Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution

L.A. RAMALLO; L.A. RAMALLO; R.H. MASCHERONI; R.H. MASCHERONI; P.R. FERNÁNDEZ; P.R. FERNÁNDEZ

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2019 vol. 261 p. 150 - 157

0260-8774

Incorporation of ascorbic acid and calcium in pineapple slices through impregnation processes in isotonic (∼14°Bx) and hypertonic (50 °Bx) aqueous solution of sucrose was studied. Changes in water content, soluble solids,pH, mechanical and structural properties, ascorbic acid and calcium content in fruit in function of dipping timeand impregnation syrup concentration were evaluated. Isotonic treatment was more effective than hypertonictreatment for the calcium and ascorbic acid incorporation in the plant tissue. Under same conditions, the ascorbicacid uptake was greater than calcium uptake. The fruit firmness was reduced during isotonic treatmentand increased by osmotic dehydration, without significant effect of the nutrients addition to the impregnationsolution. Additionally, changes in some physicochemical properties of impregnation solution in function of thetime have been studied. Nutrient content in impregnation solutions did not register significant changes, whichwould allow its reuse with some conditioning of the soluble solids concentration.