Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions
The integrity of onion cells and its impact on tissue texture after high pressure and thermal processing was studied. The contribution of cell membranes and the pectic component of cell walls on the texture properties of onion tissue were analyzed. Neutral red (NR) staining of onion parenchyma cell...
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| Veröffentlicht in: | Journal of food science 2010-09, Vol.75 (7), p.E409-E416 |
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| creator | Gonzalez, M.E Jernstedt, J.A Slaughter, D.C Barrett, D.M |
| description | The integrity of onion cells and its impact on tissue texture after high pressure and thermal processing was studied. The contribution of cell membranes and the pectic component of cell walls on the texture properties of onion tissue were analyzed. Neutral red (NR) staining of onion parenchyma cell vacuoles was used for the evaluation of cell membrane integrity and microscopic image analysis was used for its quantification. The content of methanol in tissue as a result of pectin methylesterase activity was used to evaluate the pectin component of the middle lamella and cell walls and the hardening effect on the tissue after processing. High pressure treatments consisted of 5-min holding times at 50, 100, 200, 300, or 600 MPa. Thermal treatments consisted of 30-min water bath exposure to 40, 50, 60, 70, or 90 °C. In the high pressure treatments, loss of membrane integrity commenced at 200 MPa and total loss of membrane integrity occurred at 300 MPa and above. In the thermal treatments, membrane integrity was lost between 50 and 60 °C. The texture of onions was influenced by the state of the membranes and texture profiles were abruptly modified once membrane integrity was lost. Hardening of the tissue corresponded with pressure and temperature PME activation and occurred after membrane integrity loss. The texture of vegetables is an important quality attribute that affects consumer preference. Loss of textural integrity also indicates that other biochemical reactions that affect color, flavor, and nutrient content may occur more rapidly. In this study, we analyzed changes in the texture of onions after preservation with heat and high pressure. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01765.x |
| format | Article |
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The contribution of cell membranes and the pectic component of cell walls on the texture properties of onion tissue were analyzed. Neutral red (NR) staining of onion parenchyma cell vacuoles was used for the evaluation of cell membrane integrity and microscopic image analysis was used for its quantification. The content of methanol in tissue as a result of pectin methylesterase activity was used to evaluate the pectin component of the middle lamella and cell walls and the hardening effect on the tissue after processing. High pressure treatments consisted of 5-min holding times at 50, 100, 200, 300, or 600 MPa. Thermal treatments consisted of 30-min water bath exposure to 40, 50, 60, 70, or 90 °C. In the high pressure treatments, loss of membrane integrity commenced at 200 MPa and total loss of membrane integrity occurred at 300 MPa and above. In the thermal treatments, membrane integrity was lost between 50 and 60 °C. The texture of onions was influenced by the state of the membranes and texture profiles were abruptly modified once membrane integrity was lost. Hardening of the tissue corresponded with pressure and temperature PME activation and occurred after membrane integrity loss. The texture of vegetables is an important quality attribute that affects consumer preference. Loss of textural integrity also indicates that other biochemical reactions that affect color, flavor, and nutrient content may occur more rapidly. In this study, we analyzed changes in the texture of onions after preservation with heat and high pressure.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2010.01765.x</identifier><identifier>PMID: 21535534</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Biological and medical sciences ; cell integrity ; Cell Membrane - chemistry ; Cell Membrane - ultrastructure ; cell membrane integrity ; cell membranes ; Cell Wall - chemistry ; Cell Wall - ultrastructure ; cell wall components ; Cells ; Chemical Phenomena ; color ; firmness ; Food industries ; Food Preservation - methods ; Food quality ; Food science ; Foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Hardening ; Hardness ; heat treatment ; high pressure ; high pressure treatment ; Hot Temperature - adverse effects ; image analysis ; Image Processing, Computer-Assisted ; Indicators and Reagents - chemistry ; Integrity ; labeling techniques ; membrane integrity ; Membranes ; Methanol - analysis ; Methyl alcohol ; neutral red ; Neutral Red - chemistry ; Onions ; Onions - chemistry ; Onions - ultrastructure ; Organelles - chemistry ; Organelles - ultrastructure ; Pectin ; pectin methylesterase ; pectinesterase ; pectins ; Pectins - chemistry ; Photomicrography ; Plant Roots - chemistry ; Plant Roots - ultrastructure ; Pressure ; Pressure - adverse effects ; processed foods ; Raw ; raw foods ; Surface layer ; temperature ; Texture ; thermal processing ; Tissues ; vacuoles ; Walls</subject><ispartof>Journal of food science, 2010-09, Vol.75 (7), p.E409-E416</ispartof><rights>2010 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5525-15e8a9fdedac2e8c3e71aa8da6dc798ab58580347ed900a7c3ded9bae288c7883</citedby><cites>FETCH-LOGICAL-c5525-15e8a9fdedac2e8c3e71aa8da6dc798ab58580347ed900a7c3ded9bae288c7883</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2010.01765.