| Citation: |
Wang JH，Geng YY，Hu BK，Liu YN，Zhang SX，Huang S，Lu ZK，Zeng QM，Chen SQ，Liu JH. Changes in texture and color during chestnut (Castanea mollissima Blu.) water loss based on LF-NMR[J]. Plant Science Journal，2024，42（3）：366−376. DOI: 10.11913/PSJ.2095-0837.22166
|
The water composition in chestnut fruit plays an important role in physiological metabolism and quality changes. In this study, Chinese chestnuts (Castanea mollissima Blu.) from Wangmo County in Southwest Guizhou Province, China, were used as test material. Low-field nuclear magnetic resonance (NMR) technology was used to test the transverse relaxation decay signal of hydrogen nuclei in chestnut fruit with different moisture contents (48%, 38%, 28%, 18%). The SIRT model was used to obtain inversion data of the transverse relaxation time (T2). Nuclear magnetic resonance images (MRI) were obtained by spin echo (SE) imaging, while texture analysis and colorimetry were employed to assess textural and color attributes of the pulp, respectively. Results showed that natural water loss changed the binding state of water in chestnut fruit, leading to significant water migration and gradual weakening of free and immobile water signal amplitudes with increasing water loss. The total inversion peak area of chestnuts with different moisture content differed. With increasing water content, the NMR signal and peak area both increased, showing significant correlation. NMR imaging enabled direct visualization of water content in different stages based on light and dark imaging features. The chestnut flesh underwent calcification during natural storage, with hardened fruit texture, increased resistance to extrusion and chewing, and decreased cohesiveness and springiness (in the later stage). Adhesiveness exhibited an initial decrease, with no significant variation in the later stage. In the early stage of water loss, fruit pulp underwent oxidization, causing a gradual change to a dark red color. In the late stage of water loss, the chestnut fruit underwent severe calcification, and the pulp turned white with increased brightness. These results provide a reference for understanding the mechanism underlying moisture migration and product quality control in the processing of fresh C. mollissima fruit.
| [1] |
段振军. 失水梯度对板栗贮藏过程中生理生化变化规律的影响[D]. 杨凌: 西北农林科技大学, 2008: 1−20.
|
| [2] |
张乐,赵守涣,王赵改,史冠莹,王晓敏,等. 板栗微波真空干燥特性及干燥工艺研究[J]. 食品与机械,2018,34(4):206−210.
Zhang L,Zhao SH,Wang ZG,Shi GY,Wang XM,et al. Microwave-vacuum drying characteristics and drying process of Chinese chestnut[J]. Food & Machinery,2018,34(4):206−210.
|
| [3] |
郑传祥. 板栗干燥特性及干燥机的开发研究[J]. 中国粮油学报,2001,16(5):55−58.
Zheng CX. Chestnut's drying character and chestnut dryer[J]. Journal of the Chinese Cereals and Oils Association,2001,16(5):55−58.
|
| [4] |
宋珊珊,耿阳阳,冯涛池,胡伯凯,刘亚娜,等. 基于低场核磁共振分析与成像探究贮藏过程中板栗水分迁移对其质构变化的影响[J]. 食品工业科技,2020,41(24):44−49.
Song SS,Geng YY,Feng TC,Hu BK,Liu YN,et al. Based on the analysis and imaging of low field nuclear magnetic resonance,explore the influence of chestnut moisture migration to the change of its texture in the storage process[J]. Science and Technology of Food Industry,2020,41(24):44−49.
|
| [5] |
Xu FF,Jin X,Zhang L,Chen XD. Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods[J]. Food Res Int,2017,96:191−197. doi: 10.1016/j.foodres.2017.03.041
|
| [6] |
Monakhova YB,Kuballa T,Tschiersch C,Diehl BWK. Rapid NMR determination of inorganic cations in food matrices:application to mineral water[J]. Food Chem,2017,221:1828−1833. doi: 10.1016/j.foodchem.2016.10.095
|
| [7] |
Wang S,Xiang W,Fan HZ,Xie J,Qian YF. Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4°C by low-field nuclear magnetic resonance (LF NMR 1H)[J]. J Food Sci Technol,2018,55(1):173−182. doi: 10.1007/s13197-017-2880-5
|
| [8] |
Meng WJ,Xu XN,Cheng KK,Xu JJ,Shen GP,et al. Geographical origin discrimination of oolong tea (TieGuanYin,Camellia sinensis (L.) O. Kuntze) using proton nuclear magnetic resonance spectroscopy and near-infrared spectroscopy[J]. Food Anal Methods,2017,10(11):3508−3522. doi: 10.1007/s12161-017-0920-4
|
| [9] |
Kim H,Padmakshan D,Li YD,Rencoret J,Hatfield RD,et al. Characterization and elimination of undesirable protein residues in plant cell wall materials for enhancing lignin analysis by solution-state nuclear magnetic resonance spectroscopy[J]. Biomacromolecules,2017,18(12):4184−4195. doi: 10.1021/acs.biomac.7b01223
|
| [10] |
Tan ZL,Reyes-Suarez E,Indrasena W,Kralovec JA. Novel approach to study fish oil oxidation using 1H nuclear magnetic resonance spectroscopy[J]. J Funct Foods,2017,36(9):310−316.
|
| [11] |
Nishinari K,Fang YP. Perception and measurement of food texture:solid foods[J]. J Texture Stud,2018,49(2):160−201. doi: 10.1111/jtxs.12327
|
| [12] |
Da Silva Costa RA,Bonomo RCF,Rodrigues LB,Santos LS,Veloso CM. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum)[J]. J Sci Food Agric,2020,100(7):3204−3211. doi: 10.1002/jsfa.10356
|
| [13] |
Ospina-Casas KG,Laguado-Escobar DA,Narváez-Cuenca CE. Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product[J]. J Food Proc Preserv,2022,46(4):e16440.
