Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose

The impact of osmotic dehydration to water activity (a w) at 0. 97 or 0. 94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compress...

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Autores principales: Vicente, S., Nieto, A.B., Hodara, K., Castro, M.A., Alzamora, S.M.
Formato: JOUR
Materias:
Apple
Glucose
Osmosis
Rheology
Structure
Trehalose
Water mobility
Apple tissue
Creep compliance
Electronic microscopy
Material parameter
Material property
Osmotic agents
Osmotic dehydration
Osmotic treatment
Plasmolysis
Proton transverse relaxation
Rheological property
Rupture stress
Small-scale dynamics
Trehalose solution
Water activity
Deformation
Dehydration
Elasticity
Light transmission
Nuclear magnetic resonance spectroscopy
Structure (composition)
Tissue
Fruits
Malus x domestica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v5_n8_p3075_Vicente
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v5_n8_p3075_Vicente
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spelling todo:paper_19355130_v5_n8_p3075_Vicente2023-10-03T16:36:28Z Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose Vicente, S. Nieto, A.B. Hodara, K. Castro, M.A. Alzamora, S.M. Apple Glucose Osmosis Rheology Structure Trehalose Water mobility Apple Apple tissue Creep compliance Electronic microscopy Material parameter Material property Osmotic agents Osmotic dehydration Osmotic treatment Plasmolysis Proton transverse relaxation Rheological property Rupture stress Small-scale dynamics Trehalose Trehalose solution Water activity Water mobility Deformation Dehydration Elasticity Glucose Light transmission Nuclear magnetic resonance spectroscopy Osmosis Rheology Structure (composition) Tissue Fruits Malus x domestica The impact of osmotic dehydration to water activity (a w) at 0. 97 or 0. 94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing) and water mobility ( 1H-NMR spectra) of parenchymatous apple tissue was investigated. In general, the nature and the concentration of sugar employed significantly affected the material properties and the structure of apple tissue. A dramatic loss in rigidity (E d); an increase in deformation at rupture (ε R R), creep compliances (J 0, J 1, and J 2), and fluidity (1/η 0) and a decrease in storage (G′) and loss (G″) moduli, true rupture stress (σ R R), and proton transverse relaxation times (T 2i) were induced by osmotic treatments. ε R R, C 1, and T 2i parameters allowed to discriminate between the sugars used as osmotic agents while the different a w levels for each sugar resulted in changes in σ R R, W, and T 2i values. Loss of turgor due to plasmolysis or rupture of membranes and desorganization/degradation of walls allowed explaining, at least partially, the changes in material parameters. © 2011 Springer Science+Business Media, LLC. Fil:Nieto, A.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Hodara, K. 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_19355130_v5_n8_p3075_Vicente
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
Glucose
Osmosis
Rheology
Structure
Trehalose
Water mobility
Apple
Apple tissue
Creep compliance
Electronic microscopy
Material parameter
Material property
Osmotic agents
Osmotic dehydration
Osmotic treatment
Plasmolysis
Proton transverse relaxation
Rheological property
Rupture stress
Small-scale dynamics
Trehalose
Trehalose solution
Water activity
Water mobility
Deformation
Dehydration
Elasticity
Glucose
Light transmission
Nuclear magnetic resonance spectroscopy
Osmosis
Rheology
Structure (composition)
Tissue
Fruits
Malus x domestica
spellingShingle Apple
Glucose
Osmosis
Rheology
Structure
Trehalose
Water mobility
Apple
Apple tissue
Creep compliance
Electronic microscopy
Material parameter
Material property
Osmotic agents
Osmotic dehydration
Osmotic treatment
Plasmolysis
Proton transverse relaxation
Rheological property
Rupture stress
Small-scale dynamics
Trehalose
Trehalose solution
Water activity
Water mobility
Deformation
Dehydration
Elasticity
Glucose
Light transmission
Nuclear magnetic resonance spectroscopy
Osmosis
Rheology
Structure (composition)
Tissue
Fruits
Malus x domestica
Vicente, S.
Nieto, A.B.
Hodara, K.
Castro, M.A.
Alzamora, S.M.
Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
topic_facet Apple
Glucose
Osmosis
Rheology
Structure
Trehalose
Water mobility
Apple
Apple tissue
Creep compliance
Electronic microscopy
Material parameter
Material property
Osmotic agents
Osmotic dehydration
Osmotic treatment
Plasmolysis
Proton transverse relaxation
Rheological property
Rupture stress
Small-scale dynamics
Trehalose
Trehalose solution
Water activity
Water mobility
Deformation
Dehydration
Elasticity
Glucose
Light transmission
Nuclear magnetic resonance spectroscopy
Osmosis
Rheology
Structure (composition)
Tissue
Fruits
Malus x domestica
description The impact of osmotic dehydration to water activity (a w) at 0. 97 or 0. 94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing) and water mobility ( 1H-NMR spectra) of parenchymatous apple tissue was investigated. In general, the nature and the concentration of sugar employed significantly affected the material properties and the structure of apple tissue. A dramatic loss in rigidity (E d); an increase in deformation at rupture (ε R R), creep compliances (J 0, J 1, and J 2), and fluidity (1/η 0) and a decrease in storage (G′) and loss (G″) moduli, true rupture stress (σ R R), and proton transverse relaxation times (T 2i) were induced by osmotic treatments. ε R R, C 1, and T 2i parameters allowed to discriminate between the sugars used as osmotic agents while the different a w levels for each sugar resulted in changes in σ R R, W, and T 2i values. Loss of turgor due to plasmolysis or rupture of membranes and desorganization/degradation of walls allowed explaining, at least partially, the changes in material parameters. © 2011 Springer Science+Business Media, LLC.
format JOUR
author Vicente, S.
Nieto, A.B.
Hodara, K.
Castro, M.A.
Alzamora, S.M.
author_facet Vicente, S.
Nieto, A.B.
Hodara, K.
Castro, M.A.
Alzamora, S.M.
author_sort Vicente, S.
title Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
title_short Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
title_full Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
title_fullStr Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
title_full_unstemmed Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose
title_sort changes in structure, rheology, and water mobility of apple tissue induced by osmotic dehydration with glucose or trehalose
url http://hdl.handle.net/20.500.12110/paper_19355130_v5_n8_p3075_Vicente
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