Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
The impact of osmotic dehydration to water activity (a w) at 0. 97 or 0. 94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compress...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2012
|
| Materias: | |
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 16028caa a22014777a 4500 | ||
|---|---|---|---|
| 001 | PAPER-9234 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203908.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84867679106 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Vicente, S. | |
| 245 | 1 | 0 | |a Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Alzamora, S. M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: smalzamora@gmail.com |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Alvarez, M.D., Canet, W., Cuesta, F., Lamua, M., Viscoelastic characterization of solids foods from creep compliance data: application to potato tissues (1998) Zeitschrift für Lebensmittel-Untersuchung Und -Forschung A, 207, pp. 356-362 | ||
| 504 | |a Alvarez, M.D., Fernández, C., Canet, W., Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants (2010) Food and Bioprocess Technology, 3, pp. 55-70 | ||
| 504 | |a Alzamora, S.M., Castro, M.A., Nieto, A.B., Vidales, S.L., Salvatori, D.M., The rol of tissue microstructure in the textural characteristics of minimally processed fruits (2000) Minimally Processed Fruits and Vegetables, pp. 153-171. , S. M. Alzamora, M. S. Tapia, A. López-Malo (Eds.), Maryland: Aspen Publishers Inc | ||
| 504 | |a Alzamora, S.M., Cerrutti, P., Guerrero, S., López-Malo, A., Minimally processed fruits by combined methods (1995) Food Preservation by Moisture Control: Fundamentals and Applications, pp. 463-492. , G. V. Barbosa-Cánovas and J. Welti-Chanes (Eds.), Lancaster: Technomics Publishing Co | ||
| 504 | |a Alzamora, S.M., Viollaz, P.E., Martínez, V.Y., Nieto, A.B., Salvatori, D.M., Exploring the linear viscoelastic properties structure relationship in processed fruit tissues (2008) Food Engineering: Integrated Approaches, pp. 133-214. , G. E. Gutiérrez-López, G. V. Barbosa-Cánovas, J. Welti-Chanes, and E. Parada-Arias (Eds.), New York: Springer | ||
| 504 | |a Atarés, L., Chiralt, A., González-Martínez, C., Effect of solute on osmotic dehydration and rehydration of vacuum impregnated apple cylinders (cv. Granny Smith) (2008) Journal of Food Engineering, 89, pp. 49-56 | ||
| 504 | |a Calzada, J.F., Peleg, M., Mechanical interpretation of compressive stress-strain relationships of solid foods (1978) Journal of Food Science, 43, pp. 1087-1092 | ||
| 504 | |a Carpita, N.C., Gibeaut, D.M., Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth (1993) The Plant Journal, 3, pp. 1-30 | ||
| 504 | |a Ceroli, P., (2009) Efecto Del Soluto Durante La Dehidratación-impregnación Con Azúcares En Las Características Mecánicas De Tejido De Manzana Y De Melón a Altas Deformaciones, , M. Sc. thesis. Argentina: Universidad de Buenos Aires | ||
| 504 | |a Chiralt, A., Martínez-Navarrete, N., Martínez-Monzó, J., Talens, P., Moraga, G., Ayala, A., Changes in mechanical properties throughout osmotic processes. Cryoprotectant effect (2001) Journal of Food Engineering, 49, pp. 129-135 | ||
| 504 | |a Choi, Y., Cho, K.W., Jeong, K., Jung, S., Molecular dynamics simulation of trehalose as a "dynamic reducer" for solvent water molecules in the hydration cells (2006) Carbohydrate Research, 341, pp. 1020-1028 | ||
| 504 | |a Colla, E., Belchol Pereira, A., Hernalsteens, S., Maugeri, F., Rodrigues, M.I., Optimization of trehalose production by Rhodotorula dairenensis following a sequential strategy of experimental design (2010) Food and Bioprocess Technology, 3, pp. 265-275 | ||
