Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions

Buggenhout, Sandy Van; Messagie, I.; Maes, V.; Duvetter, Thomas; Loey, Ann Van; Hendrickx, Marc

doi:10.1007/s00217-005-0218-4

Cited by 82 publications

(61 citation statements)

References 31 publications

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“…Similar behavior was observed at the osmofreezing of papaya [37]. These results indicate that when papaya with less freezable water is frozen, the structural changes are affected to a lesser extent in the cell matrix, possibly because of presenting lower re-crystallization of ice [38]. According to [33], by reducing the moisture content of food in osmotic dehydration, the product reaches higher hardness in the osmo-freezing, due to the higher gain of solids and increased water loss.…”

Section: Elastic Modulus and Stress Of Yield Limitsupporting

confidence: 59%

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Aponte¹,

Tamayo²

2017

DYNA

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The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration was performed using an osmotic sucrose solution with 55 and 45 ºBrix for 30 and 90 min. Osmotically dehydrated papaya samples were frozen at -40°C and stored for 10, 20, 30 and 60 days. Fresh fruit was used as a control sample during freezing storage. The results showed the treated samples exhibited lower drip loss with respect to control samples. It was observed that elastic modulus in treated samples showed higher values compared to control samples. Conversely, σL had achieved a decreasing for all treatments during freezing storage and treated samples exhibited higher σL values with respect to control samples.Keywords: Osmotic treatment; freezing; tropical fruits; osmotic solution Cambios en fase líquida y propiedades mecánicas de papaya (carica papaya L.) osmodeshidratada durante la congelacion Resumen El objetivo de este trabajo fue evaluar la influencia de tratamientos osmóticos sobre la velocidad de congelación, pérdida de fase líquida (PFL), módulo elástico (ME) y esfuerzo del límite de fluencia (σL) en muestras de papaya (Carica papaya L.) almacenadas en congelación. La deshidratación se realizó con soluciones osmóticas de sacarosa de 45 y 55°Brix durante 30 y 90 min. Las muestras osmo-deshidratadas fueron congeladas a -40°C y almacenadas durante 10, 20, 30 y 60 días. Fruta fresca fue empleada como muestra control (No tratada). Los resultados mostraron que las muestras tratadas presentaron menores pérdidas de fase líquida respecto a las muestras control. El módulo elástico en las muestras tratadas presentó mayores valores en comparación con las muestras control. El esfuerzo del límite de fluencia disminuyó para todos los tratamientos durante el almacenamiento y las muestras tratadas mostraron valores superiores de σL respecto a las muestras no tratadas.

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Section: Elastic Modulus and Stress Of Yield Limitsupporting

confidence: 59%

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Aponte¹,

Tamayo²

2017

DYNA

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“…They also observed, with light microscopy and scanning electron microscopy, a direct relationship between the rate of freezing and cell structural damage, with lower freezing rates showing greater structural damage than higher freezing rates (PSF). More recently, an analysis of the effects of PSF on the water retention and firmness of strawberries was conducted by Van Buggenhout et al (2006a). The authors focused the study on examining various means of promoting the quality characteristics of strawberries through the combination of freezing techniques with PME/calcium or pectin infusion; however, the tissue microstructure after freezing was not examined.…”

Section: Fruit and Vegetable Productsmentioning

confidence: 99%

“…They also showed that although PSF preserved the skeletal cell structure of the tissue, it promoted cell Hardness and drip loss (filled diamond) of strawberries frozen under different conditions: 1 slow freezing, 2 rapid freezing, 3 cryogenic freezing and 4 high-pressure shift freezing. a-b Means with the same letter indicate there is no significant difference (Tukey's test: P <0.05) between hardness results (bar = standard deviation; Van Buggenhout et al 2006a) permeability. Volume changes during freeze-thaw cycles at a pressure of 200 MPa were noted to have a detrimental effect on membrane permeability (Fig.…”

Section: Fruit and Vegetable Productsmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

371

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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“…Prior to freezing, carrots were blanched because previous results (Van Buggenhout et al, 2006a, 2006b, 2006c revealed that high-pressure-low-temperature (HP-LT) treatments following a regular freezing process fail to inactivate most food quality related enzymes. A thermostated water bath (Julabo UC, Merck Belgolabo, Seelbach, Germany) was used to perform different blanching processes.…”

Section: Pretreatment Conditionsmentioning

confidence: 99%

Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

Buggenhout¹,

Grauwet²,

Loey³

et al. 2007

Food Research International

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Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions

Cited by 82 publications

References 31 publications

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

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