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The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

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Abstract

Thermal texture evolution kinetics (90–110 °C) of nonpretreated and high-pressure pretreated (HP = 400 MPa, 60 °C, 15 min) carrots were determined using a multiparameter approach (cutting, compression). Alcohol Insoluble Residues (AIR) were extracted before and after thermal processing of the samples and the degree of methylation (DM) was estimated. The β-elimination kinetics of the water soluble pectin extract from the AIR was studied and related to the changes in material properties. Morphological changes and tissue-failure characteristics were monitored. The mechanical properties were strongly dependent on the processing temperature and the DM of the samples. Texture degradation rate constants were independent of the texture measurement method. Increasing temperature accelerated the β-elimination reaction (k b) and the thermosoftening (k x) rates, but pretreatment condition slowed down the rates. Interestingly, a strong correlation (r > 0.99) between k b and k x occurred. Thermal processing resulted in cell-wall thickening accompanied by a transition from cell rupture to cell separation, a process retarded by pretreatment condition.

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Abbreviations

β:

Beta

∞:

Infinity

ø:

Diameter

A0 :

Initial concentration of galacturonides (mM/g AIR)

At :

Concentration of galacturonides after a given time (mM/g AIR)

Ea :

Activation energy (kJ mol−1)

H:

Hardness (g)

Ho, Ht :

Reference hardness value [initial, at time t] (g)

H∞ :

Hardness after a long time (g)

kx :

Texture degradation rate constant (min−1)

kb :

β-elimination reaction rate constant (mM min−1/g AIR)

kxref :

Reference texture degradation rate constant (min−1)

r:

Correlation coefficient

R:

Universal gas constant [8.314] (J mol−1 K−1)

R2 :

Regression coefficient

t:

Time (min)

T:

Temperature (K)

Tc :

Constant temperature (K)

T0, Tref :

Reference absolute temperature (K)

AIR:

Alcohol insoluble residue

DM:

Degree of methylation

EU:

European Union

PME:

Pectinmethylesterase

SAS:

Statistical software

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Acknowledgement

The authors sincerely thank the Research Council and the Interfaculty Board for Development Cooperation of K.U. Leuven, and the Fund for Scientific Research, Flanders (FWO) for financially supporting this research.

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Authors and Affiliations

  1. Center for Food and Microbial Technology, Laboratory of Food Technology, K.U. Leuven, Kasteelpark Arenberg 22, B 3001, Heverlee, Belgium

    Daniel N. Sila, Xu Yue, Sandy VanBuggenhout, Chantal Smout, Ann Van Loey & Marc Hendrickx

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  1. Daniel N. Sila
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  2. Xu Yue
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  3. Sandy VanBuggenhout
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  4. Chantal Smout
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  5. Ann Van Loey
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  6. Marc Hendrickx
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Correspondence to Marc Hendrickx.

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Sila, D.N., Yue, X., VanBuggenhout, S. et al. The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition. Eur Food Res Technol 226, 127–135 (2007). https://doi.org/10.1007/s00217-006-0517-4

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  • DOI: https://doi.org/10.1007/s00217-006-0517-4

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