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:
https://lup.lub.lu.se/record/1202026
- author
- Phoon, Pui Yeu
; Gomez, Federico
LU
; Vicente, Antonio
and Dejmek, Petr
LU
- organization
- publishing date
- 2008
- 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
- 2016-04-01 14:11:00
- date last changed
- 2023-11-13 03:48:13
@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}},
keywords = {{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}},
doi = {{10.1016/j.jfoodeng.2007.12.016}},
volume = {{88}},
year = {{2008}},
}