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NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit

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Abstract

This study investigated mass transfer and water state changes promoted by osmotic dehydration on two kiwifruit species, Actinidia deliciosa and Actinidia chinensis. Osmotic treatment was performed in a 61.5% w/v sucrose solution at three different temperatures (25, 35 and 45 °C), with treatment time from 0 to 300 min. Treatment time positively influenced kiwifruit water loss and solid gain while temperature significantly affected only water loss. Peleg’s model highlighted that the main response differences between the two species occurred during the initial phase of the osmotic treatment. Thermal properties and relaxation time measurements offered a complementary view concerning the effects of osmotic dehydration on kiwifruit. DSC parameters appeared to be sensitive to water and solid exchange between fruit and osmotic solution. LF-NMR proton T2 revealed the consequences of the water–solid exchange on the cell compartments, namely vacuole, cytoplasm plus extracellular space and cell wall. During the osmotic treatment, the initial freezing temperature and the freezable water content decrease was dependent on time and treatment temperature, showing a similar tendency for both the kiwifruit species. They evidenced the same treatment response also concerning the reduction of vacuole and the increase of cytoplasm plus extracellular space T2 values.

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Acknowledgements

The authors acknowledge Dr. Patricio Santagapita, of the Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, for his critical reading of the manuscript and highlighting suggestions, and Dr. Emiliano Cocci of our department for his help in the set up of the osmosis pilot plant.

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Authors and Affiliations

  1. Department of Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena (FC), Italy

    Urszula Tylewicz, Valentina Panarese, Luca Laghi, Pietro Rocculi, Giuseppe Placucci & Marco Dalla Rosa

  2. Faculty of Food Science, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Warsaw, Poland

    Małgorzata Nowacka

Authors
  1. Urszula Tylewicz
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  2. Valentina Panarese
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  3. Luca Laghi
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  4. Pietro Rocculi
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  5. Małgorzata Nowacka
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  6. Giuseppe Placucci
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  7. Marco Dalla Rosa
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Correspondence to Urszula Tylewicz.

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Tylewicz, U., Panarese, V., Laghi, L. et al. NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit. Food Biophysics 6, 327–333 (2011). https://doi.org/10.1007/s11483-011-9210-7

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