Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution

Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.

Detalles Bibliográficos
Autores principales: Fernández, Paula Rosana, Mascheroni, Rodolfo Horacio, Ramallo, Laura Ana
Formato: Artículo publishedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Pineapple
Dipping
Isotonic
Hypertonic
Acceso en línea:https://hdl.handle.net/20.500.12219/4342
Aporte de:
Repositorio Institucional Digital de la UNaM (RIDUNAM) de Universidad Nacional de Misiones
id I77-R195-20.500.12219-4342
record_format dspace
spelling I77-R195-20.500.12219-43422024-06-04T10:19:26Z Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution Fernández, Paula Rosana Mascheroni, Rodolfo Horacio Ramallo, Laura Ana Pineapple Dipping Isotonic Hypertonic 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. 2019-06-19 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion https://hdl.handle.net/20.500.12219/4342 eng info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877419302614 info:eu-repo/semantics/openAccess application/pdf application/pdf 1.077 MB Elsevier
institution Universidad Nacional de Misiones
institution_str I-77
repository_str R-195
collection Repositorio Institucional Digital de la UNaM (RIDUNAM)
language Inglés
topic Pineapple
Dipping
Isotonic
Hypertonic
spellingShingle Pineapple
Dipping
Isotonic
Hypertonic
Fernández, Paula Rosana
Mascheroni, Rodolfo Horacio
Ramallo, Laura Ana
Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
topic_facet Pineapple
Dipping
Isotonic
Hypertonic
description Fil: Fernández, Paula Rosana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
format Artículo
Artículo
publishedVersion
author Fernández, Paula Rosana
Mascheroni, Rodolfo Horacio
Ramallo, Laura Ana
author_facet Fernández, Paula Rosana
Mascheroni, Rodolfo Horacio
Ramallo, Laura Ana
author_sort Fernández, Paula Rosana
title Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
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
publisher Elsevier
publishDate 2019
url https://hdl.handle.net/20.500.12219/4342
work_keys_str_mv AT fernandezpaularosana ascorbicacidandcalciumuptakeinpineappletissuethroughdifferentsucroseconcentrationsofimpregnationsolution
AT mascheronirodolfohoracio ascorbicacidandcalciumuptakeinpineappletissuethroughdifferentsucroseconcentrationsofimpregnationsolution
AT ramallolauraana ascorbicacidandcalciumuptakeinpineappletissuethroughdifferentsucroseconcentrationsofimpregnationsolution
_version_ 1809776604599025664

Ejemplares similares