1
|
Yu YH, Liu X, Wu LB, Yu X, Jin MY, Li LQ, Liu F, Li Y, Li L, Li B, Yan JK. Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin. Food Chem 2024; 463:141152. [PMID: 39260166 DOI: 10.1016/j.foodchem.2024.141152] [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: 05/14/2024] [Revised: 08/26/2024] [Accepted: 09/03/2024] [Indexed: 09/13/2024]
Abstract
Treatment with a magnetic induced electric field (MIEF) under acidic conditions has proven to be an effective method for modifying pectin, enhancing its functional attributes. In this study, the effects of varying excitation voltages of MIEF under acidic conditions on the physicochemical, structural, and functional properties of citrus pectin (CP) were explored. The results demonstrated that compared to CP without MIEF treatment, MIEF-treated CP exhibited enhanced thermal stability, rheological behavior, emulsifying and gel-forming abilities, and antioxidant capacity. These improvements were attributed to higher degrees of esterification, reduced molecular weights, and increased levels of galacturonic acid and homogalacturonan in the structural backbone of the treated CP. Additionally, MIEF treatment under acidic conditions altered the surface morphology and crystalline structure of CP. Therefore, our findings suggest that applying moderate excitation voltages (150-200 V) during MIEF treatment can enhance the functional properties of CP, leading to the production of high-quality modified pectin.
Collapse
Affiliation(s)
- Ya-Hui Yu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Pocessing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiaozhen Liu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Luo-Bang Wu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Xiangying Yu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Ming-Yu Jin
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Long-Qing Li
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Fengyuan Liu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Yuting Li
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Lin Li
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Pocessing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
| | - Jing-Kun Yan
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| |
Collapse
|
2
|
Ait Chekdid A, Kahn CJF, Lemois B, Linder M. Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation. Foods 2023; 12:3868. [PMID: 37893760 PMCID: PMC10606095 DOI: 10.3390/foods12203868] [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: 08/02/2023] [Revised: 09/23/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23-0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.
Collapse
Affiliation(s)
- Aldjia Ait Chekdid
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Cyril J. F. Kahn
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
| | - Béatrice Lemois
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Michel Linder
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
| |
Collapse
|
3
|
Kian-Pour N, Yildirim-Yalcin M, Kurt A, Ozmen D, Toker OS. A review on latest innovations in physical modifications of galactomannans. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
4
|
Wang W, Xue L, Dong Y, Xia Z, Liu X, Chen G, Yang N, Song W, Du X. Application of multistage induced electric field for acid hydrolysis of starch in a continuous-flow reactor. Int J Biol Macromol 2022; 221:703-713. [PMID: 36096250 DOI: 10.1016/j.ijbiomac.2022.09.057] [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: 03/31/2022] [Revised: 08/31/2022] [Accepted: 09/07/2022] [Indexed: 11/05/2022]
Abstract
Herein, a multistage induced electric field (IEF) combined with a continuous-flow reactor was utilized to assist the acid hydrolysis of corn, potato, and waxy corn starch for avoiding plate corrosion and heavy metal leakage. It was found that adding IEF stages was beneficial to improve the hydrolysis efficiency. Treating potato, corn, and waxy corn starch via continuous-flow IEF increased the reducing sugar contents up to 78.76 %, 57.86 %, and 66.18 %, respectively. The electrical conductivity of starch grew with the reaction stages, while starch yield demonstrated the opposite trend. Treated starch had higher solubility and gelatinization peak temperature than native starch, with the gelatinization enthalpy showing fluctuations. Meanwhile, the swelling power decreased as the number of IEF stages was increased. Observations of Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy indicated that the treated starch became more ordered, and crystalline regions were destroyed to various degrees with pores forming on particle surfaces. These variations could be attributed to acid hydrolysis and IEF.
