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Effect of osmotic drying on physicochemical properties of pansies (Viola × wittrockiana)

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dc.contributor.authorFernandes, Luana
dc.contributor.authorCasal, Susana
dc.contributor.authorMagalhaes, Agostinho
dc.contributor.authorBaptista, Paula
dc.contributor.authorPereira, J.A.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:30Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:30Z
dc.date.issued2019
dc.description.abstractThe objective of this work was to study the e ect of osmotic drying, using di erent hypertonic solutions (sucrose and sodium chloride), on physicochemical characteristics of pansies (Viola Ö wit- trockiana). The same treatments were applied to lettuce to compare the behavior of owers with other vegetables. Pansies' superhydrophobic surface structure, called papillae, increased the resistance to exchanges with hypertonic solutions. No weight loss was observed after most treatments (sucrose: between 2.2 and 6.8 %; NaCl: between -23.0 % and 1.5 %), aw maintained high values (> 0,94) and monomeric anthocyanins were preserved (fresh 0.10 and 0.19 mg Cy-3glu/g fresh matter for 20%/1 h in NaCl and 60%/1 h in sucrose). When applying more drastic conditions, as sodium chloride for more than 1 hour, undesirable textural and color changes were observed. For lettuce, all treatments caused osmotic dehydration, weight loss (ranged between -9.3 to -30.3 % for 80%/1 h in sucrose and 15%/1 h in NaCl) and a reduction in aw (< 0,97) and carotenoids, with sodium chloride causing more damage in visual appearance than sucrose. Therefore, immersion in osmotic solutions can be applied to lettuce but the desired e ect was not achieved for pansies due to the morphological structure of the owers' epidermis.
dc.description.sponsorshipThe authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 and FCT/MCT for the financial support to QOPNA research Unit (FCT UID/QUI/00062/2019), through national funds and where applicable co- financed by the FEDER, within the PT2020 Partnership Agreement, to the Portuguese NMR Network and to REQUIMTE through the Project PEst/UID/QUI/50006/2013. The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFernandes, Luana; Casal, Susana; Magalhaes, Agostinho; Baptista, Paula; Pereira, José A.; Saraiva, Jorge A.; Ramalhosa, Elsa (2019). Effect of osmotic drying on physicochemical properties of pansies (Viola × wittrockiana). International Journal of Food Studies. ISSN 2182-1054. 8, p. 23-33en_EN
dc.identifier.doi10.7455/ijfs/8.2.2019.a3en_EN
dc.identifier.urihttp://hdl.handle.net/10198/20103
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectCarotenoidsen_EN
dc.subjectLettuceen_EN
dc.subjectMonomeric anthocyaninsen_EN
dc.subjectOsmotic dehydrationen_EN
dc.subjectViola×wittrockianaen_EN
dc.titleEffect of osmotic drying on physicochemical properties of pansies (Viola × wittrockiana)en_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F95853%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.fundingStreamSFRH
oaire.fundingStream5876
person.familyNameFernandes
person.familyNameBaptista
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameLuana
person.givenNamePaula
person.givenNameJosé Alberto
person.givenNameElsa
person.identifier.ciencia-id1219-7C60-1311
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-9377-2453
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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