Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

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

“…Carboxylic acid groups of the resulting low methyl esterified pectin can then form complexes with Ca +2 ions resulting in an egg-box pattern that can entrap water (Draye & Van Cutsern, 2008;Sirijariyawat et al, 2012). The entrapment of water within a continuous solid matrix is crucial to fruit texture, and is highly related to the firmness of fruits and vegetables (Fraeye et al, 2010;Ortiz, Graell, & Lara, 2011). In a previous study by the researchers, samples that had been infused with Ca-PME at atmospheric pressure had higher firmness (though not significant with p N 0.05) than the control.…”

Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

“…In this state, the pressure builds up from the vacuum state and the external fluids surrounding the sample are compressed into the sample structure (Fito et al, 2001). The VI method could create the same drawbacks as those of natural mass diffusion (NMD) (Baker & Wicker, 1996;Fraeye et al, 2010), but normally to a lesser degree due to the significantly shorter processing time. However, the process must be carefully optimized.…”

Recent Developments in High Pressure Processing of Foods

“…2.4 ). Fraeye et al ( 2010 ) studied infusion of PME and calcium prior to thermal, highpressure, and combined high-pressure/thermal processing of strawberries. Processing of strawberries caused a decrease in fi rmness, which was reduced by infusion of PME and calcium chloride.…”