Physicochemical properties of cell wall materials from apple, kiwifruit and tomato
Cell wall materials (CWMs) were isolated from the fruit of ripe apple, kiwifruit and tomato using methods of isolation which maximised the water retaining capacity and viscosity generating properties of the CWMs. Aqueous suspensions of all three CWMs were able to form a gel-like matrix at a concentr...
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| Veröffentlicht in: | European food research & technology 2008-06, Vol.227 (2), p.607-618 |
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| creator | Redgwell, Robert J. Curti, Delphine Gehin-Delval, Cécile |
| description | Cell wall materials (CWMs) were isolated from the fruit of ripe apple, kiwifruit and tomato using methods of isolation which maximised the water retaining capacity and viscosity generating properties of the CWMs. Aqueous suspensions of all three CWMs were able to form a gel-like matrix at a concentration of 1%. There was a dramatic enhancement in gel firmness of kiwifruit and tomato following a high shear treatment, but no such effect was apparent with apple CWM. Confocal microscopy showed that the shear-induced increase in viscosity was accompanied by fragmentation of the CWMs of kiwifruit and tomato which increased the available surface area for particle–particle and/or particle–solvent interaction. The viscosity of kiwifruit and tomato CWM dispersions was reduced in the presence of electrolytes indicating an important role for the double electrical layer in the gelling properties of the CWMs. The viscosifying properties of apple CWM were however independent of both shear and added electrolyte. This was attributed to the fact that CWM from apple resisted breakup under high shear. The greater connective integrity of the apple cell walls compared to that of kiwifruit and tomato is discussed in relation to differences in ripening induced changes to the pectic polysaccharides of the cell walls. |
| doi_str_mv | 10.1007/s00217-007-0762-1 |
| format | Article |
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There was a dramatic enhancement in gel firmness of kiwifruit and tomato following a high shear treatment, but no such effect was apparent with apple CWM. Confocal microscopy showed that the shear-induced increase in viscosity was accompanied by fragmentation of the CWMs of kiwifruit and tomato which increased the available surface area for particle–particle and/or particle–solvent interaction. The viscosity of kiwifruit and tomato CWM dispersions was reduced in the presence of electrolytes indicating an important role for the double electrical layer in the gelling properties of the CWMs. The viscosifying properties of apple CWM were however independent of both shear and added electrolyte. This was attributed to the fact that CWM from apple resisted breakup under high shear. The greater connective integrity of the apple cell walls compared to that of kiwifruit and tomato is discussed in relation to differences in ripening induced changes to the pectic polysaccharides of the cell walls.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-007-0762-1</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agriculture ; Analytical Chemistry ; Apples ; Biological and medical sciences ; Biotechnology ; Cellular biology ; Chemistry ; Chemistry and Materials Science ; Electrolytes ; Food ; Food industries ; Food Science ; Forestry ; Fruit and vegetable industries ; Fruits ; Fundamental and applied biological sciences. 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There was a dramatic enhancement in gel firmness of kiwifruit and tomato following a high shear treatment, but no such effect was apparent with apple CWM. Confocal microscopy showed that the shear-induced increase in viscosity was accompanied by fragmentation of the CWMs of kiwifruit and tomato which increased the available surface area for particle–particle and/or particle–solvent interaction. The viscosity of kiwifruit and tomato CWM dispersions was reduced in the presence of electrolytes indicating an important role for the double electrical layer in the gelling properties of the CWMs. The viscosifying properties of apple CWM were however independent of both shear and added electrolyte. This was attributed to the fact that CWM from apple resisted breakup under high shear. The greater connective integrity of the apple cell walls compared to that of kiwifruit and tomato is discussed in relation to differences in ripening induced changes to the pectic polysaccharides of the cell walls.