BACKGROUND: A major problem of mango products is texture loss. The effect of commercial pectin methylesterase (PME) and calcium infusion on improvement of the texture of both fresh and frozen-thawed mango cubes was investigated in the present study. RESULTS: The weight gain and moisture content of mango samples were greater at relatively high vacuum level (10 kPa). The PME activity of samples infused with PME and calcium at 10 kPa increased fourfold in comparison with that of control and water-infused samples. The combined effect of PME and calcium was found to improve the texture and microstructure of both fresh and frozen-thawed mangoes. Fresh mangoes infused with PME and calcium at 10 kPa showed significantly higher firmness than control fresh samples. Frozen-thawed mangoes infused with PME and calcium at 50 kPa and atmospheric pressure had superior texture and microstructure in comparison with control frozen-thawed samples. CONCLUSION: The results of the present analysis allow for a better appreciation of the role of PME, calcium and appropriate infusion conditions in improving the texture of both fresh and frozen-thawed mangoes.
BACKGROUND: A major problem of mango products is texture loss. The effect of commercial pectin methylesterase (PME) and calcium infusion on improvement of the texture of both fresh and frozen-thawed mango cubes was investigated in the present study. RESULTS: The weight gain and moisture content of mango samples were greater at relatively high vacuum level (10 kPa). The PME activity of samples infused with PME and calcium at 10 kPa increased fourfold in comparison with that of control and water-infused samples. The combined effect of PME and calcium was found to improve the texture and microstructure of both fresh and frozen-thawed mangoes. Fresh mangoes infused with PME and calcium at 10 kPa showed significantly higher firmness than control fresh samples. Frozen-thawed mangoes infused with PME and calcium at 50 kPa and atmospheric pressure had superior texture and microstructure in comparison with control frozen-thawed samples. CONCLUSION: The results of the present analysis allow for a better appreciation of the role of PME, calcium and appropriate infusion conditions in improving the texture of both fresh and frozen-thawed mangoes.