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- Lemmens, L., et al.
(author)
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Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
- 2009
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In: Innovative Food Science and Emerging Technologies. - : Elsevier BV. - 1466-8564 .- 1878-5522. ; 10:4, s. 522-529
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Journal article (peer-reviewed)abstract
- During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters. This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperature blanching and low temperature blanching in combination with Ca 2+ -soaking) on enzyme activity (peroxidase (POD), pectinmethylesterase (PME)), structural properties (degree of methoxylation (DM), texture) and nutritional aspects (β-carotene content). The thermal pretreatments were carried out by conventional heating as well as by microwave heating and ohmic heating, since these new heating methods can become important new technologies in food industry. It has been shown that, depending on the application, selecting the right pretreatment conditions can help to control the enzyme activity. To obtain a firm carrot texture after thermal processing, low temperature blanching seems to be the most appropriate pretreatment condition. This was supported by the micrographs and the analysis of the degree of methoxylation. Furthermore almost no influence of the pretreatments on the β-carotene content of the samples could be noticed. For all quality parameters studied, no unambiguous effect of the heating technique could be detected. Thus, the time/temperature conditions of the thermal pretreatments determine the quality related aspect s, independent of the heating technique used. Industrial relevance: With regard to consumer acceptance, a good quality control of fruit and vegetables is important. Food quality covers a wide range of parameters, including enzyme content, structural properties, nutritional properties, sensorial characteristics etc. This study gives an overview of the effect of blanching, which is a common preprocessing step in food processing, on quality related parameters in carrots. The data deliver integrated information on structural level as well as on nutritional level and on enzyme content. Moreover, novel thermal process technologies (microwave heating, ohmic heating), which gain more and more attention in food industry, are being considered as alternatives for conventional blanching. © 2009 Elsevier Ltd. All rights reserved.
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| 3. |
- Magnusson-Olsson, AnneLiese, et al.
(author)
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Gestational and hormonal regulation of human placental lipoprotein lipase
- 2006
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In: J Lipid Res. ; 47:11, s. 2551-61
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Journal article (peer-reviewed)abstract
- The fetal demand for FFA increases as gestation proceeds, and LPL represents one potential mechanism for increasing placental lipid transport. We examined LPL activity and protein expression in first trimester and term human placenta. The LPL activity was 3-fold higher in term (n = 7; P < 0.05) compared with first trimester (n = 6) placentas. The LPL expression appeared lower in microvillous membrane from first trimester (n = 2) compared with term (n = 2) placentas. We incubated isolated placental villous fragments with a variety of effectors [GW 1929, estradiol, insulin, cortisol, epinephrine, insulin-like growth factor-1 (IGF-1), and tumor necrosis factor-alpha] for 1, 3, and 24 h to investigate potential regulatory mechanisms. Decreased LPL activity was observed after 24 h of incubation with estradiol (1 micro g/ml), insulin, cortisol, and IGF-1 (n = 12; P < 0.05). We observed an increase in LPL activity after 3 h of incubation with estradiol (20 ng/ml) or hyperglycemic medium plus insulin (n = 7; P < 0.05). To conclude, we suggest that the gestational increase in placental LPL activity represents an important mechanism to enhance placental FFA transport in late pregnancy. Hormonal regulation of placental LPL activity by insulin, cortisol, IGF-1, and estradiol may be involved in gestational changes and in alterations in LPL activity in pregnancies complicated by altered fetal growth.
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