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Effect of Food Microstructure on Calcium Infusion Under High Pressure

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Abstract

The influence of food microstructure on high-pressure-assisted infusion of calcium was evaluated. Calcium was infused in baby carrots, celery pieces, and peeled mango cuboids, under varying pressures (100 to 500 MPa) using 6% calcium lactate gluconate. Microstructures of a baby carrot, celery, and mango were quantified before HPP in terms of their cell wall thickness (CWT) and cell diameter (CD). All samples had comparable CWT (4.5 to 5.5 μm), but differed in their CDs. CD and the amount of calcium infused were correlated. Mango had the largest cells (76 μm ± 8 μm) and the highest level of calcium infusion (111.02 ± 14.03 mg/100 g fruit). Cell breakage under high pressure, calculated as cell permeabilization index (ZP), significantly influenced the infusion, with higher cell breakage resulting in more infusion. However, the influence of ZP was observed within a given fruit/vegetable matrix but not across all the food matrices. This indicated that the microstructure, particularly CD and ZP together, played a role in calcium infusion under high pressure. The infused calcium was found to be concentrated around the transport tubes in the baby carrot and celery samples, while it was uniformly distributed in the mango samples, which indicated that the calcium uptake took place via the transport tubes and diffused into the surrounding cells. Following HPP-assisted calcium infusion, the cutting force (N) and the energy (J) required to cut the samples decreased, while the color of the processed samples became slightly darker (lower L* values) for all samples.

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Abbreviations

ANOVA:

Analysis of variance

CD:

Cell diameter (μm)

CWT:

Cell wall thickness (μm)

CLG:

Calcium lactate gluconate

ddH2O:

Double-distilled water

DMSO :

Dimethyl sulfoxide

EtOH:

Ethanol

H&E:

Hematoxylin and Eosin

HEPES:

4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid (buffering agent)

HHBS:

Hank’s buffer with 20 mM HEPES

HPP:

High-pressure processing

HSD:

Honest significant difference

PBS :

Phosphate-buffered Saline

L*:

Lightness value

a*:

Redness/greenness value

b*:

Blueness/yellowness value

ZP :

Cell permeabilization index

α:

Significance level

ΔE*:

Overall color difference

σ:

Electrical conductivity (S/m) of the fruit and vegetable samples

σi :

Electrical conductivity (S/m) of the samples before HPP calcium infusion

σt :

Electrical conductivity (S/m) of the samples after HPP calcium infusion

σh :

Electrical conductivity (S/m) of the samples at high frequency (1500 kHz)

σl :

Electrical conductivity (S/m) of the samples at low frequency (1 kHz)

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Acknowledgments

The authors would like to thank Dr. Brendan Niemira and his team (Dr. Shiowshuh Sheen, Joseph Sites, and Rommel Ramos) at the United States Department of Agriculture, Agricultural Research Science – Eastern Regional Research Center (PA, USA), for allowing us to use their high-pressure processing facility, and Dr. Kaixian (Ryan) Bu at the Department of Marine Sciences at Rutgers University (NJ, USA) for his help with operating the ICP-OES. Partial funding from the New Jersey Agricultural Experiment Station (NJAES) is appreciated.

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Authors and Affiliations

  1. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA

    N. S. Gosavi & M. V. Karwe

  2. Research Pathology Services, Rutgers University, 41 Gordon Road, Suite B, Piscataway, NJ, 08854, USA

    M. Polunas

  3. High Resolution Microscopy Core, Biomedical Engineering, Rutgers University, 599 Taylor Road, Piscataway, NJ, 08854, USA

    D. Martin

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  1. N. S. Gosavi
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Correspondence to M. V. Karwe.

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Gosavi, N.S., Polunas, M., Martin, D. et al. Effect of Food Microstructure on Calcium Infusion Under High Pressure. Food Eng Rev 13, 36–53 (2021). https://doi.org/10.1007/s12393-020-09225-0

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