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Nyoto IC, Gómez Galindo F. A comparison between pulsed electric field and moderate electric field for their effectiveness in improving the freezing tolerance of rocket leaves. Biochem Biophys Rep 2023; 35:101515. [PMID: 37601450 PMCID: PMC10439389 DOI: 10.1016/j.bbrep.2023.101515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/03/2023] [Accepted: 07/11/2023] [Indexed: 08/22/2023] Open
Abstract
Two electrotechnologies: pulsed electric fields (PEF) and moderate electric field (MEF) in combination with vacuum impregnation of glycerol as cryoprotectant were used to increase the freezing tolerance of rocket leaves. Rocket leaves were treated with PEF using a nominal field strength of 1200 V/cm or MEF at different combinations of voltage and frequency. Leaves were then immersed in a glycerol solution at 32, 36 and 40% (w/v) under vacuum for 26 min. After this treatment, the leaves were allowed to rest for 3 days before they were frozen and thawed. Leaf survival was assessed at different time points after thawing with microscopic observations and wilting tests. When the viability of the leaves was assessed 5 min after thawing, 60-68% of the leaves in the batch survived. There was no difference in the levels of surviving leaves when PEF and the lowest-tested voltage used in MEF were tested. However, from the leaves surviving 5 min after thawing, approximately half of them die over a 24 h period after thawing.
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Affiliation(s)
- Imelda Christiana Nyoto
- Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-22100, Lund, Sweden
| | - Federico Gómez Galindo
- Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-22100, Lund, Sweden
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2
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Reversible Electroporation and Post-Electroporation Resting of Thai Basil Leaves Prior to Convective and Vacuum Drying. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Pretreatment by reversible electroporation followed by resting (storage under saturated moisture at 21 ± 2 °C) was evaluated for modification of the properties of dried and rehydrated Thai basil leaves. The treated leaves were dried by convection at 40 °C or in a vacuum at room temperature. The results showed that vacuum drying provoked more cell damage and tissue collapse than convective air drying at a moisture ratio (MR) of 0.2 and 0.1. Under this level of MR, the pulsed electric field (PEF) and resting pretreatment exerts a protective effect of the tissue for both drying methods. However, under complete dehydration (water activity, aw = 0.05) damage seems to be similar for both drying methods despite the PEF pretreatment. Remarkably, reversible electroporation followed by resting resulted in higher trichome preservation. At MR of 0.05, the area of trichomes on the surface of convective-dried, PEF-rested and fresh samples were not statistically different at 2267 ± 89 µm2 and 2218 ± 65 µm2, respectively, showing that this pretreatment still exerts a protective effect on trichomes when complete dehydration is achieved.
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3
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Tappi S, Velickova E, Mannozzi C, Tylewicz U, Laghi L, Rocculi P. Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions. Foods 2022; 11:foods11030488. [PMID: 35159638 PMCID: PMC8833967 DOI: 10.3390/foods11030488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.
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Affiliation(s)
- Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Elena Velickova
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS Cyril and Methodius, 1000 Skopje, North Macedonia
- Correspondence: (E.V.); (U.T.)
| | - Cinzia Mannozzi
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy;
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
- Correspondence: (E.V.); (U.T.)
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
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4
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The effect of reversible permeabilization and post-electroporation resting on the survival of Thai basil (O. Basilicum cv. thyrsiflora) leaves during drying. Bioelectrochemistry 2021; 142:107912. [PMID: 34358981 DOI: 10.1016/j.bioelechem.2021.107912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/18/2021] [Accepted: 07/23/2021] [Indexed: 11/23/2022]
Abstract
Horticultural crops have a low tolerance to dehydration. In this paper, we show that the reversible electroporation (200 monopolar, rectangular pulses of 50 µs pulse duration, 760 µs between pulses and nominal field strength of 650 V/cm) of Thai basil leaves followed by 24 h resting before hot air drying at 40 °C enhanced the survivability of the tissues at certain levels of dehydration (moisture ratio = 0.2 and 0.1). However, this increased survival was rather limited. Through measurements of metabolic heat production during resting, rehydration kinetics, respiration and photosynthesis of the rehydrated leaves, we show that resting after the application of a reversible pulse-electric field (PEF) may allow a phase of hardening that has a protective effect on the cells, thus decreasing damage during the subsequent drying phase. Increased preservation of cell vitality would be associated with a more turgid and fresh-like rehydrated product, as cells would have the capacity to retain the rehydration water.
