Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.)
Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acc...
Ausführliche Beschreibung
Autor*in: |
Lívia Muritiba Pereira de Lima Coimbra [verfasserIn] Adrielle Zagmignan [verfasserIn] Paulo Victor Vieira Gomes [verfasserIn] Jânaira Farias Araujo [verfasserIn] Gabrielle Damasceno Costa dos Santos [verfasserIn] Rita de Cássia Mendonça de Miranda [verfasserIn] Silvana Magalhães Salgado [verfasserIn] Samara Alvachian Cardoso Andrade [verfasserIn] Luís Cláudio Nascimento da Silva [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2022 |
---|
Schlagwörter: |
---|
Übergeordnetes Werk: |
In: Foods - MDPI AG, 2013, 11(2022), 6, p 794 |
---|---|
Übergeordnetes Werk: |
volume:11 ; year:2022 ; number:6, p 794 |
Links: |
---|
DOI / URN: |
10.3390/foods11060794 |
---|
Katalog-ID: |
DOAJ045769907 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | DOAJ045769907 | ||
003 | DE-627 | ||
005 | 20240414174859.0 | ||
007 | cr uuu---uuuuu | ||
008 | 230227s2022 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.3390/foods11060794 |2 doi | |
035 | |a (DE-627)DOAJ045769907 | ||
035 | |a (DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
050 | 0 | |a TP1-1185 | |
100 | 0 | |a Lívia Muritiba Pereira de Lima Coimbra |e verfasserin |4 aut | |
245 | 1 | 0 | |a Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) |
264 | 1 | |c 2022 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a Computermedien |b c |2 rdamedia | ||
338 | |a Online-Ressource |b cr |2 rdacarrier | ||
520 | |a Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. | ||
650 | 4 | |a preservation of food | |
650 | 4 | |a sapoti | |
650 | 4 | |a sensory analysis | |
650 | 4 | |a microscopy | |
650 | 4 | |a loss of water | |
653 | 0 | |a Chemical technology | |
700 | 0 | |a Adrielle Zagmignan |e verfasserin |4 aut | |
700 | 0 | |a Paulo Victor Vieira Gomes |e verfasserin |4 aut | |
700 | 0 | |a Jânaira Farias Araujo |e verfasserin |4 aut | |
700 | 0 | |a Gabrielle Damasceno Costa dos Santos |e verfasserin |4 aut | |
700 | 0 | |a Rita de Cássia Mendonça de Miranda |e verfasserin |4 aut | |
700 | 0 | |a Silvana Magalhães Salgado |e verfasserin |4 aut | |
700 | 0 | |a Samara Alvachian Cardoso Andrade |e verfasserin |4 aut | |
700 | 0 | |a Luís Cláudio Nascimento da Silva |e verfasserin |4 aut | |
773 | 0 | 8 | |i In |t Foods |d MDPI AG, 2013 |g 11(2022), 6, p 794 |w (DE-627)737287632 |w (DE-600)2704223-6 |x 23048158 |7 nnns |
773 | 1 | 8 | |g volume:11 |g year:2022 |g number:6, p 794 |
856 | 4 | 0 | |u https://doi.org/10.3390/foods11060794 |z kostenfrei |
856 | 4 | 0 | |u https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be |z kostenfrei |
856 | 4 | 0 | |u https://www.mdpi.com/2304-8158/11/6/794 |z kostenfrei |
856 | 4 | 2 | |u https://doaj.org/toc/2304-8158 |y Journal toc |z kostenfrei |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_DOAJ | ||
912 | |a GBV_ILN_20 | ||
912 | |a GBV_ILN_22 | ||
912 | |a GBV_ILN_24 | ||
912 | |a GBV_ILN_31 | ||
912 | |a GBV_ILN_39 | ||
912 | |a GBV_ILN_40 | ||
912 | |a GBV_ILN_60 | ||
912 | |a GBV_ILN_62 | ||
912 | |a GBV_ILN_63 | ||
912 | |a GBV_ILN_65 | ||
912 | |a GBV_ILN_69 | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_73 | ||
912 | |a GBV_ILN_95 | ||
912 | |a GBV_ILN_105 | ||
912 | |a GBV_ILN_110 | ||
912 | |a GBV_ILN_151 | ||
912 | |a GBV_ILN_161 | ||
912 | |a GBV_ILN_213 | ||
912 | |a GBV_ILN_230 | ||
912 | |a GBV_ILN_285 | ||
912 | |a GBV_ILN_293 | ||
912 | |a GBV_ILN_602 | ||
912 | |a GBV_ILN_2014 | ||
912 | |a GBV_ILN_4012 | ||
912 | |a GBV_ILN_4037 | ||
912 | |a GBV_ILN_4112 | ||
912 | |a GBV_ILN_4125 | ||
912 | |a GBV_ILN_4126 | ||
912 | |a GBV_ILN_4249 | ||
912 | |a GBV_ILN_4305 | ||
912 | |a GBV_ILN_4306 | ||
912 | |a GBV_ILN_4307 | ||
912 | |a GBV_ILN_4313 | ||
912 | |a GBV_ILN_4322 | ||
912 | |a GBV_ILN_4323 | ||
912 | |a GBV_ILN_4324 | ||
912 | |a GBV_ILN_4325 | ||
912 | |a GBV_ILN_4338 | ||
912 | |a GBV_ILN_4367 | ||
912 | |a GBV_ILN_4700 | ||
951 | |a AR | ||
952 | |d 11 |j 2022 |e 6, p 794 |
author_variant |
l m p d l c lmpdlc a z az p v v g pvvg j f a jfa g d c d s gdcds r d c m d m rdcmdm s m s sms s a c a saca l c n d s lcnds |
---|---|
matchkey_str |
article:23048158:2022----::piiainfsoidhdainfaoil |
hierarchy_sort_str |
2022 |
callnumber-subject-code |
TP |
publishDate |
2022 |
allfields |
10.3390/foods11060794 doi (DE-627)DOAJ045769907 (DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be DE-627 ger DE-627 rakwb eng TP1-1185 Lívia Muritiba Pereira de Lima Coimbra verfasserin aut Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. preservation of food sapoti sensory analysis microscopy loss of water Chemical technology Adrielle Zagmignan verfasserin aut Paulo Victor Vieira Gomes verfasserin aut Jânaira Farias Araujo verfasserin aut Gabrielle Damasceno Costa dos Santos verfasserin aut Rita de Cássia Mendonça de Miranda verfasserin aut Silvana Magalhães Salgado verfasserin aut Samara Alvachian Cardoso Andrade verfasserin aut Luís Cláudio Nascimento da Silva verfasserin aut In Foods MDPI AG, 2013 11(2022), 6, p 794 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:6, p 794 https://doi.org/10.3390/foods11060794 kostenfrei https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be kostenfrei https://www.mdpi.com/2304-8158/11/6/794 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 6, p 794 |
