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


KIRTIL E., Oztop M. H. , SIRIJARIYAWAT A., NGAMCHUACHIT P., BARRETT D. M. , MCCARTHY M. J.

FOOD RESEARCH INTERNATIONAL, vol.66, pp.409-416, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodres.2014.10.006
  • Journal Name: FOOD RESEARCH INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.409-416
  • Keywords: CalCl(2)/pectin methyl esterase infusion, Mangoes, 1D/2D NMR relaxometry, Freezing, MAGNETIC-RESONANCE, RELAXATION MEASUREMENTS, MEMBRANE-PERMEABILITY, APPLE TISSUE, QUALITY, H-1-NMR, CALCIUM, FRUIT, FIRMNESS, TEXTURE
  • Middle East Technical University Affiliated: Yes

Abstract

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. (C) 2014 Elsevier Ltd. All rights reserved.