Low‐Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees

• Autores: Laura M. Chevalier, Laurie‐Eve Rioux, Jean Paul Angers, S. L. Turgeon
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 9, 2017, págs. 2070-2077
• Idioma: inglés
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• Resumen

  • Blueberry composition was characterized for 6 cultivars. It contains a good amount of dietary fiber (10% to 20%) and pectin (4% to 7%) whose degree of methylation (DM) is sensitive to food processing. A low temperature blanching (LTB: 60 °C/1 h) was applied on blueberry purees to decrease pectin DM, in order to modulate puree properties and functionalities (that is, viscosity and stability), and to enhance pectin affinity toward other components within food matrices. Fiber content, viscosity, pectin solubility, DM, and monosaccharide composition were determined for both pasteurized, and LTB+pasteurized blueberry purees. The results showed that neither the amount of fiber, nor the viscosity were affected by LTB, indicating that this treatment did not result in any significant pectin depolymerization and degradation. LTB caused a decrease both in pectin DM from 58–67% to 45–47% and in the amount of water‐soluble pectin fraction, the latter remaining the major fraction of total pectin at 52% to 57%. A LTB is a simple and mild process to produce blueberry purees with mostly soluble and low‐methylated pectin in order to extend functionality and opportunities for interactions with other food ingredients. Naturally structured and functional food products may be designed using a thermal process on raw plant material. In this study, the application of a low‐temperature blanching modified in situpectin structure in blueberry purees. These modifications may facilitate puree incorporation among other ingredients, in order to develop new functional foods.