NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit

This study investigated mass transfer and water state changes promoted by osmotic dehydration on two kiwifruit species, Actinidia deliciosa and Actinidia chinensis. Osmotic treatment was performed in a 61.5% w/v sucrose solution at three different temperatures (25, 35 and 45 °C), with treatment time...

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Bibliographic Details
Published in:Food biophysics 2011-06, Vol.6 (2), p.327-333
Main Authors: Tylewicz, Urszula, Panarese, Valentina, Laghi, Luca, Rocculi, Pietro, Nowacka, Małgorzata, Placucci, Giuseppe, Dalla Rosa, Marco
Format: Article
Language:English
Subjects:
Actinidia chinensis
Actinidia deliciosa
Analytical Chemistry
Biological and Medical Physics
Biophysics
cell walls
Chemistry
Chemistry and Materials Science
Dehydration
drying
extracellular space
Food Science
Freezing
freezing point
Fruits
kiwifruit
Mass transfer
NMR
Nuclear magnetic resonance
nuclear magnetic resonance spectroscopy
Osmosis
osmotic treatment
protons
Special Issue Article
sucrose
Thermal properties
vacuoles
Water
water activity
Water content
Water loss
water temperature
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Summary:This study investigated mass transfer and water state changes promoted by osmotic dehydration on two kiwifruit species, Actinidia deliciosa and Actinidia chinensis. Osmotic treatment was performed in a 61.5% w/v sucrose solution at three different temperatures (25, 35 and 45 °C), with treatment time from 0 to 300 min. Treatment time positively influenced kiwifruit water loss and solid gain while temperature significantly affected only water loss. Peleg's model highlighted that the main response differences between the two species occurred during the initial phase of the osmotic treatment. Thermal properties and relaxation time measurements offered a complementary view concerning the effects of osmotic dehydration on kiwifruit. DSC parameters appeared to be sensitive to water and solid exchange between fruit and osmotic solution. LF-NMR proton T₂ revealed the consequences of the water-solid exchange on the cell compartments, namely vacuole, cytoplasm plus extracellular space and cell wall. During the osmotic treatment, the initial freezing temperature and the freezable water content decrease was dependent on time and treatment temperature, showing a similar tendency for both the kiwifruit species. They evidenced the same treatment response also concerning the reduction of vacuole and the increase of cytoplasm plus extracellular space T₂ values.
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-011-9210-7