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Investigation on effects of mechanical treatments on cellular structure integrity and vitamin C extractability of broccoli (Brassica oleracea L. var. italica) by LF-NMR

Abstract

Extracting nutrients from plants is an important unit operation in the food and biological industries. The target nutrient is usually spatially distributed throughout the plant tissue. The intact cell wall and adhering membranes are the main resistance to molecular diffusion. Therefore, disintegration of the intact structure, which in turn increases the permeability of adhering membranes, can significantly improve the nutrient extraction yield and efficiency. In this work, different physical treatments (homogenization, high pressure homogenization, and ball mill grinding) were applied to investigate their effects on the tissues microstructure and the release of vitamin C. The changes of microstructure were reflected by LF-NMR based on the T2 distribution, particle size distribution and microscopic images. The vitamin C extraction yield by high pressure homogenization was increased by 75.69% for floret and 28.84% for stalk respectively compared to the mechanical homogenizations treated ones. The degradation of the vitamin C was significant due to the prolonged operation by ball mill grinding method although the integrity of the tissues was similar with the high pressure homogenization treated ones. This work confirms that the degree of the tissue disintegration has a positive correlation with the release of the nutrient (vitamin C) within limited operating time. LF-NMR has been proved to be an effective method to study the impact of different physical treatments on plant originated food materials cellular structure integrity.

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Publication details

The article was received on 23 Jan 2018, accepted on 13 Apr 2018 and first published on 17 Apr 2018


Article type: Paper
DOI: 10.1039/C8FO00140E
Citation: Food Funct., 2018, Accepted Manuscript
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    Investigation on effects of mechanical treatments on cellular structure integrity and vitamin C extractability of broccoli (Brassica oleracea L. var. italica) by LF-NMR

    J. Yang, X. JIN and X. D. Chen, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO00140E

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