Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
| Autor: | Petr Dejmek, Federico Gómez Galindo, Pui Yeu Phoon, António A. Vicente |
|---|---|
| Přispěvatelé: | Universidade do Minho |
| Rok vydání: | 2008 |
| Předmět: |
0106 biological sciences
Analytical chemistry 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Electric field Congelation Pulsed electric fields Freezing tolerance Science & Technology biology Atmospheric pressure Chemistry Wilting 04 agricultural and veterinary sciences Liquid nitrogen biology.organism_classification Cryoprotection 040401 food science Trehalose 6. Clean water Spinach Vacuum impregnation Cold stress Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2007.12.016 |
| Popis: | 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 ºC 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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