Skip to main content
SpringerLink
Log in

Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes

  • Original paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Strawberry halves, with and without osmotic pre-treatment, were dried at 40 °C air temperature, with and without microwave application (0.2 W/g). Changes in volume, pectic fractions, mechanical behaviour and glass transition temperature due to dehydration treatments were evaluated. Microwave application resulted in an increased water soluble pectic fraction as a consequence of both protopectin and oxalate soluble pectic fraction reductions. This solubilisation leads us to obtain dried samples with a more rigid, firmer structure which, indeed, showed greater glass transition temperature values. Nevertheless, these samples are softer when rehydrated, thus indicating a greater structural damage. The sugar presence induced by an osmotic dehydration pre-treatment seems to reinforce the solid cellular matrix, which is evident from the mechanical behaviour of rehydrated samples. So, the greatest structural damage caused by microwaves may be reduced by an osmotic dehydration pre-treatment.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Lara I, García P, Vendrell M (2004) Postharvest Biol Tec 34:331–339

    Article  CAS  Google Scholar 

  2. Suutarinen J, Honkapää K, Heiniö R, Autio K, Mokkila M (2000) LWT-Food Sci Technol 33:188–201. DOI 10.1006/fstl.2000.0638

    Google Scholar 

  3. Moraga G, Martínez-Navarrete N, Chiralt A (2004) J Food Eng 62:315–321

    Article  Google Scholar 

  4. Feng H, Tang J (1998) J Food Sci 63:679–683

    Article  CAS  Google Scholar 

  5. Funebo T, Ahrné L, Kidman S, Langton M, Skjoldebrand C (2000) J Food Eng 46:173–182

    Article  Google Scholar 

  6. Prothon F, Ahrné L, Funebo T, Kidman S, Langton M, Sjoholm I (2001) LWT-Food Sci Technol 34:95–101. DOI 10.1006(fstl.2000.0745

    Google Scholar 

  7. Torringa E, Esveld E, Scheewe I, Van Den Berg R, Bartels P (2001) J Food Eng 49:185–191

    Article  Google Scholar 

  8. Wrolstad R, Skrede G, Lea P, Enersen G (1990) J Food Sci 55:1064–1065, 1072

    Google Scholar 

  9. Torreggiani D, Forni E, Guercilena I, Maestrelli A, Bertolo G, Archer G, Kennedy J, Bone S, Blond G, Contreras-Lopez E, Champion D (1999) Food Res Int 32:441–446

    Article  CAS  Google Scholar 

  10. Aguilera JM, Chiralt A, Fito P (2003) Trends Food Sci Tech 14:432–437

    Article  CAS  Google Scholar 

  11. Fito P, Chiralt A (2003) Food Sci Technol Int 9:151–156

    Article  Google Scholar 

  12. Alonso J, Canet W (1994) J Sci Food Agric 66:1–7

    Article  Google Scholar 

  13. Roos YH, Roininen K, Jouppila K, Tuorila H (1998) Int J Food Prop 1:163–180

    Article  Google Scholar 

  14. Martínez-Navarrete N, Moraga G, Talens P, Chiralt A (2004) Int J Food Sci Technol 69:555–562

    Google Scholar 

  15. Forni E, Torreggiani D, Battiston P, Polesello A (1986) Carbohydr Polym 6:379–393

    Article  CAS  Google Scholar 

  16. Torreggiani D, Forni D, Maestrelli A, Quadri F (1998) Influence of osmotic dehydration on texture and pectic composition of kiwifruit slices. In: Proceedings of the 11th international drying symposium (IDS’98), Halkidiki, Greece, pp 930–937

  17. Contreras C, Martín ME, Martínez-Navarrete N, Chiralt A (2005) LWT-Food Sci Technol 38:471–477. DOI 10.1016/j.lwt.2004.07.017

    Article  CAS  Google Scholar 

  18. Martín ME, Martínez-Navarrete N, Chiralt A, Fito P (2003) Alimentación. Equipos y Tecnología 181:101–107

    Google Scholar 

  19. Martín ME, Fito P, Martínez-Navarrete N, Chiralt A (1999) Combined air-microwave drying of fruit as affected by vacuum impregnation treatments. In: Proceedings of the 6th Conference of Food Engineering, Dallas, TX, pp 465–470

  20. AOAC (1980). Official methods of analysis (13th ed.). Association of official analytical chemists, Washington DC

  21. Yu L, Reitmeier C, Love M (1996) J Food Sci 61:844–846

    Article  CAS  Google Scholar 

  22. Rosli H, Civello P, Martínez G (2004) Plant Physiol Biochem 42:823–831

    Article  CAS  Google Scholar 

  23. Kinter P, Van Buren J (1982) J Food Sci 47:756–764

    Article  Google Scholar 

  24. Statgraphics Plus 5.1 for Windows (2000) Statistical Graphics Corporation. StatPoint, Inc., Virginia, USA

  25. Kader A (1992) Quality and safety factors: definition and evaluation for fresh horticultural crops. In: postharvest technology of horicultural crops, University California Special Publication 3311, DANR, Oakland, pp 185–189

  26. Sirisomboon P, Tanaka M, Fujita S, Akinaga T, Kojima T (2001) J Food Compos Anal 14:83–91

    Article  CAS  Google Scholar 

  27. May C (1997) Pectins. In: Imeson A (ed) Thickening and gelling agents for food. Blackie Academic professional, pp 230–261

  28. Tregunno N, Goff H (1996) Food Res Int 29:471–479

    Article  Google Scholar 

  29. Rao M (1998) Phase(State Transitions in Foods. Chemical, structural and rheological changes. Marcel Dekker, Inc., New York

  30. Roos Y (1995) Phase transitions in food. Academic Press, Inc., New York

Download references

Acknowledgements

The authors thank to the Ministerio de Ciencia y Tecnología and to the Fondo Europeo de Desarrollo Regional (FEDER) for the financial support throughout the project AGL2005-05994.

Author information

Authors and Affiliations

  1. Department of Food Technology, Institute of Food Engineering for Development, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain

    C. Contreras, M. E. Martín-Esparza, N. Martínez-Navarrete & A. Chiralt

Authors
  1. C. Contreras
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. E. Martín-Esparza
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. N. Martínez-Navarrete
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. Chiralt
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to N. Martínez-Navarrete.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Contreras, C., Martín-Esparza, M.E., Martínez-Navarrete, N. et al. Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes. Eur Food Res Technol 224, 499–504 (2007). https://doi.org/10.1007/s00217-006-0345-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-006-0345-6

Keywords

Search

Navigation