Anda di halaman 1dari 7

Innovative Food Science and Emerging Technologies 8 (2007) 353 359 www.elsevier.

com/locate/ifset

Colour and flavour changes during osmotic dehydration of fruits


Coralia Osorio a,, Martha Sofa Franco a , Maria Paola Castao b , Maria Lourdes Gonzlez-Miret c , Francisco J. Heredia c , Alicia Luca Morales a
c

Department of Chemistry, Universidad Nacional de Colombia, AA 14490 Bogot, Colombia b Frutar Ltda., Bogot, Colombia Laboratory of Food Colour & Quality (Department of Food Science & Nutrition), University of Seville, Faculty of Pharmacy, 41012 Sevilla, Spain

Abstract Andes berry (Rubus glaucus Benth.) and tamarillo (Solanum betaceum Cav., dark-red strain) fruit were separately submitted to osmotic dehydration with three different osmotic agents: sucrose (70%), sucrose (70%)-glycerol (65%) 1:1, and ethanol. This process decreased the water activity in the fruits and promoted the transfer of main pigments (anthocyanins) and flavour constituents to the osmotic solutions. Tristimulus colorimetry was applied to qualitatively evaluate the process of obtaining colour- and flavour-enriched osmotic solutions. It was found that after successive DIS (DewateringImpregnationSoaking) cycles, it is advisable to obtain high Cab colour parameter values, as criteria for the evaluation of osmotic solutions. Based on colour parameters, anthocyanin content, and volatile analysis, the ethanol and sucrose osmotic solutions from Andes berry were selected as promising raw materials for developing natural additives. 2007 Elsevier Ltd. All rights reserved.
Keywords: Osmotic dehydration; Rubus glaucus; Solanum betaceum; Natural additives; Tristimulus colorimetry Industrial relevance: Osmotic dehydration is one of the processes used to reduce or avoid detrimental phenomena in fruit and vegetables without a sensorial and nutritional quality loss. Its economic viability depends on the possibility of reusing the osmotic solution in successive DIS cycles. The present work demonstrates that the osmotic solutions, usually considered waste material of osmotic dehydration, could be used as a source of natural pigments and flavours, furthermore exhibiting antioxidant properties. At a large scale, this finding is most significant because it would render this environmentally friendly process more economical.

1. Introduction Colour assessment in food is a subject of great interest in the food industry and is made by visual or instrumental evaluation. In the second case, specific colour measurement instruments, such as tristimulus colorimeters and spectrophotometers, can be used. The application of tristimulus colorimetry offers an objective form of colour assessment, because it is based on the consideration of the whole visible spectrum, and makes it possible to obtain the real chromatic profile of each compound or food product. The chromatic parameters usually considered are: lightness (L), an attribute related to the transmission of light observed in the spectra; hue (hab), the qualitative expression of chromaticity; and chroma (Cab), the quantitative

Corresponding author. Tel.: +57 1 3165000x14472; fax: +57 1 3165220. E-mail address: cosorior@unal.edu.co (C. Osorio). 1466-8564/$ - see front matter 2007 Elsevier Ltd. All rights reserved. doi:10.1016/j.ifset.2007.03.009

component of chromaticity (Montes, Vicario, Raymundo, Fett & Heredia, 2005). Since the visual quality of products may suffer from processing, colour is added afterwards to restore the initial appearance or to reinforce the colour so as to meet consumer expectations (Stintzing, Schieber & Carle, 2003). Although a variety of dyes are available today, consumers are more healthconscious than ever and their preference for natural colorants over synthetic ones is increasing worldwide. Thus, natural additives represent a wholesome alternative because they are made exclusively from fruits, vegetables or other edible plants. Many epidemiological and nutritional studies have shown an apparent relationship between high fruit and vegetable consumption and decreased incidence of degenerative diseases. Key players in this regard are vitamin C, carotenoids and polyphenolic substances (i.e. anthocyanins), which due to their radical scavenging activities are able to neutralize the harmful effects of lipid peroxidation or DNA damages caused by free