spelling |
10.3390/foods11060794 doi (DE-627)DOAJ045769907 (DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be DE-627 ger DE-627 rakwb eng TP1-1185 Lívia Muritiba Pereira de Lima Coimbra verfasserin aut Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. preservation of food sapoti sensory analysis microscopy loss of water Chemical technology Adrielle Zagmignan verfasserin aut Paulo Victor Vieira Gomes verfasserin aut Jânaira Farias Araujo verfasserin aut Gabrielle Damasceno Costa dos Santos verfasserin aut Rita de Cássia Mendonça de Miranda verfasserin aut Silvana Magalhães Salgado verfasserin aut Samara Alvachian Cardoso Andrade verfasserin aut Luís Cláudio Nascimento da Silva verfasserin aut In Foods MDPI AG, 2013 11(2022), 6, p 794 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:6, p 794 https://doi.org/10.3390/foods11060794 kostenfrei https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be kostenfrei https://www.mdpi.com/2304-8158/11/6/794 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 6, p 794 |
allfields_unstemmed |
10.3390/foods11060794 doi (DE-627)DOAJ045769907 (DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be DE-627 ger DE-627 rakwb eng TP1-1185 Lívia Muritiba Pereira de Lima Coimbra verfasserin aut Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. preservation of food sapoti sensory analysis microscopy loss of water Chemical technology Adrielle Zagmignan verfasserin aut Paulo Victor Vieira Gomes verfasserin aut Jânaira Farias Araujo verfasserin aut Gabrielle Damasceno Costa dos Santos verfasserin aut Rita de Cássia Mendonça de Miranda verfasserin aut Silvana Magalhães Salgado verfasserin aut Samara Alvachian Cardoso Andrade verfasserin aut Luís Cláudio Nascimento da Silva verfasserin aut In Foods MDPI AG, 2013 11(2022), 6, p 794 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:6, p 794 https://doi.org/10.3390/foods11060794 kostenfrei https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be kostenfrei https://www.mdpi.com/2304-8158/11/6/794 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 6, p 794 |
allfieldsGer |
10.3390/foods11060794 doi (DE-627)DOAJ045769907 (DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be DE-627 ger DE-627 rakwb eng TP1-1185 Lívia Muritiba Pereira de Lima Coimbra verfasserin aut Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. preservation of food sapoti sensory analysis microscopy loss of water Chemical technology Adrielle Zagmignan verfasserin aut Paulo Victor Vieira Gomes verfasserin aut Jânaira Farias Araujo verfasserin aut Gabrielle Damasceno Costa dos Santos verfasserin aut Rita de Cássia Mendonça de Miranda verfasserin aut Silvana Magalhães Salgado verfasserin aut Samara Alvachian Cardoso Andrade verfasserin aut Luís Cláudio Nascimento da Silva verfasserin aut In Foods MDPI AG, 2013 11(2022), 6, p 794 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:6, p 794 https://doi.org/10.3390/foods11060794 kostenfrei https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be kostenfrei https://www.mdpi.com/2304-8158/11/6/794 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 6, p 794 |
allfieldsSound |
10.3390/foods11060794 doi (DE-627)DOAJ045769907 (DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be DE-627 ger DE-627 rakwb eng TP1-1185 Lívia Muritiba Pereira de Lima Coimbra verfasserin aut Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. preservation of food sapoti sensory analysis microscopy loss of water Chemical technology Adrielle Zagmignan verfasserin aut Paulo Victor Vieira Gomes verfasserin aut Jânaira Farias Araujo verfasserin aut Gabrielle Damasceno Costa dos Santos verfasserin aut Rita de Cássia Mendonça de Miranda verfasserin aut Silvana Magalhães Salgado verfasserin aut Samara Alvachian Cardoso Andrade verfasserin aut Luís Cláudio Nascimento da Silva verfasserin aut In Foods MDPI AG, 2013 11(2022), 6, p 794 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:6, p 794 https://doi.org/10.3390/foods11060794 kostenfrei https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be kostenfrei https://www.mdpi.com/2304-8158/11/6/794 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 6, p 794 |
language |
English |
source |
In Foods 11(2022), 6, p 794 volume:11 year:2022 number:6, p 794 |
sourceStr |
In Foods 11(2022), 6, p 794 volume:11 year:2022 number:6, p 794 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
topic_facet |