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2010.01765.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23253142$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21535534$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gonzalez, M.E</creatorcontrib><creatorcontrib>Jernstedt, J.A</creatorcontrib><creatorcontrib>Slaughter, D.C</creatorcontrib><creatorcontrib>Barrett, D.M</creatorcontrib><title>Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The integrity of onion cells and its impact on tissue texture after high pressure and thermal processing was studied. The contribution of cell membranes and the pectic component of cell walls on the texture properties of onion tissue were analyzed. Neutral red (NR) staining of onion parenchyma cell vacuoles was used for the evaluation of cell membrane integrity and microscopic image analysis was used for its quantification. The content of methanol in tissue as a result of pectin methylesterase activity was used to evaluate the pectin component of the middle lamella and cell walls and the hardening effect on the tissue after processing. High pressure treatments consisted of 5-min holding times at 50, 100, 200, 300, or 600 MPa. Thermal treatments consisted of 30-min water bath exposure to 40, 50, 60, 70, or 90 °C. In the high pressure treatments, loss of membrane integrity commenced at 200 MPa and total loss of membrane integrity occurred at 300 MPa and above. In the thermal treatments, membrane integrity was lost between 50 and 60 °C. The texture of onions was influenced by the state of the membranes and texture profiles were abruptly modified once membrane integrity was lost. Hardening of the tissue corresponded with pressure and temperature PME activation and occurred after membrane integrity loss. The texture of vegetables is an important quality attribute that affects consumer preference. Loss of textural integrity also indicates that other biochemical reactions that affect color, flavor, and nutrient content may occur more rapidly. In this study, we analyzed changes in the texture of onions after preservation with heat and high pressure.</description><subject>Biological and medical sciences</subject><subject>cell integrity</subject><subject>Cell Membrane - chemistry</subject><subject>Cell Membrane - ultrastructure</subject><subject>cell membrane integrity</subject><subject>cell membranes</subject><subject>Cell Wall - chemistry</subject><subject>Cell Wall - ultrastructure</subject><subject>cell wall components</subject><subject>Cells</subject><subject>Chemical Phenomena</subject><subject>color</subject><subject>firmness</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>Food quality</subject><subject>Food science</subject><subject>Foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hardening</subject><subject>Hardness</subject><subject>heat treatment</subject><subject>high pressure</subject><subject>high pressure treatment</subject><subject>Hot Temperature - adverse effects</subject><subject>image analysis</subject><subject>Image Processing, Computer-Assisted</subject><subject>Indicators and Reagents - chemistry</subject><subject>Integrity</subject><subject>labeling techniques</subject><subject>membrane integrity</subject><subject>Membranes</subject><subject>Methanol - analysis</subject><subject>Methyl alcohol</subject><subject>neutral red</subject><subject>Neutral Red - chemistry</subject><subject>Onions</subject><subject>Onions - chemistry</subject><subject>Onions - ultrastructure</subject><subject>Organelles - chemistry</subject><subject>Organelles - ultrastructure</subject><subject>Pectin</subject><subject>pectin methylesterase</subject><subject>pectinesterase</subject><subject>pectins</subject><subject>Pectins - chemistry</subject><subject>Photomicrography</subject><subject>Plant Roots - chemistry</subject><subject>Plant Roots - ultrastructure</subject><subject>Pressure</subject><subject>Pressure - adverse effects</subject><subject>processed foods</subject><subject>Raw</subject><subject>raw foods</subject><subject>Surface layer</subject><subject>temperature</subject><subject>Texture</subject><subject>thermal processing</subject><subject>Tissues</subject><subject>vacuoles</subject><subject>Walls</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkt9v0zAQxyMEYmXwL4CFhHhZin_EsfOCBIVtnSZWWAe8WVfnsqakSbETrf3vcUgpEi_DL7bPn_vq7r6OIsLomIX1ZjVmStJY6ISNOQ1RylQqx9sH0ejw8DAaUcp5zFiijqIn3q9ofxfp4-iIMymkFMkoWk7rouqwtkiagkywqsi0bvHWle2ONDWZ47btHFRk5poNurZE34Nf4O6EnJe3yxBH7zuHJwTqnMyX6NZQVbuet-EFc3JVl03tn0aPCqg8Ptvvx9HN6cf55Dy-vDqbTt5dxlZKLmMmUUNW5JiD5aitQMUAdA5pblWmYSG11FQkCvOMUlBWBDRbAHKtrdJaHEevB92Na3526FuzLr0NfUGNTeeNDvMRXHFxP5kmSsskofeTgjFFmVaBfPkPuWo6V4eGjZKp5llGeYD0AFnXeO-wMBtXrsHtDKOm99esTG-j6W00vb_mt79mG1Kf7_W7xRrzQ-IfQwPwag-At1AVDmpb-r-c4FKwpK_h7cDdlRXu_rsAc3H64bo_BoF4ECh9i9uDALgfJlVCSfPt05nh3y_E-9nnmfka-BcDX0BjIPwvb26ug7QIc8vCH5XiF5TU2GA</recordid><startdate>201009</startdate><enddate>201009</enddate><creator>Gonzalez, M.E</creator><creator>Jernstedt, J.A</creator><creator>Slaughter, D.C</creator><creator>Barrett, D.M</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><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>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201009</creationdate><title>Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions</title><author>Gonzalez, M.E ; Jernstedt, J.A ; Slaughter, D.C ; Barrett, D.