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

Arpassorn Sirijariyawat; Panita Ngamchuachit; Rungkan Boonnattakorn; Soraya Saenmuang; Arpassorn Sirijariyawat; Panita Ngamchuachit; Rungkan Boonnattakorn; Soraya Saenmuang

doi:10.3934/agrfood.2018.4.455

AIMS Agriculture and Food

2018, Volume 3, Issue 4: 455-466. doi: 10.3934/agrfood.2018.4.455

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Research article

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

1.
Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, Thailand
2.
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand

Received: 02 August 2018 Accepted: 22 November 2018 Published: 26 November 2018

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.
- mango,
- freezing,
- calcium,
- pectin methylesterase,
- temperature
Citation: Arpassorn Sirijariyawat, Panita Ngamchuachit, Rungkan Boonnattakorn, Soraya Saenmuang. The combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality[J]. AIMS Agriculture and Food, 2018, 3(4): 455-466. doi: 10.3934/agrfood.2018.4.455

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Abstract

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.

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