Traffano-Schiffo, MV.; Laghi, L.; Castro Giráldez, M.; Tylewicz, U.; Romani, S.; Ragni, L.; Dalla Rosa, M.... (2017). Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science & Emerging Technologies. 41:259-266. https://doi.org/10.1016/j.ifset.2017.03.012
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/104451
Title:
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Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR
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Author:
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Traffano-Schiffo, Maria Victoria
Laghi, Luca
Castro Giráldez, Marta
Tylewicz, Urszula
Romani, S.
Ragni, Luigi
Dalla Rosa, Marco
Fito Suñer, Pedro José
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water ...[+]
[EN] This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water transport. PEF pre-treatments were done using three PEF intensities (100, 250 and 400 V/cm) and analyzed by TD-NMR. The OD was carried out by immersing the samples in 61.5% sucrose solution at 25 °C. The application of a PEF pre-treatment before the OD produces a process of plasmolysis proportional to the electric field applied. It is because the PEF removes the mobile charges of the medium, such as electrolytes, organic acids, amino acids; Ca+2 is the major culprit of the plasmolysis because it fixes some of the junctions of the microtubules between the cell wall and the membrane. Therefore, a previous plasmolysis produces an increase in the apoplastic transport increasing the rate of dehydration.
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Subjects:
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Kiwifruit
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Pulsed electric fields
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Osmotic dehydration
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TD-NMR
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Water distribution
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Plasmolysis
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Copyrigths:
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Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
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Source:
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Innovative Food Science & Emerging Technologies. (issn:
1466-8564
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DOI:
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10.1016/j.ifset.2017.03.012
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Publisher:
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Elsevier
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Publisher version:
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http://dx.doi.org/10.1016/j.ifset.2017.03.012
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Project ID:
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info:eu-repo/grantAgreement/MINECO//AGL2016-80643-R/ES/UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE/
info:eu-repo/grantAgreement/EC/FP7/618107/EU/Coordination of European Transnational Research in Organic Food and Farming Systems/
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Thanks:
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The authors Urszula Tylewicz and Marco Dalla Rosa want to thank for the financial support provided by funding bodies within the FP7 ERA-Net CORE Organic Plus, and with cofounds from the European Commission. The author Maria ...[+]
The authors Urszula Tylewicz and Marco Dalla Rosa want to thank for the financial support provided by funding bodies within the FP7 ERA-Net CORE Organic Plus, and with cofounds from the European Commission. The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for support her PhD studies, ERASMUS PRACTICAS program to finance her mobility to Italy. The authors Pedro J. Fito, Marta Castro-Giraldez and M. Victoria Traffano-Schiffo acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER).
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Type:
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Artículo
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