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

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dc.contributor.authordel Valle, JM
dc.contributor.authorAranguiz, V
dc.contributor.authorLeon, H
dc.date.accessioned2024-01-10T13:47:53Z
dc.date.available2024-01-10T13:47:53Z
dc.date.issued1998
dc.description.abstractHTST blanching of apple pieces caused PPO inactivation and sample softening. PPO inactivation was minimal during immersion in water at 40 degrees C, but it increased with temperature after 15 min exposure at 55 to 65 degrees C. Associated softening decreased when adding 0.6% CaCl2 to the blanching medium. Samples blanched at 40 degrees C were softer than those heated at 55 degrees C in calcium solution, thus suggesting PME activation after 15 min at 55 degrees C. Vacuum infiltration of apple pieces caused cellular damage that increased as the applied pressure increased from 59.9 to 9.3 kPa, and was unaffected by the speed of restoration of ambient pressure. Texture improved when using aqueous CaCl2 solutions instead of distilled water, but no positive effect was observed for HTST blanched apples by vacuum infiltration of calcium. As a result of osmotic dehydration (OD) with aqueous sucrose solutions apple pieces lost water and texture and gained sucrose. HTST-blanched apple pieces suffered extensive material losses during OD and had poor final textures. Untreated apples and samples treated with 0.6% CaCl2 at 40 degrees C (Ih) behaved similarly. Samples treated with 0.6% CaCl2 at 55 degrees C (15 min) and vacuum (9.3 kPa) infiltrated with 2% CaCl2 had the largest sucrose gains and best final textures. Improved texture was generally associated with improved maintenance of sample microstructure. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.
dc.fechaingreso.objetodigital2024-04-11
dc.format.extent13 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/S0963-9969(99)00029-0
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/S0963-9969(99)00029-0
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79313
dc.identifier.wosidWOS:000080326700004
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.issue.numero8
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final569
dc.pagina.inicio557
dc.publisherELSEVIER SCIENCE BV
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectblanching
dc.subjectvacuum infiltration
dc.subjectCaCl2
dc.subjectosmotic dehydration
dc.subjectPPO activity
dc.subjecttexture
dc.subjectmicrostructure
dc.subjectHIGH-HYDROSTATIC-PRESSURE
dc.subjectPOLYPHENOL OXIDASE
dc.subjectSTRESS-RELAXATION
dc.subjectMASS-TRANSFER
dc.subjectVACUUM
dc.subjectFIRMNESS
dc.subjectFRUITS
dc.subjectFOODS
dc.subjectTEMPERATURE
dc.subjectCARROTS
dc.titleEffects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue
dc.typeartículo
dc.volumen31
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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