Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes
| Autor: | Paola Labaky, Lidwine Grosmaire, Dominique Pallet, Julien Ricci, Nicolas Louka, Christelle Wisniewski, Layal Dahdouh |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Mangue
Sucrose Spectroscopie 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology 0302 clinical medicine Rheology Q02 - Traitement et conservation des produits alimentaires Phase (matter) Maturation Food science Fourier transform infrared spectroscopy Sugar Q04 - Composition des produits alimentaires Propriété physicochimique Propriété rhéologique Rheometry Chemistry technology industry and agriculture food and beverages Ripening 04 agricultural and veterinary sciences 040401 food science Purée de fruit Grosseur des particules 030221 ophthalmology & optometry Particle size Food Science |
| Zdroj: | Journal of Food Engineering |
| Popis: | This study proposed to investigate the impact of ripening on the physical properties of mango purees. An extensive study of the particle size and rheological properties of mango purees and their dispersed phase was performed using particle size measurements, small deformation rheology, and an innovative technology combining simultaneous rheometry and in situ FTIR spectroscopy. The results revealed a sharp decrease in the solid-like behavior of mango purees, as well as in the energy of cohesion of their dispersed phase during the first 10 days of ripening, leading to a weakening of their gel-structure. The size of suspended insoluble solids in the purees continued to decrease until 15 days of ripening. According to the spectral fingerprints, it was possible to identify some changes in the purees' sugar content occurring upon the physical changes during ripening. The highest sucrose and lowest fructose contents were observed in purees obtained during the first 10 days of ripening, in comparison with the following days. Based on the twin physical and spectral fingerprints, purees obtained from the early days of ripening ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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