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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/140342
Ver los metadatos del registro completo
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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:UNLP2025-09-29T11:32:06Zoai: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:13292025-09-29 11:32:07.275SEDICI (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 |
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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 |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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