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Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

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Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

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dc.contributor.author Martín-Esparza, M.E. es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Penagos Veléz, Lucas es_ES
dc.contributor.author Martínez Navarrete, Nuria
dc.date.accessioned 2017-06-14T08:45:07Z
dc.date.available 2017-06-14T08:45:07Z
dc.date.issued 2011-03-02
dc.identifier.issn 0022-5142
dc.identifier.uri http://hdl.handle.net/10251/82824
dc.description.abstract [EN] Background: The development of fruit-based foods that maintain the nutritional and sensory properties of fresh fruit may help to stimulate fruit consumption by consumers. The possibility of formulating a fruit-gel product with osmodehydrated fruit and the reused osmotic solution (OS) obtained from the dehydration step has been demonstrated. However, the conditions of the osmotic process can significantly affect the properties of the obtained product. In this work an osmotic process at 22 °C for 6 h and at 30 °C for 3 h was employed to formulate a strawberry-gel product. Results: Significant losses of ascorbic and citric acids and anthocyanins were observed and some relevant volatile compounds of the strawberry aroma profile were developed during the osmotic process. Changes in all analysed parameters occurred mainly during the first 2 days of storage. The flux of anthocyanins from the fruit to the gel gave an attractive appearance to the formulated product. These changes were more marked for samples obtained at 30 °C. Conclusion: Osmotic treatment at 30 °C was more suitable for formulation of the product, because the presence of nutritional/functional compounds in the OS, and consequently in the gel matrix, was higher and the aroma and colour were more stable and homogeneous during storage. Copyright © 2011 Society of Chemical Industry. es_ES
dc.description.sponsorship The authors thank the Ministerio de Ciencia y Tecnologia and the Fondo Europeo de Desarrollo Regional (FEDER) for their financial support through project AGL2002-01793. The English revision of this paper was funded by the Universidad Politecnica de Valencia, Spain. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof Journal of the Science of Food and Agriculture es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Anthocyanins es_ES
dc.subject Ascorbic acid es_ES
dc.subject Colour es_ES
dc.subject Mechanical properties es_ES
dc.subject Osmotic dehydration es_ES
dc.subject Volatile profile es_ES
dc.subject Anthocyanin es_ES
dc.subject Citric acid es_ES
dc.subject Volatile organic compound es_ES
dc.subject Article es_ES
dc.subject Chemistry es_ES
dc.subject Desiccation es_ES
dc.subject Food handling es_ES
dc.subject Fruit es_ES
dc.subject Gel es_ES
dc.subject Metabolism es_ES
dc.subject Methodology es_ES
dc.subject Odor es_ES
dc.subject Osmosis es_ES
dc.subject Strawberry es_ES
dc.subject Temperature es_ES
dc.subject Time es_ES
dc.subject Food Technology es_ES
dc.subject Fragaria es_ES
dc.subject Gels es_ES
dc.subject Odors es_ES
dc.subject Time Factors es_ES
dc.subject Volatile Organic Compounds es_ES
dc.subject Fragaria x ananassa es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1002/jsfa.4262
dc.relation.projectID info:eu-repo/grantAgreement/MICYT//AGL2002-01793/ES/Desarrollo de productos gelificados con fruta utilizando tratamientos osmóticos/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Martín-Esparza, M.; Escriche Roberto, MI.; Penagos Veléz, L.; Martínez Navarrete, N. (2011). Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product. Journal of the Science of Food and Agriculture. 91(5):894-904. https://doi.org/10.1002/jsfa.4262 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1002/jsfa.4262 es_ES
dc.description.upvformatpinicio 894 es_ES
dc.description.upvformatpfin 904 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 91 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 41519 es_ES
dc.identifier.pmid 21384357
dc.contributor.funder Ministerio de Ciencia y Tecnología es_ES


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