In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

Christiaens, Stefanie; Buggenhout, Sandy Van; Chaula, Davis; Moelants, Katlijn; David, Christophe; Hofkens, Johan; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodchem.2012.01.009

Cited by 29 publications

(20 citation statements)

References 30 publications

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“…These results are slightly higher than the 60 % previously reported by Christiaens et al (2012) and the 58-69 % reported by Cybulska et al (2014), and deviates significantly from the result obtained by Galindo et al (2004), where DM was estimated between 36 and 39 %. However, these other studies also found DM remained relatively stable during storage.…”

Section: Biochemical Analysescontrasting

confidence: 84%

“…In the CSP fraction, pectins are cross-linked with ionic bonds, and in the DASP fraction polysaccharides are connected with the cell wall by covalent ester bonds (Christiaens et al 2012). As a result of PG activity, free galacturonic acid residues are released (Torres et al 2011).…”

Section: Biochemical Analysesmentioning

confidence: 99%

“…Most of the works on pectin extracted from carrot concern biochemical properties and enzyme activity (Christiaens et al 2012;Houben et al 2011;Araya et al 2007;Galindo et al 2004). The rheological properties of pectin have also been reported by Pagán and Ibarz (1999), Schmelter et al (2002), Alonso-Mongán et al (2002), andEspinosa-Muňoz et al (2013).…”

Section: Introductionmentioning

confidence: 96%

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Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

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The properties and functionality of pectins from plant cell walls depend on their structure. Therefore, the objective of this work was to determine the rheological properties of pectins extracted from plant cell walls with different solvents in relation to postharvest storage time. Water (WSP), chelate (CSP) and diluted alkali (DASP) soluble pectins were studied, taken from carrot cell walls ('Nerac' variety), at harvest and at five time points during storage. The rheology of pectins was studied in relation to flow properties and viscosity, and the storage effect was studied in relation to enzyme activity. The results showed that rheology of pectins depend on the solvent used for extraction. The viscosity of each pectin fraction increased during storage. WSP had the highest viscosity (maximum 0.045 Pas) compared to CSP (0.023 Pas) and DASP (0.011 Pas). DASP revealed thixotropic properties that increased from 3 % at harvest to 14 % after 5 months of storage. Flow behaviour of DASP did not change with storage time, whereas WSP and CSP showed a change from dilatant to pseudoplastic flow. The changes in rheological properties may be related to an enzymatic-induced molecular transformation, which promotes a gelling ability.

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Section: Biochemical Analysescontrasting

confidence: 84%

Section: Biochemical Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

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Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

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“…The conversion from WSP to CSP was attributed to a demethylation of water‐soluble pectin that increased pectin overall charge and its ability to form ionic bounds, especially with endogenous calcium. Nevertheless, for both cultivars, the WSP fraction remained the major fraction (>50%) even after the low‐temperature blanching (LTB+P), unlike the reported data for vegetables for which the WSP fraction became lower than that of the combined insoluble fractions (Sila and others ; Christiaens and others , , ).…”

Section: Resultscontrasting

confidence: 60%

Low‐Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees

Chevalier

Rioux

Angers

et al. 2017

Journal of Food Science

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Blueberry composition was characterized for 6 cultivars. It contains a good amount of dietary fiber (10% to 20%) and pectin (4% to 7%) whose degree of methylation (DM) is sensitive to food processing. A low temperature blanching (LTB: 60 °C/1 h) was applied on blueberry purees to decrease pectin DM, in order to modulate puree properties and functionalities (that is, viscosity and stability), and to enhance pectin affinity toward other components within food matrices. Fiber content, viscosity, pectin solubility, DM, and monosaccharide composition were determined for both pasteurized, and LTB+pasteurized blueberry purees. The results showed that neither the amount of fiber, nor the viscosity were affected by LTB, indicating that this treatment did not result in any significant pectin depolymerization and degradation. LTB caused a decrease both in pectin DM from 58-67% to 45-47% and in the amount of water-soluble pectin fraction, the latter remaining the major fraction of total pectin at 52% to 57%. A LTB is a simple and mild process to produce blueberry purees with mostly soluble and low-methylated pectin in order to extend functionality and opportunities for interactions with other food ingredients.

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“…As workflows of experiments are not an uncommon format for food chemists to present their research strategies, e.g. (Christiaens et al, 2012;De Roeck et al, 2008;Chassaigne et al, 2007), the basic idea was to provide a web based tool that would support students in designing a workflow of experiments. Teacher-student and student-student interactions could then benefit from the standardized representation of the workflow designs.…”

Section: Aim Of This Researchmentioning

confidence: 99%

ExperD: Web-based Support for Laboratory Class Workflow Design and Execution

Kolk¹,

Beldman²,

Hartog³

et al. 2013

Proceedings of the 5th International Conference on Computer Supported Education

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The design, use, and evaluation of a web-based experiment designer, ExperD, are described. ExperD supports students in designing a research strategy for their laboratory class. Next, ExperD supports students in their actual laboratory class work by showing them which experiments they have to carry out, and what the relation is between experiments. The use of ExperD was evaluated in the 2009 and 2011 editions of a Food Chemistry course at Wageningen University in The Netherlands. The evaluations showed that students (n = 60 and 98) find ExperD helpful and that teachers see the ExperD as a valuable addition to the laboratory class. Usage logs show that students used the tool throughout the entire laboratory class. Furthermore, the ExperD proved to be a promising research tool for monitoring both student design activities as well as student actual lab work activities.

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In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

Cited by 29 publications

References 30 publications

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Low‐Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees

ExperD: Web-based Support for Laboratory Class Workflow Design and Execution

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