Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment
The present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and the osmotic dehydration process (glucose solution at 40 °Brix and 60 °Brix, solution temperatures of 20 and 40 °C, and process times of 1, 2, 4, 8, and 16 h) on mass transfer kinetics and physico...
| Main Authors: | , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Wiley
2024
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/17547 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16961 https://doi.org/10.1111/ijfs.16961 |
| _version_ | 1855485982167531520 |
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| author | Campañone, Laura Analía Soteras, Edgar Rodriguez Racca, Anabel |
| author_browse | Campañone, Laura Analía Rodriguez Racca, Anabel Soteras, Edgar |
| author_facet | Campañone, Laura Analía Soteras, Edgar Rodriguez Racca, Anabel |
| author_sort | Campañone, Laura Analía |
| collection | INTA Digital |
| description | The present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and the osmotic dehydration process (glucose solution at 40 °Brix and 60 °Brix, solution temperatures of 20 and 40 °C, and process times of 1, 2, 4, 8, and 16 h) on mass transfer kinetics and physicochemical parameters (weight reduction (WR), water loss (WL), solids gain (SG), and optical and mechanical properties) of pear cubes. The best dehydration performance was observed in the coated samples treated at 60 °Brix-40 °C. At the end of this process, the coated samples showed higher values of WR (77.30% and 75.13%) and WL (77.39%; 74.38%) and lower values of SG (1.69% and 1.24%) than the uncoated samples (WR: 65.97%, WL: 68.38%, and SG: 4.12%). Additionally, optimal retention of optical and mechanical properties was achieved in the coated samples exposed to the 40 °Brix-40 °C condition. |
| format | Artículo |
| id | INTA17547 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA175472024-04-26T10:29:08Z Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment Campañone, Laura Analía Soteras, Edgar Rodriguez Racca, Anabel Pears Fruits Osmotic Drying Edible Films Glucose Quality Optical Properties Mechanical Properties Pera Frutas Secado Osmótico Film Comestible Glucosa Calidad Propiedades Opticas Propiedades Mecánicas Osmotic Dehydration Process Proceso de Deshidratación Osmótica The present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and the osmotic dehydration process (glucose solution at 40 °Brix and 60 °Brix, solution temperatures of 20 and 40 °C, and process times of 1, 2, 4, 8, and 16 h) on mass transfer kinetics and physicochemical parameters (weight reduction (WR), water loss (WL), solids gain (SG), and optical and mechanical properties) of pear cubes. The best dehydration performance was observed in the coated samples treated at 60 °Brix-40 °C. At the end of this process, the coated samples showed higher values of WR (77.30% and 75.13%) and WL (77.39%; 74.38%) and lower values of SG (1.69% and 1.24%) than the uncoated samples (WR: 65.97%, WL: 68.38%, and SG: 4.12%). Additionally, optimal retention of optical and mechanical properties was achieved in the coated samples exposed to the 40 °Brix-40 °C condition. El presente estudio tuvo como objetivo evaluar la aplicación combinada de recubrimientos comestibles (alginato o pectina) y el proceso de deshidratación osmótica (solución de glucosa a 40 °Brix y 60 °Brix, temperaturas de solución de 20 y 40 °C, y tiempos de proceso de 1, 2 , 4, 8 y 16 h) sobre la cinética de transferencia de masa y los parámetros fisicoquímicos (reducción de peso (WR), pérdida de agua (WL), ganancia de sólidos (SG) y propiedades ópticas y mecánicas) de cubos de pera. El mejor rendimiento de deshidratación se observó en las muestras recubiertas tratadas a 60 °Brix-40 °C. Al final de este proceso, las muestras recubiertas mostraron valores más altos de WR (77,30% y 75,13%) y WL (77,39%; 74,38%) y valores más bajos de SG (1,69% y 1,24%) que las muestras no recubiertas (WR: 65,97%, WL: 68,38% y SG: 4,12%). Además, se logró una retención óptima de las propiedades ópticas y mecánicas en las muestras recubiertas expuestas a condiciones de 40 °Brix-40 °C. Instituto Investigación Tecnología de Alimentos (ITA) Fil: Campañone, Laura. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-UNLP-CONICET); Argentina. Fil: Campañone, Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-UNLP-CONICET); Argentina Fil: Campañone, Laura. Universidad Nacional de la Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Fil: Soteras, Edgar. Universidad Nacional de San Luis; Argentina Fil: Rodriguez Racca, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rodriguez Racca, Anabel. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina 2024-04-26T10:18:13Z 2024-04-26T10:18:13Z 2024-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/17547 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16961 1365-2621 (online) 0950-5423 (print) https://doi.org/10.1111/ijfs.16961 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Wiley International Journal of Food Science and Technology 59 (4) : 2327-2338. (April 2024). |
| spellingShingle | Pears Fruits Osmotic Drying Edible Films Glucose Quality Optical Properties Mechanical Properties Pera Frutas Secado Osmótico Film Comestible Glucosa Calidad Propiedades Opticas Propiedades Mecánicas Osmotic Dehydration Process Proceso de Deshidratación Osmótica Campañone, Laura Analía Soteras, Edgar Rodriguez Racca, Anabel Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment |
| title | Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment |
| title_full | Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment |
| title_fullStr | Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment |
| title_full_unstemmed | Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment |
| title_short | Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment |
| title_sort | edible coatings for enhancing osmodehydration process of pears using glucose solution a study on mass transfer kinetics and quality assessment |
| topic | Pears Fruits Osmotic Drying Edible Films Glucose Quality Optical Properties Mechanical Properties Pera Frutas Secado Osmótico Film Comestible Glucosa Calidad Propiedades Opticas Propiedades Mecánicas Osmotic Dehydration Process Proceso de Deshidratación Osmótica |
| url | http://hdl.handle.net/20.500.12123/17547 https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16961 https://doi.org/10.1111/ijfs.16961 |
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