Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking

Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments

“…The greater thermal stability of PME from carrots, on the other hand, may also contribute to the greater effect of the mild thermal pretreatment on the DM of in situ carrot pectin in comparison with its effect on the DM of in situ potato pectin (Anthon & Barrett, 2002). In contrast, in another study no clear effect of the different pretreatments on the DM of alcohol insoluble residue extracted from pretreated carrot tissues were observed (Moens, Huang, et al, 2021).…”

“…Moreover, the formation of Ca 2+ pectin crosslinks in carrot tissue was found to be promoted by a PEF pretreatment (Moens, Huang, et al, 2021). This contributes to a better texture preservation during thermal processing.…”

“…Additionally, it seems that the differences in cooking behaviour between the PEF and the mild thermal pretreatment are not fully explained by the pectin DM. Probably, the presence of ionic and/or covalent crosslinks may further explain the observed differences in cooking behaviour (Moens, Huang, et al, 2021). The combination pretreatment, on the other hand, significantly reduced the pectin DM and resulted in the slowest cooking behaviour.…”

Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking

“…Too high concentrations of divalent cations may even inhibit PME activity as pectin becomes less accessible if ionically crosslinked (Christiaens et al, 2016). A reduction in pectin DM after a PEF pretreatment was also observed in carrot vascular tissue in the studies of Moens et al (2020) and Moens, Huang, et al (2021). The effect of the PEF pretreatment on the DM of pectin from carrot cortex was less pronounced and may be attributed to the lower conductivity (related to ionic content).…”

Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking

“…Texture degradation of legumes due to thermal processing can be avoided by the addition of exogenous calcium to form crosslinks with demethoxylated pectins, due to activation of pectin methylesterase, to provide cell wall strengthening effect in the middle lamellae [1,2]. Recently, there is an interest to employ cell electroporation-based technology, 2 of 28 namely pulsed electric field (PEF), to accelerate the uptake of exogenous calcium [3][4][5] and to modify the texture of plant materials [6,7]. So far, the application of PEF technology for legumes has not yet been studied, especially when this technology is used prior to hydrothermal processing.…”