1
|
Li J, Li R, Peng Y, Tian J, Zhou L. Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment. Food Chem 2024; 457:140110. [PMID: 38905822 DOI: 10.1016/j.foodchem.2024.140110] [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: 03/05/2024] [Revised: 05/29/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
In this study, changes in the basic composition and structural characterisation of water-soluble pectin (WSP), homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) from pomegranate peel were investigated after high-pressure-homogenisation (HPH) at 50 MPa and 300 MPa. The interactions between three pectin and anthocyanin (ACN) complex were also studied. The three pectin fractions were mainly composed of galacturonic acid (34.95%-87.69%), all with low degrees of methyl-esterification ≤41.20%. HPH at 300 MPa increased the binding ratios of ACN to three pectin fractions by 34.22%-34.59%. Changes in the structural characterisation results of pectin confirmed that the depolymerisation and breakdown of the side chains of pectin after HPH promoted electrostatic interactions, hydrogen bond and hydrophobic interaction between pectin and ACN. Correspondingly, the thermal and storage stabilities of ACN in the complex was boosted after HPH at 300 MPa. This study provides insights into the interaction between pectin and ACN under HPH.
Collapse
Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China.
| | - Rongping Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Yijin Peng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China.
| |
Collapse
|
2
|
Xian M, Bi J, Xie Y, Jin X. Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching. Int J Biol Macromol 2024; 271:132618. [PMID: 38795880 DOI: 10.1016/j.ijbiomac.2024.132618] [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: 01/31/2024] [Revised: 04/13/2024] [Accepted: 05/22/2024] [Indexed: 05/28/2024]
Abstract
High-temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches. The implementation of low-temperature blanching reduced pectin methyl esterification, increased pectin cross-linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus. However, adding 2 % calcium lactate (w/v) during low-temperature blanching did not further improve the texture of frozen yellow peaches. Instead, it softened the texture by reducing Na2CO3-soluble pectin (NSP) and increasing water-soluble pectin (WSP) content. This study provided a theoretical basis for applying low-temperature blanching to improve the texture of frozen yellow peaches.
Collapse
Affiliation(s)
- Meilin Xian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
| | - Yitong Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
| |
Collapse
|
3
|
Kang YR, Chang YH. Structural characterization and prebiotic activity of rhamnogalacturonan-I rich pumpkin pectic polysaccharide extracted by alkaline solution. Int J Biol Macromol 2024; 270:132311. [PMID: 38740154 DOI: 10.1016/j.ijbiomac.2024.132311] [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: 11/27/2023] [Revised: 04/16/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
The present study aimed to investigate the structural and physicochemical characteristics of alkali-extracted pectic polysaccharide (AkPP) and to evaluate its prebiotic effects. AkPP was obtained from pumpkin pulp using an alkaline extraction method. AkPP, which had a molecular weight (Mw) of mainly 13.67 kDa and an esterification degree of 9.60%, was composed mainly of galacturonic acid (GalA), rhamnose (Rha), galactose, and arabinose. The ratio of the homogalacturonan (HG) region to the rhamnogalacturonan-I (RG-I) region in AkPP was 48.74:43.62. In the nuclear magnetic resonance spectrum, the signals indicating α-1,4-linked D-GalA, α-1,2-linked L-Rha, α-1,2,4-linked L-Rha residues were well resolved, demonstrating the presence of the HG and RG-I regions in its molecular structure. Collectively, AkPP was low methoxyl pectin rich in the RG-I region with short side chains and had a low Mw. Thermal analysis revealed that AkPP had good thermal stability. Compared to inulin, AkPP more effectively promoted the proliferation of Lactobacillus acidophilus, Lacticaseibacillus rhamnosus GG, Lacticaseibacillus casei, and Lacticaseibacillus paracasei and the production of lactic, acetic, and propionic acids. This study presents the unique structural features of AkPP and provides a scientific basis for further investigation of the potential of AkPP as a promising prebiotic.
