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Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

Phoon, Pui Yeu; Gomez, Federico LU ; Vicente, Antonio and Dejmek, Petr LU (2008) In Journal of Food Engineering 88(1). p.144-148
Abstract
Pulsed electric fields in combination with vacuum infusion have been utilized to impregnate cells with trehalose, aiming at substantially improving the freezing tolerance of spinach leaves. Spinach samples were first treated with ten trains of bi-polar, rectangular electric field pulses with a nominal electric field strength of 580 V/cm and immediately immersed in a 40% (w/w) solution of trehalose under vacuum for 20 min. The samples were kept in the trehalose solution for 2.5 h at atmospheric pressure, immersed in deionised water at 4 degrees C overnight, frozen in liquid nitrogen and thawed in water at room temperature. The leaves were evaluated for cell damage with microscopic observations and wilting tests. The results provided... (More)
Pulsed electric fields in combination with vacuum infusion have been utilized to impregnate cells with trehalose, aiming at substantially improving the freezing tolerance of spinach leaves. Spinach samples were first treated with ten trains of bi-polar, rectangular electric field pulses with a nominal electric field strength of 580 V/cm and immediately immersed in a 40% (w/w) solution of trehalose under vacuum for 20 min. The samples were kept in the trehalose solution for 2.5 h at atmospheric pressure, immersed in deionised water at 4 degrees C overnight, frozen in liquid nitrogen and thawed in water at room temperature. The leaves were evaluated for cell damage with microscopic observations and wilting tests. The results provided evidence that the impregnation with trehalose by the combined actions of electric fields and vacuum impregnation drastically improved the freezing tolerance of the spinach leaves. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
cold stress, cryoprotection, pulsed electric fields, vacuum impregnation
in
Journal of Food Engineering
volume
88
issue
1
pages
144 - 148
publisher
Elsevier
external identifiers
  • wos:000256159700016
  • scopus:41849124142
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2007.12.016
language
English
LU publication?
yes
id
de3089e0-c2ba-4259-8989-41263c96c790 (old id 1202026)
date added to LUP
2008-09-15 13:51:04
date last changed
2017-10-08 03:59:37
@article{de3089e0-c2ba-4259-8989-41263c96c790,
  abstract     = {Pulsed electric fields in combination with vacuum infusion have been utilized to impregnate cells with trehalose, aiming at substantially improving the freezing tolerance of spinach leaves. Spinach samples were first treated with ten trains of bi-polar, rectangular electric field pulses with a nominal electric field strength of 580 V/cm and immediately immersed in a 40% (w/w) solution of trehalose under vacuum for 20 min. The samples were kept in the trehalose solution for 2.5 h at atmospheric pressure, immersed in deionised water at 4 degrees C overnight, frozen in liquid nitrogen and thawed in water at room temperature. The leaves were evaluated for cell damage with microscopic observations and wilting tests. The results provided evidence that the impregnation with trehalose by the combined actions of electric fields and vacuum impregnation drastically improved the freezing tolerance of the spinach leaves.},
  author       = {Phoon, Pui Yeu and Gomez, Federico and Vicente, Antonio and Dejmek, Petr},
  issn         = {0260-8774},
  keyword      = {cold stress,cryoprotection,pulsed electric fields,vacuum impregnation},
  language     = {eng},
  number       = {1},
  pages        = {144--148},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2007.12.016},
  volume       = {88},
  year         = {2008},
}