Loading…

Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)

Green beans (cv. Moncayo) were blanched at 65, 70, 75, 80, 85, 90 and 97 °C for 2.5, 5, 10, 20 and 40 min. Pectinesterase (PE) activity was highest in cell-wall-bound extracts of beans blanched at 70 °C/10 min. The lowest water-soluble pectin fraction, the highest EDTA-soluble pectin fraction and th...

Full description

Saved in:
Bibliographic Details
Published in:European food research & technology 2005-03, Vol.220 (3-4), p.421-430
Main Authors: Canet, W, Alvarez, M.D, Luna, P, Fernandez, C, Tortosa, M.E
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c435t-eaa121bbde63e0b9b3b90da49e614b743d85509cfbdb4da7e040f37e12e5d1e53
cites cdi_FETCH-LOGICAL-c435t-eaa121bbde63e0b9b3b90da49e614b743d85509cfbdb4da7e040f37e12e5d1e53
container_end_page 430
container_issue 3-4
container_start_page 421
container_title European food research & technology
container_volume 220
creator Canet, W
Alvarez, M.D
Luna, P
Fernandez, C
Tortosa, M.E
description Green beans (cv. Moncayo) were blanched at 65, 70, 75, 80, 85, 90 and 97 °C for 2.5, 5, 10, 20 and 40 min. Pectinesterase (PE) activity was highest in cell-wall-bound extracts of beans blanched at 70 °C/10 min. The lowest water-soluble pectin fraction, the highest EDTA-soluble pectin fraction and the lowest degree of esterification of the EDTA-soluble fraction were all recorded for the same temperature/time combination; these effects can therefore be attributed to PE activity. Chemical changes did not affect initial firmness of the beans, which was practically constant after blanching at 65, 70, 75 and 80 °C. Simple first-order models were adequate to establish softening kinetics for beans blanched at 85, 90 and 97 °C. In this temperature range, Kramer maximum force was the mechanical parameter that best characterised bean softening by blanching. For all temperatures, short-time blanching increased the coloration and total chlorophyll content of the samples with respect to fresh control, thus precluding the use of simple models. In the treated beans, the ascorbic acid content was consistently lower than in the control and decreased continuously with increasing time. Microphotographs showed no appreciable differences in morphology between fresh and blanched beans at 65, 70 and 75 °C, which would explain the similarity of mechanical behaviour in these samples. Blanching at 85, 90 and 97 °C caused loosening and swelling of the cell walls owing to breakdown of the pectic material, which again helps to explain the observed loss of firmness.[PUBLICATION ABSTRACT]
doi_str_mv 10.1007/s00217-004-1051-x
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_632057834</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2088236271</sourcerecordid><originalsourceid>FETCH-LOGICAL-c435t-eaa121bbde63e0b9b3b90da49e614b743d85509cfbdb4da7e040f37e12e5d1e53</originalsourceid><addsrcrecordid>eNpFkG1LwzAQgIsoOKc_wE8GQVCw89Ik7fpRh28wEdR9Dkl62Tq6diatbP_ejA79cNxxPPfCE0XnFEYUILvzAAnNYgAeUxA03hxEA8rZOE7YWBz-1Vl2HJ14vwQQeUr5IPp4qFRtFmU9J2gtmtaTpiZmgavSt257S747VZXtlqi6IKHTmbZzSBpL5g6xJhpV7cm1-RmRt6Y2atvcnEZHVlUez_Z5GM2eHr8mL_H0_fl1cj-NDWeijVEpmlCtC0wZgs410zkUiucYHtMZZ8VYCMiN1YXmhcoQOFiWIU1QFBQFG0aX_d61a7479K1cNp2rw0mZsgRENmY8QLSHjGu8d2jl2pUr5baSgtyZk705GczJnTm5CTNX-8XKG1VZFwyV_n8wTZMk6AvcRc9Z1Ug1d4GZfSZAGVBI2S5-AV2dd2Q</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>632057834</pqid></control><display><type>article</type><title>Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)</title><source>ABI/INFORM Global</source><source>Springer Link</source><creator>Canet, W ; Alvarez, M.D ; Luna, P ; Fernandez, C ; Tortosa, M.E</creator><creatorcontrib>Canet, W ; Alvarez, M.D ; Luna, P ; Fernandez, C ; Tortosa, M.E</creatorcontrib><description>Green beans (cv. Moncayo) were blanched at 65, 70, 75, 80, 85, 90 and 97 °C for 2.5, 5, 10, 20 and 40 min. Pectinesterase (PE) activity was highest in cell-wall-bound extracts of beans blanched at 70 °C/10 min. The lowest water-soluble pectin fraction, the highest EDTA-soluble pectin fraction and the lowest degree of esterification of the EDTA-soluble fraction were all recorded for the same temperature/time combination; these effects can therefore be attributed to PE activity. Chemical changes did not affect initial firmness of the beans, which was practically constant after blanching at 65, 70, 75 and 80 °C. Simple first-order models were adequate to establish softening kinetics for beans blanched at 85, 90 and 97 °C. In this temperature range, Kramer maximum force was the mechanical parameter that best characterised bean softening by blanching. For all temperatures, short-time blanching increased the coloration and total chlorophyll content of the samples with respect to fresh control, thus precluding the use of simple models. In the treated beans, the ascorbic acid content was consistently lower than in the control and decreased continuously with increasing time. Microphotographs showed no appreciable differences in morphology between fresh and blanched beans at 65, 70 and 75 °C, which would explain the similarity of mechanical behaviour in these samples. Blanching at 85, 90 and 97 °C caused loosening and swelling of the cell walls owing to breakdown of the pectic material, which again helps to explain the observed loss of firmness.