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

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Abstract

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 1,250 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 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.

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Abbreviations

m 0 :

Initial (fresh) weight before osmotic treatment (grams)

m t :

Weight at time t (grams)

[gfw]:

Grams of fresh weight

x w0 x wt :

Water mass fraction (g g −1fw ) at time 0 and time t, respectively

x ST0 x STt :

Total solids mass fraction (g g −1fw ) at time 0 and time t, respectively

\( M_t^{ \circ } \) :

Total mass ratio at time t \( {m_t} \cdot m_0^{{ - 1}} \)

\( M_0^{ \circ } \) :

Total mass ratio at time 0 \( {m_0} \cdot m_0^{{ - 1}} \)

\( M_t^{\text{W}} \) :

Water mass ratio at time t \( {m_t} \cdot {x_{{{\text{w}}t}}} \cdot m_0^{{ - 1}} \)

\( M_0^{\text{W}} \) :

Water mass ratio at time 0 \( {m_0} \cdot {x_{{{\text{w}}0}}} \cdot m_0^{{ - 1}} \)

\( M_t^{\text{ST}} \) :

Solids mass ratio at time t \( {m_t} \cdot {x_{{{\text{ST}}t}}} \cdot m_0^{{ - 1}} \)

\( M_0^{\text{ST}} \) :

Solids mass ratio at time 0 \( {m_0} \cdot {x_{{{\text{ST}}0}}} \cdot m_0^{{ - 1}} \)

k 1 k 2 :

Peleg’s constants

k J1 (k 1° k W1 , or k ST1 ); k J2 (k 2° k W2 , or k ST2 ):

Mass transfer constants

1/k 1°:

Initial rate of total mass change (1/minute)

1/k ST1 :

Initial rate of solids mass change (1/minute)

1/k W1 :

Initial rate of water mass change (1/minute)

1/k 2°:

Total mass change at equilibrium (grams/gram)

1/k ST2 :

Solids mass change at equilibrium (grams/gram)

1/k W2 :

Water mass change at equilibrium (grams/gram)

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Acknowledgments

Patricio Santagapita acknowledges the EADIC program of Erasmus Mundus External Cooperation Window Lot 16 for the postdoc scholarship. We also like to acknowledge Apofruit Italia S.c.a.r.l. for its financial support.

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Authors and Affiliations

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

    Patricio Santagapita, Luca Laghi, Valentina Panarese, Urszula Tylewicz, Pietro Rocculi & Marco Dalla Rosa

  2. Industry Department–Member of the National Council of Scientific and Technical Research (CONICET), Faculty of Exact and Natural Sciences, University of Buenos Aires, Buenos Aires, Argentina

    Patricio Santagapita

  3. Intendente Güiraldes 2160, Ciudad Universitaria, CP 1428, Buenos Aires, Argentina

    Patricio Santagapita

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  1. Patricio Santagapita
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  2. Luca Laghi
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  3. Valentina Panarese
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  4. Urszula Tylewicz
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  5. Pietro Rocculi
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Correspondence to Patricio Santagapita.

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Santagapita, P., Laghi, L., Panarese, V. et al. Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration. Food Bioprocess Technol 6, 1434–1443 (2013). https://doi.org/10.1007/s11947-012-0818-5

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