354

C. Osorio et al. / Innovative Food Science and Emerging Technologies 8 (2007) 353359

radicals (Terry, Terry & Wolk, 2001). Fruit processing using methodologies without solvents is advantageous because the obtained products exhibit a longer shelf-life than fresh fruit, without losing their typical characteristics. Osmotic dehydration, which is better defined as DewateringImpregnationSoaking in concentrated solution (DIS), is a technique that increases solid concentration in food. The process is carried out by immersing whole fruits or pieces in concentrated solutions of substances compatible with the material to be treated. Once contact takes place, there are three spontaneous fluxes of mass transfer. The first two are a major flux of water and a minor one composed of those solutes capable of crossing the semipermeable membranes of the food out into the solution. In a reverse process, some solutes are transferred from the solution into the food, as a third flux (Torregiani & Bertolo, 2001). The selection of a particular osmotic agent depends on its cost, its molecular mass, and the sensorial characteristics of the product to be dehydrated. The most common osmotic agents are sodium chloride, sucrose, lactose, glycerol, ethanol, and alanine, among other wateractivity depressors. Osmotic dehydration with sugar solutions has been used in fruit preservation because browning is reduced, the volatile retention is increased, and the sweet taste is reinforced. In contrast, the use of glycerol for DIS improves the fruit texture, and ethanol has the advantage of avoiding the growth of spoilage bacteria and pathogens (Barbosa-Canovas & Vega-Mercado, 2000). Previous studies have shown that volatile compounds, flavour precursors, and also pigments are transferred from the fruit to the osmotic solution. Thus, it is possible to suggest that osmotic syrups can be successfully applied as natural additives in the food, cosmetic, or pharmaceutical industry (Morales, Castao, Sinuco, Camacho & Duque, 2005). Andes berry (Rubus glaucus Benth., Rosaceae) and tamarillo (Solanum betaceum Cav., Solanaceae) are highly consumed fruits in Colombia, exhibiting intense aroma and red colours, which make them excellent candidates as a source of new and diverse natural dyes. Andes berry is more suitable for industrial processing because it is a highly perishable fruit; large quantities are affected in their physical characteristics due to inadequate post-harvesting handling (Montoya, Londoo & Mrquez, 2005). Thus, the objective of this work was to use the osmotic dehydration process to obtain colour-enriched osmotic syrups from Andes berry and tamarillo, which can be used for product development (natural additives) with a higher value than the fresh fruit. 2. Materials and methods 2.1. Sample preparation

colour for fully ripe Andes berries, and 90% red fruit peeling colour for mature tamarillo fruits, were made available. Colour- and aroma-enriched syrups were obtained by osmotic dehydration of both fruits. For this purpose, the fruits were dipped into sodium hypochlorite to achieve an acceptable sanitary status. Tamarillo fruits were peeled and cut in slices. As osmotic agents 70% sucrose syrup (Suc), 70% sucrose65% glycerol (1:1, v/v, SucGly), and ethanol (Eth) were used. The fruits (approx. 200 g), whole Andes berries and pieces of tamarillo, were put in polyethylene bags and the different osmotic agents were separately added to the bags in a ratio of 1:3 to allow the DIS to proceed at 30 C under continuous stirring (80 rpm) during 24 h. After this process, the berries and fruit pieces were separated from the osmotic agent, rinsed with water, and pat-dried with paper towels. Each treatment was performed three times with the same osmotic solution but with different fruit each time. After that, these colour- and aromaenriched syrups (osmotic solutions) were kept at 4 C. 2.2. Physicochemical and sensory analyses Chemical and physical analyses were performed on osmotic solutions (OS) after three DIS cycles. The following physicochemical parameters were measured: pH (Schott CG820 pH meter) and soluble solids (Brix) at 20 C (Abbe Atago 8682 refractometer). In addition, some physical properties such as viscosity (flux viscosimeter KIMAX) and colour were assessed. Osmodehydrated Andes berry and tamarillo fruits were also analysed by measuring their pH, soluble solids, moisture content, and colour. Their sensory qualities (appearance, aroma, taste, colour, and texture) were evaluated by a trained panel in comparison with the corresponding fresh fruits, using a percentage scale. 2.3. Colour measurements Visible absorption spectra of osmotic solutions after three successive DIS cycles, as well as those of dilutions of natural juices, were recorded between 380 and 770 nm on an HP 8452A Spectrophotometer, using a 5 mm path length glass cell. To obtain tristimulus values, the weighed-ordinated method (constant intervals, = 2 nm) was applied, with the CIE standard illuminant D65 and standard observer (10 visual field) considered as references. The CIELAB parameters (L, a, b, Cab, hab) were determined by using the CromaLab software (Heredia, lvarez, Gonzlez-Miret & Ramrez, 2004). The colour of fruits was determined by reflectance, using a Hunterlab Labscan XE colorimeter (1.00 in diameter light pass, nominal standardization); and CIE Lab coordinates (D65, 10) were obtained. 2.4. Anthocyanin analysis

