Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

The aim of this work was to analyze the effect of UV-C radiation (fluence: 11.2 kJ/m2), with or without an anti-browning pretreatment containing 1% (w/v) ascorbic acid plus 0.1% (w/v) calcium chloride, on the linear viscoelastic properties (oscillatory shear and creep/recovery), instrumental texture...

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Autores principales: Gómez, Paula Luisina, García Loredo, Analía Belén, Guerrero, Sandra, Alzamora, Stella Maris
Publicado: 2011
Materias:
Anti-browning dipping cut apple
Structure
Texture
UV-C light
Viscoelastic properties
After-treatment
Ascorbic acids
Cell walls
Creep parameters
Dynamic moduli
Fluences
Fracture property
General constants
Highly-correlated
Instrumental texture
Light treatments
Linear viscoelastic
Oscillatory shear
Pre-Treatment
Refrigerated storages
Retardation time
Structural feature
Test panels
Visco-elastic parameters
Viscoelastic response
Viscoelastic solids
Calcium chloride
Fruits
Ketones
Organic acids
Shear flow
Viscoelasticity
Textures
Malus x domestica
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v107_n2_p214_Gomez
http://hdl.handle.net/20.500.12110/paper_02608774_v107_n2_p214_Gomez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v107_n2_p214_Gomez
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spelling paper:paper_02608774_v107_n2_p214_Gomez2023-06-08T15:22:15Z Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments Gómez, Paula Luisina García Loredo, Analía Belén Guerrero, Sandra Alzamora, Stella Maris Anti-browning dipping cut apple Structure Texture UV-C light Viscoelastic properties After-treatment Anti-browning dipping cut apple Ascorbic acids Cell walls Creep parameters Dynamic moduli Fluences Fracture property General constants Highly-correlated Instrumental texture Light treatments Linear viscoelastic Oscillatory shear Pre-Treatment Refrigerated storages Retardation time Structural feature Test panels UV-C light Visco-elastic parameters Viscoelastic properties Viscoelastic response Viscoelastic solids Calcium chloride Fruits Ketones Organic acids Shear flow Viscoelasticity Textures Malus x domestica The aim of this work was to analyze the effect of UV-C radiation (fluence: 11.2 kJ/m2), with or without an anti-browning pretreatment containing 1% (w/v) ascorbic acid plus 0.1% (w/v) calcium chloride, on the linear viscoelastic properties (oscillatory shear and creep/recovery), instrumental texture (TPA), sensory texture and ultrastructure (ESEM, TEM) of cut apple. Changes in structural features and viscoelastic parameters were mainly evidenced after refrigerated storage. All samples showed a viscoelastic solid behavior with the storage modulus (G′) dominating the viscoelastic response. Overall, both dynamic moduli decreased, and instantaneous compliance (J 0), decay compliances (J1 and J2) and fluidity significantly increased after treatments and storage at 5 °C, while retardation times were in general constant. Fracture properties proved to be the most highly correlated with sensory texture. The test panel only significantly differentiated stored untreated apple from the other samples regarding fracturability and juiciness. Mechanical spectra and creep parameters showed ability to evidence ultrastructural differences (rupture of membranes, swelling of cells, alteration of cell walls) in the surface of cut apples subjected to the different treatments. © 2011 Elsevier Ltd. All rights reserved. Fil:Gómez, P.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:García-Loredo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S. 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. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v107_n2_p214_Gomez http://hdl.handle.net/20.500.12110/paper_02608774_v107_n2_p214_Gomez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Anti-browning dipping cut apple
Structure
Texture
UV-C light
Viscoelastic properties
After-treatment
Anti-browning dipping cut apple
Ascorbic acids
Cell walls
Creep parameters
Dynamic moduli
Fluences
Fracture property
General constants
Highly-correlated
Instrumental texture
Light treatments
Linear viscoelastic
