The influence of food microstructure on high-pressure-assisted infusion of calcium was evaluated. Calcium was infused in baby carrots, celery pieces, and peeled mango cuboids, under varying pressures (100 to 500 MPa) using 6% calcium lactate gluconate. Microstructures of a baby carrot, celery, and mango were quantified before HPP in terms of their cell wall thickness (CWT) and cell diameter (CD). All samples had comparable CWT (4.5 to 5.5 μm), but differed in their CDs. CD and the amount of calcium infused were correlated. Mango had the largest cells (76 μm ± 8 μm) and the highest level of calcium infusion (111.02 ± 14.03 mg/100 g fruit). Cell breakage under high pressure, calculated as cell permeabilization index (Z_P), significantly influenced the infusion, with higher cell breakage resulting in more infusion. However, the influence of Z_P was observed within a given fruit/vegetable matrix but not across all the food matrices. This indicated that the microstructure, particularly CD and Z_P together, played a role in calcium infusion under high pressure. The infused calcium was found to be concentrated around the transport tubes in the baby carrot and celery samples, while it was uniformly distributed in the mango samples, which indicated that the calcium uptake took place via the transport tubes and diffused into the surrounding cells. Following HPP-assisted calcium infusion, the cutting force (N) and the energy (J) required to cut the samples decreased, while the color of the processed samples became slightly darker (lower L* values) for all samples.

评估了食物微观结构对高压辅助输注钙的影响。使用6％的乳酸葡萄糖酸钙在不同的压力（100至500 MPa）下，将钙注入婴儿胡萝卜，芹菜片和去皮的芒果长方体中。在HPP之前，根据它们的细胞壁厚度（CWT）和细胞直径（CD）对胡萝卜，芹菜和芒果的微结构进行了定量。所有样品的CWT（4.5至5.5μm）相近，但CD有所不同。CD与注入的钙量相关。芒果的细胞最大（76μm±8μm），钙注入量最高（111.02±14.03 mg / 100 g水果）。高压下的细胞破裂，计算为细胞通透指数（Z _P），显着影响了输液，更高的细胞破损率导致了更多的输液。但是，在给定的水果/蔬菜基质中观察到Z _P的影响，但在所有食品基质中均未观察到。这表明微观结构，特别是CD和Z _P在一起，在高压下钙的输注中发挥了作用。发现注入的钙集中在小胡萝卜和芹菜样品的运输管周围，而均匀地分布在芒果样品中，这表明钙通过运输管吸收并扩散到周围的细胞中。在HPP辅助钙输注后，切割样品所需的切割力（N）和能量（J）降低，而所有样品的处理后样品颜色略深（L *值较低）。