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Zhao X, Ye F, Wu Z, Zhou Y, Lei L, Zhou S, Zhao G. Sucrose and Ca 2+ synergistically regulate the rheological properties of apple high-methoxyl pectin. Int J Biol Macromol 2024; 271:132397. [PMID: 38821787 DOI: 10.1016/j.ijbiomac.2024.132397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 04/18/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
The thickening and gelling mechanism of high-methoxyl pectins (HMPs) with different degree of esterification (DE) values (60.6 %, 66.1 %, and 72.4 %) synergistically affected by calcium ion (Ca2+) and sucrose was investigated using several technical methods. Rheological measurements, including steady-shear flow, thixotropy and dynamic viscoelasticity tests, texture analysis, water-holding capacity (WHC), thermal analyses (TG), and microstructure observation (TEM), were all systemically conducted. The results showed that the main thickening and gelling mechanism of Ca2+ on different HMPs was complex and the presence of sucrose had a synergistic effect on structure formation in HMP systems. Ca2+ was not always conducive to structure formation, and excessive Ca2+ addition may hinder structure formation. HMP systems with lower DE values had higher gel strengths due to the presence of more binding domains. The results of the texture properties, WHC, and thermal characteristics coincided with those obtained from the rheological measurements, which reflect the variations in HMPs affected by Ca2+ and DE. All of these results showed that Ca2+ addition at an appropriate concentration in the presence of sucrose favors HMP gelation even in the absence of acid. The results obtained here are expected to broaden the application of HMPs in acid-free gel food products.
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Affiliation(s)
- Xiaowan Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; College of Light Industry and Materials, Chengdu Textile College, Chengdu 611731, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Zhen Wu
- Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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2
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Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
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Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
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3
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Tang L, Li M, Zhao G, Ye F. Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl. Int J Biol Macromol 2024; 254:127869. [PMID: 37939773 DOI: 10.1016/j.ijbiomac.2023.127869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 09/10/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average molar weight of 78.59 kDa. The pectin primarily consisted of rhamnogalacturonan I and homogalacturonan domains. The predominant monosaccharides of the pectin were galacturonic acid (46.32 mol%), arabinose (16.03 mol%), galactose (10.46 mol%), and rhamnose (10.28 mol%), respectively. The red radish pomace pectin solution exhibited a shear-thinning behavior. NaCl could induce gelation of red radish pomace pectin, and the gel properties of red radish pomace pectin were considerably affected by the NaCl concentration. As the NaCl concentration (0.25-0.50 mol/L) increased, the rate of gelation accelerated, and the time to gelation point appeared earlier. There was an optimal NaCl concentration (0.50 mol/L) for the pectin to form a gel with the greatest solid-like properties, gel hardness (33.84 g) and water-holding capacity (62.41 %). Gelation force analysis indicated gel formation mainly caused by electrostatic shielding effect of Na+ and hydrogen bonding. This research could facilitate the applications of the red radish pomace pectin in the realm of edible hydrocolloids.
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Affiliation(s)
- Luo Tang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Mengsa Li
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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4
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Qi T, Ren J, Li X, An Q, Zhang N, Jia X, Pan S, Fan G, Zhang Z, Wu K. Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop. Carbohydr Polym 2023; 309:120682. [PMID: 36906363 DOI: 10.1016/j.carbpol.2023.120682] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/05/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
This study is the first to extract and characterize pectin from citrus physiological premature fruit drop. The extraction yield of pectin reached 4.4 % by acid hydrolysis method. The degree of methoxy-esterification (DM) of citrus physiological premature fruit drop pectin (CPDP) was 15.27 %, indicating it was low-methoxylated pectin (LMP). The monosaccharide composition and molar mass test results showed CPDP was a highly branched macromolecular polysaccharide (β: 0.02, Mw: 2.006 × 105 g/mol) with rich rhamnogalacturonan I domain (50.40 %) and long arabinose and galactose side chain (32.02 %). Based on the fact that CPDP is LMP, Ca2+ was used to induce CPDP to form gels. Textural and rheological tests showed that the gel strength and storage modulus of CPDP were higher than commercial citrus pectin (CP) used in this paper due to the lower DM and rich neutral sugar side chains of CPDP. Scanning electron microscope (SEM) results showed CPDP had stable gel network structure.