Collapse
Affiliation(s)
- Yu-Ra Kang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
| |
Collapse
|
4
|
Liu X, Liang F, Wang BS, Ren FY, Wang W, Zhang C. Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes. Front Nutr 2024; 11:1375130. [PMID: 38826584 PMCID: PMC11141398 DOI: 10.3389/fnut.2024.1375130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 05/06/2024] [Indexed: 06/04/2024] Open
Abstract
Introduction The effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor may be linked to the reduction of its surface tension through UHP. Methods In this paper, the particle size, free-water percentage, and related thermodynamic parameters of melon juice were evaluated in a physical point for a deeper insight. Results The results showed that the UHP treatment of P2-2 (200 MPa for 20 min) raised the free water percentage by 7,000 times than the other treatments and both the melting enthalpy, binding constant and Gibbs free energy of P2-2 were minimized. This significantly increased the volatility of characteristic aromatic compounds in melon juice, resulting in a 1.2-5 times increase in the content of aromatic compounds in the gas phase of the P2-2 group compared to fresh melon juice.
Collapse
Affiliation(s)
- Xiao Liu
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
| | - Feng Liang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Bing Su Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
| | - Fei Yue Ren
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
| | - Wei Wang
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Chao Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
5
|
Kang YR, Chang YH. Structural and flow rheological properties of pumpkin pectic polysaccharide extracted by citric acid. Int J Biol Macromol 2024; 265:130748. [PMID: 38467216 DOI: 10.1016/j.ijbiomac.2024.130748] [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: 11/28/2023] [Revised: 02/03/2024] [Accepted: 03/07/2024] [Indexed: 03/13/2024]
Abstract
The present study aimed to investigate the structural and physicochemical characteristics of acid-extracted pumpkin pectic polysaccharide (AcPP) and to evaluate their flow rheological properties. AcPP was extracted from pumpkin pulp using the citric acid extraction method. The physicochemical and structural properties were analyzed by chemical methods and instrumental analyses. The obtained results showed that AcPP consisted predominantly of GalA (85.99 %) and small amounts of Rha, Gal, and Ara, with the ratio of HG/RG-I being 81.39/16.75. In addition, AcPP had medium DE (45.34 %) and contained four macromolecular populations with different Mw of 106.03 (main), 10.15, 4.99, and 2.90 kDa. The NMR analysis further confirmed that AcPP contained a linear backbone consisting of α-1,4-linked GalA residues, some of which were partially methyl-esterified. Furthermore, AcPP was amorphous in nature and had favorable thermal stability. The effects of extrinsic factors on the flow rheological properties of AcPP were evaluated. In particular, the high concentrations of CaCl2 (8 mM) and MgCl2 (10 mM) were effective in enhancing the viscosity and non-Newtonian shear-thinning behavior of the AcPP solution. This study elucidates the unique molecular structure of AcPP and suggests the potential of AcPP as a rheology modifier in low-viscous and mineral-reinforced beverages.
Collapse
Affiliation(s)
- Yu-Ra Kang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
| |
Collapse
|
6
|
Bai C, Chen R, Chen Y, Bai H, Sun H, Li D, Wu W, Wang Y, Gong M. Plant polysaccharides extracted by high pressure: A review on yields, physicochemical, structure properties, and bioactivities. Int J Biol Macromol 2024; 263:129939. [PMID: 38423909 DOI: 10.1016/j.ijbiomac.2024.129939] [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: 11/08/2023] [Revised: 01/28/2024] [Accepted: 02/01/2024] [Indexed: 03/02/2024]
Abstract
Polysaccharides are biologically essential macromolecules, widely exist in plants, which are used in food, medicine, bioactives' encapsulation, targeted delivery and other fields. Suitable extraction technology can not only improve the yield, but also regulate the physicochemical, improve the functional property, and is the basis for the research and application of polysaccharide. High pressure (HP) extraction (HPE) induces the breakage of raw material cells and tissues through rapid changes in pressure, increases extraction yield, reduces extraction time, and modifies structure of polysaccharides. However, thus far, literature review on the mechanism of extraction, improved yield and modified structure of HPE polysaccharide is lacking. Therefore, the present work reviews the mechanism of HPE polysaccharide, increasing extraction yield, regulating physicochemical and functional properties, modifying structure and improving activity. This review contributes to a full understanding of the HPE or development of polysaccharide production and modification methods and promotes the application of HP technology in polysaccharide production.
