Abstract
High pressure processing (HPP) is a technology in which foods are subjected to high pressures in the range 100 MPa – 800 MPa. HPP has been greatly explored as a process technology for ensuring food safety in the past. Recently, this technology has shown a great promise to enhance the infusion of biomolecules into food systems. The aim of this project was to explore and evaluate HPP as a technique for infusion of calcium in a food matrix, specifically baby carrots. HPP was employed in infusing calcium in PME (pectin methylesterase) treated baby carrots. Calcium lactate gluconate (CLG) salt was used as the infusate solution. The effect of HPP was evaluated on the extent of calcium infusion in baby carrots along with its effect on other important attributes of baby carrots, such as beta-carotene extractability, hardness (N), and color. In addition, the effect of pressure cycling on calcium infusion were also studied. Fifteen HPP experiments were performed following a Box-Behnken design of experiments. The three independent factors evaluated were pressure (MPa), time (min), and CLG solution concentration (% w/v). To evaluate the effect of pressure cycling, high pressure infusion was carried out by varying the number of cycles as 1, 3, and 5 keeping the maximum pressure level, the total hold time at maximum pressure, and the maximum CLG solution concentration fixed. Unprocessed baby carrots, osmotically infused baby carrots, and vacuum infused baby carrots were used as controls. It was observed that HPP enhanced the infusion of calcium in PME treated baby carrots from 19.5 mg/serving to up to 134 mg/serving of baby carrots, which is more than 10 % of the RDA of calcium, and was more than 3 times the amount of calcium infused in osmotically and vacuum infused controls. The processing variables of pressure, time, and CLG concentration, all played a significant role in determining the amount of calcium infused. The amount of infused calcium increased with the number of pressure cycles (1 to 5). The extractability of beta-carotene from the HPP calcium infused baby carrots was 4-5 times higher than the unprocessed control. The hardness of the baby carrots was observed to increase after calcium infusion, but the color of the carrots became darker. Microbial shelf life of the calcium infused baby carrots was observed to be only 4 days, indicating that further research is needed to optimize the handling and post-processing techniques. In conclusion, HPP was found to enhance the infusion of calcium in PME treated baby carrots while also improving the extractability of beta-carotene and increasing the hardness, but darkening the color.
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Claims 7
Claim · model-written summary
HPP enhanced calcium infusion into baby carrots to 134 mg per serving, more than 3 times the controls.
Verbatim
t0“High pressure assisted infusion of calcium in PME treated baby carrots”
e1“HPP enhanced the infusion of calcium in PME treated baby carrots from 19.5 mg/serving to up to 134 mg/serving of baby carrots, which is more than 10 % of the RDA of calcium, and was more than 3 times the amount of calcium infused in osmotically and vacuum infused controls”
Claim · model-written summary
Pressure, time and CLG concentration all had a significant role in determining the amount of calcium infused into baby carrots.
- Taxon
- baby carrotst0
- Treatment
- pressure, time, and CLG concentratione2
- Outcome
- amount of calcium infusede2
Not reportedDirection
Verbatim
t0“High pressure assisted infusion of calcium in PME treated baby carrots”
e2“The processing variables of pressure, time, and CLG concentration, all played a significant role in determining the amount of calcium infused”
Claim · model-written summary
The amount of calcium infused into baby carrots increased with the number of pressure cycles (1 to 5).
- Taxon
- baby carrotst0
- Treatment
- number of pressure cycles (1 to 5)e3
- Outcome
- amount of infused calciume3
- Direction
- increasede3
Not reportedComparator
Verbatim
t0“High pressure assisted infusion of calcium in PME treated baby carrots”
e3“The amount of infused calcium increased with the number of pressure cycles (1 to 5)”
Claim · model-written summary
The extractability of beta-carotene from HPP calcium-infused baby carrots was 4-5 times higher than the unprocessed control.
Verbatim
e4“The extractability of beta-carotene from the HPP calcium infused baby carrots was 4-5 times higher than the unprocessed control”
Claim · model-written summary
Calcium infusion increased the hardness of baby carrots.
Not reportedComparator
Verbatim
e5“The hardness of the baby carrots was observed to increase after calcium infusion, but the color of the carrots became darker”
Claim · model-written summary
Calcium infusion made baby carrot colour darker.
Not reportedComparator
Verbatim
e5“The hardness of the baby carrots was observed to increase after calcium infusion, but the color of the carrots became darker”
Claim · model-written summary
Calcium-infused baby carrots had a microbial shelf life of only 4 days.
Verbatim
e6“Microbial shelf life of the calcium infused baby carrots was observed to be only 4 days”
The same questions in other papers
calcium atom · quality: postharvest · Daucus carota (carrot)Positive and negative results
1 paper in the same direction as this paper · 1 reporting no difference from an alternative
- no effect
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.