Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation

Detalhes bibliográficos
Autor(a) principal: Reno, Marciu José
Data de Publicação: 2009
Outros Autores: Prado, Mônica Elisabeth Torres, Resende, Jaime Vilela de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/5166
Resumo: Strawberries were submitted to freezing after pre-treatments with hydrocolloid and calcium salts (pectin and calcium chloride) at different concentrations, in the attempt to establish a correlation of the effects of these substances and their processing, on the physical and microstructural characteristics of fruits after thawing. Strawberry halves were submitted to impregnation with controlled vacuum pressure of 84.4, 50.5 and 16.6 kPa; comprising pectin at concentrations of 0, 1.5 and 3%; with the addition of calcium chloride at concentrations of 0, 3 and 6%; and glucose at 20%, for 4 hours. Measurements were made of the total soluble solid contents, cellular fluid loss, texture and viscosity of the solution, before and after the freezing/thawing. Images of the tissue cuts during the freezing, in function of time, were taken in an optic microscope coupled to a cold-stage and controlled temperature system, where the reduction of the cellular area was quantified using an image analyzing software. The pectin concentration had an influence on and demonstrated a potential for protection of the frozen tissue samples. The photomicrographs showed that the loss of cellular fluid occurs during the growth of ice formed in the intercellular spaces and it is retarded through treatments with high pectin concentrations.
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spelling Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnationMudanças microestruturais de morangos congelados submetidos à pré-tratamentos com aditivos e impregnação a vácuoMicrostructurePectinCellular fluid lossMicroestruturaPerda de fluido celularPectinaStrawberries were submitted to freezing after pre-treatments with hydrocolloid and calcium salts (pectin and calcium chloride) at different concentrations, in the attempt to establish a correlation of the effects of these substances and their processing, on the physical and microstructural characteristics of fruits after thawing. Strawberry halves were submitted to impregnation with controlled vacuum pressure of 84.4, 50.5 and 16.6 kPa; comprising pectin at concentrations of 0, 1.5 and 3%; with the addition of calcium chloride at concentrations of 0, 3 and 6%; and glucose at 20%, for 4 hours. Measurements were made of the total soluble solid contents, cellular fluid loss, texture and viscosity of the solution, before and after the freezing/thawing. Images of the tissue cuts during the freezing, in function of time, were taken in an optic microscope coupled to a cold-stage and controlled temperature system, where the reduction of the cellular area was quantified using an image analyzing software. The pectin concentration had an influence on and demonstrated a potential for protection of the frozen tissue samples. The photomicrographs showed that the loss of cellular fluid occurs during the growth of ice formed in the intercellular spaces and it is retarded through treatments with high pectin concentrations.Morangos foram submetidos a congelamento após pré-tratamentos com pectina e cloreto de cálcio com diferentes concentrações na tentativa de estabelecer correlações dos efeitos destas substâncias e do processamento sobre as características físicas e microestruturais das frutas descongeladas. Metades de morangos foram submetidas à impregnação com pressão de vácuo controlada de 84,4, 50,5 e 16,6 kPa constituídos de pectina em concentrações de 0, 1,5, e 3% , adicionados de cloreto de cálcio em concentrações de 0, 3, e 6% e glicose 20%, durante 4 horas. Foram feitas medidas do teor de sólidos solúveis totais, perdas de fluido celular, textura e viscosidade da solução antes e após o congelamento/descongelamento. Foram feitas imagens de cortes dos tecidos durante o congelamento em função do tempo em microscópio ótico acoplado a um sistema cold-stage e temperatura controlada em que a redução da área celular foi quantificada utilizando um software analisador de imagens. A concentração de pectina teve influência e demonstrou potencial para a proteção do tecido de amostras congeladas. As fotomicrografias mostraram que a perda de fluido celular ocorre durante o crescimento de gelo formado nos espaços intercelulares, sendo retardada em tratamentos com altas concentrações de pectina.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-13T13:43:55Z2015-03-13T13:43:55Z2009-10-31info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRENO, M. J.; PRADO, M. E. T.; RESENDE, J. V. Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n.1, p. 247-256, Jan./Mar. 2011.http://repositorio.ufla.br/jspui/handle/1/5166Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAReno, Marciu JoséPrado, Mônica Elisabeth TorresResende, Jaime Vilela deinfo:eu-repo/semantics/openAccesseng2015-03-13T13:44:31Zoai:localhost:1/5166Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-03-13T13:44:31Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
Mudanças microestruturais de morangos congelados submetidos à pré-tratamentos com aditivos e impregnação a vácuo
title Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
spellingShingle Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
Reno, Marciu José
Microstructure
Pectin
Cellular fluid loss
Microestrutura
Perda de fluido celular
Pectina
title_short Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
title_full Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
title_fullStr Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
title_full_unstemmed Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
title_sort Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
author Reno, Marciu José
author_facet Reno, Marciu José
Prado, Mônica Elisabeth Torres
Resende, Jaime Vilela de
author_role author
author2 Prado, Mônica Elisabeth Torres
Resende, Jaime Vilela de
author2_role author
author
dc.contributor.author.fl_str_mv Reno, Marciu José
Prado, Mônica Elisabeth Torres
Resende, Jaime Vilela de
dc.subject.por.fl_str_mv Microstructure
Pectin
Cellular fluid loss
Microestrutura
Perda de fluido celular
Pectina
topic Microstructure
Pectin
Cellular fluid loss
Microestrutura
Perda de fluido celular
Pectina
description Strawberries were submitted to freezing after pre-treatments with hydrocolloid and calcium salts (pectin and calcium chloride) at different concentrations, in the attempt to establish a correlation of the effects of these substances and their processing, on the physical and microstructural characteristics of fruits after thawing. Strawberry halves were submitted to impregnation with controlled vacuum pressure of 84.4, 50.5 and 16.6 kPa; comprising pectin at concentrations of 0, 1.5 and 3%; with the addition of calcium chloride at concentrations of 0, 3 and 6%; and glucose at 20%, for 4 hours. Measurements were made of the total soluble solid contents, cellular fluid loss, texture and viscosity of the solution, before and after the freezing/thawing. Images of the tissue cuts during the freezing, in function of time, were taken in an optic microscope coupled to a cold-stage and controlled temperature system, where the reduction of the cellular area was quantified using an image analyzing software. The pectin concentration had an influence on and demonstrated a potential for protection of the frozen tissue samples. The photomicrographs showed that the loss of cellular fluid occurs during the growth of ice formed in the intercellular spaces and it is retarded through treatments with high pectin concentrations.
publishDate 2009
dc.date.none.fl_str_mv 2009-10-31
2015-03-13T13:43:55Z
2015-03-13T13:43:55Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv RENO, M. J.; PRADO, M. E. T.; RESENDE, J. V. Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n.1, p. 247-256, Jan./Mar. 2011.
http://repositorio.ufla.br/jspui/handle/1/5166
identifier_str_mv RENO, M. J.; PRADO, M. E. T.; RESENDE, J. V. Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n.1, p. 247-256, Jan./Mar. 2011.
url http://repositorio.ufla.br/jspui/handle/1/5166
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Ciência e Tecnologia de Alimentos
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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