The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation. (February 2016)

• Record Type: Journal Article
• Authors: Jamsazzadeh Kermani, Zahra; Shpigelman, Avi; Bernaerts, Tom M.M.; Van Loey, Ann M.; Hendrickx, Marc E.
• Is Part Of: Innovative food science & emerging technologies. Volume 33(2016)
• Page Start: 438
• Page End: 449
• Publication Date: 2016-02
• Subjects: Exogenous enzymes -- High pressure homogenization -- Consistency -- Mango purée -- Particle properties; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2015.12.008
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: This paper addresses to what extent mango purée macroscopic properties (consistency) is related to its particle physical properties such as mesoscopic (particle size) and microscopic (morphology) properties. To manipulate mango purée particle sizes, high pressure homogenization (HPH) was used. Commercial fungal and bacterial (cell wall) polysaccharide degrading enzymes without/with HPH (different sequences) were used to understand the contribution of specific (cell wall) polysaccharides and the relevant parameters to consistency changes. The results reflect that, unlike endo-cellulase, pectin methylesterase (PME) together with endo-polygalacturonase (PG), and α-amylase significantly contributed to consistency decrease. HPH only, although largely changing the particle size, did not change the purée consistency, but the combination of HPH with an enzymatic treatment decreased it substantially. Enzymes, while having minimal effect on particle sizes, induced a type-dependent modification of particles' morphology, showing the accessibility of particle polymers (in addition to the expected serum polymers) to enzymes. Industrial relevance: High consistency of mango purée that limits its processing is industrially decreased by dilution with water, requiring further flavor reconstitution and sugar addition. The consistency is believed to be related to pectin and starch. As physical and enzymatic pectin modifications are allowed by regulatory authorities, our study aimed at better understanding and controlling the flow properties of mango purée by both physical (high pressure homogenization) and enzymatic polysaccharides manipulations. Our findings highlight that in situ polysaccharide functionalization could be an industrially relevant alternative to commonly used additives in food systems for controlling the sensorial (i.e. taste and texture) properties. Highlights: Mango purée was treated by exogenous enzymes and high-pressure homogenization (HPH). PME with PG, and α-amylase significantly contributed to consistency decrease. HPH only had a large impact on particle sizes without an effect on consistency. Combination of the two treatments substantially decreased purée consistencies. Order of the two treatments significantly changed the resulting consistencies.