[PUBLICATION ABSTRACT]</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-004-1051-x</identifier><language>eng</language><publisher>Heidelberg: Springer</publisher><subject>ascorbic acid ; Beans ; Biological and medical sciences ; blanching ; cell walls ; chlorophyll ; color ; duration ; esterification ; firmness ; food composition ; Food industries ; food quality ; Fundamental and applied biological sciences. Psychology ; green beans ; mathematical models ; pectinesterase ; pectins ; temperature ; texture</subject><ispartof>European food research &amp; technology, 2005-03, Vol.220 (3-4), p.421-430</ispartof><rights>2005 INIST-CNRS</rights><rights>Springer-Verlag 2005</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c435t-eaa121bbde63e0b9b3b90da49e614b743d85509cfbdb4da7e040f37e12e5d1e53</citedby><cites>FETCH-LOGICAL-c435t-eaa121bbde63e0b9b3b90da49e614b743d85509cfbdb4da7e040f37e12e5d1e53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/632057834/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/632057834?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,11688,27924,27925,36060,44363,74895</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=16622596$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Canet, W</creatorcontrib><creatorcontrib>Alvarez, M.D</creatorcontrib><creatorcontrib>Luna, P</creatorcontrib><creatorcontrib>Fernandez, C</creatorcontrib><creatorcontrib>Tortosa, M.E</creatorcontrib><title>Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)</title><title>European food research &amp; technology</title><description>Green beans (cv. Moncayo) were blanched at 65, 70, 75, 80, 85, 90 and 97 °C for 2.5, 5, 10, 20 and 40 min. Pectinesterase (PE) activity was highest in cell-wall-bound extracts of beans blanched at 70 °C/10 min. The lowest water-soluble pectin fraction, the highest EDTA-soluble pectin fraction and the lowest degree of esterification of the EDTA-soluble fraction were all recorded for the same temperature/time combination; these effects can therefore be attributed to PE activity. Chemical changes did not affect initial firmness of the beans, which was practically constant after blanching at 65, 70, 75 and 80 °C. Simple first-order models were adequate to establish softening kinetics for beans blanched at 85, 90 and 97 °C. In this temperature range, Kramer maximum force was the mechanical parameter that best characterised bean softening by blanching. For all temperatures, short-time blanching increased the coloration and total chlorophyll content of the samples with respect to fresh control, thus precluding the use of simple models. In the treated beans, the ascorbic acid content was consistently lower than in the control and decreased continuously with increasing time. Microphotographs showed no appreciable differences in morphology between fresh and blanched beans at 65, 70 and 75 °C, which would explain the similarity of mechanical behaviour in these samples. Blanching at 85, 90 and 97 °C caused loosening and swelling of the cell walls owing to breakdown of the pectic material, which again helps to explain the observed loss of firmness.[PUBLICATION ABSTRACT]</description><subject>ascorbic acid</subject><subject>Beans</subject><subject>Biological and medical sciences</subject><subject>blanching</subject><subject>cell walls</subject><subject>chlorophyll</subject><subject>color</subject><subject>duration</subject><subject>esterification</subject><subject>firmness</subject><subject>food composition</subject><subject>Food industries</subject><subject>food quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>green beans</subject><subject>mathematical models</subject><subject>pectinesterase</subject><subject>pectins</subject><subject>temperature</subject><subject>texture</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>M0C</sourceid><recordid>eNpFkG1LwzAQgIsoOKc_wE8GQVCw89Ik7fpRh28wEdR9Dkl62Tq6diatbP_ejA79cNxxPPfCE0XnFEYUILvzAAnNYgAeUxA03hxEA8rZOE7YWBz-1Vl2HJ14vwQQeUr5IPp4qFRtFmU9J2gtmtaTpiZmgavSt257S747VZXtlqi6IKHTmbZzSBpL5g6xJhpV7cm1-RmRt6Y2atvcnEZHVlUez_Z5GM2eHr8mL_H0_fl1cj-NDWeijVEpmlCtC0wZgs410zkUiucYHtMZZ8VYCMiN1YXmhcoQOFiWIU1QFBQFG0aX_d61a7479K1cNp2rw0mZsgRENmY8QLSHjGu8d2jl2pUr5baSgtyZk705GczJnTm5CTNX-8XKG1VZFwyV_n8wTZMk6AvcRc9Z1Ug1d4GZfSZAGVBI2S5-AV2dd2Q</recordid><startdate>20050301</startdate><enddate>20050301</enddate><creator>Canet, W</creator><creator>Alvarez, M.D</creator><creator>Luna, P</creator><creator>Fernandez, C</creator><creator>Tortosa, M.E</creator><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20050301</creationdate><title>Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)</title><author>Canet, W ; Alvarez, M.D ; Luna, P ; Fernandez, C ; Tortosa, M.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c435t-eaa121bbde63e0b9b3b90da49e614b743d85509cfbdb4da7e040f37e12e5d1e53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>ascorbic acid</topic><topic>Beans</topic><topic>Biological and medical sciences</topic><topic>blanching</topic><topic>cell walls</topic><topic>chlorophyll</topic><topic>color</topic><topic>duration</topic><topic>esterification</topic><topic>firmness</topic><topic>food composition</topic><topic>Food industries</topic><topic>food quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>green beans</topic><topic>mathematical models</topic><topic>pectinesterase</topic><topic>pectins</topic><topic>temperature</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Canet, W</creatorcontrib><creatorcontrib>Alvarez, M.D</creatorcontrib><creatorcontrib>Luna, P</creatorcontrib><creatorcontrib>Fernandez, C</creatorcontrib><creatorcontrib>Tortosa, M.E</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career &amp; Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science &amp; Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Business Premium Collection</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agriculture Science Database</collection><collection>ProQuest Science Journals</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>One Business (ProQuest)</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research &amp; technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Canet, W</au><au>Alvarez, M.D</au><au>Luna, P</au><au>Fernandez, C</au><au>Tortosa, M.E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)</atitle><jtitle>European food research &amp; technology</jtitle><date>2005-03-01</date><risdate>2005</risdate><volume>220</volume><issue>3-4</issue><spage>421</spage><epage>430</epage><pages>421-430</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Green beans (cv. Moncayo) were blanched at 65, 70, 75, 80, 85, 90 and 97 °C for 2.5, 5, 10, 20 and 40 min. Pectinesterase (PE) activity was highest in cell-wall-bound extracts of beans blanched at 70 °C/10 min. The lowest water-soluble pectin fraction, the highest EDTA-soluble pectin fraction and the lowest degree of esterification of the EDTA-soluble fraction were all recorded for the same temperature/time combination; these effects can therefore be attributed to PE activity. Chemical changes did not affect initial firmness of the beans, which was practically constant after blanching at 65, 70, 75 and 80 °C. Simple first-order models were adequate to establish softening kinetics for beans blanched at 85, 90 and 97 °C. In this temperature range, Kramer maximum force was the mechanical parameter that best characterised bean softening by blanching. For all temperatures, short-time blanching increased the coloration and total chlorophyll content of the samples with respect to fresh control, thus precluding the use of simple models. In the treated beans, the ascorbic acid content was consistently lower than in the control and decreased continuously with increasing time. Microphotographs showed no appreciable differences in morphology between fresh and blanched beans at 65, 70 and 75 °C, which would explain the similarity of mechanical behaviour in these samples. Blanching at 85, 90 and 97 °C caused loosening and swelling of the cell walls owing to breakdown of the pectic material, which again helps to explain the observed loss of firmness.[PUBLICATION ABSTRACT]</abstract><cop>Heidelberg</cop><cop>Berlin</cop><pub>Springer</pub><doi>10.1007/s00217-004-1051-x</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 1438-2377
ispartof European food research & technology, 2005-03, Vol.220 (3-4), p.421-430
issn 1438-2377
1438-2385
language eng
recordid cdi_proquest_journals_632057834
source ABI/INFORM Global; Springer Link
subjects ascorbic acid
Beans
Biological and medical sciences
blanching
cell walls
chlorophyll
color
duration
esterification
firmness
food composition
Food industries
food quality
Fundamental and applied biological sciences. Psychology
green beans
mathematical models
pectinesterase
pectins
temperature
texture
title Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T20%3A33%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Blanching%20effects%20on%20chemistry,%20quality%20and%20structure%20of%20green%20beans%20(cv.%20Moncayo)&rft.jtitle=European%20food%20research%20&%20technology&rft.au=Canet,%20W&rft.date=2005-03-01&rft.volume=220&rft.issue=3-4&rft.spage=421&rft.epage=430&rft.pages=421-430&rft.issn=1438-2377&rft.eissn=1438-2385&rft_id=info:doi/10.1007/s00217-004-1051-x&rft_dat=%3Cproquest_cross%3E2088236271%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c435t-eaa121bbde63e0b9b3b90da49e614b743d85509cfbdb4da7e040f37e12e5d1e53%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=632057834&rft_id=info:pmid/&rfr_iscdi=true