Show simple item record

dc.contributor.authorAguilo-Aguayo, Ingrid*
dc.contributor.authorDowney, Gerard*
dc.contributor.authorKeenan, Derek F.*
dc.contributor.authorLyng, James G.*
dc.contributor.authorBrunton, Nigel*
dc.contributor.authorRai, Dilip K.*
dc.date.accessioned2014-07-11T09:00:24Z
dc.date.available2014-07-11T09:00:24Z
dc.date.issued13/06/2014
dc.identifier.citationIngrid 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.2014.06.011en_GB
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/11019/594
dc.descriptionpeer-revieweden_GB
dc.description.abstractThe 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.en_GB
dc.description.sponsorshipThe 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).en_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesFood Research International;vol 64
dc.subjectCarroten_GB
dc.subjectPulsed electric fieldsen_GB
dc.subjectTD-NMR relaxometryen_GB
dc.subjectSoluble sugaren_GB
dc.titleObservations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatmenten_GB
dc.typeArticleen_GB
dc.identifier.rmisNFBY-0106-5864
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodres.2014.06.011
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
dc.contributor.sponsorGeneralitat of Catalonia
dc.contributor.sponsorLifelong Learning Programme
dc.contributor.sponsorGrantNumberFIRM 06/TNI/AFRC6
dc.contributor.sponsorGrantNumberBP-DGR2010
dc.contributor.sponsorGrantNumber201 1-1-ES1-LEO02-34225
refterms.dateFOA2018-01-12T08:03:18Z


Files in this item

Thumbnail
Name:
Publisher version
Thumbnail
Name:
Carrot Slices FRI post-print.pdf
Size:
814.3Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record