Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

Autores
Gamboa Santos, Juliana; Vasco, María Florencia; Campañone, Laura Analía
Año de publicación
2021
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes after 2 h of OD treatment at the assayed conditions for most of the parameters evaluated. CONCLUSIONS: Alginate coating at the tested conditions acts as a barrier to sucrose influx and to water outflux until 2 and 3 h of OD treatment, respectively. Besides, a good textural quality for osmotically-dehydrated strawberries was obtained.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ingeniería
Coated strawberries
drying methods
pro-healthy products
diffusional analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/140342
Acceder
id SEDICI_8cbeeed958b1be576bc4cbdcbdbac91e
oai_identifier_str oai:sedici.unlp.edu.ar:10915/140342
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatmentGamboa Santos, JulianaVasco, María FlorenciaCampañone, Laura AnalíaIngenieríaCoated strawberriesdrying methodspro-healthy productsdiffusional analysisBACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes after 2 h of OD treatment at the assayed conditions for most of the parameters evaluated. CONCLUSIONS: Alginate coating at the tested conditions acts as a barrier to sucrose influx and to water outflux until 2 and 3 h of OD treatment, respectively. Besides, a good textural quality for osmotically-dehydrated strawberries was obtained.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2021-03-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf151-169http://sedici.unlp.edu.ar/handle/10915/140342spainfo:eu-repo/semantics/altIdentifier/issn/1878-5093info:eu-repo/semantics/altIdentifier/issn/1878-5123info:eu-repo/semantics/altIdentifier/doi/10.3233/jbr-200554info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:13:01Zoai:sedici.unlp.edu.ar:10915/140342Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:13:01.582SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
title Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
spellingShingle Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
Gamboa Santos, Juliana
Ingeniería
Coated strawberries
drying methods
pro-healthy products
diffusional analysis
title_short Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
title_full Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
title_fullStr Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
title_full_unstemmed Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
title_sort Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
dc.creator.none.fl_str_mv Gamboa Santos, Juliana
Vasco, María Florencia
Campañone, Laura Analía
author Gamboa Santos, Juliana
author_facet Gamboa Santos, Juliana
Vasco, María Florencia
Campañone, Laura Analía
author_role author
author2 Vasco, María Florencia
Campañone, Laura Analía
author2_role author
author
dc.subject.none.fl_str_mv Ingeniería
Coated strawberries
drying methods
pro-healthy products
diffusional analysis
topic Ingeniería
Coated strawberries
drying methods
pro-healthy products
diffusional analysis
dc.description.none.fl_txt_mv BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes after 2 h of OD treatment at the assayed conditions for most of the parameters evaluated. CONCLUSIONS: Alginate coating at the tested conditions acts as a barrier to sucrose influx and to water outflux until 2 and 3 h of OD treatment, respectively. Besides, a good textural quality for osmotically-dehydrated strawberries was obtained.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes after 2 h of OD treatment at the assayed conditions for most of the parameters evaluated. CONCLUSIONS: Alginate coating at the tested conditions acts as a barrier to sucrose influx and to water outflux until 2 and 3 h of OD treatment, respectively. Besides, a good textural quality for osmotically-dehydrated strawberries was obtained.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-05
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/10915/140342
url http://sedici.unlp.edu.ar/handle/10915/140342
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1878-5093
info:eu-repo/semantics/altIdentifier/issn/1878-5123
info:eu-repo/semantics/altIdentifier/doi/10.3233/jbr-200554
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
151-169
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
_version_ 1846783496233680896
score 12.982451

Publicaciones similares