PFG-NMR Study for Evaluating Freezing Damage to Onion Tissue

Ando, Hiromi; Fukuoka, Mika; Miyawaki, Osato; Watanabe, Manabu; Suzuki, Toru

doi:10.1271/bbb.80681

Cited by 13 publications

(9 citation statements)

References 22 publications

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“…Increased diffusion coefficients as a result of loss in membrane integrity have been observed previously. Ando and others (2009) already determined in onions after frozen–thawed treatments that water diffusion became less restricted due to cell membrane damage. Also, Hernández‐Sánchez and others (2007) determined in pears with internal browning, a disorder developed during controlled‐atmosphere storage leading to cell de‐compartmentalization and browning reactions, using T 2 ‐diffusion correlation spectroscopy, that the 2 compartments determined had higher diffusion coefficients than in the sound tissue.…”

Section: Resultsmentioning

confidence: 96%

¹H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

González¹,

Barrett²,

McCarthy³

et al. 2010

Journal of Food Science

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Proton nuclear magnetic resonance (¹H-NMR) relaxometry was used to study the effects of high pressure and thermal processing on membrane permeability and cell compartmentalization, important components of plant tissue texture. High pressure treated onions were subjected to pressure levels from 20 to 200 MPa at 5 min hold time at initial temperatures of 5 and 20 °C. Thermally treated onions were exposed for 30 min at temperatures from 40 to 90 °C. Loss of membrane integrity was clearly shown by changes in transverse relaxation time (T(2)) of water at temperatures of 60 °C and above. Destabilization effects on membranes exposed to high pressure were observed at 200 MPa as indicated by T(2) measurements and cryo-scanning electron microscopy (Cryo-SEM). T(2) relaxation successfully discriminated different degrees of membrane damage based on the T(2) shift of the vacuolar component. Analyses of the average water self-diffusion coefficient indicated less restricted diffusion after membrane rupture occurred in cases of severe thermal treatments. Milder processing treatments yielded lower average diffusion coefficients than the controls. ¹H-NMR proved to be an effective method for quantification of cell membrane damage in onions and allowed for the comparison of different food processes based on their impact on tissue integrity.

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Section: Resultsmentioning

confidence: 96%

¹H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

González¹,

Barrett²,

McCarthy³

et al. 2010

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…These results are in good agreement with those of Ando et al . () who reported that cell membrane permeability of frozen‐thawed onion tissue increased when compared to that of fresh onion tissue owing to the freezing damage. They hypothesized that freezing‐thawing process damaged the cell membrane of the vegetable tissue.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, evaluation of the cell membrane damage in frozen‐thawed vegetable tissue due to freezing damage by using the pulsed‐field gradient nuclear magnetic resonance technique to indicate self‐diffusion coefficient of water molecules has been reported (Ando et al . , ). This coefficient is related to the average distance the molecules travel, thus providing direct information on the material transport properties (Brosio ).…”

Section: Resultsmentioning

confidence: 99%

“…Self‐diffusion coefficient of water molecules in the apple parenchyma tissue was measured following the modified method, as described by Ando et al . (). Each sample was set on 25‐MHz pulse NMR spectrometer equipped with pulse field gradient accessory.…”

Section: Methodsmentioning

confidence: 97%

“…Degree of the restriction shows the capacity of water diffusion through cell membrane in the tissue (Tanner ; Ando et al . ). The experiment was performed at 20C under atmospheric pressure and was undertaken with two trials.…”

Section: Methodsmentioning

confidence: 97%

See 2 more Smart Citations

Rapid Method Based on Proton Spin-Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable

Arunyanart

Siripatrawan

Makino

et al. 2015

Journal of Food Processing and Preservation

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This study proposed the use of nuclear magnetic resonance (NMR) technique based on proton spin-spin relaxation time (T2) of water to indicate freezing damage in frozen fruit and vegetable. T2 value can be used to indicate water content in the cells of samples. The results showed that T2 values of frozen-thawed samples were lower than those of fresh (undamaged) samples. This is because of the cell membrane damage due to the formation of ice crystals, leading to leakage of water. The microstructural changes of frozen-thawed barley coleoptile tissue and apple parenchyma tissue were evident when observed using a high-resolution three-dimensional X-ray microscope and an optical microscope, respectively. Changes in the T2 value could be related directly to the microstructural changes of barley coleoptile tissue and apple parenchyma tissue. T2 value can be measured in far less time than conventional methods and is considered a rapid and effective method to indicate freezing damage in frozen foods. PRACTICAL APPLICATIONSFreezing damage (e.g., cell shrinkage, membrane damage and loss of water holding capacity) caused by ice crystal formation affects the quality of frozen food products after thawing. This study proposed an alternative nuclear magnetic resonance (NMR) technique based on proton spin-spin relaxation time (T2) of water to indicate freezing damage in frozen fruit and vegetable. NMR measurement of T2 value can be performed in far less time than conventional freezing damage measurements (e.g., electrical conductivity and microscopy) and thus can be used as a rapid and reliable technique for determination of water in food samples and subsequently can be used to indicate freezing damage caused by ice crystal formation.

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NMR relaxometry study of development of freeze damage in mandarin orange

Zhang

McCarthy

2015

J Sci Food Agric

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PFG-NMR Study for Evaluating Freezing Damage to Onion Tissue

Cited by 13 publications

References 22 publications

¹H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

¹H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

Rapid Method Based on Proton Spin-Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable

NMR relaxometry study of development of freeze damage in mandarin orange

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PFG-NMR Study for Evaluating Freezing Damage to Onion Tissue

Cited by 13 publications

References 22 publications

1H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

1H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

Rapid Method Based on Proton Spin-Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable

NMR relaxometry study of development of freeze damage in mandarin orange

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¹H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

¹H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions