Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing

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

doi:10.1016/j.carbpol.2023.120641

Cited by 12 publications

(3 citation statements)

References 48 publications

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“…Several non-covalent interactions such as hydrophobic interaction, hydrogen bonds helps to form pectin-polyphenol interaction ( Hu et al, 2023 ). The aromatic groups present on the structure of NEPP polymers acts as positive inducer of hydrophobic interaction ( Watrelot et al, 2013 ).…”

Section: Interaction Of Nepp With Food Matrix Polysaccharidesmentioning

confidence: 99%

The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

et al. 2023

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Section: Interaction Of Nepp With Food Matrix Polysaccharidesmentioning

confidence: 99%

The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

et al. 2023

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“…Moreover, after the fragrant pears were damaged, the cytomembrane was broken, which destroyed the regional distribution of phenolic substances and polyphenol oxidase (PPO). The contact between the phenolic substances and PPO triggered enzymatic browning, thus deepening the pericarp colors [26][27][28]. Hence, the L* value of fragment pears with a higher degree of damage declined more quickly.…”

Section: Variation Laws Of L* Valuementioning

confidence: 99%

Construction of Color Prediction Model for Damaged Korla Pears during Storage Period

Zhang

Liu

et al. 2023

Applied Sciences

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In this work, to scientifically predict the color of damaged Korla fragrant pears during the storage period with lower economic loss and improved added value of the fragrant pears, eight pericarp color prediction models of damaged Korla fragrant pears during the storage period were established. These models had different membership functions, which were based on the adaptive neuro-fuzzy inference system (ANFIS). The optimal model was chosen and verified. Finally, the pericarp color of fragrant pears was accurately predicted through the degree of damage and storage time. According to the acquired test results, the pericarp brightness (L*) decreased, while both the red–green (a*) and yellow–blue (b*) values increased as the storage time prolonged. In addition, the pericarp color of the damaged fragrant pears during the storage period could be well predicted by using the ANFIS model. More specifically, the model with a membership function of trimf showed the optimal prediction effects of L*, a*, and b* (RMSE = 0.1089, R2 = 0.9773; RMSE = 0.5894, R2 = 0.9853; and RMSE = 0.2360, R2 = 0.9772). Our work provides valuable insights for the prediction of the quality of Korla fragrant pears during the storage period.

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“…The blending of two or more polymers is a fundamental method for improving the properties of polymers according to their applications. Many biopolymers such as, carboxymethyl cellulose 1 – 3 , carboxymethyl chitosan 4 , 5 , bacterial cellulose 6 , 7 , starch 8 – 12 , gelatin 13 , chitosan 14 , sericin 15 , 16 , keratin 17 , pectin 18 – 20 , polysaccharides 21 , 22 , and natural rubber (NR) 23 , have been investigated for the preparation of new biomaterials.…”

Section: Introductionmentioning

confidence: 99%

Enhancement in mechanical and antimicrobial properties of epoxidized natural rubber via reactive blending with chlorhexidine gluconate

Kanthiya

Thajai

Chaiyaso

et al. 2023

Sci Rep

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An epoxidized natural rubber (ENR) blend with chlorhexidine gluconate (CHG) was prepared using a two-roll mill at 130 °C. CHG was added at concentrations of 0.2, 0.5, 1, 2, 5, and 10% (w/w) as an antimicrobial additive. The ENR blend with 10% (w/w) CHG showed the best tensile strength, elastic recovery, and Shore A hardness. The ENR/CHG blend exhibited a smooth fracture surface. The appearance of a new peak in the Fourier transform infrared spectrum confirmed that the amino groups of CHG reacted with the epoxy groups of ENR. The ENR with 10% CHG exhibited an inhibition zone against Staphylococcus aureus. The proposed blending improved the mechanical properties, elasticity, morphology, and antimicrobial properties of the ENR.

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Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing

Cited by 12 publications

References 48 publications

The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

Construction of Color Prediction Model for Damaged Korla Pears during Storage Period

Enhancement in mechanical and antimicrobial properties of epoxidized natural rubber via reactive blending with chlorhexidine gluconate

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