Department of Food Science
Interdepartmental Centre for Agri-Food Industrial Research
University of Bologna, Italy
Food Engineering Department, University of Lund, Sweden
Urszula Tylewicz, Santina Romani, Pietro Rocculi, Susanne Widell,
Marco Dalla Rosa, Federico Gόmez Galindo
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Introduction
Air
Cytoplasm
Impregnation
solution
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Introduction
Vacuum Impregnation
Industrial applications
Dewatering
(aid for osmotic dehydration)
 Eg. Prior freezing
Product development/food design
 Anti-browning agents
 pH reducer
 Microbial preservatives
 Nutraceuticals
Metabolic consequences of Vacuum Impregnation
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Hypothesis
Endocytosis pathway
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Material & Methods
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Material & Methods
1. Raw Material
Apple cv. Aroma (10x5x5mm)
2. Vacuum impregnation (15kPa (abs),
room temperature)
Sucrose (12,19 and 21%)
Trehalose (12, 25 and 27%)
Hypo, Iso and
Hypertonic
solutions
+ 16 mM FM4-64
+/- 1 mM Chloroquine
Analysis
3. Evaluation
Microscopy : 1. vesicle formation test (FM4-64)
2. cell viability (FDA)
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Results
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Isotonic sucrose solution
30 min
a
Isotonic sucrose solution
3h
Isotonic sucrose solution
24 h
Isotonic trehalose solution
24 h
Isotonic sucrose solution
Hypotonic sucrose solution
Influence of Osmotic Strength
Hypertonic sucrose solution
Hypertonic trehalose solution
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Results
Isotonic sucrose solution
24h
Isotonic sucrose solution
+ Chloroquine
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
24h
Results
Cell viability
Fresh apple
24 h after VI alone
24 h after VI
with Chloroquine
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Concluding remarks
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Concluding remarks
•Our results show evidence that vacuum impregnation of ripe apple
tissue with different sugars at different osmotic strengths
results in the formation of vesicles inside the cells.
•Vesicles formation was detected with the specific marker FM464 and inhibited by the endosome inhibitor chloroquine.
•This may allow substances such a sucrose and/or trehalose
present in the impregnation solution to be taken up by the cells. To
what extent is unknown.
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany
Acknowledgmets
Food Engineering Department, University of Lund, Sweden
Prof. Federico Gόmez Galindo
Interdepartmental Centre for Agri-Food Industrial Research,
University of Bologna, Italy
Director: Prof. Marco Dalla Rosa
http://www.agroalimentare.unibo.it.
Thank you for your
attention
6th, European Workshop on Food Engineering and Technology, March 7-8th, 2012 Singen, Germany