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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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Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR

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dc.contributor.author Traffano-Schiffo, Maria Victoria es_ES
dc.contributor.author Laghi, Luca es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Tylewicz, Urszula es_ES
dc.contributor.author Romani, S. es_ES
dc.contributor.author Ragni, Luigi es_ES
dc.contributor.author Dalla Rosa, Marco es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.date.accessioned 2018-06-21T04:24:12Z
dc.date.available 2018-06-21T04:24:12Z
dc.date.issued 2017 es_ES
dc.identifier.issn 1466-8564 es_ES
dc.identifier.uri http://hdl.handle.net/10251/104451
dc.description.abstract [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. es_ES
dc.description.sponsorship 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).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Innovative Food Science & Emerging Technologies es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Kiwifruit es_ES
dc.subject Pulsed electric fields es_ES
dc.subject Osmotic dehydration es_ES
dc.subject TD-NMR es_ES
dc.subject Water distribution es_ES
dc.subject Plasmolysis es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2017.03.012 es_ES
dc.relation.projectID 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/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/618107/EU/Coordination of European Transnational Research in Organic Food and Farming Systems/
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.ifset.2017.03.012 es_ES
dc.description.upvformatpinicio 259 es_ES
dc.description.upvformatpfin 266 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 41 es_ES
dc.relation.pasarela S\330685 es_ES
dc.contributor.funder European Commission
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


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