The thermomechanical properties of carrot cell wall material

Georget, Dominique M. R.; Ng, Annie; Smith, Andrew C.; Waldron, Keith W.

doi:10.1002/(sici)1097-0010(199809)78:1<73::aid-jsfa89>3.0.co;2-9

Cited by 13 publications

(5 citation statements)

References 23 publications

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“…Earlier on, we demonstrated the modification of the WSP into the NSP fraction (12). The phenomenon of increasing WSP content during thermal processing has been reported in some plant-based foods (10,(28)(29)(30). Non-pretreated samples portrayed the most pronounced changes in pectin fractions and textural attributes.…”

Section: Influence Of Pretreatment Conditions On Texture Evolution Of...mentioning

confidence: 64%

“…During thermal processing, pectic polysaccharides exhibit marked changes in the degree of esterification, the degree of polymerization (molar mass distribution), neutral sugar content, and solubility characteristics. In the case of low-acid foods, part of these changes, which manifest as texture changes of plant-based foods, are directly related to the β-elimination reaction, one of the principal processes affecting pectin solubility and degradation ( − ). In this context, it has been shown that preprocessing techniques such as Ca 2+ infusion, mild thermal pretreatments, high-pressure pretreatment, and exogenous pectinmethylesterase (PME) infusion prior to the actual thermal process can largely improve the texture of thermally processed plant-based foods ( − ).…”

Section: Introductionmentioning

confidence: 99%

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Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Sila

Doungla

Smout

et al. 2006

J. Agric. Food Chem.

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In situ changes in pectin fractions for thermally processed carrots were related to textural changes. The texture of pretreated and subsequently thermally processed carrot disks was determined. Alcohol insoluble residue (AIR) was extracted from the pretreated and thermally processed tissues. The AIR was characterized in terms of the degree of methylation (DM) and changes in pectin fractions. Distinct differences in texture and DM were observed during thermal processing. Pretreatment conditions that induced a significant decrease in DM showed better textures. Demethoxylation caused interconversion of pectin fractions, water soluble pectin (WSP) changing into water insoluble pectin [chelator (CSP) and alkali (NSP) soluble pectin]. This process was reversed during cooking accompanied by remarkable alterations in molecular weight (MW) distribution patterns. The WSP depicted polydisperse MW distribution patterns, strongly dependent on the pretreatment condition. Confirmatory results of interconversions of pectin fractions (WSP, NSP) were demonstrated by the MW distribution patterns and neutral sugar profiles. All thermal related transformations of pectin structural parameters were decelerated by lowering the DM.

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Section: Influence Of Pretreatment Conditions On Texture Evolution Of...mentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Sila

Doungla

Smout

et al. 2006

J. Agric. Food Chem.

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“…Moreover, boiled, steamed or microwaved vegetables lose their nutrients because the cell walls are damaged by heat and allow the water and nutrients in the cells to leach out . Meanwhile, sous‐vide prepared vegetables (packed in vacuum) leave the cell walls mostly intact and this make the vegetables tender …”

Section: Resultsmentioning

confidence: 99%

“…44 Meanwhile, sous-vide prepared vegetables (packed in vacuum) leave the cell walls mostly intact and this make the vegetables tender. [45][46][47][48][49] Storage of vegetables previously subjected to thermal treatment for an additional 48 h led to a further decrease in vitamin C level. Vegetables stored for 120 h were characterized by the lowest level of this compound.…”

Section: Vitamin Cmentioning

confidence: 99%

Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

et al. 2018

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“…Small polymers have poor affinity with cell wall framework and solubilize easily. However, preheating, as well as reduced moisture contents in thermal processing, adversely affects the solubility of pectin in water [49,50].…”

Section: Tablementioning

confidence: 99%

Role of Pectin in Food Processing and Food Packaging

Vanitha¹,

Khan²

2020

Pectins - Extraction, Purification, Characterization and Applications

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Pectin is a branched heteropolysaccharide consisting of long-chain galacturonan segments and other neutral sugars such as rhamnose, arabinose, galactose, and xylose. It forms a matrix with celluloses and hemicelluloses and contributes to the cell structure. Due to the presence of several sugar moieties and different levels of methyl esterification, pectin does not have defined molecular weight like other polysaccharides. Pectin has wide applications. It is used as emulsifier, gelling agent, thickener, stabilizer, and fat or sugar replacer in low-calorie foods. Pectin and pectinderived oligosaccharides can also be used as an important ingredient in functional foods. In recent past, a new application envisaged for pectin polymers as edible films or coating. These films act as natural barrier for exchange of moisture, gases, lipids, and volatiles between food and environment, and protect fruits and vegetable from microbial contamination. The degree of esterification of pectin and other structural modifications defines the functional properties. Herein, various functional properties of pectin in relation to food processing and packaging are discussed.

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The thermomechanical properties of carrot cell wall material

Cited by 13 publications

References 23 publications

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

Role of Pectin in Food Processing and Food Packaging

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