Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)

Autores
Lovera, Nancy Noelia; Ramallo, Laura Ana; Salvadori, Viviana Olga
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue’s firmness before and after a freeze-thaw cycle (maximum stress values approx. 300–400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing–thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/128643
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/128643
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)Lovera, Nancy NoeliaRamallo, Laura AnaSalvadori, Viviana OlgaCiencias ExactasTropical fruitsCalciumOsmotic dehydrationFreezingThe effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue’s firmness before and after a freeze-thaw cycle (maximum stress values approx. 300–400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing–thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2018-03-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf2039-2047http://sedici.unlp.edu.ar/handle/10915/128643enginfo:eu-repo/semantics/altIdentifier/issn/0022-1155info:eu-repo/semantics/altIdentifier/issn/0975-8402info:eu-repo/semantics/altIdentifier/pmid/29892104info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-018-3118-xinfo: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)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:30:57Zoai:sedici.unlp.edu.ar:10915/128643Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:30:58.153SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
spellingShingle Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
Lovera, Nancy Noelia
Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
title_short Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_full Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_fullStr Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_full_unstemmed Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
title_sort Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.)
dc.creator.none.fl_str_mv Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
author Lovera, Nancy Noelia
author_facet Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
author_role author
author2 Ramallo, Laura Ana
Salvadori, Viviana Olga
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
topic Ciencias Exactas
Tropical fruits
Calcium
Osmotic dehydration
Freezing
dc.description.none.fl_txt_mv The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue’s firmness before and after a freeze-thaw cycle (maximum stress values approx. 300–400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing–thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue’s firmness before and after a freeze-thaw cycle (maximum stress values approx. 300–400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing–thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-19
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/128643
url http://sedici.unlp.edu.ar/handle/10915/128643
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0022-1155
info:eu-repo/semantics/altIdentifier/issn/0975-8402
info:eu-repo/semantics/altIdentifier/pmid/29892104
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-018-3118-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
2039-2047
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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