Fresh ripe Andes berries were obtained from a commercial orchard in Tena (Cundinamarca, Colombia) and dark-red strain tamarillo fruits were collected in Puente Nacional (Santander, Colombia). The fruits were selected according to their colour ripeness qualities. Thus, more than 75% dark-red to wine-red

Anthocyanin-enriched extracts were obtained by solid phase extraction on XAD-7 (Rohm and Haas, Darmstadt, Germany) of osmotic solutions. These extracts were subjected to HPLC separation on a RP-18 LUNA (Phenomenex, 5 m,

C. Osorio et al. / Innovative Food Science and Emerging Technologies 8 (2007) 353359

355

150 mm 4.6 mm) column employing a binary gradient of a mixture of acetonitrilewaterformic acid (3/87/10, v/v/v, solvent A; 50/40/10, v/v/v, solvent B) as eluent (Osorio, Hillebrand, Duque & Winterhalter, 2004) at 20 C. Flow rate was set at 1 ml/min and detection was done using a DAD. Total anthocyanin content was determined utilizing the pH differential method published by Giusti and Wrolstad (2001). 2.5. Volatile analysis The volatile compounds of fresh fruits and osmotic solutions were analyzed with an HS-SPME/GC-MS method using previously established conditions (Morales et al., 2005). The headspace of a 100 mL sample vial was collected on a DVB/ CAR/PDMS fiber (50 m thickness, Supeltex) during two hours, and then directly injected (desorption time was set at 3 min.) into an Hewlett Packard 5970 mass selective detector coupled to an HP 5890 gas chromatograph equipped with a DBWax fused silica column and operated in splitless mode. The GC oven temperature conditions were the same as previously reported (Osorio et al., 2006). 2.6. Antioxidant assessment Antioxidant activity of osmotic solutions was evaluated according to the modified TEAC (Trolox-equivalent antioxidant capacity) assay published by Re, Pellegrini, Proteggente, Pannala, Yang, and Rice-Evans (1999). The activities of the solutions were estimated within the range of the doseresponse curve of Trolox (0.52.0 mM). The antioxidant activity of the fruit extracts was determined after dilution (depending on their activity) and expressed as mmol Trolox equivalents/ml osmotic

solution. All experiments were made in triplicate and solvent blanks were run in each assay. 3. Results and discussion 3.1. Physicochemical and sensory analyses The effect of three different osmotic agents on Andes berry and tamarillo fruit was investigated (Table 1). After three successive DIS cycles the osmotic solutions obtained showed a deep red colour and exhibited the characteristic aroma of each fruit. In each treatment, some parameters related to the mass transfer, such as solids gain, water loss, and weight reduction, were calculated (data not shown) for the osmodehydrated fruits based on the equations published by Giangiacomo, Torreggiani, and Abbo (1987). This evaluation showed that the water loss is highest when adding glycerol to sucrose, and the dehydration with ethanol seems to be superior to the other two. Nevertheless, the calculated parameters for ethanol are not comparable because the fruit absorb a high amount of this agent. As expected, from the determination of moisture content in the osmodehydrated (OD) fruits, it was possible to confirm that the dehydration process decreases during the successive DIS cycles. Additionally, the use of glycerol for Andes berry also increases the solids gain, thus indicating that there is a major flux from the solution into the fruit. Related to osmotic solutions, the decrease in the soluble solids content (Brix value) among the different cycles was observed. The sensory evaluation of fresh fruits in comparison with OD ones showed significant differences in their total appearance. In general, after osmotic dehydration the size of the OD fruits was considerably reduced, their firmness increased, and they

Table 1 Physical and chemical characteristics of Andes berry and tamarillo fruits and their osmotic solutions (after three DIS cycles) Property Fresh fruit Osmodehydrated fruit Suc Andes berry Moisture content a Brix pH Viscosity at 20 C (cP) Monomeric anthocyanins Antioxidant activity Tamarillo Moisture content a Brix pH Viscosity at 20 C (cP) Monomeric anthocyanins Antioxidant activity 94.1 9.8 3.80 62.81 0.89 b 1.08 0.02 d 81.7 17.3 3.47 8.52 0.12 b SucGly 72.7 24.0 3.31 6.96 0.07 b Eth 87.1 16.8 3.67 7.77 0.02 b Osmotic solutions Suc 53.5 4.27 10.63 0.23 63.28 2.99 c 3.25 0.23 e SucGly 49.2 3.96 5.83 0.18 60.78 3.15 c 3.48 0.19 e Eth 19.0 3.96 3.10 0.03 72.17 0.31 c 7.15 0.25 e

