Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching.
Int J Biol Macromol
; 271(Pt 1): 132618, 2024 Jun.
Article
in En
| MEDLINE
| ID: mdl-38795880
ABSTRACT
High-temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches. The implementation of low-temperature blanching reduced pectin methyl esterification, increased pectin cross-linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus. However, adding 2 % calcium lactate (w/v) during low-temperature blanching did not further improve the texture of frozen yellow peaches. Instead, it softened the texture by reducing Na2CO3-soluble pectin (NSP) and increasing water-soluble pectin (WSP) content. This study provided a theoretical basis for applying low-temperature blanching to improve the texture of frozen yellow peaches.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Pectins
/
Freezing
Language:
En
Journal:
Int J Biol Macromol
Year:
2024
Document type:
Article
Affiliation country:
China