Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism
•Radio-frequency (RF) heating efficiently inactivated the peroxidase of stem lettuce.•RF energy changed the physiochemical properties of stem lettuce.•Blanching treatments destroyed cell walls and membranes.•Damage to the microstructure deteriorated the physiochemical properties. This paper investig...
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| Veröffentlicht in: | Food chemistry 2020-08, Vol.322, p.126753-126753, Article 126753 |
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| container_title | Food chemistry |
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| creator | Yao, Yishun Wei, Xunjiao Pang, Huiyun Wang, Ke Liu, Qiang Fu, Hongfei Chen, Xiangwei Wang, Yunyang |
| description | •Radio-frequency (RF) heating efficiently inactivated the peroxidase of stem lettuce.•RF energy changed the physiochemical properties of stem lettuce.•Blanching treatments destroyed cell walls and membranes.•Damage to the microstructure deteriorated the physiochemical properties.
This paper investigated the effects of radio-frequency (RF) energy and conventional hot-water blanching (95 °C for 2 min) on the peroxidase (POD) activity, physiochemical properties, and changes in the cellular morphology of stem lettuce. The relative residual POD activity significantly decreased (P |
| doi_str_mv | 10.1016/j.foodchem.2020.126753 |
| format | Article |
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This paper investigated the effects of radio-frequency (RF) energy and conventional hot-water blanching (95 °C for 2 min) on the peroxidase (POD) activity, physiochemical properties, and changes in the cellular morphology of stem lettuce. The relative residual POD activity significantly decreased (P < 0.05) from 66.03% to 6.46% with increased RF heating temperature (65 °C–85 °C). The weight loss (3.06%–7.64%), color, texture, relative electrolyte leakage (23.45%–67.90%), and residual vitamin C content (72.22%–16.67%) significantly changed (P < 0.05) with increased RF heating temperature (65 °C–85 °C). Micrographs indicated that the changes in physiochemical property can be attributed to the destruction of cell membranes, loss of cell turgor, reduced rigidity of cell walls, and loose adhesion between adjacent cells. Samples treated by RF heating at 75 °C showed lesser cell damage and better nutrient retention than those treated by hot-water blanching at a similar level of POD inactivation.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2020.126753</identifier><identifier>PMID: 32283366</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Ascorbic Acid - analysis ; Cell Wall - chemistry ; Cellular morphology ; Electrolytes - metabolism ; Hot Temperature ; Lactuca - metabolism ; Lactuca - radiation effects ; Lactuca - ultrastructure ; Peroxidase ; Peroxidase - metabolism ; Physicochemical properties ; Radio frequency ; Radio Waves ; Stem lettuce ; Taste ; Water - chemistry</subject><ispartof>Food chemistry, 2020-08, Vol.322, p.126753-126753, Article 126753</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-ddbb346e3a83654a012cd73ea37cf375a89655b507c8d368645ff592839a90423</citedby><cites>FETCH-LOGICAL-c368t-ddbb346e3a83654a012cd73ea37cf375a89655b507c8d368645ff592839a90423</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814620306154$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32283366$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yao, Yishun</creatorcontrib><creatorcontrib>Wei, Xunjiao</creatorcontrib><creatorcontrib>Pang, Huiyun</creatorcontrib><creatorcontrib>Wang, Ke</creatorcontrib><creatorcontrib>Liu, Qiang</creatorcontrib><creatorcontrib>Fu, Hongfei</creatorcontrib><creatorcontrib>Chen, Xiangwei</creatorcontrib><creatorcontrib>Wang, Yunyang</creatorcontrib><title>Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Radio-frequency (RF) heating efficiently inactivated the peroxidase of stem lettuce.•RF energy changed the physiochemical properties of stem lettuce.•Blanching treatments destroyed cell walls and membranes.•Damage to the microstructure deteriorated the physiochemical properties.
