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|Title: ||Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment|
|Authors: ||Aguilo-Aguayo, Ingrid|
Keenan, Derek F.
Lyng, James G.
Rai, Dilip K
Pulsed electric fields
|Issue Date: ||13-Jun-2014|
|Citation: ||Ingrid Aguiló-Aguayo, Gerard Downey, Derek F. Keenan, James G. Lyng, Nigel Brunton, Dilip K. Rai, Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment. Food Research International, 2014, 64, 18-24. DOI: 10.1016/j.foodres.2014.06.011|
|Series/Report no.: ||Food Research International;vol 64|
|Abstract: ||The impact of pulsed electric field (PEF) processing conditions on the distribution of water in carrot tissue and extractability of soluble sugars from carrot slices was studied. Time domain NMR relaxometry was used to investigate the water proton mobility in PEF-treated carrot samples. Three distinct transverse relaxation peaks were observed in untreated carrots. After PEF treatment only two slightly-overlapping peaks were found; these were attributed to water present in the cytoplasm and vacuole of carrot xylem and phloem tissues. This post-treatment observation indicated an increase in water permeability of tissues and/or a loss of integrity in the tonoplast. In general, the stronger the electric field applied, the lower the area representing transverse relaxation (T2) values irrespective of treatment duration. Moreover an increase in sucrose, β- and α-glucose and fructose concentrations of carrot slice extracts after PEF treatment suggested increases in both cell wall and vacuole permeability as a result of exposure to pulsed electric fields.|
The authors acknowledge financial support from the Irish Phytochemical Food Network (IPFN) project funded under the Food Institutional Research Measure (FIRM, 06/TNI/AFRC6) of the Irish Department of Agriculture, Food and Marine. Dr. Aguiló-Aguayo thanks Generalitat of Catalonia for the postdoctoral grant Beatriu de Pinós (BP-DGR2010). E. Balagueró thanks the Lifelong Learning Programme for the internship grant Leonardo da Vinci MOTIVA3 (201 1-1-ES1-LEO02-34225).
|Appears in Collections:||Food Biosciences|
Food Chemistry & Technology
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