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Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves

Dymek, Katarzyna LU ; Dejmek, Petr LU ; Gomez, Federico LU and Wisniewski, Michael (2015) In LWT- Food Science and Technology 64(1). p.497-502
Abstract
Efforts are currently directed towards improving the quality of sensitive tissues of fruits and vegetables after freezing and thawing. One of the methods under investigation is the combination of vacuum impregnation (VI) with cryoprotectants and pulsed electric field (PEF), applied to the plant tissue prior exposure to freezing. The influence of these processes on the freezing temperature and ice propagation rate of spinach baby leaves are here studied. Leaves impregnated with trehalose, sucrose, glucose and mannitol exhibited significantly lower ice propagation rate and higher freezing temperatures in comparison to non-treated controls. Leaves subjected to PEF also showed increased freezing temperatures compared to the non-treated leaves;... (More)
Efforts are currently directed towards improving the quality of sensitive tissues of fruits and vegetables after freezing and thawing. One of the methods under investigation is the combination of vacuum impregnation (VI) with cryoprotectants and pulsed electric field (PEF), applied to the plant tissue prior exposure to freezing. The influence of these processes on the freezing temperature and ice propagation rate of spinach baby leaves are here studied. Leaves impregnated with trehalose, sucrose, glucose and mannitol exhibited significantly lower ice propagation rate and higher freezing temperatures in comparison to non-treated controls. Leaves subjected to PEF also showed increased freezing temperatures compared to the non-treated leaves; however the ice propagation rate was not influenced by PEF for the cryoprotectants used in the study, except for leaves impregnated with trehalose, where it was significantly increased and water, where it was significantly decreased. The combination of VI and PEF resulted in comparable freezing temperatures and ice propagation rates as the leaves subjected only to VI. (C) 2015 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Infrared thermography, Plant tissues, Electroporation
in
LWT- Food Science and Technology
volume
64
issue
1
pages
497 - 502
publisher
Elsevier
external identifiers
  • wos:000358392000067
  • scopus:84954182698
  • scopus:85027951041
ISSN
0023-6438
DOI
10.1016/j.lwt.2015.05.016
language
English
LU publication?
yes
id
b2f4e778-df15-47df-84eb-b3a6a9a4825f (old id 7773607)
date added to LUP
2015-09-18 15:01:33
date last changed
2017-11-19 03:57:26
@article{b2f4e778-df15-47df-84eb-b3a6a9a4825f,
  abstract     = {Efforts are currently directed towards improving the quality of sensitive tissues of fruits and vegetables after freezing and thawing. One of the methods under investigation is the combination of vacuum impregnation (VI) with cryoprotectants and pulsed electric field (PEF), applied to the plant tissue prior exposure to freezing. The influence of these processes on the freezing temperature and ice propagation rate of spinach baby leaves are here studied. Leaves impregnated with trehalose, sucrose, glucose and mannitol exhibited significantly lower ice propagation rate and higher freezing temperatures in comparison to non-treated controls. Leaves subjected to PEF also showed increased freezing temperatures compared to the non-treated leaves; however the ice propagation rate was not influenced by PEF for the cryoprotectants used in the study, except for leaves impregnated with trehalose, where it was significantly increased and water, where it was significantly decreased. The combination of VI and PEF resulted in comparable freezing temperatures and ice propagation rates as the leaves subjected only to VI. (C) 2015 Elsevier Ltd. All rights reserved.},
  author       = {Dymek, Katarzyna and Dejmek, Petr and Gomez, Federico and Wisniewski, Michael},
  issn         = {0023-6438},
  keyword      = {Infrared thermography,Plant tissues,Electroporation},
  language     = {eng},
  number       = {1},
  pages        = {497--502},
  publisher    = {Elsevier},
  series       = {LWT- Food Science and Technology},
  title        = {Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves},
  url          = {http://dx.doi.org/10.1016/j.lwt.2015.05.016},
  volume       = {64},
  year         = {2015},
}