title: Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions.
abstract: The effects of the addition of calcium lactate and ascorbic acid to sucrose osmotic solutions on cell viability and microstructure of apple tissue were studied. In addition, water distribution and mobility modification of the different cellular compartments were observed. Fluorescence microscopy, light microscopy and time domain nuclear magnetic resonance (TD-NMR) were respectively used to evaluate cell viability and microstructural changes during osmotic dehydration. Tissues treated in a sucrose-calcium lactate-ascorbic acid solution did not show viability. Calcium lactate had some effects on cell walls and membranes. Sucrose solution visibly preserved the protoplast viability and slightly influenced the water distribution within the apple tissue, as highlighted by TD-NMR, which showed higher proton intensity in the vacuoles and lower intensity in cytoplasm-free spaces compared to other treatments. The presence of ascorbic acid enhanced calcium impregnation, which was associated with permeability changes of the cellular wall and membranes.
authors.affiliation: Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, Brazil. Electronic address: cidam@ibilce.unesp.br.
authors.forename: Maria A
authors.initials: MA
authors.lastname: Mauro
authors.affiliation: Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy.
authors.forename: Nicolò
authors.initials: N
authors.lastname: Dellarosa
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy.
authors.forename: Urszula
authors.initials: U
authors.lastname: Tylewicz
authors.affiliation: Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Tappi
authors.affiliation: Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Laghi
authors.affiliation: Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy.
authors.forename: Pietro
authors.initials: P
authors.lastname: Rocculi
authors.affiliation: Department of Agri-Food Science and Technology - University of Bologna, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy.
authors.forename: Marco Dalla
authors.initials: MD
authors.lastname: Rosa
mesh_terms: D001205:Ascorbic Acid / Q000494:pharmacology*; D002118:Calcium / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods*; D009682:Magnetic Resonance Spectroscopy; D027845:Malus / Q000737:chemistry*; D009995:Osmosis; D013395:Sucrose / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D013395:Sucrose; D001205:Ascorbic Acid; D002118:Calcium
keywords: Ascorbic acid (PubChem CID: 54670067); Calcium lactate (PubChem CID: 16211540); Cell compartments; Cell viability; Mass transfer; Microscopy; NMR