| 504 | |a Cornillon, P., Characterization of osmotic dehydrated apple by NMR and DSC (2000) Lebensmittel-Wissenschaft Und-Technologie, 33, pp. 261-267 | ||
| 504 | |a Crowe, L.M., Reid, D.S., Crowe, J.H., Is trehalose special for preserving dry biomaterials? (1996) Biophysical Journal, 71, pp. 2087-2093 | ||
| 504 | |a Dermesonlouoglou, E.K., Giannakourou, M.C., Taoukis, P., Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes (2007) Journal of Food Engineering, 78, pp. 272-280 | ||
| 504 | |a Ferrando, M., Spiess, W.E.J., Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions (2001) Journal of Food Engineering, 49, pp. 115-127 | ||
| 504 | |a Finch, E.D., Schneider, A.S., Mobility of water bound to biological membranas-a proton NMR relaxation study (1975) Biochimica Et Biophysica Acta, 406, pp. 146-154 | ||
| 504 | |a Galmarini, M.V., Chirife, J., Zamora, M.C., Perez, A., Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions (2008) Lebensmittel Wissenschaft Und Technologie, 41, pp. 628-631 | ||
| 504 | |a Hills, B.P., Duce, S.L., The influence of chemical and diffusive exchange on water proton transverse relaxation in plant tissues (1990) Magnetic Resonance Imaging, 8, pp. 321-331 | ||
| 504 | |a Hills, B.P., Remigereau, B., NMR studies of changes in subcellular water compartmentation in parenchyma apple tissue during drying and freezing (1997) International Journal of Food Science and Technology, 32, pp. 51-61 | ||
| 504 | |a Hills, B.P., Takacs, S.F., Belton, P.S., A new interpretation of proton NMR relaxation time measurements of water in food (1990) Food Chemistry, 37, pp. 95-111 | ||
| 504 | |a Jackman, R., Stanley, D., Perspectives in the textural evaluation of plant foods (1995) Trends in Food Science and Technology, 6, pp. 187-194 | ||
| 504 | |a Jackman, R.L., Stanley, D.W., Creep behaviour of tomato pericarp tissue as influenced by ambient temperature ripening and chilled storage (1995) Journal of Texture Studies, 26, pp. 537-552 | ||
| 504 | |a Khan, S.A., Roger, J.R., Raghavan, S.R., Rheology: Tools and methods (1997) The National Academy of Sciences, pp. 39-46. , (ed) Aviation fuels with improved fire safety, Proceedings. Washington DC, USA | ||
| 504 | |a Kunzek, H., Kabbert, R., Gloyna, D., Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables (1999) Zeitschrift für Lebensmittel-Untersuchung Und -Forschung A, 208, pp. 233-250 | ||
| 504 | |a Lillford, P.J., Mechanisms of fracture in foods (2001) Journal of Texture Studies, 32, pp. 397-417 | ||
| 504 | |a Luscher, C., Schlüter, O., Knorr, D., High pressure-low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue (2005) Innovative Food Science & Emerging Technologies, 6, pp. 59-71 | ||
| 504 | |a Martínez, V.Y., Nieto, A.B., Castro, M.A., Alzamora, S.M., Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration (2007) Journal of Food Engineering, 83, pp. 394-403 | ||
| 504 | |a Martínez, V.Y., Nieto, A.B., Viollaz, P.E., Alzamora, S.M., Viscoelatic behaviour of melon tissue as influenced by blanching and osmotic dehydration (2005) Journal of Food Science, 70 (1), pp. 12-18 | ||
| 504 | |a McGarigal, K., Cushman, S., Stafford, S., (2000) Multivariate Statistics for Wildlife and Ecology Research, , New York: Springer | ||
| 504 | |a Micklander, E., Peshlov, B., Purslow, P.P., Engelsen, S.B., NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR (2002) Trends in Food Science & Technology, 13, pp. 341-346 | ||
| 504 | |a Mittal, J.P., Mohsenin, N.N., Rheological characterization of apple cortex (1987) Journal of Texture Studies, 18, pp. 65-93 | ||
| 504 | |a Nieto, A., Salvatori, D., Castro, M.A., Alzamora, S.M., Structural changes in apple tissue during glucose and sucrose osmotic dehydration. Shrinkage, porosity, density and microscopic features (2004) Journal of Food Engineering, 61 (2), pp. 269-278 | ||
