Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications

Autores
Soteras, Edgar Mario; Rodriguez, Anabel; Gamboa Santos, Juliana; Campañone, Laura Analía
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration.
Instituto de Investigación de Tecnología de Alimentos
Fil: Soteras, Edgar Mario. Universidad Nacional de San Luis; Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Gamboa Santos, Juliana. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Gamboa Santos, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Campañone, Laura Analía. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Campañone, Laura Analía.Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fuente
International Journal of Food Science & Technology (First published August 2021).
Materia
Evaporation
Osmotic Drying
Edible Films
Sodium Alginate
Evaporación
Secado Osmótico
Film Comestible
Alginato de Sodio
Water Loss
Solid Gain
Microstructural Characteristics
Effective Diffusion Coefficient
Low Methoxyl Pectin
Pérdida de Agua
Ganancia Sólida
Características Microestructurales
Coeficiente de Difusión Efectivo
Pectina de bajo Metoxilo
Deshidratación Osmótica
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/10114
Acceder
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oai_identifier_str oai:localhost:20.500.12123/10114
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spelling Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applicationsSoteras, Edgar MarioRodriguez, AnabelGamboa Santos, JulianaCampañone, Laura AnalíaEvaporationOsmotic DryingEdible FilmsSodium AlginateEvaporaciónSecado OsmóticoFilm ComestibleAlginato de SodioWater LossSolid GainMicrostructural CharacteristicsEffective Diffusion CoefficientLow Methoxyl PectinPérdida de AguaGanancia SólidaCaracterísticas MicroestructuralesCoeficiente de Difusión EfectivoPectina de bajo MetoxiloDeshidratación OsmóticaThe aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration.Instituto de Investigación de Tecnología de AlimentosFil: Soteras, Edgar Mario. Universidad Nacional de San Luis; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Gamboa Santos, Juliana. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Gamboa Santos, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Campañone, Laura Analía. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Campañone, Laura Analía.Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Wileyinfo:eu-repo/date/embargoEnd/2022-08-252021-08-25T12:17:22Z2021-08-25T12:17:22Z2021-08-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/10114https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.153091365-2621.0950-5423https://doi.org/10.1111/ijfs.15309International Journal of Food Science & Technology (First published August 2021).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:49:01Zoai:localhost:20.500.12123/10114instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:49:02.784INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
title Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
spellingShingle Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
Soteras, Edgar Mario
Evaporation
Osmotic Drying
Edible Films
Sodium Alginate
Evaporación
Secado Osmótico
Film Comestible
Alginato de Sodio
Water Loss
Solid Gain
Microstructural Characteristics
Effective Diffusion Coefficient
Low Methoxyl Pectin
Pérdida de Agua
Ganancia Sólida
Características Microestructurales
Coeficiente de Difusión Efectivo
Pectina de bajo Metoxilo
Deshidratación Osmótica
title_short Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
title_full Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
title_fullStr Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
title_full_unstemmed Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
title_sort Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
dc.creator.none.fl_str_mv Soteras, Edgar Mario
Rodriguez, Anabel
Gamboa Santos, Juliana
Campañone, Laura Analía
author Soteras, Edgar Mario
author_facet Soteras, Edgar Mario
Rodriguez, Anabel
Gamboa Santos, Juliana
Campañone, Laura Analía
author_role author
author2 Rodriguez, Anabel
Gamboa Santos, Juliana
Campañone, Laura Analía
author2_role author
author
author
dc.subject.none.fl_str_mv Evaporation
Osmotic Drying
Edible Films
Sodium Alginate
Evaporación
Secado Osmótico
Film Comestible
Alginato de Sodio
Water Loss
Solid Gain
Microstructural Characteristics
Effective Diffusion Coefficient
Low Methoxyl Pectin
Pérdida de Agua
Ganancia Sólida
Características Microestructurales
Coeficiente de Difusión Efectivo
Pectina de bajo Metoxilo
Deshidratación Osmótica
topic Evaporation
Osmotic Drying
Edible Films
Sodium Alginate
Evaporación
Secado Osmótico
Film Comestible
Alginato de Sodio
Water Loss
Solid Gain
Microstructural Characteristics
Effective Diffusion Coefficient
Low Methoxyl Pectin
Pérdida de Agua
Ganancia Sólida
Características Microestructurales
Coeficiente de Difusión Efectivo
Pectina de bajo Metoxilo
Deshidratación Osmótica
dc.description.none.fl_txt_mv The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration.
Instituto de Investigación de Tecnología de Alimentos
Fil: Soteras, Edgar Mario. Universidad Nacional de San Luis; Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Rodríguez, Anabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Gamboa Santos, Juliana. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Gamboa Santos, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Campañone, Laura Analía. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Campañone, Laura Analía.Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
description The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration.
publishDate 2021
dc.date.none.fl_str_mv 2021-08-25T12:17:22Z
2021-08-25T12:17:22Z
2021-08-21
info:eu-repo/date/embargoEnd/2022-08-25
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/10114
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15309
1365-2621.
0950-5423
https://doi.org/10.1111/ijfs.15309
url http://hdl.handle.net/20.500.12123/10114
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15309
https://doi.org/10.1111/ijfs.15309
identifier_str_mv 1365-2621.
0950-5423
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv International Journal of Food Science & Technology (First published August 2021).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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