Ultrasound pretreatment enhances moisture migration and drying quality of mulberry via microstructure and cell-wall polysaccharides nanostructure modification
文献类型： 外文期刊
作者： Wang, Kunhua 1 ; He, Peiyun 1 ; Wang, Qinghui 2 ; Yang, Zhongqiang 2 ; Xing, Ying 1 ; Ren, Wenxin 1 ; Wang, Jun 1 ; Xu, Huaide 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Agr Mechanizat Inst, Xinjiang Acad Agr Sci, Urumqi 830091, Peoples R China
关键词： Mulberry; Ultrasonic; Drying behavior; Cell wall polysaccharide; Microstructure; Drying quality
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2024 年 184 卷
页码：
收录情况： SCI
摘要： The effects of ultrasound pretreatment (20 kHz, 30 W/L) on mulberries ' texture, microstructure, characteristics of cell -wall polysaccharides, moisture migration, and drying quality were investigated over exposure times ranging from 15 to 45 min. Ultrasound induced softening of mulberry tissue, accompanied by an increase in water-soluble pectin and a decrease in chelate-soluble pectin and Na 2 CO 3 -soluble pectin concentrations. Noticeable depolymerization of the pectin nanostructure was observed in the pretreated mulberries, along with a decrease in molecular weight, attributed to side -chain structure cleavage. Ultrasound loosened the cell wall structure, increased free water content and freedom, thereby reducing water diffusion resistance. Ultrasound pretreatment reduced drying time by 11.2 % to 23.3 % at various processing times compared to controls. Due to significantly enhanced drying efficiency, the optimal pretreatment time (30 min) yielded dried mulberries with higher levels of total phenolics and total anthocyanins, along with an increased antioxidant capacity. The results of this study provide insights into the mechanisms by which ultrasound pretreatment can effectively enhance the mulberry drying process.
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