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5525-15e8a9fdedac2e8c3e71aa8da6dc798ab58580347ed900a7c3ded9bae288c7883</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>cell integrity</topic><topic>Cell Membrane - chemistry</topic><topic>Cell Membrane - ultrastructure</topic><topic>cell membrane integrity</topic><topic>cell membranes</topic><topic>Cell Wall - chemistry</topic><topic>Cell Wall - ultrastructure</topic><topic>cell wall components</topic><topic>Cells</topic><topic>Chemical Phenomena</topic><topic>color</topic><topic>firmness</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>Food quality</topic><topic>Food science</topic><topic>Foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hardening</topic><topic>Hardness</topic><topic>heat treatment</topic><topic>high pressure</topic><topic>high pressure treatment</topic><topic>Hot Temperature - adverse effects</topic><topic>image analysis</topic><topic>Image Processing, Computer-Assisted</topic><topic>Indicators and Reagents - chemistry</topic><topic>Integrity</topic><topic>labeling techniques</topic><topic>membrane integrity</topic><topic>Membranes</topic><topic>Methanol - analysis</topic><topic>Methyl alcohol</topic><topic>neutral red</topic><topic>Neutral Red - chemistry</topic><topic>Onions</topic><topic>Onions - chemistry</topic><topic>Onions - ultrastructure</topic><topic>Organelles - chemistry</topic><topic>Organelles - ultrastructure</topic><topic>Pectin</topic><topic>pectin methylesterase</topic><topic>pectinesterase</topic><topic>pectins</topic><topic>Pectins - chemistry</topic><topic>Photomicrography</topic><topic>Plant Roots - chemistry</topic><topic>Plant Roots - ultrastructure</topic><topic>Pressure</topic><topic>Pressure - adverse effects</topic><topic>processed foods</topic><topic>Raw</topic><topic>raw foods</topic><topic>Surface layer</topic><topic>temperature</topic><topic>Texture</topic><topic>thermal processing</topic><topic>Tissues</topic><topic>vacuoles</topic><topic>Walls</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gonzalez, M.E</creatorcontrib><creatorcontrib>Jernstedt, J.A</creatorcontrib><creatorcontrib>Slaughter, D.C</creatorcontrib><creatorcontrib>Barrett, D.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gonzalez, M.E</au><au>Jernstedt, J.A</au><au>Slaughter, D.C</au><au>Barrett, D.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2010-09</date><risdate>2010</risdate><volume>75</volume><issue>7</issue><spage>E409</spage><epage>E416</epage><pages>E409-E416</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The integrity of onion cells and its impact on tissue texture after high pressure and thermal processing was studied. The contribution of cell membranes and the pectic component of cell walls on the texture properties of onion tissue were analyzed. Neutral red (NR) staining of onion parenchyma cell vacuoles was used for the evaluation of cell membrane integrity and microscopic image analysis was used for its quantification. The content of methanol in tissue as a result of pectin methylesterase activity was used to evaluate the pectin component of the middle lamella and cell walls and the hardening effect on the tissue after processing. High pressure treatments consisted of 5-min holding times at 50, 100, 200, 300, or 600 MPa. Thermal treatments consisted of 30-min water bath exposure to 40, 50, 60, 70, or 90 °C. In the high pressure treatments, loss of membrane integrity commenced at 200 MPa and total loss of membrane integrity occurred at 300 MPa and above. In the thermal treatments, membrane integrity was lost between 50 and 60 °C. The texture of onions was influenced by the state of the membranes and texture profiles were abruptly modified once membrane integrity was lost. Hardening of the tissue corresponded with pressure and temperature PME activation and occurred after membrane integrity loss. The texture of vegetables is an important quality attribute that affects consumer preference. Loss of textural integrity also indicates that other biochemical reactions that affect color, flavor, and nutrient content may occur more rapidly. In this study, we analyzed changes in the texture of onions after preservation with heat and high pressure.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>21535534</pmid><doi>10.1111/j.1750-3841.2010.01765.x</doi><tpages>8</tpages></addata></record> |
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| subjects | Biological and medical sciences cell integrity Cell Membrane - chemistry Cell Membrane - ultrastructure cell membrane integrity cell membranes Cell Wall - chemistry Cell Wall - ultrastructure cell wall components Cells Chemical Phenomena color firmness Food industries Food Preservation - methods Food quality Food science Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hardening Hardness heat treatment high pressure high pressure treatment Hot Temperature - adverse effects image analysis Image Processing, Computer-Assisted Indicators and Reagents - chemistry Integrity labeling techniques membrane integrity Membranes Methanol - analysis Methyl alcohol neutral red Neutral Red - chemistry Onions Onions - chemistry Onions - ultrastructure Organelles - chemistry Organelles - ultrastructure Pectin pectin methylesterase pectinesterase pectins Pectins - chemistry Photomicrography Plant Roots - chemistry Plant Roots - ultrastructure Pressure Pressure - adverse effects processed foods Raw raw foods Surface layer temperature Texture thermal processing Tissues vacuoles Walls |
| title | Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions |
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