Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller)
Various calcium compounds in powder form, rather than solution form, were directly added to Aloe vera chunks and were expected to diffuse effectively with the assistance of vacuum impregnation, providing different degrees of cellular integrity protection against freezing damage. The objective of thi...
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Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325001565 |
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| author | Siranut Wangsomboonsiri Masubon Thongngam Suvimol Charoensiddhi Danar Praseptiangga Achmad Ridwan Ariyantoro Sarunya Laovitthayanggoon Panuwat Suppakul Ulaiwan Withayagiat Waraporn Boonsupthip |
| author_facet | Siranut Wangsomboonsiri Masubon Thongngam Suvimol Charoensiddhi Danar Praseptiangga Achmad Ridwan Ariyantoro Sarunya Laovitthayanggoon Panuwat Suppakul Ulaiwan Withayagiat Waraporn Boonsupthip |
| author_sort | Siranut Wangsomboonsiri |
| collection | DOAJ |
| description | Various calcium compounds in powder form, rather than solution form, were directly added to Aloe vera chunks and were expected to diffuse effectively with the assistance of vacuum impregnation, providing different degrees of cellular integrity protection against freezing damage. The objective of this study was to investigate how different calcium compounds (calcium chloride (CaCl2), calcium lactate (CaL), and calcium carbonate (CaCO3)) and VI preserve the quality of frozen Aloe vera. Fresh Aloe vera chunks were treated with the calcium compounds in a powder form, optional VI treatment (varying vacuum holding time (t1) and relaxation time (t2)) and then frozen, thawed and drained. Microscopic analyses, including light and fluorescence imaging, revealed that cellular damage was influenced by both VI conditions and the type of calcium compound. Without VI, CaCl2 caused substantial cellular damage and increased liquid loss, while CaL and CaCO3 had less pronounced effects. VI alone caused cell loosening and rupture, but when combined with calcium compounds, it provided significant protection to the cellular structure of freeze-thawed Aloe vera, likely improving textural hardness and reducing liquid loss. Notably, CaCl2 reduced pH, CaCO3 increased pH, and CaCl2 and CaL led to higher total leaked liquid (TLL), although they enhanced tissue hardness when effectively impregnated. The extent of cellular damage and quality improvements varied with t1, t2, and calcium compound type and concentration. Among the tested compounds, CaL was most retained in the Aloe vera matrix (high calcium content and electrical conductivity) and effective in preserving cellular integrity, whereas CaCl2 was least effective. VI offers potential benefits for improving the quality of frozen Aloe vera, emphasizing the need for optimization of calcium concentration and VI conditions to balance cellular protection and quality enhancement. CaL shows great potential for calcium fortification in frozen foods. |
| format | Article |
| id | doaj-art-fa9b0c9c3b104c71bbb010be4fcf5341 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
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| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-fa9b0c9c3b104c71bbb010be4fcf53412025-08-20T03:25:08ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110178510.1016/j.jafr.2025.101785Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller)Siranut Wangsomboonsiri0Masubon Thongngam1Suvimol Charoensiddhi2Danar Praseptiangga3Achmad Ridwan Ariyantoro4Sarunya Laovitthayanggoon5Panuwat Suppakul6Ulaiwan Withayagiat7Waraporn Boonsupthip8Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok 10900, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok 10900, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok 10900, ThailandDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jalan Ir. Sutami 36A, Kentingan, Jebres, Surakarta, Jawa Tengah 57126, IndonesiaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jalan Ir. Sutami 36A, Kentingan, Jebres, Surakarta, Jawa Tengah 57126, IndonesiaExpert Centre of Innovative Herbal Products, Thailand Institute of Scientific and Technological Research, 35 Technopolis, Khlong Ha, Khlong Luang, Pathum Thani 12120, ThailandDepartment of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok 10900, ThailandDepartment of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok 10900, Thailand; Fermentation Technology Research Center, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok 10900, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok 10900, Thailand; Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jalan Ir. Sutami 36A, Kentingan, Jebres, Surakarta, Jawa Tengah 57126, Indonesia; Corresponding author. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok, 10900, Thailand.Various calcium compounds in powder form, rather than solution form, were directly added to Aloe vera chunks and were expected to diffuse effectively with the assistance of vacuum impregnation, providing different degrees of cellular integrity protection against freezing damage. The objective of this study was to investigate how different calcium compounds (calcium chloride (CaCl2), calcium lactate (CaL), and calcium carbonate (CaCO3)) and VI preserve the quality of frozen Aloe vera. Fresh Aloe vera chunks were treated with the calcium compounds in a powder form, optional VI treatment (varying vacuum holding time (t1) and relaxation time (t2)) and then frozen, thawed and drained. Microscopic analyses, including light and fluorescence imaging, revealed that cellular damage was influenced by both VI conditions and the type of calcium compound. Without VI, CaCl2 caused substantial cellular damage and increased liquid loss, while CaL and CaCO3 had less pronounced effects. VI alone caused cell loosening and rupture, but when combined with calcium compounds, it provided significant protection to the cellular structure of freeze-thawed Aloe vera, likely improving textural hardness and reducing liquid loss. Notably, CaCl2 reduced pH, CaCO3 increased pH, and CaCl2 and CaL led to higher total leaked liquid (TLL), although they enhanced tissue hardness when effectively impregnated. The extent of cellular damage and quality improvements varied with t1, t2, and calcium compound type and concentration. Among the tested compounds, CaL was most retained in the Aloe vera matrix (high calcium content and electrical conductivity) and effective in preserving cellular integrity, whereas CaCl2 was least effective. VI offers potential benefits for improving the quality of frozen Aloe vera, emphasizing the need for optimization of calcium concentration and VI conditions to balance cellular protection and quality enhancement. CaL shows great potential for calcium fortification in frozen foods.http://www.sciencedirect.com/science/article/pii/S2666154325001565Aloe veraCalciumVacuum impregnationFreeze-thawCellular integrity |
| spellingShingle | Siranut Wangsomboonsiri Masubon Thongngam Suvimol Charoensiddhi Danar Praseptiangga Achmad Ridwan Ariyantoro Sarunya Laovitthayanggoon Panuwat Suppakul Ulaiwan Withayagiat Waraporn Boonsupthip Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) Journal of Agriculture and Food Research Aloe vera Calcium Vacuum impregnation Freeze-thaw Cellular integrity |
| title | Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) |
| title_full | Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) |
| title_fullStr | Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) |
| title_full_unstemmed | Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) |
| title_short | Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) |
| title_sort | effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen aloe vera aloe barbadensis miller |
| topic | Aloe vera Calcium Vacuum impregnation Freeze-thaw Cellular integrity |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325001565 |
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