Structure, physicochemical properties and in vitro fermentation of enzymatically degraded cell wall materials from apples

Abstract

Cell wall materials (CWM) prepared from apple parenchyma tissue by treatment with commercial enzymes for maceration, mash fermentation and liquefaction were characterised with regard to their composition and structure as well as their physicochemical and physiological properties. Increasing enzymatic degradation of the CWM resulted in growing loss of the pectin matrix, decreasing porosity as well as increasing particle aggregation. Due to these structural alterations the water binding, the viscoelastic properties of the CWM-water-suspensions and the in vitro fermentation, forming short chain fatty acids, were reduced. The investigations showed that interrelations exist between enzymatic treatment and changes of (i) structure and state of matrices (evaluated by means of thermal analysis), (ii) physicochemical properties and (iii) physiological properties. So the application of liquefying enzymes can lead to a complete removal of the pectin matrix, causing an essentially improved thermal stability of the CWM preparation, but strongly reduced water binding and reduced structure-forming properties into the CWM-water-suspensions. The formation of short-chain fatty acids during in vitro fermentation of the CWM preparations by fresh human faeces flora depended on the portion and the state of the pectin matrix and the cellulose network, respectively.

Influence of Dietary Fiber on Inflammatory Bowel Disease and Colon Cancer: Importance of Fermentation Pattern

“…81 For example, carrot and apple pomaces are agricultural waste products that may be a valuable source of fiber in enriched foods. To observe the effects of enzymatic modification of fermentation pattern of these products, carrot 84 and apple 85 pomaces were treated with a series of macerating enzymes. These treatments produced products with varying degrees of fiber breakdown.…”

“…Though no clear trend was apparent for carrots, increasing levels of enzymatic degradation caused a decrease in the formation of SCFA during fermentation of apple pomace. 85 Aura et al 86 utilized both extrusion and enzyme treatment to modify rye bran. They compared the fermentation rates of extruded rye bran and the soluble and insoluble fractions of extruded rye bran that had been treated with xylanase.…”

Comparison of textural and ultrastructural characteristics of four apple cultivars with different textures during cold storage

“…The differences in the cellulose microfibrils of 'Fuji' and 'Ruixue', which had different levels of hardness, were not obvious. According to Forster et al [37] , changes in fruit texture were the result of the degradation of cell wall polysaccharides (including cellulose, hemicellulose, and pectin).…”