Investigation on epidermal structure and water migration of postharvest passion fruit during storage

Passion fruit is a tropical fruit that has plenty of fruit fragrance. During storage, passion fruit quickly loses water, resulting in its poor quality. Researching the mechanism of water loss contributes to prolonging the storage time. In this study, passion fruit was stored at 7 or 25°C to analyze the relationship between epidermal structure and water migration. The epidermal wax and structure of passion fruit began to show signs of destruction from the middle stage (day 8) during storage. The mobility of free water was decreased at 7°C and increased at 25°C in passion fruit from the middle stage of storage (day 8). The migration rate of free water in passion fruit stored at 7°C was lower than that at 25°C. The mobility of immobile water was weaker in the late storage period but that of bound water changed barely. These results showed that the migration of free, immobile, and bound water had a connection with the epidermal structure. Incomplete epidermal structure promoted water loss in passion fruit, with the most pronounced loss of free water. PRACTICAL APPLICATION: Maintaining the epidermal structure of passion fruit well can decrease the water loss ratio. Passion fruit stored at low temperatures could better sustain the integrity of epidermal wax and structure; it was able to change the water migration rate in the epidermis of passion fruit, which was conducive to maintaining the water content.

Study on the Influence of Saturation on Freeze-Thaw Damage Characteristics of Sandstone

In order to explore the evolution mechanism of freeze-thaw disasters and the role of water in the freezing-thawing cycles of rocks, the macro mechanical indexes and microstructural characteristics of seven different saturation sandstones after certain freeze-thaw cycles were analyzed. Electron microscope scanning, nuclear magnetic resonance, and uniaxial compression tests were employed to study the migration law of water in the rock, the crack growth law, and the damage mechanism during freeze-thaw cycles. The results showed that when the saturation was 85%, the peak load curve of sandstone with different saturation appeared at the minimum point, and the porosity of sandstone reached the maximum. The damage variable increased sharply when the saturation was 75-85%. This proves that 85% saturation is the critical value of sandstone after five freeze-thaw cycles. The water migration freezing model is established, and the migration direction of capillary film water during freezing is micropore → mesopore → macropore. The migration of water is accompanied by the expansion and generation of cracks. Then we study the mechanism and law of crack expansion, and the crack propagation rate is positively related to the theoretical suction. The theoretical suction and theoretical ice pressure increased linearly with the decrease in temperature, which accelerated the crack propagation. The crack propagation rate in decreasing order is V_macropore > V_mesopore > V_micropore. The research results can provide a theoretical basis for evaluating the stability of rocks under the action of freeze-thaw cycles in cold regions.

The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze-thawing treatments

The freeze-thawing (FT) stability generally correlates well with the economic value and acceptability of frozen surimi-based products. However, quality changes of emulsified surimi gels under FT conditions are still unclear. Therefore, the gel properties of samples with different phase states of lipids (lard, lard + soybean oil, and soybean oil) were investigated at FT conditions. Results showed that the soybean oil evidently improved the rheological behaviors of sols/gels compared to the lard group. The moisture content of samples with different lipids decreased by 2.40%-2.71% after 4 FT cycles. With increasing FT cycles, the water-holding capacity decreased accompanied by the increase of cooking loss. Spin-spin relaxation spectra and hydrogen proton density images proved the occurrence of water migration of gels during these processes. Better gel integrity was observed in samples consisting of soybean oil, where the proportion of pores was lower than those with lard regardless of FT treatments. Additionally, the intermolecular forces of gels also changed under FT treatments. There results suggested that the lipids with different phase states affected the migration and loss of water in emulsified surimi gels under FT cycles. PRACTICAL APPLICATION: The quality changes of heating-induced surimi gel products under frozen storage have been ignored, especially the emulsified surimi gels. This study discloses the changes of the gel properties in emulsified gel products with different phase states of lipids after FT treatments, which provides critical insights into the quality improvement of this novel emulsified surimi product during processing, storage, and transportation.

