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

• Published in: Food and bioprocess technology Vol. 16; no. 1; pp. 122 - 134
• Main Authors: Hernández, Sergio, Gallego, Marta, Verdú, Samuel, Barat, José M., Talens, Pau, Grau, Raúl
• Format: Journal Article
• Language: English
• Published: New York Springer US 2023; Springer Nature B.V
• Subjects: Agriculture; Antioxidants; Backscattering; Biotechnology; Cell walls; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Compression; Cooking; Digital imaging; Enzymes; Food Science; Fracture point; Image analysis; Image compression; Image processing; Imaging techniques; Older people; Pumpkins; Stiffness; Sugar; Texture; Vacuum; Antioxidant capacity; Texture-modified foods; Vacuum impregnation; Elderly population; Sugars
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-022-02925-x

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.