Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion

Abstract

The results of the present analysis allow for a better appreciation of the role of PME, calcium and appropriate infusion conditions in improving the texture of both fresh and frozen-thawed mangoes.

Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study

“…Thus, it is safe to conclude that the decrease in T 1 times due to gel formation was high enough to compensate for the effect of increasing moisture content. The fact that, P10 samples exhibited the highest PME activity but also has the shortest T 1 is in agreement with this observation (Sirijariyawat et al, 2012). Mean T 1 time of each sample, thus, could be used to gain an insight on the degree of gelation.…”

“…This could be attributed to a reduction in moisture content as T 1 is related to water content more directly (Van As, 2007). However, in a previous study carried out by the authors (Sirijariyawat et al, 2012) in which the same treatments were used to monitor textural changes in 'Kent' mango; after vacuum treatment with either water or Ca-PME solution, moisture content had increased. In fact, moisture content was highest in samples with a 10 kPa vacuum treatment.…”

“…Infusion experiments were carried out as described by Sirijariyawat et al (2012). As control, untreated mango cubes were used.…”

“…In fact, moisture content was highest in samples with a 10 kPa vacuum treatment. The increase in water penetration with increasing vacuum severity was explained by the replacement of air-filled pores inside the fruit with water, which is referred to as waterlogging (Sirijariyawat et al, 2012). The increase in moisture should likewise result in an increase in T 1 values.…”

“…In previous studies, to prevent loss of firmness, a number of methods have been applied such as calcium infusion, ascorbic acid treatment, pectin methyl esterase treatment, ethylene ripening, sugar infusion, exposure to pulsed light and infrared heat as well as cryogenic or air-blast freezing (Charles et al, 2013;Siddiq, Sogi, & Dolan, 2013;Sirijariyawat, Charoenrein, & Barrett, 2012;Sriwimon & Boonsupthip, 2011). Among other treatments, infusion with calcium ions and pectin methyl esterase enzyme showed positive effects on preservation of fruit texture (Draye & Van Cutsern, 2008;Fraeye et al, 2009;Guillemin et al, 2008;Pinheiro & Almeida, 2008).…”