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

Date

2014-12

Author

Kırtıl, Emrah
Öztop, Halil Mecit
Barrett, Diane M.
McCarthy, Michael J.

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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.

Subject Keywords

CalCl(2)/pectin methyl esterase infusion, Mangoes, 1D/2D NMR relaxometry, Freezing

URI

https://hdl.handle.net/11511/28605

Journal

Food Research International

DOI

https://doi.org/10.1016/j.foodres.2014.10.006

Collections

Department of Food Engineering, Article

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Citation Formats

E. Kırtıl, H. M. Öztop, D. M. Barrett, and M. J. McCarthy, “Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study,” Food Research International, pp. 409–416, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/28605.