89.3 10.0 3.84 74.05 4.05 f 0.12 0.01 d

68.3 36.2 4.10 41.91 0.26 f

62.6 31.0 4.28 13.24 0.07 f

86.1 17.3 5.05 8.18 0.13 f

48.0 3.69 14.00 0.33 45.93 3.74 c 6.80 0.15 e

39.6 3.76 9.83 0.14 62.85 2.63c 2.77 0.14 e

21.7 4.21 2.76 0.04 52.50 1.28c 7.27 0.08 e

= not determined. a g water/100 g of sample. b mg/kg fruit. c mg/L; mean values of triplicate measurements standard deviation, p b 0.0001. d mmol Trolox/kg fruit. e mmol Trolox/ml osmotic solution, mean values of triplicate measurements standard deviation. f mg/kg fruit determined in the gel; mean values of triplicate measurements standard deviation.

356

C. Osorio et al. / Innovative Food Science and Emerging Technologies 8 (2007) 353359

Table 2 Colour parameters (L, a, b, Cab, hab) of Andes berry and tamarillo osmotic solutions (OS) and selected aqueous juice dilutions (JD) Sample Parameter DIS cycle L Andes berry Sucrose OS 1 3 Sucroseglycerol OS 1 3 Ethanol OS 1 3 20% JD 30% JD 40% JD 50% JD Tamarillo Sucrose OS 46.628 38.779 33.108 24.560 45.651 30.502 45.141 29.868 29.814 21.276 a 67.229 65.463 41.788 52.301 67.112 63.192 66.021 57.198 61.299 53.181 b 46.268 61.614 21.430 43.694 11.103 49.607 63.268 51.044 51.348 36.683 Cab 81.612 89.898 46.963 68.151 68.025 80.338 91.442 76.663 79.964 64.605 hab 34.537 43.265 27.150 39.877 9.393 38.133 43.780 41.746 39.952 34.597

1 3 Sucroseglycerol OS 1 3 Ethanol OS 1 3 20% JD 30% JD 40% JD 50% JD

66.228 48.321 57.311 52.125 40.603 36.739 73.963 58.515 48.332 44.804

39.514 4.578 54.593 17.145 53.582 7.348 57.235 20.010 49.910 3.078 62.546 35.006 36.594 13.854 52.992 26.392 54.714 38.895 61.857 47.502

39.778 6.609 57.222 17.435 54.083 7.809 60.632 19.271 50.005 3.529 71.675 29.235 39.129 20.737 59.199 26.475 67.130 35.408 77.991 37.522

attributes. However, the measurement of anthocyanins in the fruit pulp (where red colour is concentrated) confirmed the loss of colour after osmotic dehydration. The possibility of reusing osmotic solutions is very important to make the process profitable and environmentally friendly. Some previous studies (Garca-Martnez, Martnez-Monz, Camacho & Martnez-Navarrete, 2002; Garca-Martnez, RuzDaz, Martnez-Monz, Camacho, Martnez-Navarrete & Chiralt, 2002; Morales et al., 2005) have shown that this recycling presents an attractive target to develop new food products. In order to analyse the colour changes during successive DIS, the colour parameters (CIE Lab coordinates) of osmotic solutions were measured after each cycle (Table 2). In general, a decrease of lightness (L) was observed after each DIS cycle, indicating that lower L values are related to the colour-enrichment of osmotic solutions. However, during the preliminary experiments it was noted that after the third DIS cycle the value of this attribute, as well as Cab and hab values, tend to be constant due to the loss of water activity in the

