NDLI: Reduction of the Nitrate Content in Baby Spinach Leaves by Vacuum Impregnation with Sucrose

Content Provider	Springer Nature Link
Author	Yusof, or Liyana Rasmusson, Allan G. Gómez Galindo, Federico
Copyright Year	2016
Abstract	Vacuum impregnation (VI) has been widely utilized as a pre-treatment method prior to, e.g., the minimal processing, freezing, or drying of foods. In many cases, VI has been used to focus on the enrichment of fruits and vegetables with probiotics or micronutrients, texture enhancement, the modification of the sensory attributes, and extension of shelf life by pH reduction. However, little attention has been paid to the exploration of the metabolic consequences of VI that could lead to changes in the quality characteristics of plant tissues. Since nitrate has long been discussed as a compound that is harmful to human health, the aim of this investigation was to reduce the nitrate content in spinach leaves by feeding sucrose into the tissue using VI. The leaves, either non-treated or treated with VI, were stored under saturated humidity conditions and in darkness at 8 °C, for up to 72 h. VI-treated leaves showed a remarkable reduction in nitrate content as compared to the non-treated samples. Upon storage, sucrose was reduced, indicating that this sugar had been respired and had induced metabolization of the stored nitrate. The nitrite content of the treated leaves was unaffected, proving that this toxic compound was not accumulated in the baby spinach leaves upon external sucrose feeding.
Starting Page	1358
Ending Page	1366
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	9
Issue Number	8
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2016-04-05
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Sucrose feeding Nitrate Metabolism Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

The Use of Vacuum Impregnation for Debittering Green Olives

Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

Induction of Vesicle Formation by Exposing Apple Tissue to Vacuum Impregnation

Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid

Impregnation Techniques for Aroma Enrichment of Apple Sticks: A Preliminary Study

Evaluation of Models for Spinach Respiratory Metabolism Under Low Oxygen Atmospheres

Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Optimization of Temperature, Relative Humidity and Storage Time before and after Packaging of Baby Spinach Leaves Using Response Surface Methodology

Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Reduction of the Nitrate Content in Baby Spinach Leaves by Vacuum Impregnation with Sucrose

Similar Documents

The Use of Vacuum Impregnation for Debittering Green Olives

Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

Induction of Vesicle Formation by Exposing Apple Tissue to Vacuum Impregnation

Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid

Impregnation Techniques for Aroma Enrichment of Apple Sticks: A Preliminary Study

Evaluation of Models for Spinach Respiratory Metabolism Under Low Oxygen Atmospheres

Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Optimization of Temperature, Relative Humidity and Storage Time before and after Packaging of Baby Spinach Leaves Using Response Surface Methodology

Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Reduction of the Nitrate Content in Baby Spinach Leaves by Vacuum Impregnation with Sucrose