Texture improvement of processed carrots by modifying pectin

A. De Roeck; D.N. Sila; T. Duvetter; A. Van Loey; M. Hendrickx

Texture improvement of processed carrots by modifying pectin

In: Pectins and pectinases

Authors:

A. De Roeck

A. De Roeck Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

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D.N. Sila

D.N. Sila Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

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T. Duvetter

T. Duvetter Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

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A. Van Loey

A. Van Loey Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

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M. Hendrickx

M. Hendrickx Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

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Type:: Chapter

Pages:: 261–274

DOI:: https://doi.org/10.3920/9789086866779_019

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Heat sterilization of fruits and vegetables is accompanied by a pronounced texture loss, mainly due to beta-eliminative depolymerization of the cell wall pectin resulting in reduced intercellular adhesion. Food technologists are trying to minimize this texture loss. On the one hand, they focus on optimizing the existing thermal methods. On the other hand, they search for novel, less degradative processing technologies. High pressure processing has shown potential and is currently successfully applied on a commercial scale for pasteurization. To explore the potential of high pressure sterilization, the effect of combined high pressure/high temperature (HP/HT) processing on the texture of carrots and on the related pectin components was compared with that of high temperature treated samples. Carrot disks (Daucus carota var. Yukon) were subjected to three different treatments (80 °C-0.1 MPa, 100 °C-0.1 MPa, 80 °C-600 MPa). Subsequently, the residual hardness and microstructure were investigated. The pectin, isolated as alcohol insoluble residue, was fractionated into water (WSP), chelator (CSP) and sodium carbonate (NSP) soluble pectin. Thermal treatments at 0.1 MPa caused enormous tissue softening. This was marked by reduced cell-cell adhesion and an increase in WSP paralleled by a decrease in CSP and NSP. These results confirm that an extensive solubilization and/or degradation of pectin occurs during thermal processing. In contrast, HP/HT treated carrots showed minimal softening and negligible changes in intercellular adhesion. This was accompanied by a significant lower degree of methyl esterification of the pectin, dissimilar pectin fractions ratios and minor inter-conversions in the pectin fractions during treatment, indicating less solubilization. These results suggest an inhibition of the beta-elimination at HP/HT. So, there was a clear difference between pectin in HP/HT and thermally processed carrots; HP/HT treated carrots showing pronounced texture preservation. Concerning the quality parameter texture, high pressure sterilization offers an interesting alternative for heat sterilization.

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Pectins and pectinases

E-Book ISBN:: 9789086866779

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2009

Subjects
- Life Sciences
  - General
  - Food & Health

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Texture improvement of processed carrots by modifying pectin

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Pectins and pectinases

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