This research aims to evaluate the effect of pulsed electric field (PEF) pre-treatment for osmotic dehydration (OD) on physiological changes in organic strawberries and kiwifruits, in terms of metabolic heat production, measured by isothermal calorimeter, and of tissue damage, evaluated by fluorescence microscopy, texture analysis, and electrolytes leakage. Fruits were pre-treated at two electric field strengths (100 and 200 V/cm) using 100 near-rectangular shaped pulses (pulse width: 10 μs, repetition time: 10 ms) and then subjected to OD in hypertonic solutions (40% w/w) of sucrose or trehalose, both added with calcium lactate 1%. Results showed that OD alone allowed to retain the functionality of the membranes causing only a decrease in the endogenous heat production. The application of low electric field strength (100 V/cm) generally preserved the cell viability, which was drastically reduced after OD treatment. On the contrary, the application of 200 V/cm caused tissue damage and loss of cell vitality, probably due to irreversible electroporation.

Tylewicz, U., Tappi, S., Genovese, J., Mozzon, M., Rocculi, P. (2019). Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 56, 1-8 [10.1016/j.ifset.2019.102190].

Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration

Tylewicz, Urszula
Investigation
;
Tappi, Silvia
Investigation
;
Genovese, Jessica
Investigation
;
Mozzon, Massimo
Writing – Review & Editing
;
Rocculi, Pietro
Supervision
2019

Abstract

This research aims to evaluate the effect of pulsed electric field (PEF) pre-treatment for osmotic dehydration (OD) on physiological changes in organic strawberries and kiwifruits, in terms of metabolic heat production, measured by isothermal calorimeter, and of tissue damage, evaluated by fluorescence microscopy, texture analysis, and electrolytes leakage. Fruits were pre-treated at two electric field strengths (100 and 200 V/cm) using 100 near-rectangular shaped pulses (pulse width: 10 μs, repetition time: 10 ms) and then subjected to OD in hypertonic solutions (40% w/w) of sucrose or trehalose, both added with calcium lactate 1%. Results showed that OD alone allowed to retain the functionality of the membranes causing only a decrease in the endogenous heat production. The application of low electric field strength (100 V/cm) generally preserved the cell viability, which was drastically reduced after OD treatment. On the contrary, the application of 200 V/cm caused tissue damage and loss of cell vitality, probably due to irreversible electroporation.
2019
Tylewicz, U., Tappi, S., Genovese, J., Mozzon, M., Rocculi, P. (2019). Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 56, 1-8 [10.1016/j.ifset.2019.102190].
Tylewicz, Urszula; Tappi, Silvia; Genovese, Jessica; Mozzon, Massimo; Rocculi, Pietro
File in questo prodotto:
File Dimensione Formato  
Metabolic response of organic strawberries - Postprint.pdf

Open Access dal 01/09/2020

Tipo: Postprint
Licenza: Licenza per Accesso Aperto. Creative Commons Attribuzione - Non commerciale - Non opere derivate (CCBYNCND)
Dimensione 598 kB
Formato Adobe PDF
598 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/692034
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 18
  • ???jsp.display-item.citation.isi??? 15
social impact