Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 10, Issue 5, Pages 901-913Publisher
SPRINGER
DOI: 10.1007/s11947-017-1874-7
Keywords
Vacuum impregnation; Fresh-cut papaya; Calcium lactate; Pectin methylesterase; Chelate-soluble pectin; Atomic force microscopy
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Funding
- Singapore Ministry of Education Academic Research Fund [R-143-000-583-112]
- NSFC [31371851]
- Changzhou Qihui Management and Consulting Co., Ltd. [R-143-000-616-597]
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Vacuum impregnation was used to improve the quality attributes of fresh-cut papayas. Vacuum pressure of 5 kPa was applied for 5 min, then calcium lactate (1%, w/w) and pectin methylesterase (PME) (15 U/ml), alone and in combinations (calcium lactate plus PME), were vacuum impregnated into fresh-cut papaya cubes. Papaya cubes were stored at 4 A degrees C, and the quality of fresh-cut papaya was studied at intervals for 8 days. The hardness and chewiness levels of fresh-cut papayas that were treated with calcium lactate and PME were 8.02 and 7.83 times of untreated fresh-cut papayas at day 8, respectively. After vacuum impregnation, colour of fresh-cut papayas changed significantly (P < 0.05) and an overall weight loss was observed as well. Chelate-soluble pectin (CSP) was extracted and its content correlated well with texture properties of fresh-cut papayas. Qualitative and quantitative analyses of CSP were conducted using atomic force microscopy. The proportion of chain widths greater than 45 nm had increased 35.0% in fresh-cut papayas vacuum impregnated with calcium lactate and PME at the end of storage. The results indicate that a combination of calcium ions and PME was able to maximally preserve the quality attributes of fresh-cut papayas and extend the shelf life.
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