Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects

Water content is one of the variables affecting light scattering in foods, which on time determine gloss, translucence, and transparency. The objective of this study was to evaluate the effect of freeze-drying, humidification, and storage time on the changes of light distribution inside fruit tissue...

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Autores principales:	Agudelo Laverde, Lina Marcela, Acevedo, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2016
Materias:	Freeze-dried fruits Glass transition Humidification Nuclear magnetic resonance Opacity Atmospheric humidity Drying Food products Glass Interfaces (materials) Light scattering Low temperature drying Powders Supramolecular chemistry Cellular structure Dried fruits Freeze-drying process Internal diffusion Light distribution Molecular scale Powdered materials Fruits
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v9_n10_p1674_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_19355130_v9_n10_p1674_AgudeloLaverde
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_19355130_v9_n10_p1674_AgudeloLaverde
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spelling	paper:paper_19355130_v9_n10_p1674_AgudeloLaverde2023-06-08T16:32:04Z Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Freeze-dried fruits Glass transition Humidification Nuclear magnetic resonance Opacity Atmospheric humidity Drying Food products Glass Glass transition Interfaces (materials) Light scattering Low temperature drying Nuclear magnetic resonance Opacity Powders Supramolecular chemistry Cellular structure Dried fruits Freeze-drying process Humidification Internal diffusion Light distribution Molecular scale Powdered materials Fruits Water content is one of the variables affecting light scattering in foods, which on time determine gloss, translucence, and transparency. The objective of this study was to evaluate the effect of freeze-drying, humidification, and storage time on the changes of light distribution inside fruit tissues and their relationship with glass transition and proton mobility. Sliced and powdered freeze-dried apple, pear, and melon humidified at different relative humidities were employed. All the studied materials were translucent when fresh and became opaque after the freeze-drying process. In freeze-dried sliced fruits, the cellular structure contributed to maintain air inside the matrices, and then the opacity of the materials was almost constant, independently of the relative humidity. In the powdered materials, the compacted structure retained less air than sliced samples, and the powders were translucent due to the lower number of light-matter interfaces than in the porous-dried fruits, leading to a lower internal diffusion. The opacity decrease when increasing the water mass fraction followed a variation parallel to the Tg curve. Opacity decrease occurred at T-Tg values above 38 °C and was coincident with the observation of a proton population of higher mobility than that observed below the water content hydration limit value. Proton mobility at a molecular scale could thus be related to supramolecular events affecting food appearance, and this information may help to develop food products with the desired appearance. © 2016, Springer Science+Business Media New York. Fil:Agudelo-Laverde, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Acevedo, N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:del Pilar Buera, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v9_n10_p1674_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_19355130_v9_n10_p1674_AgudeloLaverde
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Freeze-dried fruits Glass transition Humidification Nuclear magnetic resonance Opacity Atmospheric humidity Drying Food products Glass Glass transition Interfaces (materials) Light scattering Low temperature drying Nuclear magnetic resonance Opacity Powders Supramolecular chemistry Cellular structure Dried fruits Freeze-drying process Humidification Internal diffusion Light distribution Molecular scale Powdered materials Fruits
spellingShingle	Freeze-dried fruits Glass transition Humidification Nuclear magnetic resonance Opacity Atmospheric humidity Drying Food products Glass Glass transition Interfaces (materials) Light scattering Low temperature drying Nuclear magnetic resonance Opacity Powders Supramolecular chemistry Cellular structure Dried fruits Freeze-drying process Humidification Internal diffusion Light distribution Molecular scale Powdered materials Fruits Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
topic_facet	Freeze-dried fruits Glass transition Humidification Nuclear magnetic resonance Opacity Atmospheric humidity Drying Food products Glass Glass transition Interfaces (materials) Light scattering Low temperature drying Nuclear magnetic resonance Opacity Powders Supramolecular chemistry Cellular structure Dried fruits Freeze-drying process Humidification Internal diffusion Light distribution Molecular scale Powdered materials Fruits
description	Water content is one of the variables affecting light scattering in foods, which on time determine gloss, translucence, and transparency. The objective of this study was to evaluate the effect of freeze-drying, humidification, and storage time on the changes of light distribution inside fruit tissues and their relationship with glass transition and proton mobility. Sliced and powdered freeze-dried apple, pear, and melon humidified at different relative humidities were employed. All the studied materials were translucent when fresh and became opaque after the freeze-drying process. In freeze-dried sliced fruits, the cellular structure contributed to maintain air inside the matrices, and then the opacity of the materials was almost constant, independently of the relative humidity. In the powdered materials, the compacted structure retained less air than sliced samples, and the powders were translucent due to the lower number of light-matter interfaces than in the porous-dried fruits, leading to a lower internal diffusion. The opacity decrease when increasing the water mass fraction followed a variation parallel to the Tg curve. Opacity decrease occurred at T-Tg values above 38 °C and was coincident with the observation of a proton population of higher mobility than that observed below the water content hydration limit value. Proton mobility at a molecular scale could thus be related to supramolecular events affecting food appearance, and this information may help to develop food products with the desired appearance. © 2016, Springer Science+Business Media New York.
author	Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar
author_facet	Agudelo Laverde, Lina Marcela Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar
author_sort	Agudelo Laverde, Lina Marcela
title	Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
title_short	Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
title_full	Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
title_fullStr	Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
title_full_unstemmed	Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
title_sort	opacity studies in dehydrated fruits in relation to proton mobility and supramolecular aspects
publishDate	2016
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v9_n10_p1674_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_19355130_v9_n10_p1674_AgudeloLaverde
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Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects

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