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dc.contributor.author
Sette, Paula Andrea
dc.contributor.author
Franceschinis, Lorena Edith
dc.contributor.author
Schebor, Carolina Claudia
dc.contributor.author
Salvatori, Daniela Marisol
dc.date.available
2018-11-26T20:54:14Z
dc.date.issued
2017-12
dc.identifier.citation
Sette, Paula Andrea; Franceschinis, Lorena Edith; Schebor, Carolina Claudia; Salvatori, Daniela Marisol; Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products; IOS Press; Journal of Berry Research; 7; 4; 12-2017; 261-280
dc.identifier.issn
1878-5123
dc.identifier.uri
http://hdl.handle.net/11336/65233
dc.description.abstract
BACKGROUND: Raspberry is a very popular berry, with a short postharvest life. Drying was proposed for obtaining different raspberry-based products. When rehydration is needed for foods direct consumption or use in composite products, a comprehensive understanding of the rehydration characteristics and quality attributes changes is necessary for a proper selection of processing. OBJECTIVE: The aim of the present work was to analyze the evolution of anthocyanin pigments and several physical properties upon rehydration of dried raspberries. METHODS: Raspberries were dehydrated (air- and freeze-drying) with sugar infusion pretreatments, and then rehydrated at different temperatures. Rehydration kinetics and several quality parameters were analyzed. RESULTS: Pretreated dried samples showed a significantly reduced rehydratability, and preserved dried fruit firmness. Upon rehydration, anthocyanins retention range was 8-42% in control raspberries and 40-90% in pretreated samples. Freeze-dried fruits showed a rapid water uptake but could not restore the water lost upon drying. These samples exhibited a high retention of anthocyanins and color, and a soft texture. When raisin-like fruits are required, samples with pretreatments and further drying should be selected, since they better maintained texture characteristics during a short period of consumption (5-20min); however, the anthocyanin content was lower than that for control samples. Both freeze- and air-dried control samples preserved the red hues, while maintaining the luminosity during rehydration. CONCLUSIONS: The evaluation of quality parameters of rehydrated raspberries, such as color, anthocyanin content, texture and volume, as well as the rehydration indices appeared to be useful to select the best drying and rehydration conditions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
IOS Press
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Anthocyanins
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Drying
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Freeze-Drying
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Physical Properties
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Raspberry
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Rehydration Capacity
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-11-20T15:14:10Z
dc.journal.volume
7
dc.journal.number
4
dc.journal.pagination
261-280
dc.journal.pais
Países Bajos
dc.description.fil
Fil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
dc.description.fil
Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
dc.description.fil
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
dc.journal.title
Journal of Berry Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://content.iospress.com/articles/journal-of-berry-research/jbr163
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3233/JBR-170163
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