Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal Raman microscopy: A comparison study

Dongmei Li; Zhiwei Zhu; Da-Wen Sun

doi:10.1016/j.foodchem.2022.132679

Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal Raman microscopy: A comparison study

Food Chem. 2022 Aug 15:385:132679. doi: 10.1016/j.foodchem.2022.132679. Epub 2022 Mar 10.

Authors

Dongmei Li¹, Zhiwei Zhu¹, Da-Wen Sun²

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie.

PMID: 35299024
DOI: 10.1016/j.foodchem.2022.132679

Abstract

Water is the most abundant component in fresh fruit and vegetables and its distribution and hydrogen bonding state in cells has a significant influence on food processing. In the current study, an improved method based on our earlier studies was developed to directly visualize the spatial distribution of content and hydrogen bonding state of water in apple and potato cells for the first time and the difference in water distribution in these cells was compared. Additionally, based on the distribution images of content and hydrogen bonding state of water in different regions in apple and potato tissues, the total water and free water contents, and the hydrogen bonding state of free water were quantified and compared with those obtained by nuclear magnetic resonance and Marinchik methods, demonstrating that the method could be successfully used for quantifying the content and hydrogen bonding state of water in fruit and vegetable cells.

Keywords: Apple and potato cells; Hydrogen bonding state of water; Iterative curve fitting; Raman imaging; Visual distribution; Water content.

MeSH terms

Allergens
Hydrogen Bonding
Malus*
Microscopy, Confocal
Solanum tuberosum*
Vegetables
Water

Substances

Allergens
Water