Collapse
Affiliation(s)
- Chunlong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ruizhan Chen
- College of Chemistry, Changchun Normal University, Changchun 130032, China.
| | - Yubo Chen
- FAW-Volkswagen Automotive Co., Ltd., Powertrain Division T-D Planning Powertrain T-D-1, Changchun 130011, China
| | - Helong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Hui Sun
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Dongxue Li
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Wenjing Wu
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Yongtang Wang
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Mingze Gong
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| |
Collapse
|
7
|
Wang K, Li Q, Xue Y, Yang Z, He P, Jia X, Ren W, Wang J, Xu H. Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry. Food Chem 2024; 434:137490. [PMID: 37742549 DOI: 10.1016/j.foodchem.2023.137490] [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: 05/24/2023] [Revised: 08/26/2023] [Accepted: 09/12/2023] [Indexed: 09/26/2023]
Abstract
Mulberries were categorized into five stages of ripening (D1-D5, 0.905-1.055 g/cm3) based on their density, and their physicochemical properties, tissue structure, cell wall polysaccharide properties, and drying characteristics were investigated. As mulberry ripening progressed, the TSS and water-soluble pectin content rapidly increased, while the contents of TA, hardness, chelate-, sodium carbonate-soluble pectin, hemicellulose, and cellulose decreased gradually. Pectin nanostructure and monosaccharide composition indicated that both the main and side chains of pectin undergo depolymerization. Medium- and short-wave infrared drying time initially decreased and then increased during mulberry ripening, with D4 fruits exhibiting the shortest drying time. Compared with D4 fruits, the collapse of cell structure in D5 fruits prolongs their drying time. The results demonstrate that ripeness significantly affects mulberry drying characteristics, which is related to changes in cell structure and pectin properties. Utilizing mulberry density to determine ripeness and grading is an effective approach to achieving optimal drying.
Collapse
Affiliation(s)
- Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qingyuan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuan Xue
- College of Horticulture, Shanxi Agricultural University, Taigu 030801, China
| | - Zhongqiang Yang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaoran Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenxin Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|
8
|
Bao X, Zhang S, Xiao Y, Jiang Y, Liu Z, Wang T, Hu X, Yi J. Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes. Int J Biol Macromol 2023; 253:126690. [PMID: 37673156 DOI: 10.1016/j.ijbiomac.2023.126690] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 08/14/2023] [Accepted: 09/02/2023] [Indexed: 09/08/2023]
Abstract
The softening of acidified chili peppers induced by processing and storage has become a major challenge for the food industry. This study aims to explore the impact of pasteurization techniques, thermal processing (TP), high-pressure processing (HPP), addition of sodium metabisulfite (SMS), and storage conditions (25 °C, 37 °C, and 42 °C for 30 days) on the texture-related properties of acidified chili pepper. The results showed that the textural properties of samples were destructed by TP (the hardness of samples decreased by 19.43 %) but were less affected by HPP and SMS. Compared with processing, storage temperature had a more dominant impact on texture and pectin characteristics. With increased storage temperature, water-solubilized pectin fraction content increased (increased by 160.99 %, 136.74 %, and 13.01 % in TP, HPP, and SMS-stored groups, respectively), but sodium carbonate-solubilized pectin fraction content decreased (decreased by 29.84 %, 26.81 %, and 8.60 % in TP-, HPP-, and SMS-stored groups, respectively), especially in TP-stored groups. Multivariate data analysis showed that softening was more closely related to pectin conversion induced by acid hydrolysis and pectinase depolymerization. This finding offers new perspectives for the production of acidified chili pepper.
