Compound enzyme treatment depolymerizes cell wall polysaccharides and improves pulp quality of Goji Berry (Lycium barbarum L.)

Abstract

In recent years, fruit pulp products that fully retain the nutritional value and original flavor of fresh fruit have been favored by consumers. This paper investigates the changes in cell wall structure during the enzymatic preparation of Goji berry pulp and the impact of enzymatic treatment on pulp quality. The results showed that, compared to the control group, the yield of pulp after 95 min of enzymatic treatment increased from 74.90 ± 0.64% to 91.30 ± 0.21%, with a reduction in particle size and a 164.7% increase in conductivity. Additionally, the cell wall components of Lycium barbarum were also structurally characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), atomic force microscopy (AFM), high performance gel permeation chromatography and ion chromatography. The study revealed that enzymatic hydrolysis disrupted the cell wall structure, resulting in a 66.1% reduction in pectin molecular weight and degradation of the RG-I structure in monosaccharides. These structural changes led to an increase in the nutritional content and antioxidant capacity of Goji berry pulp as the enzyme treatment time was extended. Specifically, after 95 min of enzymatic hydrolysis, the protein and vitamin C content in the pulp increased by 13.79 and 52.17%, respectively, compared to the non-enzymatic pulp. This study underscores the potential of compound enzyme treatment as an effective approach for enhancing the processing and production of Goji berry pulp. It can improve the quality and nutritional value of the pulp to meet consumer demand for high-quality products and offers valuable insights for optimizing pulp processing techniques.

Graphical Abstract