Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Duvetter, Thomas; Fraeye, Ilse; Hoang, Tuyen Van; Buggenhout, Sandy Van; Verlent, I.; Smout, Chantal; Loey, Ann Van; Hendrickx, Marc

doi:10.1111/j.1365-2621.2005.tb11460.x

Cited by 50 publications

(29 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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. 177 Third, demethoxylation of pectin reduces its sensitivity to chemical b-eliminative depolymerisation, occurring during heating and associated with heat-induced softening of many fruits and vegetables.…”

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

confidence: 99%

Pectin methylesterase and its proteinaceous inhibitor: a review

Jolie

Duvetter

Loey

et al. 2010

Carbohydrate Research

Self Cite

270

178

View full text Add to dashboard Cite

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

confidence: 99%

Pectin methylesterase and its proteinaceous inhibitor: a review

Jolie

Duvetter

Loey

et al. 2010

Carbohydrate Research

Self Cite

270

178

View full text Add to dashboard Cite

“…The strawberry pieces were immersed in a solution containing 100 U/mL Aspergillus aceleatus PME (Novoshape, Novozymes, Bagsvaerd, Denmark) and 0.5% (w/w) CaCl 2 AE 2 H 2 O and vacuum (10 hPa) was applied for 5 min at room temperature (Duvetter et al, 2005).…”

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

View full text Add to dashboard Cite

“…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.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2017

FSN

View full text Add to dashboard Cite

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...

show abstract

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Cited by 50 publications

References 34 publications

Pectin methylesterase and its proteinaceous inhibitor: a review

Pectin methylesterase and its proteinaceous inhibitor: a review

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

Untitled

Contact Info

Product

Resources

About