Collapse
Affiliation(s)
- Xi Bao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Yue Xiao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Tao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
| |
Collapse
|
9
|
Lv D, Chen F, Yang X, Yin L, Rashid MT, Li Y. Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin. Int J Biol Macromol 2023; 247:125712. [PMID: 37422243 DOI: 10.1016/j.ijbiomac.2023.125712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/07/2023] [Accepted: 06/25/2023] [Indexed: 07/10/2023]
Abstract
Ficus awkeotsang Makino (jelly fig) can produce edible gels by rubbing its seeds in water at room temperature in which pectin is considered as the main gelling component. However, the spontaneous gelation mechanism of Ficus awkeotsang Makino (jelly fig) pectin (JFSP) is still unclear. This study aimed to reveal the structure, physicochemical properties, and spontaneous gelation behaviors and mechanism of JFSP. JFSP was first obtained by water extraction and alcohol precipitation method, with a pectin yield of 13.25 ± 0.42 % (w/w), weight-average molar mass (Mw) of 111.26 kDa, and methoxylation degree (DM) of 26.8 %. Analysis of monosaccharide compositions showed that JFSP was composed of 87.8 % galactose acid, indicating a high percentage of galacturonic acid blocks. Measurement on the gelling capacity suggested that JFSP gels can be easily formed by simply dispersing the pectin in water at room temperature without adding any co-solutes or metal ions. Gelation force analysis indicated that hydrogen bonding, hydrophobic interactions, and electrostatic interactions were the main factors contributing to gel formation. At 1.0 % (w/v) of pectin concentration, JFSP gels exhibited relatively high gel hardness (72.75 ± 1.15 g) and good thermal and freeze-thawing stability. Overall, these findings highlight the potential application of JFSP as a promising commercial pectin resource.
Collapse
Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Muhammad Tayyab Rashid
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Yafei Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| |
Collapse
|
10
|
Tian H, Xiong J, Yu H, Chen C, Xu H, Lou X. Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction. Food Chem 2023; 407:135199. [PMID: 36521389 DOI: 10.1016/j.foodchem.2022.135199] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 11/18/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Physicochemical properties and morphological features of pectin in high-pressure-processing (JHPP) and thermal-processing (JTP) treated cloudy hawthorn juice were investigated based on acid heating extraction. Pectin from hawthorn juice was identified as low methoxy pectin (41.77%), which was significantly reduced to 34.56%-39.51% from JHPP, while pectin esterification degree (DE) from JTP increased to 45.58%, which can also be confirmed by Fourier transform infrared spectroscopy. In comparison to control, pectin linearity of JHPP and JTP significantly decreased with more highly branched-chains. However, no significate difference was observed in thermostability, crystallinity and main functional groups. Interestingly, a large number of aggregations was observed in JHPP pectin, and the intermodular distance of JTP pectin was enhanced, which was consistent with the results of viscosity, molecular weight and DE. These findings provided insights into utilization of hawthorn pectin and application of high-pressure processing (HPP) for improving quality property of fruit products by pectin modification.
Collapse
Affiliation(s)
- Huaixiang Tian
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Juanjuan Xiong
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiyan Yu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chen Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Xinman Lou
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| |
Collapse
|
11
|
Zhou J, Liu D, Xia W, Guo Y, Luo Y, Xue J. Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples. Int J Biol Macromol 2023; 236:123953. [PMID: 36898465 DOI: 10.1016/j.ijbiomac.2023.123953] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/16/2023] [Accepted: 03/04/2023] [Indexed: 03/11/2023]
Abstract
The demand for obtaining pectin from new sources has been continuously increasing. The abundant but underutilized thinned-young apple is a potential source of pectin. In this study, an organic acid (i.e., citric acid) and two inorganic acids (i.e., hydrochloric acid and nitric acid) commonly used in commercial pectin production were applied to extract pectin from three varieties of thinned-young apples. The physicochemical and functional properties of the thinned-young apple pectin were comprehensively characterized. The highest pectin yield (8.88 %) was obtained from Fuji apple using citric acid extraction. All pectin was high methoxy pectin (HMP) and rich in RG-I regions (>56 %). The citric acid extracted pectin had the highest molecular weight (Mw) and lowest degree of esterification (DE) values, and exhibited great thermal stability and shear-thinning property. Furthermore, Fuji-apple pectin possessed significantly better emulsifying properties compared to pectin obtained from the other two varieties of apples. Thus, pectin extracted with citric acid from Fuji thinned-young apples has great potential to be applied in the food industry as a natural thickener and emulsifier.