Collapse
Affiliation(s)
- Wenjun Wang
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Liping Xue
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China.
| | - Yongwei Dong
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Zhengyi Xia
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Xin Liu
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Gaosong Chen
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Wenlu Song
- School of Engineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Xinxin Du
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| |
Collapse
|
5
|
Han AM, Yang N, Jin Y, Ali B, Xu X. Effects of induced voltage on pectin extraction from apple pomace compared with conventional heat extraction. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aye Myo Han
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Na Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Barkat Ali
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Food Sciences Research Institute National Agricultural Research Centre Islamabad Pakistan
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
| |
Collapse
|
6
|
Li D, Yang N, Wu Z, Xu E, Zhou Y, Cui B, Han Y, Tao Y. Effects of connection mode on acid hydrolysis of corn starch during induced electric field treatment. Int J Biol Macromol 2022; 200:370-377. [PMID: 34999042 DOI: 10.1016/j.ijbiomac.2021.12.177] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/28/2021] [Accepted: 12/28/2021] [Indexed: 01/02/2023]
Abstract
This study aimed to explore the effect of induced electric field (IEF) treatment on acid hydrolysis of corn starch by altering the connection modes of sample coils of a 4-reactor IEF system. Results suggested that IEF treatment could enhance the hydrolysis of corn starch and series connection (1. RRRR, η=16ESi2Pin4ZSi+Zload) exhibited higher energy efficiency than parallel (9. (RRRR), η=4ESi2PinZSi+4Zload), thus contributing to more extensive hydrolysis. Although no new functional group was formed, the starch granules were partially cracked into pieces and the crystallinity was slightly increased after IEF-assisted hydrolysis. Differential scanning calorimetry results indicated that IEF-assisted hydrolysis increased the gelatinization temperatures but decreased the enthalpy of starch, with a greatest variation was observed by series connection. Rapid visco-analysis showed that IEF-assisted hydrolysis greatly decreased the pasting viscosity of corn starch and also series connection showed the strongest reduction. The obtained results could provide a theoretical guide for the applications of IEF technology in biomaterial processing.
Collapse
Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Na Yang
- College of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan 250353, Shandong Province, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China
| | - Yuyi Zhou
- College of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan 250353, Shandong Province, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| |
Collapse
|
7
|
Li D, Jiang L, Tao Y, Yang N, Han Y. Enhancement of efficient and selective hydrolysis of maize starch via induced electric field. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
8
|
Xue L, Ma Y, Yang N, Wei H. Modification of corn starch via innovative contactless thermal effect from induced electric field. Carbohydr Polym 2021; 255:117378. [PMID: 33436209 DOI: 10.1016/j.carbpol.2020.117378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 10/31/2020] [Accepted: 11/02/2020] [Indexed: 10/23/2022]
Abstract
Growing attention has been focused on modifications of starch using electric field, but electrode corrosion and metal contamination remain unavoidable during the process. To solve these problems, the magneto-induced electric field was used to assist corn starch hydrolysis due to its thermal effect. Results indicated that the method accelerated corn starch acid hydrolysis and decreased the treatment time. The reducing sugar content increased to 0.59 g/L after a 60 s treatment, which was 353.44 % higher than the 20 s treatment, while the average degree of polymerization reached a minimum. The treated starch showed increased solubility and swelling power, as well as decreased freeze-thaw stability. X-ray diffraction, fourier transform infrared spectroscopy, and scanning electron microscopy results suggested that the physicochemical changes of corn starch were due to the thermal effect of the induced electric field. This study is expected to provide an important basis for applying new electric field hydrolysis technology to starch modification.
Collapse
Affiliation(s)
- Liping Xue
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
| | - Yalu Ma
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; Guangdong Licheng Detection Technology Co., Ltd, No.6 Shennong Road, Zhongshan, 528437, PR China.
| | - Haixiang Wei
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
| |
Collapse
|
9
|
Preparation of porous starch by α-amylase-catalyzed hydrolysis under a moderate electric field. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110449] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
10
|
Li DD, Yang N, Tao Y, Xu EB, Jin ZY, Han YB, Xu XM. Induced electric field intensification of acid hydrolysis of polysaccharides: Roles of thermal and non-thermal effects. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105484] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
11
|
Zhou H, Yang N. Electroanalysis of soluble solid content in orange juice at intermediate frequency. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00070-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
12
|
Impact of electrical conductivity on acid hydrolysis of guar gum under induced electric field. Food Chem 2018; 259:157-165. [DOI: 10.1016/j.foodchem.2018.03.091] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 03/18/2018] [Accepted: 03/20/2018] [Indexed: 11/19/2022]
|
13
|
|