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Affiliation(s)
- Tingting Qi
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zhifeng Zhang
- Ningxia Huaxinda Health Technology Co., Ltd., Lingwu 751400, China
| | - Kangning Wu
- Ningxia Huaxinda Health Technology Co., Ltd., Lingwu 751400, China
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Chen J, Cui Y, Ma Y, Zhang S. The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate. Carbohydr Polym 2022; 277:118849. [PMID: 34893259 DOI: 10.1016/j.carbpol.2021.118849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/11/2021] [Accepted: 11/01/2021] [Indexed: 11/02/2022]
Abstract
The present study found that sodium phosphate dibasic dodecahydrate (Na2HPO4) was capable of inducing the gelation of thiolated citrus high-methoxyl pectin (TCHMP). TCHMP was synthesized by amidation of citrus high-methoxyl pectin. The gel formation exhibited an obvious concentration-dependence, including TCHMP and Na2HPO4 concentration. For Na2HPO4-induced TCHMP gels (TCHMPGs), gel strength and water holding capacity (WHC) increased, while the microcellular network structure was more compact with the increase of TCHMP and Na2HPO4 concentration. Dynamic viscoelastic experiment showed when Na2HPO4 concentration was more than or equal to 0.5 mol/L, TCHMP sols could be transferred into gels within 30 min. Crystal property was not changed while thermal stability was improved after phase transition. Gelling forces analysis indicated that disulfide bonds were the main interaction forces in TCHMPGs. Consequently, TCHMPGs were covalently crosslinked and exhibited satisfactory gel performance. The results provide a theoretical basis for the formation of gels by Na2HPO4 induced TCHMP.
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Affiliation(s)
- Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China.
| | - Yanli Cui
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China; Gansu Provincial Key Laboratory of Aridland Crop Science, Lanzhou 730070, Gansu, People's Republic of China.
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6
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Tan J, Hua X, Liu J, Wang M, Liu Y, Yang R, Cao Y. Extraction of sunflower head pectin with superfine grinding pretreatment. Food Chem 2020; 320:126631. [DOI: 10.1016/j.foodchem.2020.126631] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 02/23/2020] [Accepted: 03/16/2020] [Indexed: 12/14/2022]
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7
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Impact of sodium ions on material properties, gelation and storage stability of citrus pectin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105750] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ma X, Jing J, Wang J, Xu J, Hu Z. Extraction of Low Methoxyl Pectin from Fresh Sunflower Heads by Subcritical Water Extraction. ACS OMEGA 2020; 5:15095-15104. [PMID: 32637782 PMCID: PMC7330903 DOI: 10.1021/acsomega.0c00928] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 06/04/2020] [Indexed: 05/14/2023]
Abstract
Subcritical water extraction (SWE) of pectin from fresh sunflower heads was optimized using the response surface methodology (RSM). The optimal conditions for the maximum yield of pectin (6.57 ± 0.6%) were found to be a pressure of 8 bar, temperature of 120 °C, time of 20 min, and liquid-solid ratio (LSR) of 7 mL/g. The degree of esterification (DE) of pectin was analyzed by titrimetry and Fourier transform infrared (FTIR) methods, which was low methoxyl pectin. The molecular weight (M w), galacturonic acid (GalA) content, and surface tension of pectin were 11.50 kDa, 82%, and 45.38 mN/m (1.5% w/v), respectively. Moreover, thermogravimetric (TG) and differential scanning calorimetry (DSC) analysis confirmed that pectin had excellent thermal stability. FTIR and 1H NMR spectra confirmed its structure. This study demonstrated that SWE could be used as a productive and environmentally friendly method for extracting pectin from fresh sunflower heads.
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Box-Behnken design based statistical modeling for the extraction and physicochemical properties of pectin from sunflower heads and the comparison with commercial low-methoxyl pectin. Sci Rep 2020; 10:3595. [PMID: 32108167 PMCID: PMC7046776 DOI: 10.1038/s41598-020-60339-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 02/11/2020] [Indexed: 12/27/2022] Open
Abstract
A natural low-methoxyl pectin (LAHP), was extracted with oxalic acid solution from dried heads of sunflower (Helianthus annuus L.). The single-factor experiments and response surface methodology (RSM) were used to optimize LAHP extraction conditions. The extraction yield of LAHP was 18.83 ± 0.21%, and the uronic acid content was 85.43 ± 2.9% obtained under the optimized conditions (temperature of 96 °C, time of 1.64 h, oxalic acid concentration of 0.21%). Experimentally obtained values were in agreement with those predicted by RSM model, indicating suitability of the employed model and the success of RSM in optimizing the extraction conditions. LAHP has been characterized by ash content, degree of esterification (DE), galacturonic acid (GalA) content, molecular weight and intrinsic viscosity meanwhile commercial low-methoxyl pectin (CLMP) as comparison. This study finds out a potential source of natural LMP which expands the application scope of sunflower heads. It is an efficient reuse of waste resources and provides a novel thought to explore the natural resources for food and pharmaceutical applications.
