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Patova OA, Feltsinger LS, Kosolapova NV, Khlopin VA, Golovchenko VV. Properties of cell wall polysaccharides of raw nectarine fruits after treatment under conditions that modulate gastric digestion. Int J Biol Macromol 2023; 245:125460. [PMID: 37364806 DOI: 10.1016/j.ijbiomac.2023.125460] [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: 03/24/2023] [Revised: 06/04/2023] [Accepted: 06/15/2023] [Indexed: 06/28/2023]
Abstract
The results of the study of the physicochemical properties of the high-molecular-weight soluble and insoluble components of nectarine cell walls obtained by fruit treatment under conditions that modulate of gastric digestion are presented. Homogenized nectarine fruits were sequentially treated by natural saliva and simulated gastric fluid (SGF) at pH 1.8 and 3.0. The isolated polysaccharides were compared with polysaccharides obtained by sequential extraction of nectarine fruit with cold, hot, and acidified water, solutions of ammonium oxalate and sodium carbonate. As a result, high-molecular-weight water-soluble pectic polysaccharides, weakly bound in the cell wall, were dissolved in the simulated gastric fluid, regardless of pH. Homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) were identified in all pectins. It was shown that their quantity and ability to form highly viscous solutions determine high values of the rheological characteristics of the nectarine mixture formed under simulated gastric conditions. The modifications occurring with the insoluble components under the influence of acidity of SGF were importance. They determined difference in the physicochemical properties of both the insoluble fibres and the nectarine mixtures.
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Affiliation(s)
- O A Patova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
| | - L S Feltsinger
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - N V Kosolapova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - V A Khlopin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - V V Golovchenko
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
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2
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Zhou M, Bi J, Li C, Chen J. Enhancive effect of instant controlled pressure drop (DIC) pre-treatment on pectin extractability from peach pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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3
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Wang F, Lyu J, Xie J, Bi J. Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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He J, Chiu C, Gavahian M, Ho C, Chu Y. Development and Application of Edible Coating on Dried Pineapple Exposed to Ohmic Blanching. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Jia‐Jing He
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
| | - Chun‐Hui Chiu
- Graduate Institute of Health Industry and Technology Research Center for Chinese Herbal Medicine Research Center for Food and Cosmetic Safety College of Human Ecology Chang Gung University of Science and Technology Taoyuan Taiwan
- Department of Traditional Chinese Medicine Keelung Chang Gung Memorial Hospital Keelung Taiwan
| | - Mohsen Gavahian
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
| | - Chi‐Tang Ho
- Department of Food Science Rutgers University New Brunswick NJ USA
| | - Yung‐Lin Chu
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
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Xu H, Wang Y, Ding S, Zhou H, Jiang L, Wang R. Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3712-3724. [PMID: 34471295 PMCID: PMC8357889 DOI: 10.1007/s13197-020-04829-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 05/10/2023]
Abstract
Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar during storage. Weight loss percentage increased, firmness, the content of free water and bound water decreased during storage. Water-soluble pectin (WSP) notably increased, but sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) decreased. Galacturonic acid (GalUA), rhamnose (Rha), galactose (Gal), and arabinose (Ara) were the crucial compositions in the backbone and branched chains of pectin in green peppers. Rha and Gal increased, but Ara decreased in pectin after storage. The changes in the ratio of Rha/GalUA, Ara/Gal, and (Gal + Ara)/Rha represented that the backbone and branched chains of pectin in green peppers depolymerized to some extent after storage. Comparing with other green peppers, HT-CaCl2 treated green peppers posed lower weight loss percentage and WSP content, higher firmness, the content of free water, bound water, SSP, and CSP during storage. Otherwise, most pectin compositions in HT-CaCl2 treated green peppers showed high molar ratio after storage. Hence, HT-CaCl2 treatment was an effective way to retain pectin characteristics and related quality of green peppers, and further inhibited the softening of green peppers during storage.
