Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. Structure (optical and transmission electronic microscopy obs...
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paper:paper_02608774_v119_n1_p104_Nieto2023-06-08T15:22:18Z Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility Nieto, Andrea Bibiana Hodara, Karina Castro, María Agueda Alzamora, Stella Maris Apple Osmosis Rheology Structure Sugars Water mobility Apple Compression behavior Compression properties Distribution of water Rheological property Small-scale dynamics Transmission electronic microscopies Water mobility Dehydration Fruits Histology Light transmission Maltose Nuclear magnetic resonance spectroscopy Rheology Structure (composition) Sugars Tissue Osmosis Malus pumila Malus x domestica Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. 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 were significantly affected by osmotic treatments. Osmotically dehydrated apples became soft and extensible and lost crispness and hardness, while the behavior of the moduli G′ and G″ indicated weaker gels after osmosis. Compression properties of the tissues abruptly changed after osmotic dehydration to aw 0.97, while reduction to aw 0.94 led to a compression response more similar to that of untreated apples. Compression behavior and state and distribution of water in apple tissues were influenced by the osmotic agent employed and the a w level, while in general mechanical spectra and creep analysis were not able for distinguishing physical differences between osmotic treatments assayed. © 2013 Elsevier Ltd. All rights reserved. Fil:Nieto, A.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Hodara, K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Castro, M.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v119_n1_p104_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v119_n1_p104_Nieto |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Apple Osmosis Rheology Structure Sugars Water mobility Apple Compression behavior Compression properties Distribution of water Rheological property Small-scale dynamics Transmission electronic microscopies Water mobility Dehydration Fruits Histology Light transmission Maltose Nuclear magnetic resonance spectroscopy Rheology Structure (composition) Sugars Tissue Osmosis Malus pumila Malus x domestica |
| spellingShingle |
Apple Osmosis Rheology Structure Sugars Water mobility Apple Compression behavior Compression properties Distribution of water Rheological property Small-scale dynamics Transmission electronic microscopies Water mobility Dehydration Fruits Histology Light transmission Maltose Nuclear magnetic resonance spectroscopy Rheology Structure (composition) Sugars Tissue Osmosis Malus pumila Malus x domestica Nieto, Andrea Bibiana Hodara, Karina Castro, María Agueda Alzamora, Stella Maris Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility |
| topic_facet |
Apple Osmosis Rheology Structure Sugars Water mobility Apple Compression behavior Compression properties Distribution of water Rheological property Small-scale dynamics Transmission electronic microscopies Water mobility Dehydration Fruits Histology Light transmission Maltose Nuclear magnetic resonance spectroscopy Rheology Structure (composition) Sugars Tissue Osmosis Malus pumila Malus x domestica |
| description |
Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. 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 were significantly affected by osmotic treatments. Osmotically dehydrated apples became soft and extensible and lost crispness and hardness, while the behavior of the moduli G′ and G″ indicated weaker gels after osmosis. Compression properties of the tissues abruptly changed after osmotic dehydration to aw 0.97, while reduction to aw 0.94 led to a compression response more similar to that of untreated apples. Compression behavior and state and distribution of water in apple tissues were influenced by the osmotic agent employed and the a w level, while in general mechanical spectra and creep analysis were not able for distinguishing physical differences between osmotic treatments assayed. © 2013 Elsevier Ltd. All rights reserved. |
| author |
Nieto, Andrea Bibiana Hodara, Karina Castro, María Agueda Alzamora, Stella Maris |
| author_facet |
Nieto, Andrea Bibiana Hodara, Karina Castro, María Agueda Alzamora, Stella Maris |
| author_sort |
Nieto, Andrea Bibiana |
| title |
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility |
| title_short |
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility |
| title_full |
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility |
| title_fullStr |
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility |
| title_full_unstemmed |
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility |
| title_sort |
osmotic dehydration of apple: influence of sugar and water activity on tissue structure, rheological properties and water mobility |
| publishDate |
2013 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v119_n1_p104_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v119_n1_p104_Nieto |
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| _version_ |
1768545139704201216 |