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...
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paper:paper_19355130_v5_n8_p3075_Vicente2023-06-08T16:31:59Z Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose Nieto, Andrea Bibiana Hodara, Karina Castro, María Agueda Alzamora, Stella Maris Apple Glucose Osmosis Rheology Structure Trehalose Water mobility Apple Apple tissue Creep compliance Electronic microscopy Material parameter Material property Osmotic agents Osmotic dehydration Osmotic treatment Plasmolysis Proton transverse relaxation Rheological property Rupture stress Small-scale dynamics Trehalose Trehalose solution Water activity Water mobility Deformation Dehydration Elasticity Glucose Light transmission Nuclear magnetic resonance spectroscopy Osmosis Rheology Structure (composition) Tissue Fruits Malus x domestica 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. 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. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n8_p3075_Vicente http://hdl.handle.net/20.500.12110/paper_19355130_v5_n8_p3075_Vicente |
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 Glucose Osmosis Rheology Structure Trehalose Water mobility Apple Apple tissue Creep compliance Electronic microscopy Material parameter Material property Osmotic agents Osmotic dehydration Osmotic treatment Plasmolysis Proton transverse relaxation Rheological property Rupture stress Small-scale dynamics Trehalose Trehalose solution Water activity Water mobility Deformation Dehydration Elasticity Glucose Light transmission Nuclear magnetic resonance spectroscopy Osmosis Rheology Structure (composition) Tissue Fruits Malus x domestica |
spellingShingle |
Apple Glucose Osmosis Rheology Structure Trehalose Water mobility Apple Apple tissue Creep compliance Electronic microscopy Material parameter Material property Osmotic agents Osmotic dehydration Osmotic treatment Plasmolysis Proton transverse relaxation Rheological property Rupture stress Small-scale dynamics Trehalose Trehalose solution Water activity Water mobility Deformation Dehydration Elasticity Glucose Light transmission Nuclear magnetic resonance spectroscopy Osmosis Rheology Structure (composition) Tissue Fruits Malus x domestica Nieto, Andrea Bibiana Hodara, Karina Castro, María Agueda Alzamora, Stella Maris Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose |
topic_facet |
Apple Glucose Osmosis Rheology Structure Trehalose Water mobility Apple Apple tissue Creep compliance Electronic microscopy Material parameter Material property Osmotic agents Osmotic dehydration Osmotic treatment Plasmolysis Proton transverse relaxation Rheological property Rupture stress Small-scale dynamics Trehalose Trehalose solution Water activity Water mobility Deformation Dehydration Elasticity Glucose Light transmission Nuclear magnetic resonance spectroscopy Osmosis Rheology Structure (composition) Tissue Fruits Malus x domestica |
description |
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. |
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 |
Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose |
title_short |
Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose |
title_full |
Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose |
title_fullStr |
Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose |
title_full_unstemmed |
Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose |
title_sort |
changes in structure, rheology, and water mobility of apple tissue induced by osmotic dehydration with glucose or trehalose |
publishDate |
2012 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n8_p3075_Vicente http://hdl.handle.net/20.500.12110/paper_19355130_v5_n8_p3075_Vicente |
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