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Affiliation(s)
- Haishan Xu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
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6
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Xu H, Chen Y, Ding S, Qin Y, Jiang L, Zhou H, Deng F, Wang R. Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Haishan Xu
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yuyu Chen
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yeyou Qin
- Hunan Tantanxiang Biotechnology Co Ltd, Changsha 410128 China
| | - Liwen Jiang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Hui Zhou
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Fangming Deng
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
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Wang Y, Ding S, Chen F, Xiao G, Fu X, Wang R. Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage. J Food Sci 2021; 86:3001-3013. [PMID: 34146415 DOI: 10.1111/1750-3841.15800] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 05/02/2021] [Accepted: 05/07/2021] [Indexed: 11/28/2022]
Abstract
Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (water-soluble pectin (WSP), sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP)), including their contents, degree of methylesterification (DM), neutral sugar compositions, the molecular weight (Mw ) distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. The results showed that variation in pectin characteristics during cold storage was similar between DZ and JS. The reduction of firmness corresponded to a conversion of water-insoluble pectin to WSP during cold storage. DM of WSP presented an increase trend in the late storage. Rhamnose (Rha), arabinose (Ara) and glucose (Glc) were the crucial compositions in three pectins, and most neutral sugar compositions in three pectins first increased and then decreased during cold storage. Changes in the ratio of (galactose (Gal)+Ara)/Rha and Ara/Gal represented that the branch chains of rhamnogalacturonan-I in three pectins depolymerized after storage. The high Mw in WSP and SSP of jujubes were solubilized and extensively depolymerized into pectin with lower Mw after storage. AFM images showed an increase in short chains and branch structures of three pectins after storage. Overall, three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (WSP, SSP, CSP), including their contents, degree of methylesterification, neutral sugar compositions, the molecular weight distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. Three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. This study would elucidate the mechanism of jujube softening and help to regulate the postharvest quality during cold storage.
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Affiliation(s)
- Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Guangjian Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xincheng Fu
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Yu W, Cui J, Zhao S, Feng L, Wang Y, Liu J, Zheng J. Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice. Front Nutr 2021; 8:647748. [PMID: 34026808 PMCID: PMC8131542 DOI: 10.3389/fnut.2021.647748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 04/07/2021] [Indexed: 01/31/2023] Open
Abstract
Not-from-concentrate (NFC) juice is popular with consumers due to its similarity to fresh fruit juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice production, high-pressure homogenization (HPH) can enhance the commercial value of juice by improving the color, flavor, taste, and nutrient contents. In this study, the effects of HPH on the pectin structural properties and stability of NFC orange juice were investigated. The correlations between HPH-induced changes in the structure of pectin and the stability of orange juice were revealed. Compared with non-homogenized orange juice, HPH increased the galacturonic acid (GalA) content and the linearity of pectin, while decreasing the molecular weight (Mw), pectin branching, and rhamnogalacturonan (RG) contribution, and cracks and pores of different sizes formed on the surface of pectin, implying depolymerization. Meanwhile, with increasing pressure and number homogenization of passes, HPH effectively improved the stability of NFC orange juice. HPH can effectively prevent the stratification of orange juice, thereby promoting consumer acceptance and endowing a higher commercial value. The improvement of the stability of NFC orange juice by HPH was related to the structural properties of pectin. Turbidity was significantly (P < 0.01) positively correlated with GalA and pectin linearity, but was significantly (P < 0.01) negatively correlated with Mw, RG contribution, and pectin branching. Modification of pectin structure can improve the stability of NFC orange juice. In this work, the relationship between the pectin structure and stability of NFC orange juice is elucidated, providing a path toward improving consumer acceptance and enhancing the palatability and nutritional and functional qualities of orange juice. Manufacturers can use this relationship to modify pectin directionally and produce high-quality NFC orange juice beverages.
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Affiliation(s)
- Wantong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiefen Cui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liping Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yanqi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Junmei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Bao Y, Liu J, Zhong Y, Chen Y, Zhai D, Wang Q, Brennan CS, Liu H. Kernel partial least squares model for pectin content in peach using near‐infrared spectroscopy. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yao Bao
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
| | - Jianliang Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
- Modern agriculture research center Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
| | - Yuming Zhong
- College of Environmental Science and Engineering Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
| | - Yumin Chen
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
| | - Dequan Zhai
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
| | - Qing Wang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
| | - Charles Stephen Brennan
- Department of Food, Wine and Molecular Biosciences University of Lincoln Christchurch85084New Zealand
| | - Huifan Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong510225China
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Gan T, Feng C, Lan H, Yang R, Zhang J, Li C, Li W. Comparison of the structure and immunomodulatory activity of polysaccharides from fresh and dried longan. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104323] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Gao R, Ye F, Wang Y, Lu Z, Yuan M, Zhao G. The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice. ULTRASONICS SONOCHEMISTRY 2019; 56:240-253. [PMID: 31101259 DOI: 10.1016/j.ultsonch.2019.04.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance.
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Affiliation(s)
- Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yulin Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Maoyi Yuan
- 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 Engineering Research Center of Regional Foods, Chongqing 400715, People's Republic of China.
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