suffered a notable loss of aroma, colour, and taste. The loss of aroma and colour in OD Andes berries ranged from 80% to 90%, and 40% to 60%, respectively, obtaining the higher values by using ethanol as the osmotic solution. The taste of OD Andes berries showed a reduction of 20%, 30%, and 90%, when sucrose, sucroseglycerol (1:1), and ethanol, were respectively used during the DIS process. With regard to tamarillo, the use of ethanol produced a reduction of 90% in the original aroma and taste, and a 60% fruit colour loss. By using sucrose and sucroseglycerol (1:1) solutions for tamarillo osmotic dehydration, a reduction of 20% in the fruit colour and taste, as well as a 40% loss of the aroma was found. In the case of Andes berry, the osmotic dehydration with sucrose reinforces its taste, and its texture was improved by 20% using glycerol. The osmotic dehydration of tamarillo with glycerol and ethanol leaves an unpleasant residual taste in the fruit. 3.2. Colour analyses During the osmotic dehydration process, the loss of colour is one of the most significant changes. Therefore, the colour parameters of Andes berries were measured before and after DIS processes. An increase was found in the L, a, and b values after DIS process. Thus, for fresh fruit the values were L = 16.68 1.67, a = 3.40 0.41, b = 0.80 0.01, and for OD fruits these values ranged as follows: L from 21.22 to 25.03, a from 33.24 to 36.33, and b from 14.09 to 17.35. This behaviour could be correlated to the decrease of the fruit anthocyanin content after osmotic dehydration, as shown in Table 1. In the case of tamarillo, the non-homogeneity of the fruit colour did not allow determination of the CIE La b

Fig. 1. HPLC chromatograms of anthocyanins in Andes berry fruit (A), Andes berry ethanol osmotic solution (B), tamarillo fruit (C), and tamarillo osmotic solution (D), detected at 520 nm (cf. text for experimental conditions).

C. Osorio et al. / Innovative Food Science and Emerging Technologies 8 (2007) 353359 Table 3 Volatile compounds detected by HS-SPME/GC-MS in Andes berry fruit, red-strain tamarillo fruit, and their corresponding osmotic solutions Compound RI (DB-wax) Sample Andes berry a Fresh fruit Ethyl acetate Methyl butyrate -Pinene Ethyl butyrate c -Pinene Isoamyl acetate (Z)-3-Hexenal -Myrcene 3-Heptanone Ethyl 2-butenoate Methyl hexanoate 1,4-Cineole Limonene Ethyl hexanoate c Phellandrene -Terpinene p-Cymene -Terpinolene Hexanol 2-Heptanol c (Z)-3-Hexenol Methyl 3-hydroxy-butyrate Ethyl octanoate Acetic acid 3-Hydroxy-2-pentanone c Benzaldehyde Linalool (Z)-2,3-Butanediol 1-Terpinen-4-ol c Methyl benzoate c Ethyl decanoate Acetophenone Ethyl benzoate c -Terpineol Methyl salicylate Benzyl alcohol Octanoic acid
a b c

357

Tamarillo a Sucrose +++ + + + + + + + + +++ + ++ +++ ++ +++ + + + SucGly ++ + + + + ++ + ++ +++ ++ + ++++ Ethanol b + + + + + + + + + + + + +++ + Fresh fruit + + + ++++ ++ + + +++ + +++ + ++ + + + + + + Sucrose +++ +++ ++++ + +++ + + ++ ++ + SucGly + +++ +++ + + ++++ + + + + + + +++ + Ethanol b + + + + + + +

890 1006 1026 1027 1084 1110 1138 1155 1158 1160 1180 1185 1196 1230 1239 1263 1265 1271 1297 1326 1367 1424 1436 1438 1450 1506 1540 1558 1583 1605 1624 1635 1644 1689 1750 1844 2038

++ + + + + ++ + + ++ + + + +++ + ++ ++ + + + + ++ ++ + +++ + + + +

Relative abundance: + b 5%, ++ 510%, +++ 1030%, ++++ 3060%, = not detected. After elimination of ethanol to avoid saturation of SPME fiber. Compounds whose odour description resembles Andes berry fruit (Morales et al., 1996).

