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Article Dans Une Revue Journal of Food Science Année : 2006

Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits

Résumé

ABSTRACT: Vacuum impregnation allows replacing the occluded air present in fruits by a solution. Apples, strawberries, and raspberries were infused in a solution of pectinmethylesterase (PME) and calcium chloride (CaCl 2 ) either by using this technology or by classical infusion. The vacuum pretreatment limited the loss in fruits firmness following pasteurization. The influence of PME and CaCl 2 concentrations in the vacuum impregnation solutions on the calcium content, the PME activity and the firmness of pretreated strawberries was studied: the firmness of strawberries was maximal after impregnation in solutions containing a threshold concentration of PME and/or calcium. The synergistic action of PME and calcium used in the vacuum impregnation solution was significant.

Dates et versions

hal-04458017 , version 1 (14-02-2024)

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Citer

Pascal Degraeve, R. Saurel, Y. Coutel. Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits. Journal of Food Science, 2006, 68 (2), pp.716-721. ⟨10.1111/j.1365-2621.2003.tb05738.x⟩. ⟨hal-04458017⟩
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