Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features

Micro- and macrostructural changes in apple slices during osmotic dehydration were studied. Samples were immersed into 25.0% (w/w) glucose or 34.6% (w/w) sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min). They were removed after selected times, and exa...

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Autores principales: Nieto, A.B., Salvatori, D.M., Castro, M.A., Alzamora, S.M.
Formato: JOUR
Materias:
Apple
Density
Glucose
Microstructure
Osmotic dehydration
Porosity
Shrinkage
Sucrose
Ultrastructure
Dehydration
Osmosis
Sugar (sucrose)
Tissue
Apples
Fruits
Malus x domestica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v61_n2_p269_Nieto
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v61_n2_p269_Nieto
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spelling todo:paper_02608774_v61_n2_p269_Nieto2023-10-03T15:12:13Z Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features Nieto, A.B. Salvatori, D.M. Castro, M.A. Alzamora, S.M. Apple Density Glucose Microstructure Osmotic dehydration Porosity Shrinkage Sucrose Ultrastructure Dehydration Glucose Osmosis Porosity Shrinkage Sugar (sucrose) Tissue Apples Fruits Malus x domestica Micro- and macrostructural changes in apple slices during osmotic dehydration were studied. Samples were immersed into 25.0% (w/w) glucose or 34.6% (w/w) sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min). They were removed after selected times, and examined for thickness, volume, bulk and solid-liquid densities, porosity, water activity, water loss, solids gain and microscopic aspects. At relatively short times, significant weight and volume losses were observed for both treatments arising from the fast water loss. The solid-liquid density of glucose or sucrose treated samples increased slowly along the process. However, the bulk density increased up to a certain value and then fluctuated with increasing time, showing in some cases another pronounced increase for long times of treatment. Fruit porosity values decreased in line with the increase in bulk density values. At the end of the osmotic treatments in glucose or sucrose solutions, there was a recovery in porosity, although the values were lower than for fresh fruit. The changes in bulk density, porosity and volume of apple tissue along osmotic process were closely supported by microstructural and structural observations (using light microscopy and environmental electron scanning microscopy) and explained by considering osmosis as a multicomponent diffusion process through porous media and due to the relaxation of the viscoelastic shrunken cell walls. © 2003 Elsevier Ltd. All rights reserved. Fil:Nieto, A.B. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v61_n2_p269_Nieto
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
Density
Glucose
Microstructure
Osmotic dehydration
Porosity
Shrinkage
Sucrose
Ultrastructure
Dehydration
Glucose
Osmosis
Porosity
Shrinkage
Sugar (sucrose)
Tissue
Apples
Fruits
Malus x domestica
spellingShingle Apple
Density
Glucose
Microstructure
Osmotic dehydration
Porosity
Shrinkage
Sucrose
Ultrastructure
Dehydration
Glucose
Osmosis
Porosity
Shrinkage
Sugar (sucrose)
Tissue
Apples
Fruits
Malus x domestica
Nieto, A.B.
Salvatori, D.M.
Castro, M.A.
Alzamora, S.M.
Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
topic_facet Apple
Density
Glucose
Microstructure
Osmotic dehydration
Porosity
Shrinkage
Sucrose
Ultrastructure
Dehydration
Glucose
Osmosis
Porosity
Shrinkage
Sugar (sucrose)
Tissue
Apples
Fruits
Malus x domestica
description Micro- and macrostructural changes in apple slices during osmotic dehydration were studied. Samples were immersed into 25.0% (w/w) glucose or 34.6% (w/w) sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min). They were removed after selected times, and examined for thickness, volume, bulk and solid-liquid densities, porosity, water activity, water loss, solids gain and microscopic aspects. At relatively short times, significant weight and volume losses were observed for both treatments arising from the fast water loss. The solid-liquid density of glucose or sucrose treated samples increased slowly along the process. However, the bulk density increased up to a certain value and then fluctuated with increasing time, showing in some cases another pronounced increase for long times of treatment. Fruit porosity values decreased in line with the increase in bulk density values. At the end of the osmotic treatments in glucose or sucrose solutions, there was a recovery in porosity, although the values were lower than for fresh fruit. The changes in bulk density, porosity and volume of apple tissue along osmotic process were closely supported by microstructural and structural observations (using light microscopy and environmental electron scanning microscopy) and explained by considering osmosis as a multicomponent diffusion process through porous media and due to the relaxation of the viscoelastic shrunken cell walls. © 2003 Elsevier Ltd. All rights reserved.
format JOUR
author Nieto, A.B.
Salvatori, D.M.
Castro, M.A.
Alzamora, S.M.
author_facet Nieto, A.B.
Salvatori, D.M.
Castro, M.A.
Alzamora, S.M.
author_sort Nieto, A.B.
title Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_short Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_full Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_fullStr Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_full_unstemmed Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
title_sort structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features
url http://hdl.handle.net/20.500.12110/paper_02608774_v61_n2_p269_Nieto
work_keys_str_mv AT nietoab structuralchangesinappletissueduringglucoseandsucroseosmoticdehydrationshrinkageporositydensityandmicroscopicfeatures
AT salvatoridm structuralchangesinappletissueduringglucoseandsucroseosmoticdehydrationshrinkageporositydensityandmicroscopicfeatures
AT castroma structuralchangesinappletissueduringglucoseandsucroseosmoticdehydrationshrinkageporositydensityandmicroscopicfeatures
AT alzamorasm structuralchangesinappletissueduringglucoseandsucroseosmoticdehydrationshrinkageporositydensityandmicroscopicfeatures
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