Physicochemical properties of cell wall materials from apple, kiwifruit and tomato

Abstract

Cell wall materials (CWMs) were isolated from the fruit of ripe apple, kiwifruit and tomato using methods of isolation which maximised the water retaining capacity and viscosity generating properties of the CWMs. Aqueous suspensions of all three CWMs were able to form a gel-like matrix at a concentration of 1%. There was a dramatic enhancement in gel firmness of kiwifruit and tomato following a high shear treatment, but no such effect was apparent with apple CWM. Confocal microscopy showed that the shear-induced increase in viscosity was accompanied by fragmentation of the CWMs of kiwifruit and tomato which increased the available surface area for particle–particle and/or particle–solvent interaction. The viscosity of kiwifruit and tomato CWM dispersions was reduced in the presence of electrolytes indicating an important role for the double electrical layer in the gelling properties of the CWMs. The viscosifying properties of apple CWM were however independent of both shear and added electrolyte. This was attributed to the fact that CWM from apple resisted breakup under high shear. The greater connective integrity of the apple cell walls compared to that of kiwifruit and tomato is discussed in relation to differences in ripening induced changes to the pectic polysaccharides of the cell walls.