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

Content Provider	Springer Nature Link
Author	Vicente, Sebastián Nieto, Andrea B. Hodara, Karina Castro, María A. Alzamora, Stella M.
Copyright Year	2011
Abstract	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 ($^{1}$H-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.
Starting Page	3075
Ending Page	3089
Page Count	15
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	8
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2011-07-15
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Apple Osmosis Glucose Trehalose Water mobility Rheology Structure Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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