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

Reno, Marciu José; Prado, Mônica Elisabeth Torres; Resende, Jaime Vilela de

doi:10.1590/s0101-20612011000100038

Cited by 27 publications

(22 citation statements)

References 14 publications

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“…Van Buggenhout et al (2008) also showed that vacuum infusion with pectin methylesterase and calcium seemed to stabilise the cell walls and the cell-cell contact maintained the cell wall integrity. Reno et al (2011) submitted strawberries to freezing after pretreatments with high pectin concentrations and calcium chloride and showed that loss of cellular fluid occurred during the growth of ice in the intercellular spaces was retarded. To the best of our knowledge, in the literature, there is only one published report demonstrating the application of coatings to strawberries to maintain their textural quality after thawing (Han et al, 2004).…”

Section: Microscopic Analysismentioning

confidence: 99%

Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries

Soazo

Pérez

Rubiolo

et al. 2014

Int J of Food Sci Tech

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Summary Prefreezing application of whey protein concentrate (WPC)‐based edible coating to maintain quality attributes of strawberries was studied. Beeswax (BW) was added to the solutions (0%, 20% and 40% with respect to the solids contained in the mixture WPC/glycerol). Coated and control fruits were frozen, stored at −20 °C and thawed. After thawing, weight loss, firmness, microstructure and colour parameters were measured. Coating with 20% BW reduced strawberries weight loss after thawing (55%). Strawberries firmness was maintained equally in all groups analysed although a slight improvement at the cell microstructure alterations caused by the freezing process was observed in coated fruits. Strawberries brightness was similar in all groups. Colour parameter a* showed a tendency to decrease with the increasing BW concentration, and only b* of coated fruits was lower than controls. The application of whey protein coating could be an attractive treatment to maintain quality attributes of strawberries undergoing the freezing process.

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Section: Microscopic Analysismentioning

confidence: 99%

Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries

Soazo

Pérez

Rubiolo

et al. 2014

Int J of Food Sci Tech

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“…One of the methods to change the structure and composition of plant tissues is vacuum impregnation (VI) (Derossi & Severini, 2012;Fito, Chiralt, Barat, Spiess, & Behsnilian, 2001), which has been shown to improve the quality of frozen-thawed fruits and vegetables by incorporating stabilizers such as pectin (Reno, Prado, & Resende, 2011;Xie & Zhao, 2004) or zinc and calcium salts (Xie & Zhao, 2004) into the structure of the commodity prior to freezing. Impregnation of cryoprotectants, such as antifreeze proteins (Velickova et al, 2013), and sugars, such as sucrose (Ursachia, Segalb, & Dicu, 2009) and trehalose (Velickova et al, 2013), have been reported to have a positive effect on the quality of the food products after freezing and thawing.…”

Section: Introductionmentioning

confidence: 99%

Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves

Dymek

Gómez

Wisniewski

2015

LWT - Food Science and Technology

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a b s t r a c tEfforts are currently directed towards improving the quality of sensitive tissues of fruits and vegetables after freezing and thawing. One of the methods under investigation is the combination of vacuum impregnation (VI) with cryoprotectants and pulsed electric field (PEF), applied to the plant tissue prior exposure to freezing. The influence of these processes on the freezing temperature and ice propagation rate of spinach baby leaves are here studied. Leaves impregnated with trehalose, sucrose, glucose and mannitol exhibited significantly lower ice propagation rate and higher freezing temperatures in comparison to non-treated controls. Leaves subjected to PEF also showed increased freezing temperatures compared to the non-treated leaves; however the ice propagation rate was not influenced by PEF for the cryoprotectants used in the study, except for leaves impregnated with trehalose, where it was significantly increased and water, where it was significantly decreased. The combination of VI and PEF resulted in comparable freezing temperatures and ice propagation rates as the leaves subjected only to VI.

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“…Osmotic dehydration (OD) is an alternative pretreatment for processes such as drying and freezing Reno et al, 2011). It consists of immersing the food in a hypertonic solution with the consequent water loss (WL) from the food to the osmotic solution and the solid gain (SG) of osmotic solution for the food.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

Corrêa

Ernesto

Alves

et al. 2014

Int J of Food Sci Tech

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Summary Pulsed vacuum osmotic dehydration (PVOD) is an efficient process for obtaining semi‐dehydrated food. The effects of temperature (30–50°C), solute concentration (NaCl 0–15 kg per 100 kg solution, sucrose, 15–35 kg per 100 kg solution) and vacuum pulse application (50–150 mbar and 5–15 min) on water loss (WL), solid gain (SG), water activity (aw) and total colour difference (∆E) of previously blanched pumpkin slices were assessed through Plackett–Burman experimental design. Temperature was not statistically significant in the process. Later, with the aid of a central composite design (CCD), it was found that concentration of sucrose and NaCl was influent on the WL, SG, aw and ∆E, and the pressure and time of application of vacuum were influent on WL and SG. The optimal conditions of process were stabilised with the desirable function, and the simulated data were similar from the experimental ones.

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

Cited by 27 publications

References 14 publications

Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries

Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries

Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves

Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

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