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Abstract:

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.

Registro:

Documento: Artículo
Título:Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
Autor:Gómez, P.L.; García-Loredo, A.; Salvatori, D.M.; Guerrero, S.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Ciudad Autónoma de Buenos Aires, Argentina
Departamento de Química, Facultad de Ingeniería, Universidad Nacional Del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina
Palabras clave: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
Año:2011
Volumen:107
Número:2
Página de inicio:214
Página de fin:225
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2011.05.046
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v107_n2_p214_Gomez

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Citas:

---------- APA ----------
Gómez, P.L., García-Loredo, A., Salvatori, D.M., Guerrero, S. & Alzamora, S.M. (2011) . Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments. Journal of Food Engineering, 107(2), 214-225.
http://dx.doi.org/10.1016/j.jfoodeng.2011.05.046
---------- CHICAGO ----------
Gómez, P.L., García-Loredo, A., Salvatori, D.M., Guerrero, S., Alzamora, S.M. "Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments" . Journal of Food Engineering 107, no. 2 (2011) : 214-225.
http://dx.doi.org/10.1016/j.jfoodeng.2011.05.046
---------- MLA ----------
Gómez, P.L., García-Loredo, A., Salvatori, D.M., Guerrero, S., Alzamora, S.M. "Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments" . Journal of Food Engineering, vol. 107, no. 2, 2011, pp. 214-225.
http://dx.doi.org/10.1016/j.jfoodeng.2011.05.046
---------- VANCOUVER ----------
Gómez, P.L., García-Loredo, A., Salvatori, D.M., Guerrero, S., Alzamora, S.M. Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments. J Food Eng. 2011;107(2):214-225.
http://dx.doi.org/10.1016/j.jfoodeng.2011.05.046