Structural changes, mechanical properties and sensory preference of osmodehydrated melon pieces with sucrose and calcium lactate solutions

International Journal of Food Properties

Volumn 13, Issue 1, 2010, Pages 112-130

  Ferrari, Cristhiane Caroline ^a   Carmello Guerreiro, Sandra Maria ^a   Bolini, Helena Maria Andre ^a   Hubinger, Miriam Dupas ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Calcium salt; Light microscopy; Melon; Osmotic dehydration; Sensory analysis; Sucrose

Indexed keywords

CALCIUM CONCENTRATION; CALCIUM LACTATE; CALCIUM SALTS; CELL WALLS; CELLULAR STRUCTURE; LIGHT MICROSCOPY; OSMOTIC DEHYDRATION; PLASMOLYSIS; SALT CONCENTRATION; SENSORY ACCEPTANCE; SENSORY ANALYSIS; STRUCTURAL CHANGE; SUCROSE SOLUTION;

CALCIUM; CALCIUM ALLOYS; CYTOLOGY; DEHYDRATION; DEWATERING; MECHANICAL PROPERTIES; OSMOSIS; SALTS;

SUGAR (SUCROSE);

CUCUMIS;

EID: 75449099484     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802227934     Document Type: Article

References (40)

1. Gonzalez-Martinez, C.; Chafer, M.; Xue, K.; Chiralt, A. Effect of the Osmotic Pre-Treatment on the Convective Air Drying Kinetics of Pear Var. Blanquilla. International Journal of Food Properties 2006, 9 (3), 541-549.
2. Tsamo, C.V.P.; Bilame, A.F.; Ndjouenkeu, R. Air Drying Behaviour of Fresh and Osmotically Dehydrated Onion Slices (Allium cepa) and Tomato Fruits (Lycopersicon esculentum). International Journal of Food Properties 2006, 9 (4), 877-888.
3. Torreggiani, D.; Bertolo, G. Osmotic Pre-Treatments in Fruit Processing: Chemical, Physical and Structural Effects. Journal of Food Engineering 2001, 49 (2-3), 247-253.
4. Buggenhout, S.V.; Grauwet, T.; Loey, A.V.; Hendrickx, M. Use of Pectinmethylesterase and Calcium in Osmotic Dehydration and Osmodehydrofreezing of Strawberries. European Food Research and Technology 2008, 226 (5), 1145-1154.
5. Rahman, M.S. Dried Food Properties: Challenges Ahead. Drying Technology 2005, 23 (4), 695-715.
6. Telis, V.R.N.; Telis-Romero, J.; Gabas, A.L. Solids Rheology for Dehydrated Food and Biological Materials. Drying Technology 2005, 23 (4)759-780.
7. Prinzivalli, C.; Brambilla, A.; Maffi, D.; Lo Scalzo, R.; Torreggiani, D. Effect of Osmosis Time on Structure, Texture and Pectin Composition of Strawberry Tissue. European Food Research and Technology 2006, 224 (1), 119-127.
8. Chiralt, A.; Martinez-Navarrete, N.; Martinez-Monzó, J.; Talens, P.; Moraga, G. Changes in Mechanical Properties throughout Osmotic Processes: Cryoprotectant Effect. Journal of Food Engineering 2001, 49 (2-3), 129-135.
9. Mastrangelo, M.M.; Rojas, A.M.; Castro, M.A.; Gerschenson, L.N.; Alzamora, S.M. Texture and Structure of Glucose-Infused Melon. Journal of the Science of Food and Agriculture 2000, 80 (6), 769-776.
10. Pereira, L.M.; Carmello-Guerreiro, S.M.; Bolini, H.M.A.; Cunha, R.L.; Hubinger, M.D. Effect of Calcium Salts on the Texture, Structure and Sensory Acceptance of Osmotically Dehydrated Guavas. Journal of the Science of Food and Agriculture 2007, 87(6), 1149-1156.
11. Rico, D.; Martin-Diana, A.B.; Barat, J.M.; Barry-Ryan, C. Extending and Measuring the Quality of Fresh-Cut Fruit and Vegetables: a Review. Trends in Food Science and Technology 2007, 18 (7), 373-386.
12. Martin-Diana, A.B.; Rico, D.; Frias, J.M.; Barat, J.M.; Henehan, G.T.M.; Barry-Ryan, C. Calcium for Extending the Shelf Life of Fresh Whole and Minimally Processed Fruits and Vegetables: A Review. Trends in Food Science and Technology 2007, 18 (4), 210-218.
13. Lewicki, P.P.; Vu Le, H.; Pomaranska-Lazuca, W. Effect of Pre-Treatment on Convective Drying of Tomatoes. Journal of Food Engineering 2002, 54 (2), 141-146.
14. Luna-Guzman, I.; Barret, D.M. Comparison of Calcium Chloride and Calcium Lactate Effectiveness in Maintainig Shelf Stability and Quality of Fresh-Cut Cantaloupe. Postharvest Biology and Technology 2000, 19 (1), 61-72.
15. Manganaris, G.A.; Vasilakakis, M.; Diamantidis, G.; Mignani, I. Effect of Post-Harvest Calcium Application on Tissue Calcium Concentration, Quality Attributes Incidence of Flesh Browning and Cell Wall Physicochemical Aspects of Peach Fruits. Food Chemistry 2007, 100 (4), 1385-1392.
16. Torres, J.D.; Talens, P.; Escriche, I.; Chiralt, A Influence of Process Conditions on Mechanical Properties of Osmotically Dehydrated Mango. Journal of Food Engineering 2006, 74 (2), 240-246.
17. Anino, S.V.; Salvatori, D.M.; Alzamora, S.M. Changes in Calcium Level and Mechanical Properties of Apple Tissue due to Impregnation with Calcium Salts. Food Research International 2006, 39 (2), 154-164.
