Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

“…Freeze-dried powder of the suOVA-PEC mixtures or OVA solution were mixed with dried KBr (1:250 w/w) in a mortar, pressed into tablets, and then analyzed using an FTIR spectrometer (Perkin Elmer Instruments, Massachusetts, USA). The scanning range was 400–4000 cm −1 and the resolution was 4 cm −1 [20] . The intrinsic fluorescence of the solutions at 0.1 mg/mL was measured using a spectrophotometer (F-7000, Hitachi, Japan) equipped with a 1.0 cm quartz cell.…”

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

“…Dried powders of SEYs were grinded and mixed with KBr and these disks were prepared by manual hydraulic press at approximately 10 tones for 60 s. These spectra were acquired at a resolution of 4 cm −1 and carried out in the range of 400–4000 cm −1 by infrared spectrometer Nicolet iS 10 (Thermo Scientific™, USA) [20] , [21] . The analysis of spectral data was carried out by OPUS 3.0 software.…”

Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process

“…Monosaccharide compositions were analysed according to the method of Lin et al . (2021) with some modifications. Freeze‐dried pectin samples (5 mg) were put into a sealed anti‐explosion vial (20 mL), and the solution of 4 mol L −1 trifluoroacetic acid (12 mL) was added to hydrolyse them at 105 °C for 6 h. The collected hydrolysate (4 mL) was rotary evaporated in a pear‐shaped bottle with methanol at 50 °C, and the operation was stopped until there was no liquid in the pear‐shaped bottle.…”