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

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

Luana Fernandes ,
Luana Fernandes

Centro de Investiga¸c˜ao de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragan¸ca, Portugal

LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Portugal

Department of Chemistry, University of Aveiro, Aveiro, Portugal

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Susana Casal ,
Susana Casal

LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Portugal

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Agostinho Magalhaes ,
Agostinho Magalhaes

Centro de Investiga¸c˜ao de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragan¸ca, Portugal

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Paula Baptista ,
Paula Baptista

Centro de Investiga¸c˜ao de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragan¸ca, Portugal

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Jose A. Pereira ,
Jose A. Pereira

Centro de Investiga¸c˜ao de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragan¸ca, Portugal

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Jorge A. Saraiva ,
Jorge A. Saraiva

Department of Chemistry, University of Aveiro, Aveiro, Portugal

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Elsa Ramalhosa
Elsa Ramalhosa
Contact Elsa Ramalhosa

Centro de Investiga¸c˜ao de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragan¸ca, Portugal

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Published: 18.10.2019.

Volume 8, Issue 2 (2019)

pp. 23-33;

https://doi.org/10.7455/ijfs/8.2.2019.a3

Abstract

The objective of this work was to study the effect of osmotic drying, using different hypertonic solutions (sucrose and sodium chloride), on physicochemical characteristics of pansies (Viola Ö wittrockiana). The same treatments were applied to lettuce to compare the behavior of flowers 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 effect was not achieved for pansies due to the morphological structure of the flowers’ epidermis.

Keywords

ViolaÖwittrockiana,

Lettuce,

Osmotic dehydration,

Carotenoids,

Monomeric anthocyanins

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