کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890928 | 1628504 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ultrasound-vacuum infusion effect on jalapeño pepper (Capsicum annuum L.) blanching and thermal behavior of its pectin methylesterase
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Blanching treatment is an indispensable operation on fruit and vegetable processing, nevertheless, it is also capable to produce significant changes in sensory properties of such products, mainly texture and color. Pectin methylesterase (PME) treatments are an important process for texture improvement. These treatments can be applied either by means of endogenous PME activation or by infusion of exogenous PME in combination with or without a calcium salt; along with the use of temperatures around 60â¯Â°C, in order to attain the maximum activity of PME. In the present study, jalapeño pepper PME showed its highest activity at 55â¯Â°C. Likewise, it displayed a great thermal stability below 50â¯Â°C, as well as a long-time retention of its initial activity at such temperature. In the same way, when a solution of 15 U·mLâ1 of PME with 10â¯mM CaCl2 was applied through ultrasound-assisted vacuum-infusion for 5â¯min, blanching-induced changes in texture and exocarp color of jalapeño pepper were reduced. Simultaneously, an increase of fruit tissue PME activity was observed with specific treatment conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 95, September 2018, Pages 150-156
Journal: LWT - Volume 95, September 2018, Pages 150-156
نویسندگان
Jesús A. Salas-Tovar, Adriana C. Flores-Gallegos, Juan C. Contreras-Esquivel, Sarai Escobedo-GarcÃa, Silvia M. González-Herrera, Juliana Morales-Castro, Raúl RodrÃguez-Herrera,