Dehydration-rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges

• Published in: Critical reviews in food science and nutrition 2024-11, Vol.64 (30), p.11179-11195
• Main Authors: Wang, Bixiang, Li, Yue, Lv, Yingchi, Jiao, Xuan, Wang, Zhitong, He, Yang, Wen, Liankui
• Format: Article
• Language: English
• Subjects: Amino acid sequence; Cell Membrane; Cell membranes; cell wall; Cell Wall - chemistry; Cell walls; Dehydration; dehydration-rehydration; Desiccation - methods; Food Handling - methods; Membrane permeability; Membranes; Rehydration; Vegetables; Water; Water transport
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2023.2233620

The quality of dehydrated vegetables is affected by the degree to which they are returned to their original state during rehydration (restorability). At present, whether this mechanism occurs at the cell-wall or cell-membrane level is unclear. This paper reviews the important factors affecting the mechanism of dehydration-rehydration, focusing on the analysis of the composition and structure of the cell wall and cell membrane, and summarizes the related detection and analytical techniques that can be used to explore the mechanisms of dehydration-rehydration at the cell-wall and cell-membrane levels. The integrity and permeability of the cell membrane affect water transport during the dehydration-rehydration process. The cell wall and cell membrane are supporting materials for tissue morphology. The arabinan side chains of the primary structure and fibers are important for water retention. Water transport may be classified as symplastic and apoplastic. Cell membrane disruption occurs with symbiotic transport but increases the drying rate. An in-depth analysis of the dehydration-rehydration mechanism of vegetables will help develop and improve their processing methods and inspire new applications.