glycemic index, which make it ideal for diabetic persons and for consumers that are looking for a snack reduced in sugars. Previously, we showed that sorbitol can be used as osmolyte in the OD processing of peach fruit slices, rendering a healthy product. In the current work, we studied the stability over a 55-day period of dried peach slices which were osmotically dehydrated with sorbitol previous to heat drying. Flordarking peaches from San Pedro, Buenos Aires, were harvested at commercial maturity, disinfected, cut in slices and immersed in CaCl2 and ascorbic acid solutions. Then, the slices were incubated at 40°C in a 47° Brix sorbitol solution during 3 hours under stirring. Subsequent, they were dried at 58°C during 4 h until 8.3±1.0 % relative water content (RWC ). Slices were stored in a closed glass container with a supersaturated solution of sodium bromide to generate a 50 % relative humidity atmosphere. The vessel was placed in a dark chamber at 25 ˚C during 55 days. Color, fresh, and dry weights, sensory texture, antioxidant activity and total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolics compounds, carotenoids and flavonoids contents were measured at 0, 15, 33, 41, 49 and 55 days after storage. RWC of the stored slices was 27.6±1.3 %, due to humidity equilibration with that of the chamber. Slight changes in slice color were observed during storage, with 55-days stored slices being reddish and less yellow than samples collected at 0. This data agrees with a 75 % decrease in the carotenoid content in samples analyzed at day 55. Conversely, antioxidant activity, total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolic compounds, and flavonoids contents, and manual fracture, texture and cohesiveness were constant over time . After 15 days, firmness and crunchy perception was increased and accompanied with a decrease in oral breakdown. Taking together, osmotic dehydration with sorbitol before heat drying is a plausible option to dehydrate peaches slices and to generate a healthy snack for diabetic consumers that maintains its nutritional properties and bioactive compounds over at least 55 days after processing.
EEA San Pedro, INTA
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Salvañal, Lara. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Salvañal, Lara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Fracesconi, Rafaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Sosa, Miriam. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina
Fil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas.UNLP; Argentina
Fil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; Argentina
Fil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina
Fil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina
Fil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina - Fuente
- CyTAL 2023. XVIII Congreso Argentino de Ciencia y Tecnología de los Alimentos. Innovación, sustentabilidad y productividad en la transformación del sistema alimentario. Asociación Argentina de Tecnólogos Alimentarios. Buenos Aires, 4 al de 6 de octubre de 2023.
- Materia
-
Durazno
Prunus persica
Secado Osmótico
Compuestos Bioactivos
Secado por Aire Caliente
Peaches
Osmotic Drying
Sorbitol
Bioactive Compounds
Hot Air Drying
Snacks
Sensory Perception
Dehydration
Percepción Sensorial
Deshidratado - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/15840
Ver los metadatos del registro completo
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Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation periodGabilondo, JulietaSalvañal, LaraFrancesconi, RafaelaBudde, Claudio OlafPieroni, VictoriaGugole Ottaviano, María FernandaSosa, MiriamAndres, SilvinaGaritta, Lorena VerónicaLara, María ValeriaCorbino, Graciela BeatrizDuraznoPrunus persicaSecado OsmóticoCompuestos BioactivosSecado por Aire CalientePeachesOsmotic DryingSorbitolBioactive CompoundsHot Air DryingSnacksSensory PerceptionDehydrationPercepción SensorialDeshidratadoPosterPeach is a subtropical fruit with a fleshy pulp and a delicate aroma. It’s the third more commercialized fruit around the globe; though, it is perishable having a short shelf life. Different strategies are currently used to preserve its nutraceutical properties. Osmotic dehydration (OD) previous heat drying is an emergent procedure which prevents browning and the bioactive compound loss due to prolonged heating. While different sugars such sucrose can be used during OD, sorbitol is a healthier alternative. Sorbitol is naturally occurring in peach fruit and it has a reduced calorie value and a very low glycemic index, which make it ideal for diabetic persons and for consumers that are looking for a snack reduced in sugars. Previously, we showed that sorbitol can be used as osmolyte in the OD processing of peach fruit slices, rendering a healthy product. In the current work, we studied the stability over a 55-day period of dried peach slices which were osmotically dehydrated with sorbitol previous to heat drying. Flordarking peaches from San Pedro, Buenos Aires, were