Wang Bixiang, Li Yue, Lv Yingchi, Jiao Xuan, Wang Zhitong, He Yang, Wen Liankui
Department of Food Science and Engineering, Jilin Agricultural University, Changchun, China.
Crit Rev Food Sci Nutr. 2024;64(30):11179-11195. doi: 10.1080/10408398.2023.2233620. Epub 2023 Jul 12.
The quality of dehydrated vegetables is affected by the degree to which they are returned to their original state during rehydration (restorability). At present, whether this mechanism occurs at the cell-wall or cell-membrane level is unclear. This paper reviews the important factors affecting the mechanism of dehydration-rehydration, focusing on the analysis of the composition and structure of the cell wall and cell membrane, and summarizes the related detection and analytical techniques that can be used to explore the mechanisms of dehydration-rehydration at the cell-wall and cell-membrane levels. The integrity and permeability of the cell membrane affect water transport during the dehydration-rehydration process. The cell wall and cell membrane are supporting materials for tissue morphology. The arabinan side chains of the primary structure and fibers are important for water retention. Water transport may be classified as symplastic and apoplastic. Cell membrane disruption occurs with symbiotic transport but increases the drying rate. An in-depth analysis of the dehydration-rehydration mechanism of vegetables will help develop and improve their processing methods and inspire new applications.
脱水蔬菜的品质受其复水过程中恢复到原始状态的程度（可恢复性）影响。目前，这种机制是在细胞壁还是细胞膜水平发生尚不清楚。本文综述了影响脱水 - 复水机制的重要因素，重点分析了细胞壁和细胞膜的组成与结构，并总结了可用于探索细胞壁和细胞膜水平脱水 - 复水机制的相关检测与分析技术。细胞膜的完整性和通透性在脱水 - 复水过程中影响水分运输。细胞壁和细胞膜是组织形态的支撑材料。一级结构的阿拉伯聚糖侧链和纤维对保水很重要。水分运输可分为共质体运输和质外体运输。共质体运输会导致细胞膜破坏，但会提高干燥速率。深入分析蔬菜的脱水 - 复水机制将有助于开发和改进其加工方法，并激发新的应用。
