Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone

Peng, Jian; Bi, Jinfeng; Yi, Jianyong; Wu, Xiaoqing; Zhou, Mo; Zhao, Yuanyuan; Liu, Jianing

doi:10.1016/j.foodchem.2019.05.008

Cited by 41 publications

(14 citation statements)

References 36 publications

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“…For other plant foods, the composition and morphology of the cell walls of the parenchyma cells are the microstructural features that drive the macro-texture of the food [ 14 , 27 ]. However, the dramatic textural variation among the dried forms of the different persimmon astringency types suggests that it is not the parenchyma cells but rather the tannin cells that most influence the texture of the dried product.…”

Section: Resultsmentioning

confidence: 99%

“…Instrumental and sensory measurements of texture performed on a macroscopic level reflect the status of the microstructure of the fruit or vegetable; this has been shown for crops such as apples [ 10 ], olives [ 11 ], onions [ 12 ], and potatoes [ 13 ]. For crops destined for drying, both the composition [ 14 , 15 ] and morphology [ 15 , 16 , 17 , 18 , 19 , 20 ] of the plant cell wall play important roles in the final product’s microstructure (and thus the overall texture). Certainly, the cell water status/turgor pressure [ 13 ], the maturity level of the raw fruit [ 21 , 22 ], and the drying process conditions [ 23 , 24 , 25 , 26 ] also influence the dried product microstructure and macro-texture, but these factors were held constant in the present study, in that all persimmon samples were harvested at the same maturity level and hot-air-dried under identical conditions, with the final products having nearly identical (and very low) moisture contents.…”

Section: Introductionmentioning

confidence: 99%

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Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

Milczarek

Woods

Lafond

et al. 2020

Foods

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Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (p < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

Milczarek

Woods

Lafond

et al. 2020

Foods

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“…Three cell wall pectic polysaccharide fractions, including water extractable fraction (WEF), chelator extractable fraction (CEF), and Na 2 CO 3 extractable fraction (NEF) were fractionated from the AIR according to our previous work (Peng et al, 2019) with little modification. The fractionation procedure is given in Figure 1 and the whole fractionation was conducted in triplicate.…”

Section: Methodsmentioning

confidence: 99%

“…Brahem et al (2017) reported that the components of cell walls between pear parenchyma cells and stone cells were different, and both arabinose and pectic side chains in parenchyma cells were decreased during pear over ripening procedure. Our previous work also found that the content, molecular structure of pectic polysaccharides originated from various tissue zones could affect the expansion ratio and textural properties of the DIC‐dried carrot chips (Peng et al, 2019). However, characteristics of CWPs extracted from different tissue zones of carrot are focused rarely.…”

Section: Introductionmentioning

confidence: 91%

Characterization of tissue‐specific differences in cell wall pectic polysaccharides of carrot root

Peng

et al. 2021

J. Food Process. Preserv.

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This study investigated the physicochemical characteristics of CWPs from epidermis, cortex, and stele of carrot. The CWPs extracted from cortex contained the highest content of galacturonic acid (GalA), as well as the highest degree of methylation. Compared to Na2CO3 extractable fraction (NEF) and water extractable fraction (WEF), chelator extractable fraction (CEF) contained higher GalA content, and it was identified with more linear homogalacturonan (HG). The highest amounts of Gal, Ara, and Rha were obtained in NEF extracted from cortex, suggesting that abundant side chains attached to pectic backbone of NEF and formed “hairy region.” In addition, gentle changes of the molar mass along with tissue zones were observed in different pectic fractions. However, the molar mass of NEF was always higher than WEF regardless of the tissues. According to FTIR, the configurations of all CWPs were similar and exhibited typical structural properties of pectic polymers. Practical applications Cell wall pectic polysaccharides (CWPs) are important macromolecules which highly correlated with food products qualities. The CWPs extracted from epidermis, cortex, and stele of carrot root were prepared and their physicochemical characteristics were evaluated. Detailed characteristics of tissue‐specific differences in CWPs of carrot root could provide more fundamental information for carrot‐related food processing.

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“…Detailed information about the mechanism of the DIC reactor (QDPH10-1, Tianjin Qin De Co., Ltd, Tianjin, China) and about its system has been provided in previous publications. 18,19 Briefly, the samples were firstly placed into the treatment chamber and kept at 90°C under atmospheric pressure for 15 min. Then, an instant pressure drop towards vacuum (3-5 kPa) was carried out by opening the decompression valve, which was connected to the vacuum tank.…”

Section: Preparation Of Carrot Chipsmentioning

confidence: 99%

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Zhao

et al. 2020

J Sci Food Agric

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BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air‐dried combined with instant pressure‐drop‐dried (AD‐DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure‐drop drying (R‐FD‐DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD‐DIC‐dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. © 2020 Society of Chemical Industry

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Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone

Cited by 41 publications

References 36 publications

Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

Characterization of tissue‐specific differences in cell wall pectic polysaccharides of carrot root

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

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