The effect of three pectin fractions variation on the browning of different dried apple products

Yu, Qingting; Li, Xuan; Hu, Jiaxing; Wang, Wenyue; Bi, Jinfeng

doi:10.1016/j.foodhyd.2022.108052

Cited by 22 publications

(3 citation statements)

References 41 publications

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“…Mengome et al (2014) reported that NSP fraction had high phenolic and protein contents. The peaks at 1740 and 1580–1620 cm −1 were ester carbonyl (CO) and carboxyl (COO), respectively, proved that pectin contains proteins (Yu et al, 2023). The absorption peak at 1440, 1152, and 1020 cm −1 wavelength was formed by CH, COH and COC stretching vibration (Pan et al, 2022).…”

Section: Resultsmentioning

confidence: 98%

Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying

Zhao,

Ji,

Xia

et al. 2024

J Food Process Engineering

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The effects of ultrasound (US), ultrahigh pressure (UP), cold plasma (CP), and high pressure and pulsed electric fields (PEF) pretreatments were evaluated for drying characteristics, bioactive components, and pectin properties of jujube slices during microwave coupled with pulsed vacuum drying (MPVD). US, CP, and PEF reduced drying time by 18.75%, while UP reduced it by 6.25%. Samples treated with US and PEF showed improved color and rehydration (345.11%, 319.24%), with SEM revealing larger pores post‐pretreatment. PEF‐treated jujube had highest phenol (16.95 mg GAE/g DW) and water‐soluble pectin(WSP) (43.71 mg/g AIR), correlating positively with rehydration (r = 0.67). CP had highest flavonoid content (17.01 mg RE/g DW) and US showed highest antioxidant activity (DPPH 80.57%, ABTS 89.65%). Chelate‐soluble pectin (CSP) Sodium carbonate‐soluble pectin (NSP) was positively correlated with hardness (r = 0.71, 0.69). These findings suggest pretreatments improve drying efficiency, nutrient retention, and pectin functionality in jujube products. Practical ApplicationsDrying for jujube (Ziziphus jujuba Mill.) is the most common method of processing and ensure the sale. Three kinds of non‐thermal processing pretreatment method (ultrasound, ultrahigh pressure, and cold plasma) combined with novel drying method, microwave coupled pulsed vacuum drying (MPVD) was studied in the application on the dehydration of jujube slice in this paper. The drying characteristics and pectin properties of winter jujube were analyzed and treated by MPVD compared with freeze drying and hot air drying, for both technological research and processing practice. The drying kinetics, bioactive compounds, antioxidant capacity, sensory attributes, and pectin properties were also used as descriptors in order to promising dehydration method for obtaining high value‐added jujube products. Moreover, the relationship between the cell wall pectin and the phenols, hardness and crispness were analyzed, which give a new insight to study the changing scheme in the nutrients and the texture during the dehydration for fruits and vegetables.

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Section: Resultsmentioning

confidence: 98%

Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying

Zhao,

Ji,

Xia

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The bands at 1740 cm −1 , 1628 cm −1 and 1245 cm −1 , corresponding to the stretching of carbonyl groups, carboxyl groups, and methoxyl groups, respectively, 23,24 which declined in the alkaline or protease treated ISF due to the reduction in hemicellulose and lignin. 21 The adsorption peak located at 1542 cm −1 is attributed to the N–H vibration, which was lower in ISF A , ISF E and ISF SE , but remained present in ISF SA as compared with ISF U and ISF SE .…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Huang

Cai

et al. 2023

Soft Matter

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“…However, to the best of our knowledge, information on each water-insoluble pectin, including NSP and CSP, in stored ginseng has not been reported. NSPs interact with primary cells via covalent bonds and are considered the last barrier to cell separation (Yu et al, 2023). In previous studies, changes in water-insoluble pectin during storage differed for different products.…”

Section: Cell Wall Polysaccharidesmentioning

confidence: 99%

Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing

Park,

Choi,

Park

et al. 2023

Korean J. Food Preserv.

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The purpose of this study was to monitor changes in the quality of ginseng and predict its shelf-life. As the storage period of ginseng increased, some quality indicators, such as water-soluble pectin (WSP), CDTA-soluble pectin (CSP), cellulose, weight loss, and microbial growth increased, while others (Na2CO3-soluble pectin/NSP, hemicellulose, starch, and firmness) decreased. Principal component analysis (PCA) was performed using the quality attribute data and the principal component 1 (PC1) scores extracted from the PCA results were applied to the multivariate analysis. The reaction rate at different temperatures and the temperature dependence of the reaction rate were determined using kinetic and Arrhenius models, respectively. Among the kinetic models, zeroth-order models with cellulose and a PC1 score provided an adequate fit for reaction rate estimation. Hence, the prediction model was constructed by applying the cellulose and PC1 scores to the zeroth-order kinetic and Arrhenius models. The prediction model with PC1 score showed higher R2 values (0.877-0.919) than those of cellulose (0.797-0.863), indicating that multivariate analysis using PC1 score is more accurate for the shelf-life prediction of ginseng. The predicted shelf-life using the multivariate accelerated shelf-life test at 5, 20, and 35°C was 40, 16, and 7 days, respectively.

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The effect of three pectin fractions variation on the browning of different dried apple products

Cited by 22 publications

References 41 publications

Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying

Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing

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