Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model

文献类型： 外文期刊

第一作者： Feng, Shuhan

作者： Feng, Shuhan;Bi, Jinfeng;Ma, Youchuan;Yi, Jianyong

作者机构：

关键词： Pectin; Freeze-dring; Glucose; Texture; Microstructure

期刊名称：FOOD STRUCTURE-NETHERLANDS （ 影响因子：4.7； 五年影响因子：5.2 ）

ISSN： 2213-3291

年卷期： 2023 年 37 卷

页码：

收录情况： SCI

摘要： This study prepared a series of freeze-dried sponges with different pectin-glucose concentrations at two shelf temperatures (-20 C-? and 60 C-?) to simulate the specific roles of pectin and glucose in the microstructure and textural properties of freeze-dried restructured fruit products. Pectin polysaccharide is mainly responsible for the construction of scaffolds after freeze-drying. When the content of pectin is more than 1.5% pectin, the occurrence of structural collapse could be significantly inhibited. The small molecule glucose is mainly responsible for the mechanical strength of the sponges. When the glucose increases from 4% to 12%, the mechanical strength of the sponge systems rises from 400 to 1400 g. Sponges with higher pectin content (>3.0%) could prevent the structural shrinkage of systems with greater sugar content (12%) or higher shelf temperature (60 C-?), suggesting a possibility to achieve shrink-free lyophilization at high shelf temperature by adding the content of pectin.

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