Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration

The objective of the present study was to evaluate cellular compartment modifications of kiwifruit (Actinidia deliciosa) outer pericarp tissue caused by osmotic treatment in a 61. 5 % sucrose solution, through the quantification of transverse relaxation time (T2) and water self-diffusion coefficient...

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Detalles Bibliográficos
Autores: Santagapita, Patricio Roman, Laghi, Luca, Panarese, Valentina, Tylewicz, Urszula, Rocculi, Pietro, Dalla Rosa, Marco
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2012
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/197845
Acceso en línea:http://hdl.handle.net/11336/197845
Access Level:acceso abierto
Palabra clave:DIFFUSION COEFFICIENT
KIWIFRUIT
LOW FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR)
OSMOTIC DEHYDRATION
TRANSVERSE RELAXATION TIME
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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spelling Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic DehydrationSantagapita, Patricio RomanLaghi, LucaPanarese, ValentinaTylewicz, UrszulaRocculi, PietroDalla Rosa, MarcoDIFFUSION COEFFICIENTKIWIFRUITLOW FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR)OSMOTIC DEHYDRATIONTRANSVERSE RELAXATION TIMEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The objective of the present study was to evaluate cellular compartment modifications of kiwifruit (Actinidia deliciosa) outer pericarp tissue caused by osmotic treatment in a 61. 5 % sucrose solution, through the quantification of transverse relaxation time (T2) and water self-diffusion coefficient (Dw) obtained by low field nuclear magnetic resonance means. Raw material ripening stage was taken into account as an osmotic dehydration (OD) process variable by analyzing two different kiwifruit groups, low (LB) and high (HB) °Brix. Three T2 values were obtained of about 20, 310, and 1,250 ms, which could be ascribed to the proton populations, located in the cell walls, in the cytoplasm/extracellular space, and in the vacuoles, respectively. According to T2 intensity values, vacuole protons represented between 47 and 60 % of the total kiwifruit protons, for LB and HB kiwifruits, respectively. The leakage of water leading to vacuole shrinkage seemed to cause concentration of solutes, retained by the tonoplast, making the vacuole T2 value decrease along the OD. As expected, the Dw values of raw kiwifruits were lower than the value of the free pure water. The water mobility (and hence Dw), depending on the kiwifruit distinctive cellular structures and solutes, decreased even more during OD due to water loss and sugar gain phenomena. Dw represents an average value of the diffusion coefficient of the whole kiwifruit tissue protons. In order to obtain Dw values specific for each cellular compartment, a multiple component model fitting was also used. According to these results, the vacuole water self-diffusion coefficient (Dw,v) was much higher than Dw.Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Università di Bologna; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Laghi, Luca. Università di Bologna; ItaliaFil: Panarese, Valentina. Università di Bologna; ItaliaFil: Tylewicz, Urszula. Università di Bologna; ItaliaFil: Rocculi, Pietro. Università di Bologna; ItaliaFil: Dalla Rosa, Marco. Università di Bologna; ItaliaSpringer2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/197845Santagapita, Patricio Roman; Laghi, Luca; Panarese, Valentina; Tylewicz, Urszula ; Rocculi, Pietro ; et al.; Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration; Springer; Food and Bioprocess Technology; 6; 6; 4-2012; 1434-14431935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-012-0818-5info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-012-0818-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:48:54Zoai:ri.conicet.gov.ar:11336/197845instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:48:55.222CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
title Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
spellingShingle Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
Santagapita, Patricio Roman
DIFFUSION COEFFICIENT
KIWIFRUIT
LOW FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR)
OSMOTIC DEHYDRATION
TRANSVERSE RELAXATION TIME
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
title_short Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
title_full Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
title_fullStr Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
title_full_unstemmed Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
title_sort Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
dc.creator.none.fl_str_mv Santagapita, Patricio Roman
Laghi, Luca
Panarese, Valentina
Tylewicz, Urszula
Rocculi, Pietro
Dalla Rosa, Marco
author Santagapita, Patricio Roman
author_facet Santagapita, Patricio Roman
Laghi, Luca
Panarese, Valentina
Tylewicz, Urszula
Rocculi, Pietro
Dalla Rosa, Marco
author_role author
author2 Laghi, Luca
Panarese, Valentina
Tylewicz, Urszula
Rocculi, Pietro
Dalla Rosa, Marco
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv DIFFUSION COEFFICIENT
KIWIFRUIT
LOW FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR)
OSMOTIC DEHYDRATION
TRANSVERSE RELAXATION TIME
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
topic DIFFUSION COEFFICIENT
KIWIFRUIT
LOW FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR)
OSMOTIC DEHYDRATION
TRANSVERSE RELAXATION TIME
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
description The objective of the present study was to evaluate cellular compartment modifications of kiwifruit (Actinidia deliciosa) outer pericarp tissue caused by osmotic treatment in a 61. 5 % sucrose solution, through the quantification of transverse relaxation time (T2) and water self-diffusion coefficient (Dw) obtained by low field nuclear magnetic resonance means. Raw material ripening stage was taken into account as an osmotic dehydration (OD) process variable by analyzing two different kiwifruit groups, low (LB) and high (HB) °Brix. Three T2 values were obtained of about 20, 310, and 1,250 ms, which could be ascribed to the proton populations, located in the cell walls, in the cytoplasm/extracellular space, and in the vacuoles, respectively. According to T2 intensity values, vacuole protons represented between 47 and 60 % of the total kiwifruit protons, for LB and HB kiwifruits, respectively. The leakage of water leading to vacuole shrinkage seemed to cause concentration of solutes, retained by the tonoplast, making the vacuole T2 value decrease along the OD. As expected, the Dw values of raw kiwifruits were lower than the value of the free pure water. The water mobility (and hence Dw), depending on the kiwifruit distinctive cellular structures and solutes, decreased even more during OD due to water loss and sugar gain phenomena. Dw represents an average value of the diffusion coefficient of the whole kiwifruit tissue protons. In order to obtain Dw values specific for each cellular compartment, a multiple component model fitting was also used. According to these results, the vacuole water self-diffusion coefficient (Dw,v) was much higher than Dw.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/197845
Santagapita, Patricio Roman; Laghi, Luca; Panarese, Valentina; Tylewicz, Urszula ; Rocculi, Pietro ; et al.; Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration; Springer; Food and Bioprocess Technology; 6; 6; 4-2012; 1434-1443
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/197845
identifier_str_mv Santagapita, Patricio Roman; Laghi, Luca; Panarese, Valentina; Tylewicz, Urszula ; Rocculi, Pietro ; et al.; Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration; Springer; Food and Bioprocess Technology; 6; 6; 4-2012; 1434-1443
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-012-0818-5
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-012-0818-5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15,812429

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