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Apples</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Cellular biology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Electrolytes</subject><subject>Food</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fruit and vegetable industries</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Microscopy</subject><subject>Original Paper</subject><subject>Physicochemical properties</subject><subject>Retention</subject><subject>Saccharides</subject><subject>Studies</subject><subject>Tomatoes</subject><subject>Viscosity</subject><subject>Water</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1kF9LwzAUxYMoOKcfwLcg-Gb1Jm2a5FGG_0BQRJ_LNUtcZrvWpGPs25vSMZ98ufdAfvfkcAg5Z3DNAORNBOBMZklmIEuesQMyYUWuMp4rcbjXUh6TkxiXAEKXrJiQt9fFNnrTmoVtvMGadqHtbOi9jbR11Ni6phtMo8HeBo91pC60DcWuq-0V_fYb78La9xRXc9q3iWpPyZFLnD3b7Sn5uL97nz1mzy8PT7Pb58zkhegzpq3KDQNVIs7B5Vw4A6CdQZCIqgDBlC71p7NgJbNungBUyAwTThnU-ZRcjL4p8s_axr5atuuwSl9WHIQqhdQyQWyETGhjDNZVXfANhm3FoBqaq8bmqkEOzVUs3VzujDGmSlzAlfFxf8gh14LnQwA-cjE9rb5s-Avwv_kvVWF-ew</recordid><startdate>20080601</startdate><enddate>20080601</enddate><creator>Redgwell, Robert J.</creator><creator>Curti, Delphine</creator><creator>Gehin-Delval, Cécile</creator><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20080601</creationdate><title>Physicochemical properties of cell wall materials from apple, kiwifruit and tomato</title><author>Redgwell, Robert J. ; Curti, Delphine ; Gehin-Delval, Cécile</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c345t-19e83c1086aad0f325fc009fca07aa840518969bfe0e71efd25fa8a1c15f8ca93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Apples</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Cellular biology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Electrolytes</topic><topic>Food</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fruit and vegetable industries</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Microscopy</topic><topic>Original Paper</topic><topic>Physicochemical properties</topic><topic>Retention</topic><topic>Saccharides</topic><topic>Studies</topic><topic>Tomatoes</topic><topic>Viscosity</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Redgwell, Robert J.</creatorcontrib><creatorcontrib>Curti, Delphine</creatorcontrib><creatorcontrib>Gehin-Delval, Cécile</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agriculture Science Database</collection><collection>ProQuest Science Journals</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>One Business (ProQuest)</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Redgwell, Robert J.</au><au>Curti, Delphine</au><au>Gehin-Delval, Cécile</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical properties of cell wall materials from apple, kiwifruit and tomato</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2008-06-01</date><risdate>2008</risdate><volume>227</volume><issue>2</issue><spage>607</spage><epage>618</epage><pages>607-618</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Cell wall materials (CWMs) were isolated from the fruit of ripe apple, kiwifruit and tomato using methods of isolation which maximised the water retaining capacity and viscosity generating properties of the CWMs. Aqueous suspensions of all three CWMs were able to form a gel-like matrix at a concentration of 1%. There was a dramatic enhancement in gel firmness of kiwifruit and tomato following a high shear treatment, but no such effect was apparent with apple CWM. Confocal microscopy showed that the shear-induced increase in viscosity was accompanied by fragmentation of the CWMs of kiwifruit and tomato which increased the available surface area for particle–particle and/or particle–solvent interaction. The viscosity of kiwifruit and tomato CWM dispersions was reduced in the presence of electrolytes indicating an important role for the double electrical layer in the gelling properties of the CWMs. The viscosifying properties of apple CWM were however independent of both shear and added electrolyte. This was attributed to the fact that CWM from apple resisted breakup under high shear. The greater connective integrity of the apple cell walls compared to that of kiwifruit and tomato is discussed in relation to differences in ripening induced changes to the pectic polysaccharides of the cell walls.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s00217-007-0762-1</doi><tpages>12</tpages></addata></record> |
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| ispartof | European food research & technology, 2008-06, Vol.227 (2), p.607-618 |
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| subjects | Agriculture Analytical Chemistry Apples Biological and medical sciences Biotechnology Cellular biology Chemistry Chemistry and Materials Science Electrolytes Food Food industries Food Science Forestry Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology Microscopy Original Paper Physicochemical properties Retention Saccharides Studies Tomatoes Viscosity Water |
| title | Physicochemical properties of cell wall materials from apple, kiwifruit and tomato |
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