Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue

Valle, José M. del; Aránguiz, V. Valenzuela; León, Henry Chico

doi:10.1016/s0963-9969(99)00029-0

Cited by 83 publications

(48 citation statements)

References 37 publications

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“…Cacl 2 solution (0.6%, 2% or 4% (w/w)) Improvement of texture Del Valle et al (1998) Zucchini (slices 0.5 cm thick).…”

Section: Joshi and Handunkuttimentioning

confidence: 99%

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oVacuum impregnation (VI) is a non-thermal, non-destructive treatment that aims to modify the composition of food material by partially removing water and impregnating it with physiologically active compounds without affecting the material's structural integrity. Vacuum impregnation can be used to accelerate the Industrial process. It has various advantages like fast process, energy economical and easily performed at room temperature. VI basically fills large volume of intercellular spaces in tissues of fruits and vegetable and modifies the physico-chemical and the organoleptic properties of the same. Furthermore, providing enough information on the various advantages of these techniques is yet to be explored and is underutilized. Present review explores the importance and technique of VI with the future gaps so that the same technology can be further exploited commercially.

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“…Cacl 2 solution (0.6%, 2% or 4% (w/w)) Improvement of texture Del Valle et al (1998) Zucchini (slices 0.5 cm thick).…”

Section: Joshi and Handunkuttimentioning

confidence: 99%

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

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“…The same trend is observed in the case of steamed kiwifruit slices after 2 hrs of contact between the fruit and OS under the same conditions. These results could be explained by the cellular membrane of non-steamed kiwifruit exerts high resistances to mass transfer and slows down the rate of diffusion (Erule and Shubert, 2001), while steaming modify the cell structure by increase the membrane permeability to water and sugar exchanges (Del valle, et al, 1998;Kowalska, et al, 2008). Moreover, kiwifruit tissues have a porous structure so that steaming would also release the trapped air from the tissue resulting in more effective to the removal of water by osmotic pressure enhances the removal of water and uptake of solids (Phisut, 2012).…”

Section: Effect Of Steaming Process On Osmotic Dehydration Of Kiwifrumentioning

confidence: 99%

“…The dried kiwifruit samples, treated with steam before OD using OS 60% sucrose at 40°C for 1 hrs, had the greatest DEI 6.56 to 5.74 after 2 hrs. This could be related to steaming modify the cell structure by increase the membrane permeability to allow water to pass from the cell membrane rapidly (Del Valle, et al,1998) and by a greater driving force due to OD. Therefore water is removed more at first and then moves slowly, while sugar penetration is very slight at first but increases with the time (Chavan, 2012).…”

Section: Effect Of Steaming Process On Osmotic Dehydration Of Kiwifrumentioning

confidence: 99%

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

2016

AJAS

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Food dehydration of fruits is one of the most challenging processes in food technology. In order to optimize the quality of dehydrated fruits novel dry conservation procedures should be developed. Where ventilated hot air dryers'(VHD) produces poor fruit quality. So, different methods were applied to decrease the drawbacks of traditional methods. Kiwifruit slices submitted to steaming and osmotic dehydration (OD) in 60% sucrose solution as pre-treatment followed by VHD was studied. Results revealed that weight reduction (WR), water loss (WL) and solid gain (SG) of kiwifruit were significantly increased as extend of immersion period. Weight reduction (WR) was found to be lower than water loss (WL) during OD. On the other hand, WL was higher than that of SG. Steaming and/or OD as pre-treatment for kiwifruit drying increases the membrane permeability. Moreover, steaming process releases the trapped air from the kiwifruit tissue. Thus increase both water loss (WL) and dehydration efficiency index (DEI). Contrary, decrease moisture content (MC) in the final product. Steaming process is more pronouncing effect than that of OD. Rehydration capacity (RC) of dried kiwifruit slices improves by OD using osmotic solution (60% sucrose) at 40C for 2 hrsas pre-treatment while steaming process has no remarkable effect.

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“…However, assuming that the enzyme cannot be inactivated at such low heating temperatures, they attributed the reduced browning rate in apple slices to the in situ modification of PPO's kinetic properties during heating. Valle et al [7] also applied LTB to apple pieces between 40 and 65°C prior to minimal processing and effectively reduced their PPO activity (30-87%). Yemenicioglu et al [8] investigated the heat stability of PPO from six different apple cultivars in buffer solutions and reported that the enzyme was extremely heat stable between 68 and 78°C and activated by heat.…”

Section: Introductionmentioning

confidence: 99%

Control of polyphenol oxidase in whole potatoes by low temperature blanching

Yemenicioğlu

2002

European Food Research and Technology

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Russet Burbank potatoes can be blanched up to 60 min at 50°C without any loss in firmness and without appearance of browning on their peels, eyes or infected areas. Low temperature blanching (LTB) for 45 min did not cause a significant reduction in crude polyphenol oxidase (PPO) activity (12%). However, when heating time was extended to 60 min, the activity and specific activity of the enzyme were reduced by 27-45% and 22-43% respectively. The remaining enzyme extracted from heated potatoes was partially purified 3.3-3.75-fold by 0-95% ammonium sulphate precipitation and dialysis, and its kinetic parameters were determined. The comparison of the kinetic parameters of PPO in control (K m =10.3 mM and V max /K m =0.15) and in 60 min heated potatoes (K m =13 mM and V max /K m =0.054) indicated the reduced affinity of the remaining enzyme to its substrate. Thus, LTB at 50°C for 60 min not only inactivated part of the PPO activity but also reduced the kinetic capacity of remaining enzyme. Extending heating time to 75 min caused the appearance of slight browning on the peels and eyes of potatoes and reduced their firmness. The observed browning was due to the sharp drop in the K m that caused the activation of the PPO. Heating at 50°C did not affect lipoxygenase activity, but the K m of the enzyme dropped from 0.4 to 0.15 mM and the enzyme became kinetically more reactive at low substrate concentrations. Covalently bound pectin methylesterase considerably activated (38%) by heating and this caused the drop of pH in potato tissues.

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Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue

Cited by 83 publications

References 37 publications

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

Control of polyphenol oxidase in whole potatoes by low temperature blanching

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