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

Gespeichert in:

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:	preservation of food sapoti sensory analysis microscopy loss of water

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 6, p 794
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:6, p 794

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11060794

Katalog-ID:	DOAJ045769907

Internformat


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

Indexfelder

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

Nicht das Richtige dabei?

Schreiben Sie uns!

Optimization of Osmotic Dehydration of Sapodilla (<i<Achras zapota</i< L.)

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?