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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/03/2024 |
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Data da última atualização: |
23/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MEIRA, A. C. F. DE O.; MORAIS, L. C. DE; SETTER, C.; VERÍSSIMO, L. A. A.; CARVALHO, C. W. P. de; RESENDE, J. V. DE. |
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Afiliação: |
ANA CRISTINA FREITAS DE OLIVEIRA MEIRA, UFL; LARISSA CAROLINA DE MORAIS, UFL; CARINE SETTER, UFL; LIZZY AYRA ALCÂNTARA VERÍSSIMO, UFL; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JAIME VILELA DE RESENDE, UFL. |
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Título: |
Cryoprotective potential of cellulose nanofibers and gelatin hydrolysate in frozen potatoes. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food and Bioprocess Technology, 2024. |
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DOI: |
https://doi.org/10.1007/s11947-024-03360-w |
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Idioma: |
Inglês |
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Conteúdo: |
In this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615 °C). The results indicated that GH and CNF have effective cryopreservation potential. MenosIn this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615... Mostrar Tudo |
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Palavras-Chave: |
Antifreeze peptides; Cryopre; Frozen tuber; Hydrocolloid impregnation; Ice crystal growth inhibition. |
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Thesaurus Nal: |
Nanomaterials. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02441naa a2200265 a 4500
001 2163106
005 2024-05-23
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11947-024-03360-w$2DOI
100 1 $aMEIRA, A. C. F. DE O.
245 $aCryoprotective potential of cellulose nanofibers and gelatin hydrolysate in frozen potatoes.$h[electronic resource]
260 $c2024
520 $aIn this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615 °C). The results indicated that GH and CNF have effective cryopreservation potential.
650 $aNanomaterials
653 $aAntifreeze peptides
653 $aCryopre
653 $aFrozen tuber
653 $aHydrocolloid impregnation
653 $aIce crystal growth inhibition
700 1 $aMORAIS, L. C. DE
700 1 $aSETTER, C.
700 1 $aVERÍSSIMO, L. A. A.
700 1 $aCARVALHO, C. W. P. de
700 1 $aRESENDE, J. V. DE
773 $tFood and Bioprocess Technology, 2024.
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