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NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear

2016Journal article Restricted access
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dc.contributor.authorFundo, Joana
dc.contributor.authorGalvis-Sanchez, Andrea
dc.contributor.authorMadureira, Ana Raquel
dc.contributor.authorCarvalho, Alexandra
dc.contributor.authorFeio, Gabriel
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorQuintas, Mafalda
dc.date.accessioned2017-10-13T16:29:02Z
dc.date.available2017-10-13T16:29:02Z
dc.date.issued2016
dc.description.abstractFresh-cut fruit is an important segment in fruit market due to the increasing demand for healthy/ convenient foods. However, processing promotes a decrease in fruits stability with faster physiological and microbiological deteriorations. Food stability is strongly attributed to its molecular dynamics and “water availability”. Understanding changes in water location/mobility is of utmost importance, since water dynamics profoundly influences physic-chemical and microbiological quality of foods. Nuclear magnetic resonance spectroscopy (NMR) is a methodology used to study the food constituents' molecular dynamics. The aim of this study is to use NMR to evaluate changes in water mobility that occurred in fresh-cut pear tissues during storage, by measuring the transverse relaxation time (T2) parameter. Results showed the existence of three water classes in the cells after processing, with T2 values of 10 ms, 187 ms and 3s for cellular wall, cytoplasm and vacuole, respectively. Also, the obtained results demonstrated that T2 was affected by processing and storage. Moreover, a relationship between T2, microstructure and the quality parameters was established. T2, maximum value increased with pear hardness as well as water activity. On the contrary, a decrease in total colour difference (TCD) was found with T2. Results demonstrate the usefulness of the application of NMR relaxometry in food studies.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFUNDO, Joana; GALVIS-SANCHEZ, Andrea; MADUREIRA, Ana Raquel; CARVALHO, Alexandra; FEIO, Gabriel; SILVA, Cristina L. M.; QUINTAS, Mafalda - NMR water transverse relaxation time approach to understand storage stability of fresh-cut 'rocha' pear. Lwt-Food Science and Technology, ISSN 0023-6438. Vol. 74 (2016), p. 280-285pt_PT
dc.identifier.doi10.1016/j.lwt.2016.07.050pt_PT
dc.identifier.eid84979732341
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/23078
dc.identifier.wos000383524300038
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationINFRARED SPECTROSCOPY AND FLOW ANALYSIS FOR THE DETECTION OF ADDITIVES/CONTAMINANTS IN FOOD PRODUCTS
dc.subjectMolecular mobilitypt_PT
dc.subjectNMRpt_PT
dc.subjectQuality parameterspt_PT
dc.subjectStoragept_PT
dc.subjectFresh-cut pearpt_PT
dc.titleNMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pearpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINFRARED SPECTROSCOPY AND FLOW ANALYSIS FOR THE DETECTION OF ADDITIVES/CONTAMINANTS IN FOOD PRODUCTS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F62176%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F37890%2F2007/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PEst-C%2FCTM%2FLA0025%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage285
oaire.citation.startPage280
oaire.citation.titleFood Science and Technologypt_PT
oaire.citation.volume74
oaire.fundingStreamSFRH
oaire.fundingStreamCOMPETE
oaire.fundingStream5876
person.familyNameFundo
person.familyNameGalvis-Sánchez
person.familyNameMadureira
person.familyNameCarvalho
person.familyNameSilva
person.givenNameJoana F.
person.givenNameAndrea C.
person.givenNameRaquel
person.givenNameAlexandra
person.givenNameCristina
person.identifier1274614
person.identifierM-4659-2013
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-id5B19-EAA3-A589
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0003-1921-6429
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0002-0281-3422
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridC-2100-2013
person.identifier.ridM-4659-2013
person.identifier.ridH-8719-2017
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6507240255
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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