The effect of fruit cultivar/origin and storage time on sorbets quality

Fruit quality is one of the main factors that influence the sorbets’ quality. The aim of this study was to evaluate the effects of two different cultivars of five fruits (mandarin, lemon, melon and mango) or origin (strawberries) on the overall quality of sorbets, right after being produced and after being preserved for 21 days at 18 C. Total soluble solids (TSS), titratable acidity (TA) and firmness were used to characterize the fruits. Colour, pH, antioxidant capacity (AC) and total phenolic content (TPC), as well as sensory attributes, were evaluated on fruits and respective sorbets. Fruit processing led to a loss of TPC and AC. Nevertheless, no significant changes were observed on sorbets over storage time. In spite of chemical, physical and sensorial differences registered among fruits from different cultivars or origin, the sensory profiles of sorbets from the same pair of studied fruits are very similar. Multivariate analysis clearly shows that the sorbets produced maintain the same sensorial quality regardless of the cultivar or the origin of the fruitsinfo:eu-repo/semantics/publishedVersio

The combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality

Both single and mixed solutions of calcium and pectin methylesterase were studied to examine how they improve the quality of frozen mango. The result showed that calcium and pectin methylesterase had a synergistic effect on the mango, helping to improve firmness and decrease the drip loss of the frozen fruit. To increase the efficiency of the mixed solution of pectin methylesterase and calcium, this study examined three immersion temperatures (25, 40 and 50 °C). Pectin methylesterase activity, calcium content, -carotene content, firmness, drip loss and color of the samples were evaluated. The treatment at 40 °C caused high pectin methylesterase activity and calcium content. The firmness of the frozen-thawed mango increased two-fold from 1.25 to 2.50 N, and the drip loss decreased from 15.19 to 9.87 g/100 g when compared with the control samples. Moreover, the frozen-thawed mango that was immersed in pectin methylesterase and calcium at 40 °C had the highest lightness and hue value and the lowest browning index

Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study

This study describes the use of Nuclear Magnetic Resonance (NMR) relaxometry to understand the effect of pectin methyl esterase (PME) + CaCl2 infusion under different conditions on cell integrity of fresh-cut and frozen-thawed mangoes. Infusion experiments were performed at: atmospheric pressure, vacuum conditions of 50 kPa and 10 kPa. For NMR relaxometry experiments T-2 (spin-spin relaxation time), T-1 (spin-lattice-relaxation times) and 2D T-1-T-2 experiments were performed. Results showed that, as the severity of the vacuum treatment increased, the relaxation times changed significantly (p < 0.05). The number of compartments observed in 1-D relaxation spectra of fresh and frozen-thawed mangoes changed with different treatments. The changes in relaxation times were explained due to formation of a gel formed by the interaction of pectin and calcium. 2D T-1-T-2 relaxation maps showed that compartmentalization was retained after vacuum treatment even for frozen-thawed samples. The study showed that NMR relaxometry is a useful tool to analyze the cell integrity of mangoes exposed to different treatments

Flavor Profile in Fresh-squeezed Juice of Four Thai Lime Cultivars: Identification of Compounds that Influence Fruit Selection by Master Chefs

The flavor and sensory profiles that influenced the selection of 4 commercial Thai lime cultivars (Citrus aurantifolia Swingle cv. ‘Pan Rumpai’, ‘Pan Puang’, and ‘Pan Pijit’ and Citrus latifolia Tanaka cv. ‘Tahiti’) by Thai chefs were examined. Twenty-eight volatiles (7 monoterpenes, 13 sesquiterpenes, 4 monoterpene alcohols, 1 aldehyde, 2 monoterpene aldehydes, and 1 monoterpene ester) and 9 non-volatiles (citric acid, malic acid, succinic acid, ascorbic acid, sucrose, fructose, glucose, limonin, and naringin) contributing to the flavor of Thai lime juice were identified using dynamic headspace-gas chromatography-olfactometry-mass spectrometry and high-performance liquid chromatography, respectively. An interview of master chefs and an acceptance test of culinary students revealed that Pan Puang was the most preferred lime cultivar owing to its moderate sour taste and its unique floral aroma contributed by terpinolene and linalool, along with its low content of β-myrcene, which contributes to balsamic and pungent aroma notes