Oscillatory shear
Pre-Treatment
Refrigerated storages
Retardation time
Structural feature
Test panels
UV-C light
Visco-elastic parameters
Viscoelastic properties
Viscoelastic response
Viscoelastic solids
Calcium chloride
Fruits
Ketones
Organic acids
Shear flow
Viscoelasticity
Textures
Malus x domestica
spellingShingle Anti-browning dipping cut apple
Structure
Texture
UV-C light
Viscoelastic properties
After-treatment
Anti-browning dipping cut apple
Ascorbic acids
Cell walls
Creep parameters
Dynamic moduli
Fluences
Fracture property
General constants
Highly-correlated
Instrumental texture
Light treatments
Linear viscoelastic
Oscillatory shear
Pre-Treatment
Refrigerated storages
Retardation time
Structural feature
Test panels
UV-C light
Visco-elastic parameters
Viscoelastic properties
Viscoelastic response
Viscoelastic solids
Calcium chloride
Fruits
Ketones
Organic acids
Shear flow
Viscoelasticity
Textures
Malus x domestica
Gómez, Paula Luisina
García Loredo, Analía Belén
Guerrero, Sandra
Alzamora, Stella Maris
Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
topic_facet Anti-browning dipping cut apple
Structure
Texture
UV-C light
Viscoelastic properties
After-treatment
Anti-browning dipping cut apple
Ascorbic acids
Cell walls
Creep parameters
Dynamic moduli
Fluences
Fracture property
General constants
Highly-correlated
Instrumental texture
Light treatments
Linear viscoelastic
Oscillatory shear
Pre-Treatment
Refrigerated storages
Retardation time
Structural feature
Test panels
UV-C light
Visco-elastic parameters
Viscoelastic properties
Viscoelastic response
Viscoelastic solids
Calcium chloride
Fruits
Ketones
Organic acids
Shear flow
Viscoelasticity
Textures
Malus x domestica
description The aim of this work was to analyze the effect of UV-C radiation (fluence: 11.2 kJ/m2), with or without an anti-browning pretreatment containing 1% (w/v) ascorbic acid plus 0.1% (w/v) calcium chloride, on the linear viscoelastic properties (oscillatory shear and creep/recovery), instrumental texture (TPA), sensory texture and ultrastructure (ESEM, TEM) of cut apple. Changes in structural features and viscoelastic parameters were mainly evidenced after refrigerated storage. All samples showed a viscoelastic solid behavior with the storage modulus (G′) dominating the viscoelastic response. Overall, both dynamic moduli decreased, and instantaneous compliance (J 0), decay compliances (J1 and J2) and fluidity significantly increased after treatments and storage at 5 °C, while retardation times were in general constant. Fracture properties proved to be the most highly correlated with sensory texture. The test panel only significantly differentiated stored untreated apple from the other samples regarding fracturability and juiciness. Mechanical spectra and creep parameters showed ability to evidence ultrastructural differences (rupture of membranes, swelling of cells, alteration of cell walls) in the surface of cut apples subjected to the different treatments. © 2011 Elsevier Ltd. All rights reserved.
author Gómez, Paula Luisina
García Loredo, Analía Belén
Guerrero, Sandra
Alzamora, Stella Maris
author_facet Gómez, Paula Luisina
García Loredo, Analía Belén
Guerrero, Sandra
Alzamora, Stella Maris
author_sort Gómez, Paula Luisina
title Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_short Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_full Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_fullStr Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_full_unstemmed Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
title_sort viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-c light treatments
publishDate 2011
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v107_n2_p214_Gomez
http://hdl.handle.net/20.500.12110/paper_02608774_v107_n2_p214_Gomez
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AT guerrerosandra viscoelasticitytextureandultrastructureofcutappleasaffectedbysequentialantibrowningandultravioletclighttreatments
AT alzamorastellamaris viscoelasticitytextureandultrastructureofcutappleasaffectedbysequentialantibrowningandultravioletclighttreatments
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