Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

Yang, Hui; Tsai, Chai-Chun; Jiang, Jung-Shiun; Hua, Chi C.

doi:10.3390/polym13060873

Cited by 16 publications

(7 citation statements)

References 76 publications

(131 reference statements)

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“…The effect of increase in the gelling agent concentration agrees with the report of Nourmohammadi and Ahmadi (2021) , in which increasing the percentage of pectin increases the adhesiveness of the jam. Similarly, an increase in the percentage of sugar increased the adhesiveness of the jam; and Yang et al. (2021) had reported a similar effect.…”

Section: Resultsmentioning

confidence: 76%

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam

Bikila

Tola

Esho

et al. 2022

Heliyon

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Section: Resultsmentioning

confidence: 76%

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam

Bikila

Tola

Esho

et al. 2022

Heliyon

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“…The Centre for Preventive and curative nutrition (Prague) developed a method for treating obesity using diet therapy in combination with a protein-pectin complex (Yang et al, 2021).…”

Section: The Importance Of Pectin Substances For Human Healthmentioning

confidence: 99%

Analysis of the raw material base for pectin production

Mushtruk¹,

Mushtruk²

2023

Animal Science and Food Technology

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The addition of pectin to food products is important because this natural polysaccharide plays a key role in improving the quality and stability of the product, it allows for high-quality preservation of products that have a long shelf life, which is important for the health and wellbeing of consumers. The purpose of the study is to investigate the main raw materials of plant origin for the synthesis of pectin, which can be used as a promising raw material for food industry enterprises in Ukraine. The study was carried out using various methods of analysis, a thorough comparative analysis of papers by Ukrainian and foreign researchers, which are published in the scientometric databases Scopus, Web of Science, Journal Citation Reports, Scimago Journal & Country Rank, and Google Scholar. Based on the results of analytical studies, the main raw materials used for the production of pectin and pectin-containing pastes were analysed, and the main problems of the production process were identified. It has been found that adding pectin to food products can have a significant number of benefits: increasing the viscosity of the product, which is useful for creating a thick texture of the product; increasing the resistance of the product to heat treatment, reducing the risk of product separation or quality degradation; increasing functionality; introducing it into products can help improve the consistency and appearance of the product, add taste and color properties, and reduce the amount of sugar that must be added to the product to ensure viscosity and taste. It is established that the main raw material for the production of pectin in Ukraine is apple fruits. It is proven that pectin can be obtained from other fruits, berries, and vegetables, such as gooseberries, currants, cherries, pumpkins, etc. The intensification of the pectin production process should provide the population with a high-quality product that will prevent various types of intoxication by removing radionuclides from the body and contribute to the recovery of people in the post-war period. The practical significance of this study lies in the ability to help manufacturers find optimal sources of raw materials with a high pectin content to ensure the quality of the final product. In addition, this study will also facilitate the development of appropriate technological solutions for the optimal process of producing pectin from the selected raw materials

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“…An essential element is altering the consumed food liquids density by making swallowing smoother. Thus, based on several studies, pectin can be used as a prebiotic effect as a thickener in various food matrices [ 149 , 150 ].…”

Section: Health Benefits Of Pegsmentioning

confidence: 99%

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits

Pascuta

Varvara

Teleky

et al. 2022

Gels

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Nowadays, edible materials such as polysaccharides have gained attention due to their valuable attributes, especially gelling property. Polysaccharide-based edible gels (PEGs) can be classified as (i) hydrogels, (ii) oleogels and bigels, (iii) and aerogels, cryogels and xerogels, respectively. PEGs have different characteristics and benefits depending on the functional groups of polysaccharide chains (e.g., carboxylic, sulphonic, amino, methoxyl) and on the preparation method. However, PEGs are found in the incipient phase of research and most studies are related to their preparation, characterization, sustainable raw materials, and applicability. Furthermore, all these aspects are treated separately for each class of PEG, without offering an overview of those already obtained PEGs. The novelty of this manuscript is to offer an overview of the classification, definition, formulation, and characterization of PEGs. Furthermore, the applicability of PEGs in the food sector (e.g., food packaging, improving food profile agent, delivery systems) and in the medical/pharmaceutical sector is also critically discussed. Ultimately, the correlation between PEG consumption and polysaccharides properties for human health (e.g., intestinal microecology, “bridge effect” in obesity, gut microbiota) are critically discussed for the first time. Bigels may be valuable for use as ink for 3D food printing in personalized diets for human health treatment. PEGs have a significant role in developing smart materials as both ingredients and coatings and methods, and techniques for exploring PEGs are essential. PEGs as carriers of bioactive compounds have a demonstrated effect on obesity. All the physical, chemical, and biological interactions among PEGs and other organic and inorganic structures should be investigated.

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Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

Cited by 16 publications

References 76 publications

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam

Analysis of the raw material base for pectin production

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits

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