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

文献类型： 外文期刊

第一作者： Hu, Jiaxing

作者： Hu, Jiaxing;Bi, Jinfeng;Li, Xuan;Wu, Xinye;Wang, Wenyue;Yu, Qingting

作者机构：

关键词： Browning; Pectin; Polyphenol oxidation; Structure properties

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：11.2； 五年影响因子：10.2 ）

ISSN： 0144-8617

年卷期： 2023 年 307 卷

页码：

收录情况： SCI

摘要： Browning of some processed fruit products was affected not only by polyphenol oxidation but also by cell wall polysaccharides (pectin). The study was performed to understand the mechanism of browning in the pectin system. The catechin/chlorogenic acid oxidation system in three pectins significantly enhanced their browning during thermal storage with pectin structure-and concentration-dependent. Particularly, the structural and physicochemical properties of pectin were examined to determine its effects on the kinetics of polyphenol oxidation and the stability of free polyphenols. Moreover, pectin impacted the fluorescence characteristics of polyphenols by cross-linking with the aromatic ring of polyphenols. In turn, the interaction between polyphenols and pectin impacted the chemical bond vibration of pectin, thereby affecting its optical features and browning. The correlation analysis revealed that the monosaccharide composition, Ratio 1, Ratio 2, Ratio 3, methyl esterification, zeta-potential, and polydispersity index of pectin were significantly correlated with the browning of the pectin-polyphenol oxidation system.

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