Effects of Ambient Humidity on Water Migration and Hydrate Change in Early-Age Hardened Cement Paste

Ultra-low humidity environments will lead to changes in the microstructure of C-S-H, which will reduce the mechanical properties and service life of cement-based concrete. Thus, to further explore the mechanism on the microscale, this paper studied the water migration and the changes in the hydration products in white cement that was cured for 7 days at 20 °C and at different ambient relative humidities (RHs). The migration and transformation of different types of water in cement paste were studied by low-field nuclear magnetic resonance (NMR). At the same time, Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to analyze semi-quantitatively the crystal phase in the hydration products. The results showed that in the first 7 days of the curing process, the content of the different types of water and the hydration products in the cement samples were influenced by the ambient RH. The total water content of the samples will decrease with the decrease in the RH; when the RH decreases to 54% or below, the chemically bound water in the samples will increase with the decline in the RH. Additionally, when the ambient RH is lower than 54%, the grossular will gradually transform into hydrogrossular crystals with the decrease in the RH, and the hibschite with less chemically bound water will transform into katoite with more chemically bound water. In future research, the water migration and hydrate changes under different curing ages, drying processes, and coupling effects should be explored.

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

BACKGROUND

Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in terms of baking, retrogradation and microstructural aspects in frozen dough bread.

RESULTS

The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, with 1% MLP showing the best results. The results of X-ray diffraction and Fourier transform infrared spectroscopy showed that crystallinity was decreased and the formation of double helical structure was inhibited with the incorporation of MLP. Meanwhile, the results of low-field nuclear magnetic resonance demonstrated that the addition of MLP was advantageous for retarding water migration and distribution, with reduced water loss. It can be seen intuitively from scanning electron microscopy that MLP improved the gluten network with a smoother and flatter system.

CONCLUSION

MLP improved the quality of bread during storage and delayed the degradation of internal structure, and can be used as an effective natural additive to improve the storage stability of baked food. 1% MLP showed the best results. © 2022 Society of Chemical Industry.

Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles

BACKGROUND

Starch retrogradation and moisture migration of boiled wheat noodles (BWNs) result in quality deterioration and short shelf life. The objective of this research was to investigate whether konjac glucomannan (KGM) could improve the quality of BWNs and further establish the shelf-life prediction model.

RESULTS

The moisture distribution, recrystallization, and thermal properties of BWNs during refrigerated or ambient temperature storage were determined. Low-field nuclear magnetic resonance data showed that KGM addition induced left-shifts of T₂₁ and T₂₂ values, indicating that KGM limited the mobility of bound and immobile water among noodle matrices. X-ray diffraction spectra revealed that KGM did not change the crystal patterns of BWNs but could inhibit the starch recrystallization after refrigerated storage. The T_p and ΔH values of retrograded samples notably (P < 0.05) decreased with the increase of KGM addition, suggesting the hinderance of starch retrogradation behavior by KGM. The shelf life of BWNs was predicted by accelerated storage test combined with the Arrhenius equation. The present data displayed that the predicted shelf life of vacuum-packed and sterilized BWNs with 10 g kg^-1 KGM at 25 °C was 733 days, 2.4-fold that of the control group.

CONCLUSION

BWNs with KGM addition could inhibit starch retrogradation and improve the storage stability, consequently promoting noodle quality. © 2021 Society of Chemical Industry.

Impact of the magnetic field-assisted freezing on the moisture content, water migration degree, microstructure, fractal dimension, and the quality of the frozen tilapia

In this study, we determined the effect of a magnetic field applied during refrigeration in improving the quality of frozen tilapia. Alternating magnetic fields of 10 G, 20 G, 30 G, 40 G, and 50 G were applied during a low-temperature freezing treatment on the back, abdomen, and tail of tilapia. The control group was set at 0 G. A correlation analysis for the fish films after treating with different magnetic field strengths was carried out. The results showed that when the magnetic field was applied to assist freezing, the frozen quality of the tilapia was significantly improved, and the water separation and residual damage were reduced. The felled muscle tissue decreased, the fractal dimension value increased, the hardness decreased, and the elasticity increased. However, the impact of the magnetic field on the quality of the frozen tilapia did not change with an increase in the magnetic field strength. The effect on the back samples was more prominent when the fish were exposed to the magnetic field strength of 40 or 50 G. A magnetic field strength of 50 G was the most effective for the abdominal and tail samples. However, no significant difference was observed in the groups exposed to 10 and 20 G of magnetic fields.