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5
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Yang Z, Li H, Xu Y, Liu Y, Kan H, Fan F. Vacuum impregnation and drying of iron‐fortified water chestnuts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zongling Yang
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Han Li
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Yuqiao Xu
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Yun Liu
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Huan Kan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Fangyu Fan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
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6
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Luo W, Tappi S, Patrignani F, Romani S, Lanciotti R, Rocculi P. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. Journal of Food Science and Technology 2019; 56:4404-4416. [PMID: 31686672 DOI: 10.1007/s13197-019-03935-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2019] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes with aromatic compounds could represent an interesting method for product innovation. This study was aimed at applying VI with rosemary essential oil on a minimally processed potato product in order to obtain an innovative fresh-cut potato product, and to evaluate its influence on the physico-chemical, sensorial and microbiological properties of potato sticks during refrigerated storage and after frying. A pressure of 60 mbar was applied for 30 min followed by a relaxation time at atmospheric pressure of 30 min to potato sticks immersed in rosemary oil solutions in concentration between 0 and 12%. Prepared samples were packed and stored at 4 °C for 14 days. Analytical determinations were carried out on the fresh and fried product. The weight gain of potatoes promoted by VI was in the range of 6-14%, depending on the concentration of rosemary essential oil. The rosemary essential oil concentration gradients of impregnated potato sticks were detected by GC analysis and sensorial test, evidencing their persistency during storage and after frying. The treatment seemed to improve microbiological stability, not affecting the texture, moisture, but slightly deteriorating the product color. Results obtained in the present study confirm the potentiality of VI for fresh products innovation.
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Affiliation(s)
- Wei Luo
- 1College of Food Science, Southwest University, Tiansheng Road 2, Chongqing, 400715 People's Republic of China
| | - Silvia Tappi
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy
| | - Francesca Patrignani
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Santina Romani
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Rosalba Lanciotti
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Pietro Rocculi
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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7
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Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102190] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Pasławska M, Nawirska-Olszańska A, Stępień B, Klim A. The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale ( Brassica oleracea L. Var. Acephala) Leaves. Molecules 2018; 23:molecules23112764. [PMID: 30366390 PMCID: PMC6278522 DOI: 10.3390/molecules23112764] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/19/2018] [Accepted: 10/23/2018] [Indexed: 12/03/2022] Open
Abstract
The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following impregnation process parameters: At the vacuum stage, 6 kPa reduced pressure for 1 min, dosing the impregnating solution and keeping the sample under vacuum for 2 min, and then 6 min in impregnating solution at atmospheric pressure. Fluidized bed drying of kale was conducted using inert polypropylene balls, utilising a drying air temperature in a range from 70 to 130 °C. The drying kinetics were described, and the dehydrated product’s quality was assessed, on the basis of these selected characteristics: The content of chlorophylls, polyphenols and carotenoids, and antioxidant activity measured with ABTS+, dry matter, water activity and colour. It was determined that protective influence of vacuum impregnation before fluidized bed drying was seen only in the case of using temperatures of 90 and 110 °C. The highest content of bioactive components in dried kale was obtained in the case of using onion juice impregnation and drying at 110 °C.
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Affiliation(s)
- Marta Pasławska
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37, 51-630 Wrocław, Poland.
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Angelika Klim
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
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9
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Cao X, Zhang F, Zhu D, Zhao D, Liu L. Effect of different sugars on the freezing characteristics of Kyoho grape. J Texture Stud 2018; 49:604-611. [PMID: 30238459 DOI: 10.1111/jtxs.12366] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/13/2018] [Accepted: 08/29/2018] [Indexed: 01/09/2023]
Abstract
The aim of this work was to analyze the effect of different osmotic dehydration (OD) processes (sucrose, trehalose, glucose, and lactose) as a pretreatment for grape before exposure to freezing. The osmotic treatment had less effect on blueberry moisture content among different sugars. Impregnation with sugars decreases the freezing time of grapes, compared to untreated grapes. Trehalose and lactose had a remarkable effect on shortening the time for grapes to pass the zone of maximum crystallization of ice. It was concluded that drip loss and electrolyte permeability of cell membranes decreased and the soluble solids content increased after OD treatment. In addition, the firmness and L* values of trehalose-treated grapes were significantly higher than those of other treatments (p < .05). In summary, osmosis with a carbohydrate solution not only increased the freezing rate but improved quality characteristics of grapes after freezing and thawing. PRACTICAL APPLICATIONS: Grapes are subject to freezing damage during storage, including significant water loss, berry softening, off flavor occurrence, which reduce the commodity and consumption of grapes. OD can improve the freezing rate by reducing the moisture content in the raw material and reducing the impact of freezing on the quality of fruits and vegetables, which may be beneficial to the process of freezing grapes.
