Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing

Sila, Daniel N.; Smout, Chantal; Vu, Thanh An; Hendrickx, Marc

doi:10.1111/j.1365-2621.2004.tb10711.x

Cited by 99 publications

(63 citation statements)

References 32 publications

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“…This strengthening effect of the middle lamella matrix is often deliberately pursued through controlled stimulation of endogenous PME activity, for example, by means of a mild temperature or hydrostatic pressure pretreatment, prior to the actual conservation process. [171][172][173] Supplementing these pretreatments by calcium soaking further increases the firmness improvement. 172 In cases where a (thermal) pretreatment would activate detrimental enzymes or where only low amounts of endogenous PME are present, application of exogenous PME through enzyme infusion can be performed (e.g., the commercial preparation NovoShape from Novozymes).…”

Section: Pme In Relation To Texture Of Plant-based Foodsmentioning

confidence: 94%

“…[171][172][173] Supplementing these pretreatments by calcium soaking further increases the firmness improvement. 172 In cases where a (thermal) pretreatment would activate detrimental enzymes or where only low amounts of endogenous PME are present, application of exogenous PME through enzyme infusion can be performed (e.g., the commercial preparation NovoShape from Novozymes). [174][175][176] Formation of calcium-pectin crosslinks may also improve or preserve the viscosity of liquid plant-based products.…”

Section: Pme In Relation To Texture Of Plant-based Foodsmentioning

confidence: 94%

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Pectin methylesterase and its proteinaceous inhibitor: a review

Jolie

Duvetter

Loey

et al. 2010

Carbohydrate Research

276

178

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Section: Pme In Relation To Texture Of Plant-based Foodsmentioning

confidence: 94%

Section: Pme In Relation To Texture Of Plant-based Foodsmentioning

confidence: 94%

Pectin methylesterase and its proteinaceous inhibitor: a review

Jolie

Duvetter

Loey

et al. 2010

Carbohydrate Research

276

178

View full text Add to dashboard Cite

“…The enzyme was extracted 24,25 from the pellets using 0.2 mol L −1 Tris buffer, pH 8 with 1 mol L −1 NaCl for 2 h (1:2 w/v). The suspension was centrifuged at 10 000 × g for 1 h. The supernatant was subjected to ammonium sulfate precipitation.…”

Section: Extraction Of Apple Pectin Methylesterasementioning

confidence: 99%

“…Measurement of pectin methylesterase activity PME activity was determined by measuring the release of acid per time unit 24 at pH 7.0 and 63…”

Section: Extraction Of Apple Pectin Methylesterasementioning

confidence: 99%

Effect of calcium propionate on the microstructure and pectin methy‐ lesterase activity in the parenchyma of fresh‐cut Fuji apples

et al. 2006

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There is an increasing demand for fresh-cut fruits. One of the main problems with these products is their short shelf life. The use of additives such as calcium propionate may increase their shelf life, because calcium preserves the structural integrity of the cells and propionate acts as food preservative. This work analyses the microstructure of Fuji apple parenchyma treated with calcium propionate immediately after treatment and after storage for 1 and 2 weeks at 4• C by using light microscopy (LM) and low-temperature scanning electron microscopy (cryo-SEM). This work also studies the effects of treatment and storage time on the enzymatic activity of pectin methylesterase (PME) by measuring the amount of acid released per unit of time at pH 7 and at 63• C. The results show that calcium propionate treatment has consolidating and structuring effects on the parenchyma and partially minimises the degrading effects of fresh-cut apples. In addition, treatment with calcium propionate decreases the activity of the PME both in non-stored apples and in those stored for 1 and 2 weeks probably due to the inhibiting effect of propionate.

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“…The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al, [30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31].…”

Section: Introductionmentioning

confidence: 99%

Untitled

2017

FSN

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Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

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Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing

Cited by 99 publications

References 32 publications

Pectin methylesterase and its proteinaceous inhibitor: a review

Pectin methylesterase and its proteinaceous inhibitor: a review

Effect of calcium propionate on the microstructure and pectin methy‐ lesterase activity in the parenchyma of fresh‐cut Fuji apples

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