naa a22 4500 51072437X CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0818-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0818-5 Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration [Elektronische Daten] [Patricio Santagapita, Luca Laghi, Valentina Panarese, Urszula Tylewicz, Pietro Rocculi, Marco Rosa] 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 (T 2) and water self-diffusion coefficient (D w) 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 T 2 values were obtained of about 20, 310, and 1,250ms, 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 T 2 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 T 2 value decrease along the OD. As expected, the D w values of raw kiwifruits were lower than the value of the free pure water. The water mobility (and hence D w), depending on the kiwifruit distinctive cellular structures and solutes, decreased even more during OD due to water loss and sugar gain phenomena. D w represents an average value of the diffusion coefficient of the whole kiwifruit tissue protons. In order to obtain D w values specific for each cellular compartment, a multiple component model fitting was also used. According to these results, the vacuole water self-diffusion coefficient (D w,v) was much higher than D w. Springer Science+Business Media, LLC, 2012 Kiwifruit nationallicence Osmotic dehydration nationallicence Low field nuclear magnetic resonance (LF-NMR) nationallicence Transverse relaxation time nationallicence Diffusion coefficient nationallicence m 0 : Initial (fresh) weight before osmotic treatment (grams) nationallicence m t : Weight at time t (grams) nationallicence [gfw] : Grams of fresh weight nationallicence x w0 x w t : Water mass fraction (gg fw −1 ) at time 0 and time t, respectively nationallicence x ST0 x ST t : Total solids mass fraction (gg fw −1 ) at time 0 and time t, respectively nationallicence $$ M_t^{ \circ } $$ : Total mass ratio at time t $$ {m_t} \cdot m_0^{{ - 1}} $$ nationallicence $$ M_0^{ \circ } $$ : Total mass ratio at time 0 $$ {m_0} \cdot m_0^{{ - 1}} $$ nationallicence $$ M_t^{\text{W}} $$ : Water mass ratio at time t $$ {m_t} \cdot {x_{{{\text{w}}t}}} \cdot m_0^{{ - 1}} $$ nationallicence $$ M_0^{\text{W}} $$ : Water mass ratio at time 0 $$ {m_0} \cdot {x_{{{\text{w}}0}}} \cdot m_0^{{ - 1}} $$ nationallicence $$ M_t^{\text{ST}} $$ : Solids mass ratio at time t $$ {m_t} \cdot {x_{{{\text{ST}}t}}} \cdot m_0^{{ - 1}} $$ nationallicence $$ M_0^{\text{ST}} $$ : Solids mass ratio at time 0 $$ {m_0} \cdot {x_{{{\text{ST}}0}}} \cdot m_0^{{ - 1}} $$ nationallicence k 1 k 2 : Peleg's constants nationallicence k 1 J ( k 1° k 1 W , or k 1 ST ) nationallicence k 2 J ( k 2° k 2 W , or k 2 ST ) : Mass transfer constants nationallicence 1/ k 1° : Initial rate of total mass change (1/minute) nationallicence 1/ k 1 ST : Initial rate of solids mass change (1/minute) nationallicence 1/ k 1 W : Initial rate of water mass change (1/minute) nationallicence 1/ k 2° : Total mass change at equilibrium (grams/gram) nationallicence 1/ k 2 ST : Solids mass change at equilibrium (grams/gram) nationallicence 1/ k 2 W : Water mass change at equilibrium (grams/gram) nationallicence Santagapita Patricio Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut Laghi Luca Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut Panarese Valentina Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut Tylewicz Urszula Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut Rocculi Pietro Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut Rosa Marco Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1434-1443 1935-5130 6:6<1434 2013 6 11947 https://doi.org/10.1007/s11947-012-0818-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0818-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Santagapita Patricio Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut NATIONALLICENCE 700 1- Laghi Luca Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut NATIONALLICENCE 700 1- Panarese Valentina Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut NATIONALLICENCE 700 1- Tylewicz Urszula Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut NATIONALLICENCE 700 1- Rocculi Pietro Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut NATIONALLICENCE 700 1- Rosa Marco Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1434-1443 1935-5130 6:6<1434 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer