In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.

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Summary Supercritical fluid extrusion (SCFX) is a novel process combining traditional extrusion and supercritical fluid technologies. The objective of this study was (i) to assess the effect of sugar, maltodextrin and cornstarch on the physical properties of milk protein concentrate (MPC) puffed extrudates and (ii) to compare the physical and textural properties of SCFX puffed MPC products with commercially puffed cereal products. Results showed that the nutritious MPC puffed products with carbohydrates can be made with textural properties (hardness, brittleness and crispness) resembling those of the commercial samples. The porosity of F2 (0.573) was assessed to the commercial product C1 (0.543) and C2 (0.595), the specific length of F3 (50.41) was assessed to C1 (45.51) and F4 (80.14) was assessed to C2 (78.12). The hardness of extrudate F3 (435.49 KPa) was assessed to C2 (482.7 KPa). The Young's modulus of F5 (87.03) was assessed to C2 (80.57). The starches affected the crispness of the extrudates, and sugar affected the hardness and brittleness significantly.

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The usage of natural colorants in the food industry keeps increasing due to their health-promoting abilities. Natural ingredients that have the potential to be developed into natural colorants are red cabbage (Brassica oleraceavar. capitate f. rubra) and butterfly pea flower (Clitoria ternatea). These two ingredients have a high anthocyanin pigment content, but this pigment is easily degraded by heat and pH.Encapsulation process using maltodextrin and soy protein isolates were expected to be able to maintain the anthocyanin stability. This research aimed to study the effects of encapsulant types (maltodextrin and soy protein isolates) and concentration (55, 10%, 15%) on the physical and chemical characteristics of natural colorant powder from red cabbage and butterfly pea flower. Water content, total anthocyanin content, solubility, and thermal stability at temperature 30oC, 60oC, 100oC were tested. Results showed that the usage of maltodextrin as an encapsulant tends to produce a purplish powder while soy protein isolate tends to produce powder with bluish color. Increasing concentration of maltodextrin caused not only a decrease on the total anthocyanin content and antioxidant activity, but also an increase on yield, lightness, color intensity and solubility. Meanwhile, increasing concentration of soy protein isolates caused an increase on yield, and blue color intensity, however it also caused a decrease on the anthocyanin content, antioxidant activity, lightness and solubility. Overall, natural colorant powder made using 5% maltodextrin showed optimum protection on the anthocyanin.

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