osmotic solution. The hue (hab) and chroma (Cab) values showed an increase after each DIS cycle, which can also be correlated to a higher transfer of anthocyanins from fruits into the osmotic solutions (Montes et al., 2005). Taking into account the above changes in the colour parameters of extracts, it is expected that after successive DIS processes the high Cab values will be obtained. The bright red colour of the osmotic solutions was analyzed by comparing their visible spectra with successive dilutions of fruit juices. It was observed that the value of Amax of osmotic solutions was equivalent to those exhibited by diluted solutions of natural juices, between 25% and 35% for Andes berry, and 35% to 50% for tamarillo. Even though visible spectra of diluted fruit juices show max 510 nm, osmotic syrups show small bathochromic shifts. Therefore, colour parameters such as lightness L, hue angle h, and chroma C, were calculated,

making it possible finding the colour variations between the osmotic agents. The comparison of the colour parameters between the solutions obtained and some selected dilutions of fruit juices are also presented in Table 2. Regarding the Andes berry, osmotic solutions exhibited a bright red colour similar to that shown by 3040% juice dilutions (hab value). The highest a value was shown by the sucrose syrup (+a is the red direction of chromaticity coordinates). Concerning tamarillo, sucrose and sucroseglycerol solutions have a similar behaviour comparable to the 20% juice solutions. In contrast, the ethanol solution has a higher a value, showing a more intense red colour similar to that exhibited by the concentrated juice solutions (N 35%). Finally, the osmotic syrups were analyzed by HPLC, and anthocyanin profiles quite similar to those of the respective

358

C. Osorio et al. / Innovative Food Science and Emerging Technologies 8 (2007) 353359

fruits were obtained (Fig. 1); thus the fruit pigment-enrichment in these solutions was confirmed. Additionally, the transfer of antioxidant activity from the fruits to osmotic solutions was demonstrated, as can be seen in Table 1. 3.3. Volatile analysis of osmotic solutions The flavour of Andes berry osmotic solutions was intense and resembled the aroma of the fresh fruit. HS-SPME/GC-MS analysis of these extracts (Table 3) revealed that the major volatile constituents of the fruit aroma, such as ethyl acetate, myrcene, ethyl hexanoate, 2-heptanol, ethyl octanoate, 1terpinen-4-ol, methyl benzoate, and ethyl benzoate (Morales, Albarracn, Rodrguez & Duque, 1996; Duque, Mayorga, Knapp, Winterhalter, Bautista & Morales, 2005) are transferred to the osmotic syrups, The transfer of more polar volatiles (such as octanoic acid) is favoured by the use of glycerol as osmotic agent. Similarly, the main volatile constituents of tamarillo fruit aroma (Torrado, Surez, Duque, Krajewski, Neugebauer & Schreier, 1995; Morales & Duque, 2005) ethyl acetate, methyl butyrate, ethyl butyrate, methyl hexanoate, ethyl hexanoate, (Z)3-hexen-1-ol, and -terpineol were found in the osmotic solutions. The sensorial analysis of these solutions evidenced a residual flavour, which was perceived by the panellists as pungent and astringent. It is therefore assumed that the volatile responsible for this undesirable flavour are phenolic compounds, natural constituents of tamarillo fruit. To confirm this, however, further experiments need to be performed. 4. Conclusions The results obtained in this study confirm the transfer of important volatile compounds and anthocyanin pigments from the fruit to the solutions during the DIS process of Andes berry and tamarillo, suggesting the potential use of these solutions as natural additives (flavour and colour) in the industry. Tristimulus colorimetry made it possible to perform a qualitative analysis of the transfer of natural pigments during the successive DIS processes performed under different conditions. Thus, ethanol and sucrose osmotic solutions were selected for further studies on developing natural additives, after their transformation in solids using the spray-drying technique (Risch & Reineccius, 1995). However, variables like the process in which these solutions will be employed and their influence on the colour of the product to which they will be added have to be considered. On the other hand, because an undesirable flavour is transferred from the tamarillo to the osmotic solutions, it might be recommended that these solutions be used as a source of natural red colorants for cosmetic purposes. Acknowledgements Financial support from Colciencias is acknowledged. The authors are grateful to Carolina Zapata and Mabel Torres for the preparation of samples and also to Prof. Patricia Restrepo and

