Some changes in potato chips during frying observed by confocal laser scanning microscopy (CLSM)

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dc.contributor.authorPedreschi, F
dc.contributor.authorAguilera, JM
dc.date.accessioned2024-01-10T12:08:43Z
dc.date.available2024-01-10T12:08:43Z
dc.date.issued2002
dc.description.abstractConfocal laser scanning microscopy (CLSM) was used in fluorescence mode for oil and cell wall detection, and in reflective mode to observe the surface morphology of potato chips. Oil distribution in chips fried at 170degreesC in oil mixed with the thermoresistant probe Nile Red was studied as the crust developed during frying. Oil was trapped only in intercellular spaces for short frying times while at longer times it was strongly linked to the developed crust microstructure (not only in intercellular spaces but also over some cells) and not easily extractable by hexane washing. Chips infiltrated with a solution of the dye Congo Red (CR) before frying revealed drastic changes in cell walls but no signs of rupture during frying at the magnification used in this research (20X). Topographical data acquired by CLSM in reflective mode confirmed that several cells are broken during the cutting operation. Image representation of the reconstructed surface of a fried chip (170 degreesC, 3 min) allowed observe oil location in potato surface after frying.
dc.fechaingreso.objetodigital2024-05-23
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1106/108201302027931
dc.identifier.issn1082-0132
dc.identifier.urihttps://doi.org/10.1106/108201302027931
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76420
dc.identifier.wosidWOS:000178902400002
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final201
dc.pagina.inicio197
dc.publisherSAGE PUBLICATIONS LTD
dc.revistaFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.rightsacceso restringido
dc.subjectcell wall
dc.subjectsurface
dc.subjectconfocal laser microscopy
dc.subjectpotato chips
dc.subjectcrust
dc.subjectfrying
dc.subjectmicrostructure
dc.subjectOIL UPTAKE
dc.subjectPRODUCTS
dc.titleSome changes in potato chips during frying observed by confocal laser scanning microscopy (CLSM)
dc.typeartículo
dc.volumen8
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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