Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods

文献类型： 外文期刊

第一作者： Li, Qian

作者： Li, Qian;Cao, Yi;Lin, Hongyi;Zhao, Tiantian;Yan, Xiaoxuan;Wang, Yuli;McClements, David Julian;Shen, Peiyi;Wang, Shutao;Zhang, Yanjun;Zhang, Yanjun

作者机构：

关键词： proanthocyanidins; pectin; covalent interaction; physicochemical characteristics; functional properties; density functional theory

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）

ISSN： 0021-8561

年卷期： 2023 年 71 卷 45 期

页码：

收录情况： SCI

摘要： The covalent interactions between proanthocyanidins (PAs) and pectin during thermal processing was investigated. An acid-butanol assay clearly showed that PAs were covalently bound to pectin. Computational studies indicated that a nucleophilic substitution reaction occurred between the carbocation generated by the PAs and carboxyl or hydroxyl groups on the pectin, leading to the formation of PAs-pectin adducts. Thermal processing and PAs significantly affected the physicochemical, functional, and biological properties of pectin. Thermal processing reduced the molecular weight and increased the gelling properties of pectin, whereas PAs increased both the molecular weight and the gelling properties. Finally, we found that the covalent attachment of PAs to pectin greatly enhanced its antioxidant, prebiotic, and alpha-glucosidase inhibitory activity. Overall, our results suggest that the thermal processing of fruits has the potential to induce a covalent interaction between PAs and pectin, which would impact the physicochemical characteristics and functional properties of pectin.

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