| 504 | |a Norrish, R.S., An equation for the activity coefficient and relative humidities of water in confectionary syrup (1966) Journal of Food Technology, 1, pp. 25-28 | ||
| 504 | |a Patist, A., Zoerb, H., Preservation mechanisms of trehalose in food and biosystems (2005) Colloids and Surfaces. B, Biointerfaces, 40, pp. 107-113 | ||
| 504 | |a Peleg, M., A note on the various strain measurements at large compressive deformations (1984) Journal of Texture Studies, 15 (4), pp. 317-326 | ||
| 504 | |a Pitt, R., Viscoelastic properties of fruits and vegetables (1992) Viscoelastic Properties of Foods, pp. 49-76. , M. A. Rao and J. F. Steffe (Eds.), London: Elsevier | ||
| 504 | |a Quinn, G.P., Keough, M.J., (2002) Experimental Design and Data Analysis for Biologists, , New York: Cambridge University Press | ||
| 504 | |a Raffo, A., Gianferri, R., Barbieri, R., Brosio, E., Ripening of banana fruit monitored by wáter relaxation and diffusion 1H-NMR measurements (2005) Food Chemistry, 89, pp. 149-158 | ||
| 504 | |a Rebouillat, S., Peleg, M., Selected physical and mechanical properties of commercial apple cultivars (1988) Journal of Texture Studies, 19, pp. 217-230 | ||
| 504 | |a Resnik, S.L., Favetto, G., Chirife, J., Ferro Fontán, C., A world survey of water activityvalues of certain saturated solutions at 25 °C (1984) Journal of Food Science, 49, pp. 510-516 | ||
| 504 | |a Reynolds, E.S., The use of lead citrate at high pH as an electron opaque stain in electron microscopy (1963) The Journal of Cell Biology, 17, pp. 208-212 | ||
| 504 | |a Ruan, R.R., Chen, P.L., Nuclear magnetic resonance techniques (2001) Bread Staling, pp. 113-127. , P. Chinachoti and Y. Vodovotz (Eds.), Boca Raton: CRC Press | ||
| 504 | |a Sherman, P., (1970) Industrial Rheology, , New York: Academic | ||
| 504 | |a Snaar, J.E.M., van As, H., Probing water compartments and membrane permeability in plant cells by 1H-NMR relaxation measurements (1992) Biophysical Journal, 63, pp. 1654-1658 | ||
| 504 | |a Sorrivas, V., Morales, A., (1983) Introducción a La Microscopía Electrónica, , Centro Regional de Investigaciones Básicas y Aplicadas de Bahía Blanca & Banco del Sud, Bahía Blanca, Buenos Aires, Argentina | ||
| 504 | |a Thybo, A.K., Karlsoon, A.H., Bertram, H.C., Andersen, H.J., Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) in texture measurement (2004) Food Texture: Volume 2: Solid Foods, pp. 184-204. , D. Kilcast (Ed.), Cambridge: Woodhead Publishing | ||
| 504 | |a Varanyanond, W., Boonbumrung, S., Tamura, H., Yoshizawa, T., Matsubara, Y., Osmotic dehydration of mango: influence of trehalose and sucrose contents on the product quality (2001) Technical Bulletin of Agriculture, Kagawa University, 53, pp. 43-49 | ||
| 504 | |a Varela, P., Salvador, A., Fiszman, S., Changes in apple tissue with storage time: rheological, textural and microstructural analyses (2007) Journal of Food Engineering, 78, pp. 622-629 | ||
| 504 | |a Waldron, K.W., Smith, A.C., Parr, A.J., Ng, A., Parker, M.L., New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture (1997) Trends in Food Science and Technology, 8, pp. 213-221 | ||
| 504 | |a Wu, J., Guo, K.G., Dynamic viscoelastic behavior and microstructural changes of Korla pear (Pyrus bretschneideri rehd) under varying turgor levels (2010) Biosystem Engineering, , doi: 10. 1016/j. biosystemseng. 2010. 05. 014 | ||
