A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin
文献类型： 外文期刊
第一作者： Yun, Yurou
作者： Yun, Yurou;Li, Jian;Zhou, Yijun;Feng, Xiangqiao;Tian, Jun;Cai, Shengbao;Yi, Junjie;Zhou, Linyan;Yun, Yurou;Li, Jian;Zhou, Yijun;Feng, Xiangqiao;Tian, Jun;Cai, Shengbao;Yi, Junjie;Zhou, Linyan;Yun, Yurou;Li, Jian;Zhou, Yijun;Feng, Xiangqiao;Tian, Jun;Cai, Shengbao;Yi, Junjie;Zhou, Linyan;Pan, Fei
作者机构：
关键词： Accelerated storage; Cyanidin-3; O -Glucoside; Color; Kinetics analysis; Molecular dynamics simulations
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 179 卷
页码：
收录情况： SCI
摘要： Low-sugar jams (LSJ) are promoted as a healthier food option due to the healthy trend, and significant color changes negatively affects the evaluation of these products. To reveal protective effect of low methoxyl & amidated pectin (LMA) on anthocyanin in jam treated by high-pressure processing (HPP), this study compared the changes in microbes and quality attributes of LSJ prepared with LMA and high-sugar pomegranate jam (HSJ) prepared with high methoxyl pectin (HMP) after HPP at 600 MPa for 5 min during accelerated storage at 35 degrees C for 30 days, and molecular dynamics simulation was conducted to reveal the interaction between LMA and anthocyanin. LSJ-HPP had better color quality with higher values of L*, a*, and total anthocyanin content (TAC), the corresponding percent polymeric color and browning index were 41% and 16% lower than those of HSJ-HPP, respectively. TAC in LSJ-HPP, HSJ, and HSJ-HPP decreased to 9.5, 8.6, and 6.0 mg/kg (pomegranate puree) after storage, respectively. Cyanidin-3-O-glucoside formed more H-bonds with LMA than HMP, while their total interaction energy and the binding frequency and number were also higher. This study provided a foundation for the processing and storage of high quality LSJ, and also broadened the application field of HPP technology.
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