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dc.contributor.author
Rodriguez, Anabel
dc.contributor.author
Soteras, Edgar Mario
dc.contributor.author
Campañone, Laura Analia
dc.date.available
2022-09-27T18:11:26Z
dc.date.issued
2021-12
dc.identifier.citation
Rodriguez, Anabel; Soteras, Edgar Mario; Campañone, Laura Analia; Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 56; 12; 12-2021; 6474-6483
dc.identifier.issn
0950-5423
dc.identifier.uri
http://hdl.handle.net/11336/170676
dc.description.abstract
The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and 60 °Brix, temperatures: 20 and 40°C and times: 1, 2, 4, 8 and 16 h) on pear cubes (water loss, solid gain, performance ratio, the total colour differences, mechanical properties, phenolic content and sensory analysis). The results indicated that samples coated with low methoxyl pectin and treated under 60 °Brix for 16 h at both temperatures (20 and 40°C) presented the best process performance. Statistical analysis showed that the application of the coatings resulted in greater firmness and stiffness of the pear cubes at the end of osmotic dehydration. Besides, alginate coating best preserved the phenolic content (31.4%) than uncoated (26.04%) and pectin-coated (20.77%) ones. However, total colour differences were not improved with the use of edible coatings (alginate or pectin). In terms of quality, the samples coated with both hydrogels had good overall acceptability by the evaluators and good mechanical properties. However, further studies are required to decrease the difference in colour and leaching of bioactive compounds in pear cubes due to the osmotic dehydration treatment.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
EDIBLE COATING
dc.subject
OSMOTIC DEHYDRATION
dc.subject
PEAR CUBES
dc.subject
SUCROSE SOLUTION
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-09-21T14:24:46Z
dc.journal.volume
56
dc.journal.number
12
dc.journal.pagination
6474-6483
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria; Argentina
dc.description.fil
Fil: Soteras, Edgar Mario. Universidad Nacional de San Luis; Argentina
dc.description.fil
Fil: Campañone, Laura Analia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
International Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.15357
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15357
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