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0-12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche-gauche-gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

The Temperature Field Evolution and Water Migration Law of Coal under Low-Temperature Freezing Conditions

This study examines the evolution law of the coal temperature field under low-temperature freezing conditions. The temperature inside coal samples with different water contents was measured in real-time at several measurement points in different locations inside the sample under the condition of low-temperature medium (liquid nitrogen) freezing. The temperature change curve was then used to analyse the laws of temperature propagation and the movement of the freezing front of the coal, which revealed the mechanism of internal water migration in the coal under low-temperature freezing conditions. The results indicate that the greater the water content of the coal sample, the greater the temperature propagation rate. The reasons for this are the phase change of ice and water inside the coal during the freezing process; the increase in the contact area of the ice and coal matrix caused by the volume expansion; and the joint action of the two. The process of the movement of the freezing front is due to the greater adsorption force of the ice lens than that of the coal matrix. Thus, the water molecules adsorbed in the unfrozen area of the coal matrix migrate towards the freezing front and form a new ice lens. Considering the temperature gradient and water content of the coal samples, Darcy's permeation equation and water migration equation for the inside of the coal under freezing conditions were derived, and the segregation potential and matrix potential were analysed. The obtained theoretical and experimental results were found to be consistent. The higher the water content of the coal samples, the smaller the matrix potential for the hindrance of water migration. Furthermore, the larger the temperature gradient, the larger the segregation potential, and the faster the water migration rate.

Water migration, texture and oral processing properties of semi-waxy rice during retrogradation

Semi-waxy rice, a low-amylose content (8%-13%) rice variety, can resist retrogradation. It is becoming more and more popular and widely cultivated in East China where consumers prefer cooked rice with soft and tender texture. In this study, water migration, texture and oral processing properties of cooked rice during retrogradation were investigated in order to characterize semi-waxy rice. The results confirmed that the water mobility and migration of semi-waxy rice during retrogradation is weaker than that of waxy rice and stronger than that of nonwaxy rice. Simultaneously, the hardness of semi-waxy rice was higher than that of waxy rice and lower than that of nonwaxy rice. The oral processing properties confirmed that freshly waxy rice was too adhesive and needed more work to breakdown slow breakdown structure (Type Ⅱ structure) compared to freshly semi-waxy rice. Meanwhile, nonwaxy rice was too hard, and more work was needed to break both fast breakdown structure (Type I structure) and slow breakdown structure (Type Ⅱ structure). The oral processing properties confirmed that retrograded semi-waxy rice generated more reducing sugar than retrograded waxy rice and nonwaxy rice. Thus, semi-waxy rice can retard retrogradation, and the texture of cooked semi-waxy rice is neither too adhesive as waxy rice nor too hard as nonwaxy rice. PRACTICAL APPLICATION: Semi-waxy rice cultivars have been widely cultivated in East China and well accepted by the consumers. This study aims to characterize semi-waxy rice and provide theoretical basis for semi-waxy rice study.

Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

Here, the effect of high-pressure conditions (0.1-400 MPa) on the water-loss, texture, gel strength, color, dynamic rheological property, and water migration of pork batters containing 0.1% (W/W) Artemisia sphaerocephala krasch gum (PB-AG) is studied. Results indicated that the cooking yield, water-holding capacity, texture, gel strength, L^* values, and G' values increased with the increase in pressure (0.1-300 MPa) (p < 0.05). Dynamic rheological results (G') revealed that the thermal gelling ability of the PB-AG gel gradually increased with pressure (0.1-300 MPa). The minimum of T₂₂ content was observed and the proportion of immobilized water decreased at 300 MPa by low-filed nuclear magnetic resonance. However, excessive high-pressure processing treatments (400 MPa) resulted in lower gel strength, WHC, texture, and G'. The scanning electron microscopy results shown that a denser network structure with small cavities was observed at 300 MPa. Therefore, moderate pressure treatment (≤300 MPa) may improve gelation properties of PB-AG gel, while excessive pressure treatment (400 MPa) may weaken the gelation properties. PRACTICAL APPLICATION: High-pressure processing combining Artemisia sphaerocephala krasch gum could enhance the gelation properties of pork batters. To do so, establishing knowledge on gelation properties of pork batters with Artemisia sphaerocephala krasch gum at different pressure levels treatment would be of paramount importance, because this contributes furnishing engineering data pertinent to the technical progress for the processing of emulsion-type meat with high quality.

Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration

The effect of the amount of ice added (20–60%) on the gel properties and water migration of Nemipterus virgatus surimi gel obtained with two-stage heat treatment was studied. The gel strength and water-holding capability (WHC) of the surimi gel with 30% ice added were significantly higher than those of other treatment groups (p < 0.05). The addition of 30% ice was conducive to the increase of protein β-sheet proportion during heat treatment, exposing more reactive sulfhydryl groups. These promoted the combination of protein-protein through disulfide bonds and hydrophobic-hydrophobic interactions, forming an ordered three-dimensional gel network structure. Meanwhile, the increase in hydrogen bonds promoted the protein-water interaction. Low-field nuclear magnetic resonance analysis showed that more bound water was locked in the gel system, reducing the migration of immobile water to free water and finally showing better gel properties. When the amount of ice added was insufficient (20%), the gel structure lacked the support of immobile water, resulting in deterioration of gel strength. However, excessive addition of ice (>30%) was not conducive to the combination of protein-protein and protein-water, forming a large and rough gel structure, resulting in the migration of immobile water to free water and ultimately exhibited weak gel properties.

Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck

High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%-89.66% (sodium chloride group) and 90.51% (salt-reduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt-reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. PRACTICAL APPLICATION: This work demonstrates potentially feasible to produce salt-reduced duck products.

Effect of potato flour on quality and staling properties of wheat-potato flour bread

To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of the composite bread from wheat-potato flour (WPF), the physicochemical (specific volume, colority, sensory value, texture, and viscosity) properties, and staling (X-ray diffraction and water migration) properties of bread were investigated. The quality of composite bread was comparable to wheat bread when addition level of PF at 20%, but decreased when the addition level increased to 30% or more, and became unacceptable at 50%. A chewy mouthfeel and an elastic and none-crumbly texture were observed on composite bread, which had higher hardness than wheat bread, and could keep on both longer linear distance and higher linear force during compression test. It indicated that such new parameters other than hardness should be introduced to coordinate with the texture quality of composite bread. During storage, the higher addition level of PF significantly decreased crystallinity of composite bread and slowed water migration rate from the crumb to crust, suggesting that PF had antistaling effect on composite bread, which was further emphasized by the fact that the setback value of the WPF decreased with the increase of PF addition.

Microstructure, Water Migration and Texture of Thai Chalky Rice Varieties

Chalk is an inferior characteristic of rice because it leads to the poor milling quality. In addition, chalky rice is generally considered to have poor cooking and eating qualities. However, the data on the poor cooking and eating qualities of chalky rice is limited, especially in high amylose Thai chalky rice varieties. Therefore, this work aimed to compare the microstructure, water migration during cooking, texture and sensorial qualities of four Thai chalky rice varieties, Prachin Buri2 (PB2), Khao Bahn Nah432 (KBN432), Ayutthaya1 (AY1), and Plai Ngahm Prachin Buri (PNPB), with the translucent Thai rice variety, Phitsanuplok2 (PSL2). The loosely packed cell structure in all chalky rice varieties was observed under scanning electron microscope. KBN 432 had the highest degree of chalkiness. Water migrated in the KBN432 with the fastest speed. All cooked chalky rice had lower hardness than the translucent rice, except AY1. Softness scores of chalky rice samples were higher than translucent rice. However, there was no difference in overall acceptability between chalky rice and translucent rice. Therefore, chalky rice varieties studied in this work may be used for consumption with the same quality to the translucent rice variety.

Migration of Water in Litopenaeus Vannamei Muscle Following Freezing and Thawing

Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under different freezing and thawing conditions is important. The proton density images of thawed frozen-shrimp revealed that the water loss during quick-freezing was much greater than that during slow freezing or microfreezing. At room temperature (25 °C), the water loss from brine-thawing was more than still-water thawing and still-water thawing was more than thawing spontaneously. Freezing-thawing resulted in uniform water redistribution in shrimp muscle. Nuclear magnetic resonance technology (low field magnetic imaging) was used to directly monitor the dynamic processes of fluidity state in shrimp and indirectly monitor protein denaturation and thereby determine the optimal method of freezing-thawing shrimp. Our research showed that microfreezing preservation minimized weight loss, juice leakage and protein denaturation in shrimp muscle during thawing.

PRACTICAL APPLICATION

Water is one of the major components in most organs and is an important factor that influences the shrimp muscle quality. Water migration patterns and subsequent effects on the shrimp muscle under different freezing and thawing conditions were examined using low field nuclear magnetic resonance (NMR) technology. This research provides a theoretical foundation for shrimp processing plants to improve the freezing and thawing process to obtain optimal quality and flavor of shrimp products.