harvested at commercial maturity, disinfected, cut in slices and immersed in CaCl2 and ascorbic acid solutions. Then, the slices were incubated at 40°C in a 47° Brix sorbitol solution during 3 hours under stirring. Subsequent, they were dried at 58°C during 4 h until 8.3±1.0 % relative water content (RWC ). Slices were stored in a closed glass container with a supersaturated solution of sodium bromide to generate a 50 % relative humidity atmosphere. The vessel was placed in a dark chamber at 25 ˚C during 55 days. Color, fresh, and dry weights, sensory texture, antioxidant activity and total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolics compounds, carotenoids and flavonoids contents were measured at 0, 15, 33, 41, 49 and 55 days after storage. RWC of the stored slices was 27.6±1.3 %, due to humidity equilibration with that of the chamber. Slight changes in slice color were observed during storage, with 55-days stored slices being reddish and less yellow than samples collected at 0. This data agrees with a 75 % decrease in the carotenoid content in samples analyzed at day 55. Conversely, antioxidant activity, total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolic compounds, and flavonoids contents, and manual fracture, texture and cohesiveness were constant over time . After 15 days, firmness and crunchy perception was increased and accompanied with a decrease in oral breakdown. Taking together, osmotic dehydration with sorbitol before heat drying is a plausible option to dehydrate peaches slices and to generate a healthy snack for diabetic consumers that maintains its nutritional properties and bioactive compounds over at least 55 days after processing.EEA San Pedro, INTAFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Salvañal, Lara. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Salvañal, Lara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Fracesconi, Rafaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Sosa, Miriam. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); ArgentinaFil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas.UNLP; ArgentinaFil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; ArgentinaFil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); ArgentinaFil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaAsociación Argentina de Tecnólogos Alimentarios (AATA)2023-11-06T12:27:12Z2023-11-06T12:27:12Z2023-10info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfhttp://hdl.handle.net/20.500.12123/15840CyTAL 2023. XVIII Congreso Argentino de Ciencia y Tecnología de los Alimentos. Innovación, sustentabilidad y productividad en la transformación del sistema alimentario. Asociación Argentina de Tecnólogos Alimentarios. Buenos Aires, 4 al de 6 de octubre de 2023.reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sosteniblesinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:46:11Zoai:localhost:20.500.12123/15840instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:46:12.382INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period |
| title |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period |
| spellingShingle |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period Gabilondo, Julieta Durazno Prunus persica Secado Osmótico Compuestos Bioactivos Secado por Aire Caliente Peaches Osmotic Drying Sorbitol Bioactive Compounds Hot Air Drying Snacks Sensory Perception Dehydration Percepción Sensorial Deshidratado |
| title_short |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period |
| title_full |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period |
| title_fullStr |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period |
| title_full_unstemmed |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period |
| title_sort |
Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period |
| dc.creator.none.fl_str_mv |
Gabilondo, Julieta Salvañal, Lara Francesconi, Rafaela Budde, Claudio Olaf Pieroni, Victoria Gugole Ottaviano, María Fernanda Sosa, Miriam Andres, Silvina Garitta, Lorena Verónica Lara, María Valeria Corbino, Graciela Beatriz |
| author |
Gabilondo, Julieta |
| author_facet |
Gabilondo, Julieta Salvañal, Lara Francesconi, Rafaela Budde, Claudio Olaf Pieroni, Victoria Gugole Ottaviano, María Fernanda Sosa, Miriam Andres, Silvina Garitta, Lorena Verónica Lara, María Valeria Corbino, Graciela Beatriz |
| author_role |
author |
| author2 |
Salvañal, Lara Francesconi, Rafaela Budde, Claudio Olaf Pieroni, Victoria Gugole Ottaviano, María Fernanda Sosa, Miriam Andres, Silvina Garitta, Lorena Verónica Lara, María Valeria Corbino, Graciela Beatriz |
| author2_role |
author author author author author author author author author author |
| dc.subject.none.fl_str_mv |
Durazno Prunus persica Secado Osmótico Compuestos Bioactivos Secado por Aire Caliente Peaches Osmotic Drying Sorbitol Bioactive Compounds Hot Air Drying Snacks Sensory Perception Dehydration Percepción Sensorial Deshidratado |
| topic |
