Blanching at Low Temperatures: A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
2004
Aguilar, Cristobal Noe (Universidad Autonoma de Coahuila Blvd. V. Carranza s/n, Saltillo, Coahuila, Mexico), E-mail: [email protected] | Rodriguez-Herrera, Raul (Universidad Autonoma de Coahuila Blvd. V. Carranza s/n, Saltillo, Coahuila, Mexico) | Montanez-Saenz Cesar (Universidad Autonoma de Coahuila Blvd. V. Carranza s/n, Saltillo, Coahuila, Mexico) | De la Luz Reyes-Vega, Maria (Universidad Autonoma de Coahuila Blvd. V. Carranza s/n, Saltillo, Coahuila, Mexico) | Contreras-Esquivel, Juan Carlos (Universidad Autonoma de Coahuila Blvd. V. Carranza s/n, Saltillo, Coahuila, Mexico)
Low-temperature and long-time blanching is a bioprocess used on fruits and vegetables, resulting in firmer textured products than those processed by traditional methods. Firmness involves "in situ" activation of pectinesterase present on pectins walls. The produced pectates from intermolecular structures between pectins and another polysaccharides present in these tissues, resulting in more rigid and less water-soluble structures than the original compounds.
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