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
- Institución
- Universidad Nacional de Misiones
- OAI Identificador
- oai:rid.unam.edu.ar:20.500.12219/4342
Ver los metadatos del registro completo
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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 Misiones2025-09-29T15:02:13Zoai: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:2025-09-29 15:02:13.975Repositorio 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 |
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Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM) |
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Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM) |
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Universidad Nacional de Misiones |
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Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM) - Universidad Nacional de Misiones |
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