Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features

Micro- and macrostructural changes in apple slices during osmotic dehydration were studied. Samples were immersed into 25.0% (w/w) glucose or 34.6% (w/w) sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min). They were removed after selected times, and exa...

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Detalles Bibliográficos
Autores principales:	Nieto, Andrea Bibiana, Castro, María Agueda, Alzamora, Stella Maris
Publicado:	2004
Materias:	Apple Density Glucose Microstructure Osmotic dehydration Porosity Shrinkage Sucrose Ultrastructure Dehydration Osmosis Sugar (sucrose) Tissue Apples Fruits Malus x domestica
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v61_n2_p269_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v61_n2_p269_Nieto
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v61_n2_p269_Nieto
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spelling	paper:paper_02608774_v61_n2_p269_Nieto2023-06-08T15:22:33Z Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris Apple Density Glucose Microstructure Osmotic dehydration Porosity Shrinkage Sucrose Ultrastructure Dehydration Glucose Osmosis Porosity Shrinkage Sugar (sucrose) Tissue Apples Fruits Malus x domestica Micro- and macrostructural changes in apple slices during osmotic dehydration were studied. Samples were immersed into 25.0% (w/w) glucose or 34.6% (w/w) sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min). They were removed after selected times, and examined for thickness, volume, bulk and solid-liquid densities, porosity, water activity, water loss, solids gain and microscopic aspects. At relatively short times, significant weight and volume losses were observed for both treatments arising from the fast water loss. The solid-liquid density of glucose or sucrose treated samples increased slowly along the process. However, the bulk density increased up to a certain value and then fluctuated with increasing time, showing in some cases another pronounced increase for long times of treatment. Fruit porosity values decreased in line with the increase in bulk density values. At the end of the osmotic treatments in glucose or sucrose solutions, there was a recovery in porosity, although the values were lower than for fresh fruit. The changes in bulk density, porosity and volume of apple tissue along osmotic process were closely supported by microstructural and structural observations (using light microscopy and environmental electron scanning microscopy) and explained by considering osmosis as a multicomponent diffusion process through porous media and due to the relaxation of the viscoelastic shrunken cell walls. © 2003 Elsevier Ltd. All rights reserved. Fil:Nieto, A.B. 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. 2004 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v61_n2_p269_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v61_n2_p269_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 Density Glucose Microstructure Osmotic dehydration Porosity Shrinkage Sucrose Ultrastructure Dehydration Glucose Osmosis Porosity Shrinkage Sugar (sucrose) Tissue Apples Fruits Malus x domestica
spellingShingle	Apple Density Glucose Microstructure Osmotic dehydration Porosity Shrinkage Sucrose Ultrastructure Dehydration Glucose Osmosis Porosity Shrinkage Sugar (sucrose) Tissue Apples Fruits Malus x domestica Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
topic_facet	Apple Density Glucose Microstructure Osmotic dehydration Porosity Shrinkage Sucrose Ultrastructure Dehydration Glucose Osmosis Porosity Shrinkage Sugar (sucrose) Tissue Apples Fruits Malus x domestica
description	Micro- and macrostructural changes in apple slices during osmotic dehydration were studied. Samples were immersed into 25.0% (w/w) glucose or 34.6% (w/w) sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min). They were removed after selected times, and examined for thickness, volume, bulk and solid-liquid densities, porosity, water activity, water loss, solids gain and microscopic aspects. At relatively short times, significant weight and volume losses were observed for both treatments arising from the fast water loss. The solid-liquid density of glucose or sucrose treated samples increased slowly along the process. However, the bulk density increased up to a certain value and then fluctuated with increasing time, showing in some cases another pronounced increase for long times of treatment. Fruit porosity values decreased in line with the increase in bulk density values. At the end of the osmotic treatments in glucose or sucrose solutions, there was a recovery in porosity, although the values were lower than for fresh fruit. The changes in bulk density, porosity and volume of apple tissue along osmotic process were closely supported by microstructural and structural observations (using light microscopy and environmental electron scanning microscopy) and explained by considering osmosis as a multicomponent diffusion process through porous media and due to the relaxation of the viscoelastic shrunken cell walls. © 2003 Elsevier Ltd. All rights reserved.
author	Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris
author_facet	Nieto, Andrea Bibiana Castro, María Agueda Alzamora, Stella Maris
author_sort	Nieto, Andrea Bibiana
title	Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_short	Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_full	Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_fullStr	Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_full_unstemmed	Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_sort	structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features
publishDate	2004
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v61_n2_p269_Nieto http://hdl.handle.net/20.500.12110/paper_02608774_v61_n2_p269_Nieto
work_keys_str_mv	AT nietoandreabibiana structuralchangesinappletissueduringglucoseandsucroseosmoticdehydrationshrinkageporositydensityandmicroscopicfeatures AT castromariaagueda structuralchangesinappletissueduringglucoseandsucroseosmoticdehydrationshrinkageporositydensityandmicroscopicfeatures AT alzamorastellamaris structuralchangesinappletissueduringglucoseandsucroseosmoticdehydrationshrinkageporositydensityandmicroscopicfeatures
_version_	1768546251034329088

Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features

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