Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips

文献类型： 外文期刊

第一作者： Wang, Fengzhao

作者： Wang, Fengzhao;Bi, Jinfeng;Xie, Jin;Wang, Jingxuan;Lyu, Jian;Wang, Fengzhao;Bi, Jinfeng;Wang, Jingxuan

作者机构：

关键词： Osmotic dehydration; Pectin; Trehalose; Thermal stability; Rheological properties

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.0； 五年影响因子：11.3 ）

ISSN： 0268-005X

年卷期： 2025 年 158 卷

页码：

收录情况： SCI

摘要： Pectin as an important cell wall matrix that can be affected by osmotic dehydration (OD) pretreatment, determines the texture characteristics of dried fruit and vegetable products. This study investigated the effect of OD on the structural, thermal and rheological properties of pectin extracted from peach chips prepared by instant controlled pressure drop (DIC) drying. In detail, erythritol, glucose, and trehalose were selected as the osmotic agents (300 g/L). Pectin extracted from Ery-OD samples with a loose structure presented the highest molecular weight (432.9 kDa). The lowest content of arabinose (155.16 mg/g) and galactose (32.80 mg/g) were obtained in Glc-OD samples. With the infiltration of trehalose, the thermal stability of pectin was improved, which contributed to the uniform and complete network structure of pectin. 1 H and 13 C spectra analysis showed the significant alteration in pectin molecular structure induced by OD pretreatments, which affected the shear thinning behavior of pectin solution. Overall, the type of osmotic agents played a crucial role in the structural, thermal and rheological properties of pectin, which could reflect on the macro-texture characteristics of peach chips. This study would provide a theoretical basis for revealing the effect mechanism of OD on the texture of DIC fruit and vegetable chips at molecular level.

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