| 520 | 3 | |a The impact of osmotic dehydration to water activity (a w) at 0. 97 or 0. 94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing) and water mobility ( 1H-NMR spectra) of parenchymatous apple tissue was investigated. In general, the nature and the concentration of sugar employed significantly affected the material properties and the structure of apple tissue. A dramatic loss in rigidity (E d); an increase in deformation at rupture (ε R R), creep compliances (J 0, J 1, and J 2), and fluidity (1/η 0) and a decrease in storage (G′) and loss (G″) moduli, true rupture stress (σ R R), and proton transverse relaxation times (T 2i) were induced by osmotic treatments. ε R R, C 1, and T 2i parameters allowed to discriminate between the sugars used as osmotic agents while the different a w levels for each sugar resulted in changes in σ R R, W, and T 2i values. Loss of turgor due to plasmolysis or rupture of membranes and desorganization/degradation of walls allowed explaining, at least partially, the changes in material parameters. © 2011 Springer Science+Business Media, LLC. |l eng | |
| 536 | |a Detalles de la financiación: Inter-American Development Bank, IDB | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, UBA | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, CONICET | ||
| 536 | |a Detalles de la financiación: Acknowledgments The authors want to thank the financial support from Universidad de Buenos Aires, CONICET and ANPCyT of Argentina and from BID. They also thank Cargill Inc. Argentina for supplying the trehalose. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 593 | |a Departamento de Métodos Cuantitativos y Sistemas de Información, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE Buenos Aires, Argentina | ||
| 593 | |a Departamento de Biodiversidad y Biología Experimental, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a APPLE |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a STRUCTURE |
| 690 | 1 | 0 | |a TREHALOSE |
| 690 | 1 | 0 | |a WATER MOBILITY |
| 690 | 1 | 0 | |a APPLE |
| 690 | 1 | 0 | |a APPLE TISSUE |
| 690 | 1 | 0 | |a CREEP COMPLIANCE |
| 690 | 1 | 0 | |a ELECTRONIC MICROSCOPY |
| 690 | 1 | 0 | |a MATERIAL PARAMETER |
| 690 | 1 | 0 | |a MATERIAL PROPERTY |
| 690 | 1 | 0 | |a OSMOTIC AGENTS |
| 690 | 1 | 0 | |a OSMOTIC DEHYDRATION |
| 690 | 1 | 0 | |a OSMOTIC TREATMENT |
| 690 | 1 | 0 | |a PLASMOLYSIS |
| 690 | 1 | 0 | |a PROTON TRANSVERSE RELAXATION |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTY |
| 690 | 1 | 0 | |a RUPTURE STRESS |
| 690 | 1 | 0 | |a SMALL-SCALE DYNAMICS |
| 690 | 1 | 0 | |a TREHALOSE |
| 690 | 1 | 0 | |a TREHALOSE SOLUTION |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 690 | 1 | 0 | |a WATER MOBILITY |
| 690 | 1 | 0 | |a DEFORMATION |
| 690 | 1 | 0 | |a DEHYDRATION |
| 690 | 1 | 0 | |a ELASTICITY |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a LIGHT TRANSMISSION |
| 690 | 1 | 0 | |a NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a STRUCTURE (COMPOSITION) |
| 690 | 1 | 0 | |a TISSUE |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a MALUS X DOMESTICA |
| 650 | 1 | 7 | |2 spines |a OSMOSIS |
| 650 | 1 | 7 | |2 spines |a OSMOSIS |
| 700 | 1 | |a Nieto, A.B. | |
| 700 | 1 | |a Hodara, K. | |
| 700 | 1 | |a Castro, M.A. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2012 |g v. 5 |h pp. 3075-3089 |k n. 8 |p Food. Bioprocess Technol. |x 19355130 |t Food and Bioprocess Technology | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84867679106&doi=10.1007%2fs11947-011-0643-2&partnerID=40&md5=6a28381638866a766815d62d1236db16 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s11947-011-0643-2 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_19355130_v5_n8_p3075_Vicente |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n8_p3075_Vicente |y Registro en la Biblioteca Digital |
| 961 | |a paper_19355130_v5_n8_p3075_Vicente |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 70187 | ||