preservation of food sapoti sensory analysis microscopy loss of water Chemical technology |
isfreeaccess_bool |
true |
container_title |
Foods |
authorswithroles_txt_mv |
Lívia Muritiba Pereira de Lima Coimbra @@aut@@ Adrielle Zagmignan @@aut@@ Paulo Victor Vieira Gomes @@aut@@ Jânaira Farias Araujo @@aut@@ Gabrielle Damasceno Costa dos Santos @@aut@@ Rita de Cássia Mendonça de Miranda @@aut@@ Silvana Magalhães Salgado @@aut@@ Samara Alvachian Cardoso Andrade @@aut@@ Luís Cláudio Nascimento da Silva @@aut@@ |
publishDateDaySort_date |
2022-01-01T00:00:00Z |
hierarchy_top_id |
737287632 |
id |
DOAJ045769907 |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ045769907</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240414174859.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230227s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.3390/foods11060794</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ045769907</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP1-1185</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Lívia Muritiba Pereira de Lima Coimbra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">preservation of food</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sapoti</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sensory analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">microscopy</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">loss of water</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Chemical technology</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Adrielle Zagmignan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Paulo Victor Vieira Gomes</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Jânaira Farias Araujo</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Gabrielle Damasceno Costa dos Santos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Rita de Cássia Mendonça de Miranda</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Silvana Magalhães Salgado</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Samara Alvachian Cardoso Andrade</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Luís Cláudio Nascimento da Silva</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Foods</subfield><subfield code="d">MDPI AG, 2013</subfield><subfield code="g">11(2022), 6, p 794</subfield><subfield code="w">(DE-627)737287632</subfield><subfield code="w">(DE-600)2704223-6</subfield><subfield code="x">23048158</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:11</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:6, p 794</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.3390/foods11060794</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.mdpi.com/2304-8158/11/6/794</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2304-8158</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">11</subfield><subfield code="j">2022</subfield><subfield code="e">6, p 794</subfield></datafield></record></collection>
|
callnumber-first |
T - Technology |
author |
Lívia Muritiba Pereira de Lima Coimbra |
spellingShingle |
Lívia Muritiba Pereira de Lima Coimbra misc TP1-1185 misc preservation of food misc sapoti misc sensory analysis misc microscopy misc loss of water misc Chemical technology Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) |
authorStr |
Lívia Muritiba Pereira de Lima Coimbra |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)737287632 |
format |
electronic Article |
delete_txt_mv |
keep |
author_role |
aut aut aut aut aut aut aut aut aut |
collection |
DOAJ |
remote_str |
true |
callnumber-label |
TP1-1185 |
illustrated |
Not Illustrated |
issn |
23048158 |
topic_title |
TP1-1185 Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) preservation of food sapoti sensory analysis microscopy loss of water |
topic |
misc TP1-1185 misc preservation of food misc sapoti misc sensory analysis misc microscopy misc loss of water misc Chemical technology |
topic_unstemmed |
misc TP1-1185 misc preservation of food misc sapoti misc sensory analysis misc microscopy misc loss of water misc Chemical technology |
topic_browse |
misc TP1-1185 misc preservation of food misc sapoti misc sensory analysis misc microscopy misc loss of water misc Chemical technology |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
cr |
hierarchy_parent_title |
Foods |
hierarchy_parent_id |
737287632 |
hierarchy_top_title |
Foods |
isfreeaccess_txt |
true |
familylinks_str_mv |
(DE-627)737287632 (DE-600)2704223-6 |
title |
Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) |
ctrlnum |
(DE-627)DOAJ045769907 (DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be |
title_full |
Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) |
author_sort |
Lívia Muritiba Pereira de Lima Coimbra |
journal |
Foods |
journalStr |
Foods |
callnumber-first-code |
T |
lang_code |
eng |
isOA_bool |
true |
recordtype |
marc |
publishDateSort |
2022 |
contenttype_str_mv |
