Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)

Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses

“…Therefore a more acidic pH, by enhancing arabinan degradation and loss of ferulic cross-links, might favour softening of beets. Li, Liu, Tu, Li, & Yan (2019) also confirmed that the addition of ferulic acid led to better preservation of the cell wall structure of cooked radish. This may due to ferulic acid reaction with neutral sugar side chains, preventing the leaching of pectins from the cell wall matrix.…”

“…However, it is difficult to control the action of endogenous enzymes during the first phase of heating. Many articles also describe texture loss of plant tissues after enzyme inactivation or thermal processing, but each concerns a single plant material at its natural pH (from 3.0 -6.5), such as apple (Le Bourvellec, Watrelot, Ginies, Imberty, & Renard, 2012), apricot (Ella Missang, Maingonnat, Renard, & Audergon, 2012), pear (Renard, 2005a), radish (Ando, Hagiwara, & Nabetani, 2017;X. Li, Liu, Tu, Li, & Yan, 2019), potato (Zhao, Shehzad, Yan, Li, & Wang, 2017) or asparagus (Peng, Song, Zhang, Pan, & Tu, 2019).…”

“…Many studies were done using purified pectins heated in model solutions, at different pHs (Chen et al, 2015;Diaz, Anthon, & Barrett, 2007;Fraeye et al, 2007), but we did not find any comparable model studies on complex cell wall matrices. Moreover, work on the impact of thermal processing on the cell wall is mainly focused on the entire plant tissue, but confounding parameters such as the cell wall structure and degradation in pH conditions were not controlled (at natural pH) (Renard, 2005a;Ella Missang et al, 2012;Zhao et al, 2017;X. Li et al, 2019).…”

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

“…Furthermore, the functional properties of polysaccharides can also be altered by the presence of polyphenols, with effects reported on the texture, rheological properties, and stability of food systems (Dobson et al, 2019;Jin et al, 2020;X. Li, Liu, Tu, Li, & Yan, 2019;Tudorache & Bordenave, 2019;Tudorache, McDonald, & Bordenave, 2020).…”

“…Furthermore, the functional properties of polysaccharides can also be altered by the presence of polyphenols, with effects reported on the texture, rheological properties, and stability of food systems (Dobson et al., 2019; Jin et al., 2020; X. Li, Liu, Tu, Li, & Yan, 2019; Tudorache & Bordenave, 2019; Tudorache, McDonald, & Bordenave, 2020). As an example, by crosslinking with arabinan, ferulic acid inhibits the softening of radish during boiling (X. Li, Wilkinson, Mierczynska‐Vasilev, & Bindon, 2019).…”