Durazno Prunus persica Secado Osmótico Compuestos Bioactivos Secado por Aire Caliente Peaches Osmotic Drying Sorbitol Bioactive Compounds Hot Air Drying Snacks Sensory Perception Dehydration Percepción Sensorial Deshidratado |
| dc.description.none.fl_txt_mv |
Poster Peach is a subtropical fruit with a fleshy pulp and a delicate aroma. It’s the third more commercialized fruit around the globe; though, it is perishable having a short shelf life. Different strategies are currently used to preserve its nutraceutical properties. Osmotic dehydration (OD) previous heat drying is an emergent procedure which prevents browning and the bioactive compound loss due to prolonged heating. While different sugars such sucrose can be used during OD, sorbitol is a healthier alternative. Sorbitol is naturally occurring in peach fruit and it has a reduced calorie value and a very low glycemic index, which make it ideal for diabetic persons and for consumers that are looking for a snack reduced in sugars. Previously, we showed that sorbitol can be used as osmolyte in the OD processing of peach fruit slices, rendering a healthy product. In the current work, we studied the stability over a 55-day period of dried peach slices which were osmotically dehydrated with sorbitol previous to heat drying. Flordarking peaches from San Pedro, Buenos Aires, were harvested at commercial maturity, disinfected, cut in slices and immersed in CaCl2 and ascorbic acid solutions. Then, the slices were incubated at 40°C in a 47° Brix sorbitol solution during 3 hours under stirring. Subsequent, they were dried at 58°C during 4 h until 8.3±1.0 % relative water content (RWC ). Slices were stored in a closed glass container with a supersaturated solution of sodium bromide to generate a 50 % relative humidity atmosphere. The vessel was placed in a dark chamber at 25 ˚C during 55 days. Color, fresh, and dry weights, sensory texture, antioxidant activity and total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolics compounds, carotenoids and flavonoids contents were measured at 0, 15, 33, 41, 49 and 55 days after storage. RWC of the stored slices was 27.6±1.3 %, due to humidity equilibration with that of the chamber. Slight changes in slice color were observed during storage, with 55-days stored slices being reddish and less yellow than samples collected at 0. This data agrees with a 75 % decrease in the carotenoid content in samples analyzed at day 55. Conversely, antioxidant activity, total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolic compounds, and flavonoids contents, and manual fracture, texture and cohesiveness were constant over time . After 15 days, firmness and crunchy perception was increased and accompanied with a decrease in oral breakdown. Taking together, osmotic dehydration with sorbitol before heat drying is a plausible option to dehydrate peaches slices and to generate a healthy snack for diabetic consumers that maintains its nutritional properties and bioactive compounds over at least 55 days after processing. EEA San Pedro, INTA Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Salvañal, Lara. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina Fil: Salvañal, Lara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina Fil: Fracesconi, Rafaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina Fil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina Fil: Sosa, Miriam. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina Fil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas.UNLP; Argentina Fil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; Argentina Fil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); Argentina Fil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; Argentina Fil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina |
| description |
Poster |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023-11-06T12:27:12Z 2023-11-06T12:27:12Z 2023-10 |
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info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_5794 info:ar-repo/semantics/documentoDeConferencia |
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conferenceObject |
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publishedVersion |
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eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
info:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sostenibles |
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application/pdf |
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Asociación Argentina de Tecnólogos Alimentarios (AATA) |
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Asociación Argentina de Tecnólogos Alimentarios (AATA) |
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CyTAL 2023. XVIII Congreso Argentino de Ciencia y Tecnología de los Alimentos. Innovación, sustentabilidad y productividad en la transformación del sistema alimentario. Asociación Argentina de Tecnólogos Alimentarios. Buenos Aires, 4 al de 6 de octubre de 2023. reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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