New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences

Galindo, Federico Gómez; Yusof, Noor Liyana

doi:10.1002/jsfa.6777

Cited by 19 publications

(4 citation statements)

References 42 publications

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“…Other helpful tools are the models constructed for the vacuum impregnation process, another technology important for the food industry which is used to facilitate the impregnation of vegetable tissues with different solutions (e.g., solutions containing antioxidants, antimicrobial agents or cryoprotectants) to improve their performance properties or to extend their durability in long-term storage [ 39 , 108 , 109 ]. The described models may be useful in planning, optimizing and controlling the infiltration process to achieve optimal results and repeatability of the planned experiments in the broadly understood fields of plant science.…”

Section: Infiltration In the Food Industry Is Not Always A Desirable Phenomenonmentioning

confidence: 99%

Leaf infiltration in plant science: old method, new possibilities

Chincinska

2021

Plant Methods

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The penetration of substances from the surface to deep inside plant tissues is called infiltration. Although various plant tissues may be effectively saturated with externally applied fluid, most described infiltration strategies have been developed for leaves. The infiltration process can be spontaneous (under normal atmospheric pressure) or forced by a pressure difference generated between the lamina surface and the inside of the leaf. Spontaneous infiltration of leaf laminae is possible with the use of liquids with sufficiently low surface tension. Forced infiltration is most commonly performed using needle-less syringes or vacuum pumps.Leaf infiltration is widely used in plant sciences for both research and application purposes, usually as a starting technique to obtain plant material for advanced experimental procedures. Leaf infiltration followed by gentle centrifugation allows to obtain the apoplastic fluid for further analyses including various omics. In studies of plant-microorganism interactions, infiltration is used for the controlled introduction of bacterial suspensions into leaf tissues or for the isolation of microorganisms inhabiting apoplastic spaces of leaves. The methods based on infiltration of target tissues allow the penetration of dyes, fixatives and other substances improving the quality of microscopic imaging. Infiltration has found a special application in plant biotechnology as a method of transient transformation with the use of Agrobacterium suspension (agroinfiltration) enabling genetic modifications of mature plant leaves, including the local induction of mutations using genome editing tools. In plant nanobiotechnology, the leaves of the target plants can be infiltrated with suitably prepared nanoparticles, which can act as light sensors or increase the plant resistance to environmental stress. In addition the infiltration has been also intensively studied due to the undesirable effects of this phenomenon in some food technology sectors, such as accidental contamination of leafy greens with pathogenic bacteria during the vacuum cooling process.This review, inspired by the growing interest of the scientists from various fields of plant science in the phenomenon of infiltration, provides the description of different infiltration methods and summarizes the recent applications of this technique in plant physiology, phytopathology and plant (nano-)biotechnology.

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Section: Infiltration In the Food Industry Is Not Always A Desirable Phenomenonmentioning

confidence: 99%

Leaf infiltration in plant science: old method, new possibilities

Chincinska

2021

Plant Methods

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“…The specific nature of food materials makes it impossible to directly transfer knowledge of this process from other areas of its use. The knowledge already accumulated allows us to conclude that impregnation is a process that makes it possible to shape the structure and sensory and functional properties of products and increase their physicochemical stability [3]. The use of impregnation in food processing can be divided into two groups depending on the specific aim.…”

Section: Introductionmentioning

confidence: 99%

Modification of the Malting Process of Barley Grains of Different Varieties by Vacuum Impregnation and Its Effect on Selected Wort Parameters

Rydzak,

Vasiukov,

Kobus

et al. 2023

Processes

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This study used the process of vacuum impregnation of seeds at the soaking stage. The barley varieties used were Kangoo and Xanadu. The raw material was used for the production of light malt. The effect of vacuum impregnation on the rate of water uptake by the seeds at different temperature conditions, i.e., 12, 14 and 16 °C, was also analyzed. Grain destined for malt was soaked in a water–air system. The germination (malting) stage lasted 8 days at temperatures of 12, 14 and 16 °C. Each sample was then dried using the traditional convection method. After a 3-month resting period, congress wort was produced from the malt. The wort parameters studied were the viscosity index and the wort extract content. The malt extract difference was also defined. Based on the results, it was concluded that the vacuum impregnation process significantly increases the absorption of water by the grain and thus shortens the soaking and germination stage of the seeds. Grain variety has a strong influence on extract content and wort viscosity. Malting temperature only affects the viscosity index. The most important correlations of the parameters studied were noted for the number of days the grains were malted.

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“…Metabolic effects might also be true for the impregnation of other substances such as ascorbic acid, as suggested by the results reported by Rocculi et al (2007) where simple immersion of potato slices in this compound provoked an increase in their gross metabolic activity and depletion of reducing sugars. As pointed out by Gómez Galindo and Yusof (2014), VI of plant tissues is not only about mass transfer, quality attributes, and structure but also how the metabolically active cells in the impregnated tissue may be affected.…”

Section: Introductionmentioning

confidence: 99%

Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves

Yusof

Wadsö

Rasmusson

et al. 2017

Food Bioprocess Technol

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Vacuum impregnation (VI) has been widely used as pre-treatment prior to, e.g., minimal processing, freezing, or drying of fruit and vegetables. Most of the investigations have focused on the applicability of VI to modify physicochemical, sensory, and nutritive characteristics. However, little attention has been paid to the metabolic consequences of impregnating different substances into the plant tissue. This study explores short-and long-term metabolic responses of baby spinach leaves at 5°C after impregnation with several substances that are commonly used in food industry, e.g., sucrose, calcium lactate, citric acid, and ascorbic acid. Short-term metabolic response of impregnated spinach leaves was measured with isothermal calorimetry for 7 h. Results demonstrated that leaves impregnated with calcium lactate and sucrose showed a drastic increase in metabolic heat production, but no change was recorded in leaves impregnated with solutions of ascorbic acid or citric acid. Long-term metabolic responses were evaluated by measuring sugars and starch. The different impregnation solutes provoked specific changes in the carbohydrate composition during cold storage and the concentrations at each time point are likely to be the result of mobilization of starch, which sharply decreased during storage, and solute-specific differences in metabolization and interconversion of sugars.

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New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences

Cited by 19 publications

References 42 publications

Leaf infiltration in plant science: old method, new possibilities

Leaf infiltration in plant science: old method, new possibilities

Modification of the Malting Process of Barley Grains of Different Varieties by Vacuum Impregnation and Its Effect on Selected Wort Parameters

Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves

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