Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

[EN] Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light b...

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Autores: Hernández, Sergio, Gallego Ibáñez, Marta, Verdú-Amat, Samuel|||0000-0002-3910-4582, Barat Baviera, José Manuel|||0000-0001-8487-7114, Talens Oliag, Pau|||0000-0001-7318-3336, Grau Meló, Raúl|||0000-0002-0540-5539
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/197772
Acceso en línea:https://riunet.upv.es/handle/10251/197772
Access Level:acceso abierto
Palabra clave:Cucurbita moschata
Vacuum impregnation
Elderly population
Texture-modified foods
Antioxidant capacity
Sugars
TECNOLOGIA DE ALIMENTOS
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spelling Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image AnalysisHernández, SergioGallego Ibáñez, MartaVerdú-Amat, Samuel|||0000-0002-3910-4582Barat Baviera, José Manuel|||0000-0001-8487-7114Talens Oliag, Pau|||0000-0001-7318-3336Grau Meló, Raúl|||0000-0002-0540-5539Cucurbita moschataVacuum impregnationElderly populationTexture-modified foodsAntioxidant capacitySugarsTECNOLOGIA DE ALIMENTOS[EN] Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations.Open Access funding provided thanks to the CRUE-Universitat Politecnica de Valencia agreement with Springer Nature. Grant RTI2018098842-B-I00 funded by MCIN/AEI/1013039/501100011033 and by ERDF "A way of making Europe" is acknowledged. M.G. gratefully acknowledges the Universitat Politecnica de Valencia for her Postdoctoral grant (PAID-10-19).Springer-VerlagDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaAGENCIA ESTATAL DE INVESTIGACIONEuropean Regional Development FundUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20232023-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/197772reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 RTI2018-098842-B-I00 AVANCES EN EL DISEÑO DE ALIMENTOS CON TEXTURA MODIFICADAGeneralitat Valenciana https://doi.org/10.13039/501100003359 APOSTD%2F2020%2F264 CONTRATO POSDOCTORAL GVA-RIBES LLOP. PROYECTO: ESTUDIO DEL PROCESADO ORAL DE DISTINTOS ALIMENTOS PARA GRUPOS CON DISFUNCIONESUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-10-19 Mejora de prestaciones del páncreas artificial ante ingestas y ejercicio mediante observadores de perturbaciones y técnicas de compensación de retardosopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1977722026-06-13T07:49:27Z
dc.title.none.fl_str_mv Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
title Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
spellingShingle Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
Hernández, Sergio
Cucurbita moschata
Vacuum impregnation
Elderly population
Texture-modified foods
Antioxidant capacity
Sugars
TECNOLOGIA DE ALIMENTOS
title_short Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
title_full Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
title_fullStr Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
title_full_unstemmed Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
title_sort Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
dc.creator.none.fl_str_mv Hernández, Sergio
Gallego Ibáñez, Marta
Verdú-Amat, Samuel|||0000-0002-3910-4582
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
Grau Meló, Raúl|||0000-0002-0540-5539
author Hernández, Sergio
author_facet Hernández, Sergio
Gallego Ibáñez, Marta
Verdú-Amat, Samuel|||0000-0002-3910-4582
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
Grau Meló, Raúl|||0000-0002-0540-5539
author_role author
author2 Gallego Ibáñez, Marta
Verdú-Amat, Samuel|||0000-0002-3910-4582
Barat Baviera, José Manuel|||0000-0001-8487-7114
Talens Oliag, Pau|||0000-0001-7318-3336
Grau Meló, Raúl|||0000-0002-0540-5539
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
AGENCIA ESTATAL DE INVESTIGACION
European Regional Development Fund
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Cucurbita moschata
Vacuum impregnation
Elderly population
Texture-modified foods
Antioxidant capacity
Sugars
TECNOLOGIA DE ALIMENTOS
topic Cucurbita moschata
Vacuum impregnation
Elderly population
Texture-modified foods
Antioxidant capacity
Sugars
TECNOLOGIA DE ALIMENTOS
description [EN] Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/197772
url https://riunet.upv.es/handle/10251/197772
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 RTI2018-098842-B-I00 AVANCES EN EL DISEÑO DE ALIMENTOS CON TEXTURA MODIFICADA
Generalitat Valenciana https://doi.org/10.13039/501100003359 APOSTD%2F2020%2F264 CONTRATO POSDOCTORAL GVA-RIBES LLOP. PROYECTO: ESTUDIO DEL PROCESADO ORAL DE DISTINTOS ALIMENTOS PARA GRUPOS CON DISFUNCIONES
Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-10-19 Mejora de prestaciones del páncreas artificial ante ingestas y ejercicio mediante observadores de perturbaciones y técnicas de compensación de retardos
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer-Verlag
publisher.none.fl_str_mv Springer-Verlag
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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