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Vacuum impregnation modulates the metabolic activity of spinach leaves

Panarese, Valentina; Rocculi, Pietro; Baldi, Elena; Wadsö, Lars LU ; Rasmusson, Allan LU and Gomez, Federico LU (2014) In Innovative Food Science & Emerging Technologies 26. p.286-293
Abstract
In this study calorimetric measurements provided evidence of a drastic increase of spinach leaf gross metabolism as a consequence of vacuum impregnation (VI) at a minimum pressure of 150 mbar with trehalose and sucrose isotonic solutions. When applying VI extracellular air is replaced by the impregnation solution, potentially limiting tissue respiration to any remaining air volume in the tissue. However the observation that impregnated leaves showed photosynthetic activity suggests that not all air was exhausted during VI. Hence impregnation appears to reach a maximum with remaining gas filled compartments. Metabolic inhibitors impregnated together with sugars showed that the short-term metabolic response, causing the drastic increase of... (More)
In this study calorimetric measurements provided evidence of a drastic increase of spinach leaf gross metabolism as a consequence of vacuum impregnation (VI) at a minimum pressure of 150 mbar with trehalose and sucrose isotonic solutions. When applying VI extracellular air is replaced by the impregnation solution, potentially limiting tissue respiration to any remaining air volume in the tissue. However the observation that impregnated leaves showed photosynthetic activity suggests that not all air was exhausted during VI. Hence impregnation appears to reach a maximum with remaining gas filled compartments. Metabolic inhibitors impregnated together with sugars showed that the short-term metabolic response, causing the drastic increase of gross metabolism upon VI, depends on mitochondrial oxygen consuming pathways. The metabolic effect following mannitol impregnation was comparable with water impregnation, suggesting that the strong metabolic effect reported here is only seen for molecules that can be metabolized and provide energy to the cells. Industrial relevance: Vacuum impregnation is used to incorporate additives in fruit and vegetable tissues, such as anti-browning agents, microbial preservatives or cryoprotectants. As a promising technology in the food industry, deeper insights on the metabolic consequences of vacuum impregnation are required to define and control the shelf-life of the processed fruits and vegetables. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Vacuum impregnation, Metabolism, Photosynthesis, Spinacia oleracea, Isothermal calorimetry
in
Innovative Food Science & Emerging Technologies
volume
26
pages
286 - 293
publisher
Elsevier
external identifiers
  • wos:000347582400037
  • scopus:84915770845
ISSN
1466-8564
DOI
10.1016/j.ifset.2014.10.006
language
English
LU publication?
yes
id
b76af3ac-ddc7-429d-90ea-0ae6ba60ddaf (old id 5070103)
date added to LUP
2015-02-25 16:25:05
date last changed
2017-10-01 04:04:22
@article{b76af3ac-ddc7-429d-90ea-0ae6ba60ddaf,
  abstract     = {In this study calorimetric measurements provided evidence of a drastic increase of spinach leaf gross metabolism as a consequence of vacuum impregnation (VI) at a minimum pressure of 150 mbar with trehalose and sucrose isotonic solutions. When applying VI extracellular air is replaced by the impregnation solution, potentially limiting tissue respiration to any remaining air volume in the tissue. However the observation that impregnated leaves showed photosynthetic activity suggests that not all air was exhausted during VI. Hence impregnation appears to reach a maximum with remaining gas filled compartments. Metabolic inhibitors impregnated together with sugars showed that the short-term metabolic response, causing the drastic increase of gross metabolism upon VI, depends on mitochondrial oxygen consuming pathways. The metabolic effect following mannitol impregnation was comparable with water impregnation, suggesting that the strong metabolic effect reported here is only seen for molecules that can be metabolized and provide energy to the cells. Industrial relevance: Vacuum impregnation is used to incorporate additives in fruit and vegetable tissues, such as anti-browning agents, microbial preservatives or cryoprotectants. As a promising technology in the food industry, deeper insights on the metabolic consequences of vacuum impregnation are required to define and control the shelf-life of the processed fruits and vegetables. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Panarese, Valentina and Rocculi, Pietro and Baldi, Elena and Wadsö, Lars and Rasmusson, Allan and Gomez, Federico},
  issn         = {1466-8564},
  keyword      = {Vacuum impregnation,Metabolism,Photosynthesis,Spinacia oleracea,Isothermal calorimetry},
  language     = {eng},
  pages        = {286--293},
  publisher    = {Elsevier},
  series       = {Innovative Food Science & Emerging Technologies},
  title        = {Vacuum impregnation modulates the metabolic activity of spinach leaves},
  url          = {http://dx.doi.org/10.1016/j.ifset.2014.10.006},
  volume       = {26},
  year         = {2014},
}