Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl₂during fermentation

Abstract

Summary Fermented minced pepper (FMP) usually suffers from the deterioration of texture quality during fermentation, which can affect sensory and consumer acceptance. In this study, vacuum impregnation (VI) with CaCl2, pectin methylesterase (PME) and CaCl2 and PME (PME + CaCl2 + VI) were compared to improve the texture quality of FMP. FMP treated with PME + CaCl2 + VI showed the relatively intact cells structure after fermentation. In that case, its firmness maintained high level, while water‐soluble pectin (WSP) content was minimum after fermentation. Meanwhile, the molar ratio of most monosaccharides of WSP in PME + CaCl2 + VI treated FMP decreased, while rhamnose (Rha) molar ratio significantly (p < 0.05) increased after fermentation. The high Rha content represents the stability of rhamnogalacturonan‐I linear skeleton of WSP. The negative effect on molecular weight of WSP was delayed by PME + CaCl2 + VI treatment, and its peak area and value increased after fermentation. Atomic force microscope images indicated that PME + CaCl2 + VI treatment could retain the long chain and branch structures, and inhibit the degradation of WSP net‐like structure at some extent. Hence, PME + CaCl2 + VI treatment was effective to improve the texture of FMP and inhibit the solubilisation of WSP via the formation of cross‐linked pectin chains between Ca2+ and demethylesterified pectin.

High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage

“…This further promoted the contact between PME and substrate and made pectin substances form cross‐links with endogenous metal ions (Ca 2+ ) in cell tissues, enhancing cell structural strength. In addition, exogenous added CaCl 2 during fermentation also gradually penetrates into FMP and promotes the binding of Ca 2+ and the free carboxyl groups produced by PME, forming a stable cross‐linked network of pectin chains (Wang, Qin, et al., 2022; Zhang et al., 2019). Compared with TP treatment, HPP remained higher hardness of FMP in the whole storage, and it was still 66.64 N after storage (30 days).…”

“…The structure of branched chain is closely related to intercellular adhesion, and complex branches can improve adhesion and stabilize cell structure (Cárdenas‐Pérez et al., 2018). In addition, biofilm and other structures are destroyed under high pressure, resulting in the increase of permeability and the formation of cross‐linking network structure between Ca 2+ and pectin substances (Wang, Qin, et al., 2022). Therefore, CSP treated at HPP could stabilize the pectin structure of FMP through the complex branch structure.…”

“…The determination of hardness was referred to the method of Wang, Qin, et al. (2022) using TA‐XT‐2 type texture analyzer (Stable Microsystems, Godalming, UK). All FMP samples were cut into a size of 1×1 cm.…”

“…How to cite this article: Chen, F., Chen, Y., Wang, Y., Ding, S., Qin, Y., Jiang, L., & Wang, R. (2022). High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage.…”

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

“…The higher extraction yield was found in maturity stage 0, in which there was less degradation of pectin, cellulose, and hemicellulose [17]. In stages 2 and 4, the mango already had a higher content of the enzymes pectin methylesterase and polygalacturonase, which reduced the pectin content and consequently the firmness of the fruit [20].…”