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Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification. Carbohydr Polym 2019; 226:115285. [DOI: 10.1016/j.carbpol.2019.115285] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 08/21/2019] [Accepted: 09/02/2019] [Indexed: 11/24/2022]
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11
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Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions. Carbohydr Polym 2019; 212:51-58. [DOI: 10.1016/j.carbpol.2019.02.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 12/20/2018] [Accepted: 02/02/2019] [Indexed: 12/15/2022]
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12
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Hua X, Yang H, Din P, Chi K, Yang R. Rheological properties of deesterified pectin with different methoxylation degree. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Lin L, Shen M, Liu S, Tang W, Wang Z, Xie M, Xie J. An acidic heteropolysaccharide from Mesona chinensis: Rheological properties, gelling behavior and texture characteristics. Int J Biol Macromol 2018; 107:1591-1598. [DOI: 10.1016/j.ijbiomac.2017.10.029] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 09/20/2017] [Accepted: 10/05/2017] [Indexed: 01/07/2023]
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14
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Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Ornelas-Paz JDJ, Quintana-Gallegos BM, Escalante-Minakata P, Reyes-Hernández J, Pérez-Martínez JD, Rios-Velasco C, Ruiz-Cruz S. Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening. Journal of Food Science and Technology 2017; 55:33-41. [PMID: 29358793 DOI: 10.1007/s13197-017-2758-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2017] [Accepted: 07/07/2017] [Indexed: 11/27/2022]
Abstract
Firmness at harvest determines the postharvest storability and quality of apples. The climate change has altered the physiological processes of fruits and the reliability of ripening indicators typically used to determine the harvest time, compromising fruit firmness. In this study, 'Golden Delicious' apples were harvested at several developmental/ripening stages (107, 122, 137, 152 and 167 days after full bloom, DAFB) and evaluated for physicochemical attributes, which were correlated with fruit firmness. The 167 DAFB fruit corresponded to fruit at the commercial harvest. Fruit harvested at 107 and 122 DAFB did not develop the characteristics of ripe fruit while fruit harvested after 137 DAFB ripened normally. Fruit at commercial harvest showed low firmness. The changes of fruit weight, diameter, height, tristimulus color (L* values) as well as the content of total soluble solids and moisture in fruit correlated well with fruit firmness (r values from -0.76 to -0.97). The changes of pectin content, degree of esterification, molecular weight and content of glucose and galactose in pectin showed a positive relationship with firmness (r = 0.62-0.94). The content of protein, galacturonic acid and mineral elements in pectin correlated negatively with firmness (r -0.66 to -0.99). The results demonstrated that commercial harvest was delayed 30 days, compromising fruit firmness. Some underestimated ripening indicators may help in determining the harvest time of apples.
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Affiliation(s)
- José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Ciudad Cuauhtémoc, Chihuahua Mexico
| | - Brenda M Quintana-Gallegos
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Ciudad Cuauhtémoc, Chihuahua Mexico
| | - Pilar Escalante-Minakata
- 2Bioengineering Laboratory, Universidad de Colima, Km. 9 Carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima Mexico
| | - Jaime Reyes-Hernández
- 3Facultad de Enfermería, Universidad Autónoma de San Luis Potosí, Av. Niño artillero No. 138, Zona Universitaria, C.P. 78210 San Luis Potosí, Mexico
| | - Jaime D Pérez-Martínez
- 4Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava No. 6, Zona Universitaria, C.P. 78210 San Luis Potosí, Mexico
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Ciudad Cuauhtémoc, Chihuahua Mexico
| | - Saul Ruiz-Cruz
- 5Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, C.P. 85000 Ciudad Obregón, Sonora Mexico
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16
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Chen S, Cui S, Hu J, Zhou Y, Liu Y. Pectinate nanofiber mat with high absorbency and antibacterial activity: A potential superior wound dressing to alginate and chitosan nanofiber mats. Carbohydr Polym 2017; 174:591-600. [DOI: 10.1016/j.carbpol.2017.06.096] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 05/23/2017] [Accepted: 06/22/2017] [Indexed: 11/16/2022]
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17
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Effects of pectin structure and crosslinking method on the properties of crosslinked pectin nanofibers. Carbohydr Polym 2017; 157:766-774. [DOI: 10.1016/j.carbpol.2016.10.052] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 10/14/2016] [Accepted: 10/16/2016] [Indexed: 11/20/2022]
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18
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Cui S, Yao B, Sun X, Hu J, Zhou Y, Liu Y. Reducing the content of carrier polymer in pectin nanofibers by electrospinning at low loading followed with selective washing. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 59:885-893. [DOI: 10.1016/j.msec.2015.10.086] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 09/20/2015] [Accepted: 10/26/2015] [Indexed: 12/31/2022]
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19
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Shao P, Zhu Y, Qin M, Fang Z, Sun P. Hydrodynamic behavior and dilute solution properties of Ulva fasciata algae polysaccharide. Carbohydr Polym 2015; 134:566-72. [DOI: 10.1016/j.carbpol.2015.08.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 08/03/2015] [Accepted: 08/07/2015] [Indexed: 10/23/2022]
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Characterization of natural low-methoxyl pectin from sunflower head extracted by sodium citrate and purified by ultrafiltration. Food Chem 2015; 180:98-105. [DOI: 10.1016/j.foodchem.2015.02.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Revised: 01/26/2015] [Accepted: 02/02/2015] [Indexed: 11/18/2022]
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Zhao W, Guo X, Pang X, Gao L, Liao X, Wu J. Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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