Yang Lin , Changshuai Liu , Lixia Wang , Xiaozhong Xu , Shixiang Xu , Ping Shao
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引用次数: 0
Abstract
Pectin is an important substance affecting the turbidity stability of fruit juice. In this study, Huyou juice was treated by hydrodynamic cavitation, and endogenous pectin from Huyou juice was analyzed to determine the changes in the properties of Huyou pectin and to discuss the possible mechanisms by which pectin maintains the turbidity stability in Huyou juice. The results showed that hydrodynamic cavitation treatment could enhance the storage stability of Huyou juice. The results of the monosaccharide composition demonstrated that hydrodynamic cavitation treatment made the branched structure of endogenous pectin more pronounced. Results of XRD and FTIR analysis showed that the hydrodynamic cavitation treatment resulted in limited changes to the crystallinity and skeletal structure of pectin from Huyou juice. HC treatment enhanced the thermogravimetric stability of pectin in Huyou juice, with NSP exhibiting the highest stability. Additionally, HC treatment altered the rheological properties of the pectin fractions. In addition, correlation analysis was carried out to analyze the relationship between hydrodynamic cavitation and each component and index. In summary, the cavitation effect produced by hydrodynamic cavitation treatment could reduce the activity of PME in Huyou juice, change the linear structure of endogenous pectin and reduce the molecular weight and esterification degree of endogenous pectin, improving the turbidity stability of Huyou juice.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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