This paper investigated the effects of radio-frequency (RF) energy and conventional hot-water blanching (95 °C for 2 min) on the peroxidase (POD) activity, physiochemical properties, and changes in the cellular morphology of stem lettuce. The relative residual POD activity significantly decreased (P < 0.05) from 66.03% to 6.46% with increased RF heating temperature (65 °C–85 °C). The weight loss (3.06%–7.64%), color, texture, relative electrolyte leakage (23.45%–67.90%), and residual vitamin C content (72.22%–16.67%) significantly changed (P < 0.05) with increased RF heating temperature (65 °C–85 °C). Micrographs indicated that the changes in physiochemical property can be attributed to the destruction of cell membranes, loss of cell turgor, reduced rigidity of cell walls, and loose adhesion between adjacent cells. Samples treated by RF heating at 75 °C showed lesser cell damage and better nutrient retention than those treated by hot-water blanching at a similar level of POD inactivation.</description><subject>Ascorbic Acid - analysis</subject><subject>Cell Wall - chemistry</subject><subject>Cellular morphology</subject><subject>Electrolytes - metabolism</subject><subject>Hot Temperature</subject><subject>Lactuca - metabolism</subject><subject>Lactuca - radiation effects</subject><subject>Lactuca - ultrastructure</subject><subject>Peroxidase</subject><subject>Peroxidase - metabolism</subject><subject>Physicochemical properties</subject><subject>Radio frequency</subject><subject>Radio Waves</subject><subject>Stem lettuce</subject><subject>Taste</subject><subject>Water - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkctu1DAUhi0EotPCK1RessngS-I4O1BVLlIlNrC2PPZx41FiB9upyJPwuvV0WrasjnT0_eeiD6FrSvaUUPHxuHcxWjPCvGeE1SYTfcdfoR2VPW960rPXaEc4kY2krbhAlzkfCakklW_RBWdMci7EDv29dQ5MyTg6nLT1sXEJfq8QzIYhQLrfcAx4gRT_eKszYB-0Kf5BF1_7Oli8jFv28XSJN3rCS4qVLh6eRuYCM56glNXAE11GwGuwkKbNh3tsYJqaOaZljFOsu2Ywow4-z-_QG6enDO-f6xX69eX258235u7H1-83n-8aw4UsjbWHA28FcC256FpNKDO256B5bxzvOy0H0XWHjvRG2poQbedcN9TvBz2QlvEr9OE8t95d385FzT6frtIB4poV43XC0NGWV1ScUZNizgmcWpKfddoUJeokRR3VixR1kqLOUmrw-nnHepjB_ou9WKjApzMA9dMHD0ll46sCsD5VOcpG_78dj6nzpLE</recordid><startdate>20200830</startdate><enddate>20200830</enddate><creator>Yao, Yishun</creator><creator>Wei, Xunjiao</creator><creator>Pang, Huiyun</creator><creator>Wang, Ke</creator><creator>Liu, Qiang</creator><creator>Fu, Hongfei</creator><creator>Chen, Xiangwei</creator><creator>Wang, Yunyang</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20200830</creationdate><title>Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism</title><author>Yao, Yishun ; Wei, Xunjiao ; Pang, Huiyun ; Wang, Ke ; Liu, Qiang ; Fu, Hongfei ; Chen, Xiangwei ; Wang, Yunyang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-ddbb346e3a83654a012cd73ea37cf375a89655b507c8d368645ff592839a90423</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Ascorbic Acid - analysis</topic><topic>Cell Wall - chemistry</topic><topic>Cellular morphology</topic><topic>Electrolytes - metabolism</topic><topic>Hot Temperature</topic><topic>Lactuca - metabolism</topic><topic>Lactuca - radiation effects</topic><topic>Lactuca - ultrastructure</topic><topic>Peroxidase</topic><topic>Peroxidase - metabolism</topic><topic>Physicochemical properties</topic><topic>Radio frequency</topic><topic>Radio Waves</topic><topic>Stem lettuce</topic><topic>Taste</topic><topic>Water - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yao, Yishun</creatorcontrib><creatorcontrib>Wei, Xunjiao</creatorcontrib><creatorcontrib>Pang, Huiyun</creatorcontrib><creatorcontrib>Wang, Ke</creatorcontrib><creatorcontrib>Liu, Qiang</creatorcontrib><creatorcontrib>Fu, Hongfei</creatorcontrib><creatorcontrib>Chen, Xiangwei</creatorcontrib><creatorcontrib>Wang, Yunyang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yao, Yishun</au><au>Wei, Xunjiao</au><au>Pang, Huiyun</au><au>Wang, Ke</au><au>Liu, Qiang</au><au>Fu, Hongfei</au><au>Chen, Xiangwei</au><au>Wang, Yunyang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2020-08-30</date><risdate>2020</risdate><volume>322</volume><spage>126753</spage><epage>126753</epage><pages>126753-126753</pages><artnum>126753</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Radio-frequency (RF) heating efficiently inactivated the peroxidase of stem lettuce.•RF energy changed the physiochemical properties of stem lettuce.•Blanching treatments destroyed cell walls and membranes.•Damage to the microstructure deteriorated the physiochemical properties.
This paper investigated the effects of radio-frequency (RF) energy and conventional hot-water blanching (95 °C for 2 min) on the peroxidase (POD) activity, physiochemical properties, and changes in the cellular morphology of stem lettuce. The relative residual POD activity significantly decreased (P < 0.05) from 66.03% to 6.46% with increased RF heating temperature (65 °C–85 °C). The weight loss (3.06%–7.64%), color, texture, relative electrolyte leakage (23.45%–67.90%), and residual vitamin C content (72.22%–16.67%) significantly changed (P < 0.05) with increased RF heating temperature (65 °C–85 °C). Micrographs indicated that the changes in physiochemical property can be attributed to the destruction of cell membranes, loss of cell turgor, reduced rigidity of cell walls, and loose adhesion between adjacent cells. Samples treated by RF heating at 75 °C showed lesser cell damage and better nutrient retention than those treated by hot-water blanching at a similar level of POD inactivation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>32283366</pmid><doi>10.1016/j.foodchem.2020.126753</doi><tpages>1</tpages></addata></record> |
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| subjects | Ascorbic Acid - analysis Cell Wall - chemistry Cellular morphology Electrolytes - metabolism Hot Temperature Lactuca - metabolism Lactuca - radiation effects Lactuca - ultrastructure Peroxidase Peroxidase - metabolism Physicochemical properties Radio frequency Radio Waves Stem lettuce Taste Water - chemistry |
| title | Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism |
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