Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

“…Table 1 shows the physicochemical and compositional parameters of freshly squeezed grapefruit juice, conventional pasteurised juice and that which has been microwave treated. In general, FS obtained for this work presented the characteristic physicochemical parameters shown in the bibliography for grapefruit juice (Moraga, Moraga, Fito, & Martínez-Navarrete, 2009). As was observed, neither pasteurisation process affected°Brix, at a range between 9.9-10.1, or pH (2.92-3).…”

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

“…Efficiency of calcium on the firmness improvement is influenced by the fruit tissue structure. MORAGA et al (2009) have reported different mechanical properties in the tissue of osmodehydrated toranja, mainly when compared to other fruits, which have parenchymatic tissue. The toranja tissue is formed by segments of long cells filled with juice and part of it is extracted during the cutting process of samples that influenced the mechanical behavior of this fruit.…”

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

“…Kalsiyum tuzlarının dokuya aktarılarak pektin moleküllerini çapraz bağlayarak dokunun yumuşaması önlenmektedir. Kalsiyum tuzları olarak kalsiyum glukonat, kalsiyum klorür, kalsiyum laktat, kalsiyum kazeinat kullanılmaktadır; ancak bunlar arasında çözünürlüğünün yüksek olması ve üründe istenmeyen tat değişimine neden olmadığı için kalsiyum laktat daha çok tercih edilmektedir [18,46].…”