18. Association of Official Analytical Chemists. Official Method of Analysis of the Association of Official Analytical Chemists, 17th Ed.; AOAC, Arlington, USA, 2002.
19. Costell, E.; Fisman, S.M.; Durán, L. Physical Properties I - Rheology of Solids and Texture. In Themes in Food Technology; Aguilera, J.M.; Ed.; National Polytechnic Institute: Mexico City, Mexico, 1997; 215-260 (in Spanish).
20. Peleg, M. Linearization of Relaxation and Creep Curves of Solid Biological Materials. Journal of Rheology 1980, 24 (4), 451-463.
21. Lewicki, P.P.; Lukaszuk, A. Effect of Osmotic Dewatering on Rheological Properties of Apple Subjected to Convective Drying. Journal of Food Engineering 2000, 45 (3), 119-126. (Pubitemid 30863012)
22. Luza, J.G.; Van Gorsel, R.; Polito, V.S.; Kader, A.A. Chilling Injury in Peaches: A Cytochemical and Ultrastructural Cell Wall Study. Journal of the American Society for Horticultural Science 1992, 117 (1), 114-118.
23. O'Brien, T.P.; Feder, N.; Mccully, M.E. Polychromatic Staining of Plant Cell Walls by Toluidine Blue. Protoplasma 1964, 59 (2), 368-373.
24. Meilgaard, M.; Civille, G.V.; Carr, B.T. Sensory Evaluation Techniques,3rd ed.;CRC Press Inc.: Boca Raton, FL, 1999; 387 pp.
25. Moreno-Castillo, E. J.; González-Garcia, R.; Grajales-Lagunes, A.; Ruiz-Cabrera, M. A.; Abud- Archila, M. Water Diffusivity and Color of Cactus Pear Fruits (Opuntia Ficus Indica) Subjected to Osmotic Dehydration. International Journal of Food Properties. 2005, 8 (2), 323-336.
26. Rodrigues, S.; Fernandes, F.A.N. Image Analysis of Osmotically Dehydrated Fruits: Melons Dehydrated in a Ternary System. European Food Research and Technology 2007, 225 (5-6), 685-691.
27. Talens, P.; Martinez-Navarrete, N.; Fito, P.; Chiralt, A. Changes in Optical and Mechanical Properties during Osmodehydrofreezing of Kiwi Fruit. Innovative Food Science and Emerging Technologies 2002, 3 (2), 191-199.
28. Sereno, A.M.; Moreira, R.; Martinez, E. Mass Transfer Coefficients during Osmotic Dehydration of Apple in Single and Combined Aqueous Solutions of Sugar and Salt. Journal of Food Engineering 2001, 47 (1), 43-49.
29. Mastrantonio, S.D.S.; Pereira, L.M.; Hubinger, M.D. Osmotic Dehydration Kinetics of Guavas in Maltose Solutions with Calcium Salt. Alimentos e Nutrição 2005, 16 (4), 309-314.
30. Barrera, C.; Betoret, N.; Fito, P. Influence on the Osmotic Dehydration Kinetics of apple Slices (var. Granny Smith). Journal of Food Engineering 2004, 65 (1), 9-14.
31. Del Valle, J.M.; Cuadros, T.R.M.; Aguilera, J.M. Glass Transitions and Shrinkage during Drying and Storage of Osmosed Apple Pieces. Food Research International 1998, 31 (3), 191-204.
32. Pereira, L.M.; Rodrigues, A.C.C.; Sarantópoulos, C.I.G.L.; Junqueira, V.C.A.; Cunha. R.L.; Hubinger, M.D. Influence of Modified Atmosphere Packaging and Osmotic Dehydration of Minimally Processed Guavas. Journal of Food Science 2004, 69 (4), 172-177.
33. Sanjinez-Argandona, E.J.; Nishiyama, C.; Hubinger, M.D. Quality of osmotically dehydrated melon in sucrose soltions with addition of acids. Pesquisa Agropecuária Brasileira 2002, 37(17), 1803-1810. (in Portuguese)
34. Quiles, A.; Hernando, I.; Pérez-Munuera, I.; Llorca, E.; Larrea, V.; Lluch, M.A. The Effect of Calcium and Cellular Permeabilization on the Structure of the Parenchyma of Osmotic Dehydrated 'Granny Smith' Apple. Journal of the Science of Food and Agriculture 2004, 84 (13), 1765-1770.
35. Mayor, L.; Cunha, R.L.; Sereno, A.M. Relation between Mechanical Properties and Structural Changes during Osmotic Dehydration of Pumpkin. Food Research International 2007, 40 (4), 448-460.
36. Krokida, M.K.; Karathanos, V.T.; Maroulis, Z.N. Effect of Osmotic Dehydration on Viscoelastic Properties of Apple and Banana. Drying Technology 2000, 18 (4-5), 951-966.
37. Steffe, J.F. Rheological methods in food process engineering, 2nd ed.; Freeman Press, East Lansing, Michigan, 1996; 418 pp.
38. Martinez, V.Y.; Nieto, A.B.; Castro, M.A.; Salvatori, D.; Alzamora, S.M. Viscoelastic characteristics of Granny Smith Apple during Glucose Osmotic Dehydration. Journal of Food Engineering 2007, 83 (3), 394-403.
39. 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. Journal of Food Engineering 2004, 61 (2), 269-278.
40. Lewicki, P.P.; Porzecka-Pawlak, R. Effect of Osmotic Dewatering on Apple Tissue Structure. Journal of Food Engineering 2005, 66 (1), 43-50.