|
| [14] |
Szeleszczuk Ł,Pisklak DM,Wawer I. Analysis of water in the chicken eggshell using the 1H magic angle spinning nuclear magnetic resonance spectroscopy[J]. Braz J Poult Sci,2016,18(S2):27−32.
|
| [15] |
Santos PM,Pereira-Filho ER,Colnago LA. Detection and quantification of milk adulteration using time domain nuclear magnetic resonance (TD-NMR)[J]. Microchem J,2016,124:15−19. doi: 10.1016/j.microc.2015.07.013
|
| [16] |
Wang RY,Liu KJ,Wang XL,Tan MQ. Detection of sesame oil adulteration using low-field nuclear magnetic resonance and chemometrics[J]. Int J Food Eng,2019,15(7):20180349. doi: 10.1515/ijfe-2018-0349
|
| [17] |
Wang SH,Lai GY,Lin JZ,Xia F,Ding ZN,et al. Rapid detection of adulteration in extra virgin olive oil by low-field nuclear magnetic resonance combined with pattern recognition[J]. Food Anal Methods,2021,14(7):1322−1335. doi: 10.1007/s12161-021-01973-x
|
| [18] |
Fortier-McGill B,Majumdar RD,Lam L,Soong R,Liaghati-Mobarhan Y,et al. Comprehensive multiphase (CMP) NMR monitoring of the structural changes and molecular flux within a growing seed[J]. J Agric Food Chem,2017,65(32):6779−6788. doi: 10.1021/acs.jafc.7b02421
|
| [19] |
牟红梅,何建强,邢建军,要世瑾,唐燕,等. 小麦灌浆过程籽粒水分变化的核磁共振检测[J]. 农业工程学报,2016,32(8):98−104. doi: 10.11975/j.issn.1002-6819.2016.08.014
Mou HM,He JQ,Xing JJ,Yao SJ,Tang Y,et al. Water changes in wheat spike during grain filling stage investigated by nuclear magnetic resonance[J]. Transactions of the Chinese Society of Agricultural Engineering,2016,32(8):98−104. doi: 10.11975/j.issn.1002-6819.2016.08.014
|
| [20] |
Phinney DM,Frelka JC,Wickramasinghe A,Heldman DR. Effect of freezing rate and microwave thawing on texture and microstructural properties of potato (Solanum tuberosum)[J]. J Food Sci,2017,82(4):933−938. doi: 10.1111/1750-3841.13690
|
| [21] |
CurtiCA,Vidal PM,Curti RN,Ramón AN. Chemical characterization,texture and consumer acceptability of yogurts supplemented with quinoa flour[J]. Food Sci Technol,2017,37(4):627−631. doi: 10.1590/1678-457x.27716
|
| [22] |
Pu DD,Duan W,Huang Y,Zhang LL,Sun BG,et al. Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing[J]. Food Chem,2021,339:128078. doi: 10.1016/j.foodchem.2020.128078
|
| [23] |
Christianson ML,Niklas KJ. Patterns of diversity in leaves from canopies of Ginkgo biloba are revealed using specific leaf area as a morphological character[J]. Am J Bot,2011,98(7):1068−1076. doi: 10.3732/ajb.1000452
|
| [24] |
Damerau A,Ahonen E,Kortesniemi M,Puganen A,Tarvainen M,et al. Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods[J]. Food Chem,2020,330:127194. doi: 10.1016/j.foodchem.2020.127194
|
| [25] |
Deng RX,Seimys A,Mars M,Janssen AEM,Smeets PAM. Monitoring pH and whey protein digestion by TD-NMR and MRI in a novel semi-dynamic in vitro gastric simulator (MR-GAS)[J]. Food Hydrocolloids,2022,125:107393. doi: 10.1016/j.foodhyd.2021.107393
|
| [26] |
Dong X,Zhang T,Cheng SS,He X,Wang HT,et al. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques[J]. J Food Sci,2022,87(5):2009−2017. doi: 10.1111/1750-3841.16139
|
| [27] |
陈伟,陈建设. 食品的质构及其性质[J]. 中国食品学报,2021,21(1):377−384.
Chen W,Chen JS. Food texture and properties[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(1):377−384.
|
| [28] |
Moens LG,Plas K,van Ceunebroeck JC,van Loey AM,Hendrickx MEG. Effect of pulsed electric field,mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking[J]. Innovative Food Sci Emerging Technol,2021,74:102830. doi: 10.1016/j.ifset.2021.102830
|
| [29] |
Latoch A. Effect of meat marinating in kefir,yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide[J]. Ann Agric Sci,2020,65(2):129−136. doi: 10.1016/j.aoas.2020.07.003
|
| [30] |
Imahori Y,Bai JH,Ford BL,Baldwin EA. Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola "Arkin" fruit[J]. J Food Process Preserv,2020,45(2):e15178.
|
| [31] |
Horigane AK,Suzuki K,Yoshida M. Moisture distribution in rice grains used for sake brewing analyzed by magnetic resonance imaging[J]. J Cereal Sci,2014,60(1):193−201. doi: 10.1016/j.jcs.2014.02.011
|
| [32] |
顾采琴,赖雅平,朱冬雪,刘鹏,曾庆祝. 不同石灰化程度板栗中淀粉代谢及蔗糖含量变化[J]. 中国农业科学,2013,46(8):1676−1681.
Gu CQ,Lai YP,Zhu DX,Liu P,Zeng QZ. Changes of the metabolism of starch and sucrose content in chestnuts at different degrees of calcification[J]. Scientia Agricultura Sinica,2013,46(8):1676−1681.
|
Supported by: Beijing Renhe Information Technology Co., Ltd. 
DownLoad: