Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution

Autores
Fernández, Paula Rosana; Mascheroni, Rodolfo Horacio; Ramallo, Laura Ana
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Fernández, Paula Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico (Nordeste). Instituto de Materiales de Misiones; Argentina.
Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos.; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de la Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Comisión de Investigaciones Científicas (Buenos Aires). Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de la Plata. Facultad de Ingeniería; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico (Nordeste). Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Incorporation of ascorbic acid and calcium in pineapple slices through impregnation processes in isotonic (∼14 °Bx) and hypertonic (50 °Bx) aqueous solution of sucrose was studied. Changes in water content, soluble solids, pH, mechanical and structural properties, ascorbic acid and calcium content in fruit in function of dipping time and impregnation syrup concentration were evaluated. Isotonic treatment was more effective than hypertonic treatment for the calcium and ascorbic acid incorporation in the plant tissue. Under same conditions, the ascorbic acid uptake was greater than calcium uptake. The fruit firmness was reduced during isotonic treatment and increased by osmotic dehydration, without significant effect of the nutrients addition to the impregnation solution. Additionally, changes in some physicochemical properties of impregnation solution in function of the time have been studied. Nutrient content in impregnation solutions did not register significant changes, which would allow its reuse with some conditioning of the soluble solids concentration.
Materia
Pineapple
Dipping
Isotonic
Hypertonic
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Repositorio
Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
Institución
Universidad Nacional de Misiones
OAI Identificador
oai:rid.unam.edu.ar:20.500.12219/4342
Acceder
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network_name_str Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
spelling Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solutionFernández, Paula RosanaMascheroni, Rodolfo HoracioRamallo, Laura AnaPineappleDippingIsotonicHypertonicFil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.Fil: Fernández, Paula Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico (Nordeste). Instituto de Materiales de Misiones; Argentina.Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.Fil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos.; Argentina.Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de la Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Mascheroni, Rodolfo Horacio. Comisión de Investigaciones Científicas (Buenos Aires). Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de la Plata. Facultad de Ingeniería; Argentina.Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Instituto de Materiales de Misiones; Argentina.Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico (Nordeste). Instituto de Materiales de Misiones; Argentina.Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.Incorporation of ascorbic acid and calcium in pineapple slices through impregnation processes in isotonic (∼14 °Bx) and hypertonic (50 °Bx) aqueous solution of sucrose was studied. Changes in water content, soluble solids, pH, mechanical and structural properties, ascorbic acid and calcium content in fruit in function of dipping time and impregnation syrup concentration were evaluated. Isotonic treatment was more effective than hypertonic treatment for the calcium and ascorbic acid incorporation in the plant tissue. Under same conditions, the ascorbic acid uptake was greater than calcium uptake. The fruit firmness was reduced during isotonic treatment and increased by osmotic dehydration, without significant effect of the nutrients addition to the impregnation solution. Additionally, changes in some physicochemical properties of impregnation solution in function of the time have been studied. Nutrient content in impregnation solutions did not register significant changes, which would allow its reuse with some conditioning of the soluble solids concentration.Elsevier2019-06-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdf1.077 MBhttps://hdl.handle.net/20.500.12219/4342enginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877419302614info:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-sa/4.0/reponame:Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)instname:Universidad Nacional de Misiones2025-10-23T11:20:20Zoai:rid.unam.edu.ar:20.500.12219/4342instacron:UNAMInstitucionalhttps://rid.unam.edu.ar/Universidad públicahttps://www.unam.edu.ar/https://rid.unam.edu.ar/oai/rsnrdArgentinaopendoar:2025-10-23 11:20:20.685Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM) - Universidad Nacional de Misionesfalse
dc.title.none.fl_str_mv Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
title Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
spellingShingle Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
Fernández, Paula Rosana
Pineapple
Dipping
Isotonic
Hypertonic
title_short Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
title_full Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
title_fullStr Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
title_full_unstemmed Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
title_sort Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
dc.creator.none.fl_str_mv Fernández, Paula Rosana
Mascheroni, Rodolfo Horacio
Ramallo, Laura Ana
author Fernández, Paula Rosana
author_facet Fernández, Paula Rosana
Mascheroni, Rodolfo Horacio
Ramallo, Laura Ana
author_role author
author2 Mascheroni, Rodolfo Horacio
Ramallo, Laura Ana
author2_role author
author
dc.subject.none.fl_str_mv Pineapple
Dipping
Isotonic
Hypertonic
topic Pineapple
Dipping
Isotonic
Hypertonic
dc.description.none.fl_txt_mv Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Fernández, Paula Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico (Nordeste). Instituto de Materiales de Misiones; Argentina.
Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos.; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de la Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Comisión de Investigaciones Científicas (Buenos Aires). Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de la Plata. Facultad de Ingeniería; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico (Nordeste). Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Incorporation of ascorbic acid and calcium in pineapple slices through impregnation processes in isotonic (∼14 °Bx) and hypertonic (50 °Bx) aqueous solution of sucrose was studied. Changes in water content, soluble solids, pH, mechanical and structural properties, ascorbic acid and calcium content in fruit in function of dipping time and impregnation syrup concentration were evaluated. Isotonic treatment was more effective than hypertonic treatment for the calcium and ascorbic acid incorporation in the plant tissue. Under same conditions, the ascorbic acid uptake was greater than calcium uptake. The fruit firmness was reduced during isotonic treatment and increased by osmotic dehydration, without significant effect of the nutrients addition to the impregnation solution. Additionally, changes in some physicochemical properties of impregnation solution in function of the time have been studied. Nutrient content in impregnation solutions did not register significant changes, which would allow its reuse with some conditioning of the soluble solids concentration.
description Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-19
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 https://hdl.handle.net/20.500.12219/4342
url https://hdl.handle.net/20.500.12219/4342
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/abs/pii/S0260877419302614
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 4.0 Internacional
http://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 4.0 Internacional
http://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
application/pdf
1.077 MB
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
instname:Universidad Nacional de Misiones
reponame_str Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
collection Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
instname_str Universidad Nacional de Misiones
repository.name.fl_str_mv Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM) - Universidad Nacional de Misiones
repository.mail.fl_str_mv
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