the group of trained panellists from the Department of Chemistry, Universidad Nacional de Colombia. Thanks also to Carlos Franco from Lanzeta & Rengifo (Bogot, Colombia) for kindly lending the Hunterlab Labscan XE colorimeter. References
Barbosa-Canovas, G., & Vega-Mercado, H. (2000). Deshidratacin de Alimentos (pp. 235255). Espaa: Acribia S. A. Duque, C., Mayorga, H., Knapp, H., Winterhalter, P., Bautista, E., & Morales, A. L. (2005). Composicin y generacin del aroma de mora de Castilla (Rubus glaucus) y su papel en el desarrollo de aromatizantes. In C. Duque, & A. L. Morales (Eds.), El Aroma Frutal de Colombia (pp. 179215). Bogot, Colombia: Universidad Nacional de Colombia. Garca-Martnez, E., Martnez-Monz, J., Camacho, M. M., & MartnezNavarrete, N. (2002). Characterisation of reused osmotic solution as ingredient in new product formulation. Food Research International, 35, 307313. Garca-Martnez, E., Ruz-Daz, G., Martnez-Monz, J., Camacho, M. M., Martnez-Navarrete, N., & Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35, 301306. Giangiacomo, R., Torregiani, G., & Abbo, E. (1987). Osmotic dehydration of food. Part I. Sugar exchange between fruit and extracting syrup. Journal of Food Processing and Preservation, 11, 183195. Giusti, M., & Wrolstad, R. E. (2001). Characterization and measurement of anthocyanins by UVvisible spectroscopy. In R. E. Wrolstad (Ed.), Current Protocols in Food Analytical Chemistry (pp. F1.2.1.F1.2.13). New York: John Wiley & Sons, Inc. Heredia, F. J., lvarez, C., Gonzlez-Miret, M. L., & Ramrez, A. (2004). Cromalab, anlisis de color. Registro general de la Propiedad Intelectual SE-1052-04. Sevilla, (Spain). Montes, J. C., Vicario, I. M., Raymundo, M., Fett, R., & Heredia, F. J. (2005). Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myrciaria jaboticaba Berg.). Food Research International, 38, 983988. Montoya, A., Londoo, J. K., & Mrquez, C. J. (2005). Licor de mora de Castilla (Rubus glaucus Benth.) con diferentes porcentajes de pulpa. Revista de la Facultad de Agronoma Medelln, 58, 29632973. Morales, A. L., Albarracn, D., Rodrguez, J., & Duque, C. (1996). Volatile constituents from Andes berry (Rubus glaucus Benth). Journal of High Resolution Chromatography, 19, 585587. Morales, A. L., Castao, M. P., Sinuco, D. C., Camacho, G., & Duque, C. (2005). DewateringImpregnationSoaking (DIS) in non conventional solutions as source of natural flavorants of Colombian varieties of mango (Mangifera indica) var. Azcar and pineapple var. Perolera. In A. M. Spanier, F. Shahidi, T. H. Parliament, & C-T. Ho (Eds.), Food Flavour and Chemistry, Explorations into the 21st Century (pp. 231239). London, U.K.: E. Tratras Contis, Special PublicationRoyal Society of Chemistry. Morales, A. L., & Duque, C. (2005). Glicoconjugados fenlicos como precursores de aroma en tomate de rbol (Cyphomandra betacea). In C. Duque, & A. L. Morales (Eds.), El Aroma Frutal de Colombia (pp. 77103). Bogot, Colombia: Universidad Nacional de Colombia. Osorio, C., Alarcn, M., Moreno, C., Bonilla, A., Barrios, J., Garzn, C., & Duque, C. (2006). Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R & P.). Journal of Agricultural and Food Chemistry, 54, 509516. Osorio, C., Hillebrand, S., Duque, C., & Winterhalter, P. (2004). Pigments in Colombian fruits: anthocyanins from Corozo (Bactris major) fruit. In L. Dufosse (Ed.), Pigments in Food, more than Colours Conference Proceedings (pp. 381383). Quimper: France 1417 June 2004. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, 12311237. Risch, S. J., & Reineccius, G. (1995). Encapsulation and controlled release of food ingredients. ACS Symposium series 590. Washington D.C.

C. Osorio et al. / Innovative Food Science and Emerging Technologies 8 (2007) 353359 Stintzing, F. C., Schieber, A., & Carle, R. (2003). Evaluation of colour properties and chemical quality parameters of cactus juices. European Food Research and Technology, 216, 303311. Terry, P., Terry, J. B., & Wolk, A. (2001). Fruit and vegetable consumption in the prevention of cancer: An update. Journal of Internal Medicine, 250, 280290.

359

Torrado, A., Surez, M., Duque, C., Krajewski, D., Neugebauer, W., & Schreier, P. (1995). Volatile constituents from tamarillo (Cyphomandra betaceae Sendtn.) fruit. Flavour and Fragrance Journal, 10, 349354. Torregiani, D., & Bertolo, G. (2001). Osmotic pre-treatments in fruit processing: chemical, physical and structural effects. Journal of Food Engineering, 49, 247253.

Anda mungkin juga menyukai