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Affiliation(s)
- Xuehui Cao
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Fangfang Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Dongyu Zhao
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Liping Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
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10
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Demir E, Dymek K, Galindo FG. Technology Allowing Baby Spinach Leaves to Acquire Freezing Tolerance. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-017-2044-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Poojary MM, Dellarosa N, Roohinejad S, Koubaa M, Tylewicz U, Gómez-Galindo F, Saraiva JA, Rosa MD, Barba FJ. Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials. Compr Rev Food Sci Food Saf 2017; 16:895-905. [DOI: 10.1111/1541-4337.12285] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 12/11/2022]
Affiliation(s)
- Mahesha M. Poojary
- Dept. of Food Science; Univ. of Copenhagen; Rolighedsvej 26 1958 Frederiksberg C Denmark
- with Discipline of Laboratory Medicine, School of Health and Biomedical Sciences; RMIT Univ.; 3083 Bundoora Australia
- also with Chemistry Section, School of Science and Technology; Univ. of Camerino; via S. Agostino 1 62032 Camerino Italy
| | - Nicolò Dellarosa
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
| | - Shahin Roohinejad
- Dept. of Food Technology and Bioprocess Engineering, Max Rubner-Institut; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
- with Burn and Wound Healing Research Center, Div. of Food and Nutrition; Shiraz Univ. of Medical Sciences; Shiraz Iran
| | - Mohamed Koubaa
- Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu; Univ. de Technologie de Compiègne; CS 60319 60203 Compiègne Cedex France
| | - Urszula Tylewicz
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
| | - Federico Gómez-Galindo
- Food Technology, Engineering and Nutrition; Lund Univ.; Naturvetarvägen 14 SE- 22362 Lund Sweden
| | - Jorge A. Saraiva
- QOPNA, Chemistry Dept.; Univ. of Aveiro; Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Marco Dalla Rosa
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Univ. of Bologna; Cesena Italy
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy; Univ. de València; Avda. Vicent Andrés Estellés, s/n 46100 Burjassot València Spain
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12
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Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1959-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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14
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Tappi S, Tylewicz U, Romani S, Siroli L, Patrignani F, Dalla Rosa M, Rocculi P. Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions. J Food Sci 2016; 81:E2734-E2742. [DOI: 10.1111/1750-3841.13513] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 06/08/2016] [Accepted: 09/01/2016] [Indexed: 12/01/2022]
Affiliation(s)
- Silvia Tappi
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Urszula Tylewicz
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Santina Romani
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Lorenzo Siroli
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Francesca Patrignani
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Marco Dalla Rosa
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Pietro Rocculi
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
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15
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Yusof NL, Rasmusson AG, Gómez Galindo F. Reduction of the Nitrate Content in Baby Spinach Leaves by Vacuum Impregnation with Sucrose. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1725-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Dymek K, Panarese V, Herremans E, Cantre D, Schoo R, Toraño JS, Schluepmann H, Wadso L, Verboven P, Nicolai BM, Dejmek P, Gómez Galindo F. Investigation of the metabolic consequences of impregnating spinach leaves with trehalose and applying a pulsed electric field. Bioelectrochemistry 2016; 112:153-7. [PMID: 26936113 DOI: 10.1016/j.bioelechem.2016.02.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 02/10/2016] [Accepted: 02/21/2016] [Indexed: 11/29/2022]
Abstract
The impregnation of leafy vegetables with cryoprotectants using a combination of vacuum impregnation (VI) and pulsed electric fields (PEF) has been proposed by our research group as a method of improving their freezing tolerance and consequently their general quality after thawing. In this study, we have investigated the metabolic consequences of the combination of these unit operations on spinach. The vacuum impregnated spinach leaves showed a drastic decrease in the porosity of the extracellular space. However, at maximum weight gain, randomly located air pockets remained, which may account for oxygen-consuming pathways in the cells being active after VI. The metabolic activity of the impregnated leaves showed a drastic increase that was further enhanced by the application of PEF to the impregnated tissue. Impregnating the leaves with trehalose by VI led to a significant accumulation of trehalose-6-phosphate (T6P), however, this was not further enhanced by PEF. It is suggested that the accumulation of T6P in the leaves may increase metabolic activity, and increase tissue resistance to abiotic stress.
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Affiliation(s)
- Katarzyna Dymek
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.
| | - Valentina Panarese
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - Els Herremans
- BIOSYST-MeBioS, Catholic University Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium
| | - Dennis Cantre
- BIOSYST-MeBioS, Catholic University Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium
| | - Rick Schoo
- Molecular Plant Physiology, Department of Biology, Utrecht University, P.O. Box 80088, 3508 TB Utrecht, The Netherlands; Biomolecular Analysis, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, P.O. Box 80082, 3508 TB Utrecht, The Netherlands
| | - Javier Sastre Toraño
- Biomolecular Analysis, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, P.O. Box 80082, 3508 TB Utrecht, The Netherlands
| | - Henriette Schluepmann
- Molecular Plant Physiology, Department of Biology, Utrecht University, P.O. Box 80088, 3508 TB Utrecht, The Netherlands
| | - Lars Wadso
- Division of Building Materials, Department of Building and Environmental Technology, Lund University, P.O. Box 118, SE 221 00 Lund, Sweden
| | - Pieter Verboven
- BIOSYST-MeBioS, Catholic University Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium
| | - Bart M Nicolai
- BIOSYST-MeBioS, Catholic University Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium
| | - Petr Dejmek
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - Federico Gómez Galindo
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
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17
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Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Betoret E, Betoret N, Rocculi P, Dalla Rosa M. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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