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Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves

Yusof, Noor Liyana LU ; Wadsö, Lars LU ; Rasmusson, Allan LU and Gómez Galindo, Federico LU (2017) In Food and Bioprocess Technology
Abstract

Vacuum impregnation (VI) has been widely used as pre-treatment prior to, e.g., minimal processing, freezing, or drying of fruit and vegetables. Most of the investigations have focused on the applicability of VI to modify physicochemical, sensory, and nutritive characteristics. However, little attention has been paid to the metabolic consequences of impregnating different substances into the plant tissue. This study explores short- and long-term metabolic responses of baby spinach leaves at 5 °C after impregnation with several substances that are commonly used in food industry, e.g., sucrose, calcium lactate, citric acid, and ascorbic acid. Short-term metabolic response of impregnated spinach leaves was measured with isothermal... (More)

Vacuum impregnation (VI) has been widely used as pre-treatment prior to, e.g., minimal processing, freezing, or drying of fruit and vegetables. Most of the investigations have focused on the applicability of VI to modify physicochemical, sensory, and nutritive characteristics. However, little attention has been paid to the metabolic consequences of impregnating different substances into the plant tissue. This study explores short- and long-term metabolic responses of baby spinach leaves at 5 °C after impregnation with several substances that are commonly used in food industry, e.g., sucrose, calcium lactate, citric acid, and ascorbic acid. Short-term metabolic response of impregnated spinach leaves was measured with isothermal calorimetry for 7 h. Results demonstrated that leaves impregnated with calcium lactate and sucrose showed a drastic increase in metabolic heat production, but no change was recorded in leaves impregnated with solutions of ascorbic acid or citric acid. Long-term metabolic responses were evaluated by measuring sugars and starch. The different impregnation solutes provoked specific changes in the carbohydrate composition during cold storage and the concentrations at each time point are likely to be the result of mobilization of starch, which sharply decreased during storage, and solute-specific differences in metabolization and interconversion of sugars.

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author
organization
publishing date
type
Contribution to journal
publication status
epub
subject
keywords
Isothermal calorimetry, Metabolic heat production, Spinach, Sugar metabolism, Vacuum impregnation
in
Food and Bioprocess Technology
pages
11 pages
publisher
Springer
external identifiers
  • scopus:85025480710
ISSN
1935-5130
DOI
10.1007/s11947-017-1959-3
language
English
LU publication?
yes
id
13c6d71d-5b4d-4aa3-b555-bf0d8bea40a7
date added to LUP
2017-07-31 09:37:58
date last changed
2017-08-11 09:55:30
@article{13c6d71d-5b4d-4aa3-b555-bf0d8bea40a7,
  abstract     = {<p>Vacuum impregnation (VI) has been widely used as pre-treatment prior to, e.g., minimal processing, freezing, or drying of fruit and vegetables. Most of the investigations have focused on the applicability of VI to modify physicochemical, sensory, and nutritive characteristics. However, little attention has been paid to the metabolic consequences of impregnating different substances into the plant tissue. This study explores short- and long-term metabolic responses of baby spinach leaves at 5 °C after impregnation with several substances that are commonly used in food industry, e.g., sucrose, calcium lactate, citric acid, and ascorbic acid. Short-term metabolic response of impregnated spinach leaves was measured with isothermal calorimetry for 7 h. Results demonstrated that leaves impregnated with calcium lactate and sucrose showed a drastic increase in metabolic heat production, but no change was recorded in leaves impregnated with solutions of ascorbic acid or citric acid. Long-term metabolic responses were evaluated by measuring sugars and starch. The different impregnation solutes provoked specific changes in the carbohydrate composition during cold storage and the concentrations at each time point are likely to be the result of mobilization of starch, which sharply decreased during storage, and solute-specific differences in metabolization and interconversion of sugars.</p>},
  author       = {Yusof, Noor Liyana and Wadsö, Lars and Rasmusson, Allan and Gómez Galindo, Federico},
  issn         = {1935-5130},
  keyword      = {Isothermal calorimetry,Metabolic heat production,Spinach,Sugar metabolism,Vacuum impregnation},
  language     = {eng},
  month        = {07},
  pages        = {11},
  publisher    = {Springer},
  series       = {Food and Bioprocess Technology},
  title        = {Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves},
  url          = {http://dx.doi.org/10.1007/s11947-017-1959-3},
  year         = {2017},
}