Collapse
Affiliation(s)
- Jiebing Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Dan Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Wenhui Xia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States.
| | - Jia Xue
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China.
| |
Collapse
|
12
|
Sun R, Niu Y, Li M, Liu Y, Wang K, Gao Z, Wang Z, Yue T, Yuan Y. Emerging trends in pectin functional processing and its fortification for synbiotics: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
|
13
|
Tian J, Cheng F, Yun Y, Yi J, Cai S, Zhou L. Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:666-679. [PMID: 36054255 DOI: 10.1002/jsfa.12178] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 08/10/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Recently, cloudy pomegranate juice (PJ) has become popular due to its rich phenolic and health-promoting effects. The aim of the present work was to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high-temperature short-time sterilization (HTST) on physicochemical properties (color, flow behavior, turbidity, sugars, organic acids, aroma and sensory evaluation) and in vitro bioaccessibility of total phenolics content (TPC), total flavonoids content (TFC) and phenolics of cloudy PJ. RESULTS Compared to HPP, thermal sterilization significantly increased the brightness (L*), redness (a*), total color difference (ΔE) and turbidity, and decreased the TPC and TFC. HPP maintained the volatile profile of cloudy PJ better, while thermal sterilization significantly changed the profile by decreasing alcohols 23.8-32.7% and increasing acids by 33.6%-182.8%. The bioaccessibility of flavonoids, phenolic acids and tannins in the control cloudy PJ after in vitro oral-gastric-intestinal digestion were 1.5%, 4.9%, and 9.0%, respectively, which were not significantly changed by different treatments. CONCLUSION These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| |
Collapse
|
14
|
Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs. Int J Food Microbiol 2023; 384:109963. [DOI: 10.1016/j.ijfoodmicro.2022.109963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022]
|
15
|
Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
16
|
Shen B, Zhang Q, Zheng C, Huang Y, Zhang G, Fei P, Hu S. Construction of double-network hydrogel based on low methoxy pectin/polyvinyl alcohol and its structure and properties. Int J Biol Macromol 2022; 221:821-830. [PMID: 36089090 DOI: 10.1016/j.ijbiomac.2022.09.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 08/31/2022] [Accepted: 09/05/2022] [Indexed: 11/29/2022]
Abstract
In this study, an interpenetrating double-network hydrogel (LMP/AA/PVAH) was prepared based on low methoxy pectin (LMP), acrylic acid (AA) and polyvinyl alcohol (PVA). The first rigid network of chemical crosslinking was constructed via free radical polymerization of LMP and AA, and the second of ductile physical crosslinking network was constructed via cyclic freeze-thaw of PVA. The first cycle hardness and elasticity of the LMP/AA/PVAH significantly increased from 13.08 N and 0 to 24.28 N and 0.79, respectively, when the second network structure was constructed in the hydrogel by PVA. Besides, the PVA network might enhance the ductile and limit the swelling of hydrogel. In addition, the adsorption properties of LMP/AA/PVAH were evaluated by adsorption of methylene blue (MB). The adsorption behavior of MB by LMP/AA/PVAH conformed to the pseudo-second-order kinetic model. Besides, after 4 cycles of adsorption, there was no significant difference in adsorption capacity of LMP/AA/PVAH. The results showed that LMP/AA/PVAH had good reusability.
Collapse
Affiliation(s)
- Bihua Shen
- Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, PR China; School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Qiong Zhang
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Chenmin Zheng
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Yufan Huang
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Guoguang Zhang
- Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, PR China; School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Peng Fei
- Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, PR China; School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| | - Shirong Hu
- Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, PR China; School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| |
Collapse
|