Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Yang, Hongshun; Wu, Qinglin; Ng, Li Ying; Wang, Shifei

doi:10.1007/s11947-017-1874-7

Cited by 71 publications

(41 citation statements)

References 45 publications

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“…This reduction is in a good agreement with a previous study on OD-VI mango (Torres et al, 2006). This could be attributed to increasing of translucency resulting from internal gas loss triggered by VI or OS penetration during OD as was also reported for other fruits (Yang, Wu, Ng, & Wang, 2017;Igual, Castelló, Ortolá, & Andrés, 2008). L* value of OD-VI unripe mango was similar to fresh ripe mango (P<0.05), which might be preferred as it could contribute to the fresh-like appearance of the product.…”

Section: Color Changessupporting

confidence: 92%

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Consumer and technological insights for improving the quality of osmo-dehydrated mango

Sulistyawati¹

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General introduction 21 d. Describe the kinetics of osmotic dehydration of mango to optimize water loss, sugar uptake, vitamin C retention and treatment time. This thesis comprises of six chapters in which four discuss the mentioned objectives. The four chapters are preceded by a general introduction addressing background, rationale and objectives (Chapter 1) and concluded by general discussion addressing key findings, implications and recommendations (Chapter 6) as shown in Fig 1.4. An interdisciplinary approach was used to transform in-depth insights in consumer perception of product and process characteristics toward dried mango and to apply it for product and process design (Fig 1.2). This interdisciplinary approach, involving participants of three countries, China, The Netherlands, and Indonesia, is described in Chapter 2. The results of this qualitative study-several key intrinsic quality attributes and their levels of dried mango-were tested in a quantitative setting, which is described in Chapter 3. A method to measure consumer preference using Adaptive Choice-Based Conjoint Analysis in the three countries is described. This analysis provided insights into the influence of the degree of familiarity and health consciousness toward the intrinsic quality attributes of dried mango. Chapter 4 describes the effect of vacuum impregnation, high pressure processing and adding pectin methylesterase (PME) with calcium on the sucrose gain, texture and color of mango during osmotic dehydration (OD). These quality changes are compared between two different ripeness of mango to gain insight into tailoring OD efficiency and achieve the desired quality of OD mango. Subsequently, Chapter 5 describes the fate of ascorbic acids (AAs) concentration during a long duration of osmotic dehydration of mango. The water/sucrose mass transfer and changes of AAs during OD are mathematically modelled to gain insight into the important mechanisms involved and to optimize sugar content, vitamin C retention and processing time of OD mango. In Chapter 6, the key findings are summarized and discussed. Along with methodological considerations of the study, the implications of the findings for product development are elaborated. Finally, recommendations for further research are given. Chapter 22 Fig 1.4. Schematic overview of the thesis chapters References A Joint WHO/FAOE Consultation. (2003). Diet, Nutrition and the Prevention of Chronic Diseases.

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Section: Color Changessupporting

confidence: 92%

“…In the presence of calcium, ripe mango of all treatments showed a more pronounced firming effect with added PME. Similar firming effects of VI with calcium and PME were also obtained in other pectin containing fruits such as papaya and apple (Yang et al, 2017;Guillemin et al, 2008).…”

Section: Textural Attributessupporting

confidence: 74%

Consumer and technological insights for improving the quality of osmo-dehydrated mango

Sulistyawati¹

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“…Results indicated that the SSP content in the lemon peel tissue of all the samples decreased with prolonged storage time. This might be due to the change of water-insoluble protopectins into water-soluble pectins during the storage period, which could also induce the loss of fruit firmness [33, 43]. As demonstrated by Yang et al [43], in the early storage time, the pectin consisted of linear single fractions, long chains, branch structure, short chains, and polymers might not be depolymerized by those pectinolytic enzymes [29, 43].…”

Section: Resultsmentioning

confidence: 99%

“…This might be due to the change of water-insoluble protopectins into water-soluble pectins during the storage period, which could also induce the loss of fruit firmness [33, 43]. As demonstrated by Yang et al [43], in the early storage time, the pectin consisted of linear single fractions, long chains, branch structure, short chains, and polymers might not be depolymerized by those pectinolytic enzymes [29, 43]. Furthermore, with extending the storage time, the degradation of pectin chain widths occurred, which was a natural senescence process of fruits as pectinolytic enzymes in fruits continued to degrade pectin [43, 44].…”

Section: Resultsmentioning

confidence: 99%

Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

Yin

et al. 2019

BioMed Research International

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‘Eureka’ lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka’ lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.

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“…Vacuum impregnation was applied in many products, such as beef cuts (Bampi, Domschke, Schmidt, & Laurindo, 2016), chicken breast cuts (Schmidt, Carciofi, & Laurindo, 2008), fresh-cut papayas (Yang, Wu, Ng, & Wang, 2017), jujube fruit (Lifen et al, 2019), fresh-cut apple (Mehmet & Ersus, 2018), pirarucu fillet (Martins, Chada, & Pena, 2019), Merluccius hubbsi hake fillets (Alejandra, Sofía, Silvina, Analía, & María, 2020), Minas cheese (Hofmeister, Souza, & Laurindo, 2005), Zaodan (Sun et al, 2018), and so on. Vacuum impregnation could promote the bidirectional mass transfer between the food structure and impregnation solution (Zhao & Xie, 2004).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology

Sun

Liu

Wen

et al. 2020

J Food Process Preserv

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In this study, the Tianjin and Baiyangdian duck eggs were used to pickle the preserved eggs by a novel technology-vacuum technology. The curing time of vacuum technology was reduced by three times compared with the traditional method. The weight gain rates of preserved eggs pickled by the traditional method first increased and then decreased, while the preserved eggs pickled by vacuum technology were How to cite this article: Sun N, Liu H, Wen Y, et al. Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology. J Food Process Preserv.

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Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Cited by 71 publications

References 45 publications

Consumer and technological insights for improving the quality of osmo-dehydrated mango

Consumer and technological insights for improving the quality of osmo-dehydrated mango

Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology

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