txt |
author_browse |
Lívia Muritiba Pereira de Lima Coimbra Adrielle Zagmignan Paulo Victor Vieira Gomes Jânaira Farias Araujo Gabrielle Damasceno Costa dos Santos Rita de Cássia Mendonça de Miranda Silvana Magalhães Salgado Samara Alvachian Cardoso Andrade Luís Cláudio Nascimento da Silva |
container_volume |
11 |
class |
TP1-1185 |
format_se |
Elektronische Aufsätze |
author-letter |
Lívia Muritiba Pereira de Lima Coimbra |
doi_str_mv |
10.3390/foods11060794 |
author2-role |
verfasserin |
title_sort |
optimization of osmotic dehydration of sapodilla (<i<achras zapota</i< l.) |
callnumber |
TP1-1185 |
title_auth |
Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) |
abstract |
Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. |
abstractGer |
Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. |
abstract_unstemmed |
Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls. |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 |
container_issue |
6, p 794 |
title_short |
Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.) |
url |
https://doi.org/10.3390/foods11060794 https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be https://www.mdpi.com/2304-8158/11/6/794 https://doaj.org/toc/2304-8158 |
remote_bool |
true |
author2 |
Adrielle Zagmignan Paulo Victor Vieira Gomes Jânaira Farias Araujo Gabrielle Damasceno Costa dos Santos Rita de Cássia Mendonça de Miranda Silvana Magalhães Salgado Samara Alvachian Cardoso Andrade Luís Cláudio Nascimento da Silva |
author2Str |
Adrielle Zagmignan Paulo Victor Vieira Gomes Jânaira Farias Araujo Gabrielle Damasceno Costa dos Santos Rita de Cássia Mendonça de Miranda Silvana Magalhães Salgado Samara Alvachian Cardoso Andrade Luís Cláudio Nascimento da Silva |
ppnlink |
737287632 |
callnumber-subject |
TP - Chemical Technology |
mediatype_str_mv |
c |
isOA_txt |
true |
hochschulschrift_bool |
false |
doi_str |
10.3390/foods11060794 |
callnumber-a |
TP1-1185 |
up_date |
2024-07-03T16:55:44.743Z |
_version_ |
1803577715319635968 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ045769907</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240414174859.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230227s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.3390/foods11060794</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ045769907</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJf3d63785fc0840268a8a17f2dc3723be</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP1-1185</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Lívia Muritiba Pereira de Lima Coimbra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Sapodilla (<i<Achras zapota</i< L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30–50 °C), sucrose concentration (40–60% °Brix) and immersion time (90–240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (<i<p</i< < 0.05) on ML and SG, whereas DEI was significantly influenced (<i<p</i< < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">preservation of food</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sapoti</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sensory analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">microscopy</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">loss of water</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Chemical technology</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Adrielle Zagmignan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Paulo Victor Vieira Gomes</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Jânaira Farias Araujo</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Gabrielle Damasceno Costa dos Santos</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Rita de Cássia Mendonça de Miranda</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Silvana Magalhães Salgado</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Samara Alvachian Cardoso Andrade</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Luís Cláudio Nascimento da Silva</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Foods</subfield><subfield code="d">MDPI AG, 2013</subfield><subfield code="g">11(2022), 6, p 794</subfield><subfield code="w">(DE-627)737287632</subfield><subfield code="w">(DE-600)2704223-6</subfield><subfield code="x">23048158</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:11</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:6, p 794</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.3390/foods11060794</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/f3d63785fc0840268a8a17f2dc3723be</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.mdpi.com/2304-8158/11/6/794</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2304-8158</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">11</subfield><subfield code="j">2022</subfield><subfield code="e">6, p 794</subfield></datafield></record></collection>
|
score |
7.399766 |