Impact of high hydrostatic pressure on gel formation of low methoxylpectin

Eshtiaghi, Nicky

doi:10.5897/ajpp12.1095

Cited by 7 publications

(7 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The alteration of functional groups could be detected according to the FT-IR spectra; the change in molecular structures is determined by the shapes, number, and relative intensity of absorption peaks (Eshtiaghi and Kuldiloke, 2013). The FT-IR spectra of pine nuts protein fractions are presented in Figure 9.…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts

Cao

Min

et al. 2017

Food sci. technol. int.

View full text Add to dashboard Cite

High hydrostatic pressure treatments could increase the protein solubility (200 MPa), water holding capacity (400 MPa), and oil holding capacity (400 MPa) of pine nuts protein fractions, respectively. The exposed sufhydryl content for albumin was highest at 100 MPa while for other fractions it was 400 MPa, contrary for total sufhydryl content-generally it was at 100 MPa, except glutelin (400 MPa). Pine nuts protein fractions demonstrated the typical behavior of weak gels (G' > G″). After the treatments of high hydrostatic pressure the specific surface area of pine nuts protein particle was increased upon pressure, and the surface of protein became rough which increased the particle size. The functional groups of protein were found to be unchanged, but the characteristic peaks of pine nuts protein moved to a low-band displacement and the value of peaks was amplified accordingly to the pressure. The high hydrostatic pressure treatments were found to improve the functional properties of pine nuts protein isolates by enhancing the heat-induced gel strength of pine nuts protein isolates which make proteins more stretchable. These results suggest that high hydrostatic pressure treatments can increase the functional properties and alter the rheological properties of pine nuts protein fractions which will broaden its applications in food industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts

Cao

Min

et al. 2017

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…The bioactive compounds like phenols and flavonoids present in fruits contain covalent linkages, which are not influenced by HPP (Chakraborty, Rao, & Mishra, ). HPP has also been reported to increase the gel firmness (2.5 times) compared to an unprocessed sample (Eshtiaghi & Kuldiloke, ), as HPP improves the interactions involving polysaccharide‐based structures (Shinwari & Rao, ). However, most of the studies on HPP jam have been conducted on those containing high sugar content.…”

Section: Introductionmentioning

confidence: 99%

Rheological and physico‐chemical properties of a reduced‐sugar sapodilla (Manilkara zapota L.) jam processed under high‐hydrostatic pressure

Shinwari

Rao

2020

J Food Process Engineering

View full text Add to dashboard Cite

A huge loss of bioactive compounds occurs during thermal processing of food products mainly jam and jellies because of the long cooking process. Moreover, the original color and aroma of the fruit are also lost, which necessitate the external addition of coloring and flavoring compounds. Therefore, high pressure processing (HPP) was used to prepare jam and the target was to reduce its sugar content. Since there is no possibility for water evaporation in this process, a fruit with high fiber content, to hold extra water, was selected, that is, sapodilla (Manilkara zapota), which is also an antioxidant-rich fruit with a short shelf life. The formulation with 45% total soluble solids (TSS), 4% pectin, and 1% acid content was similar to a full calorie (>65% TSS) jam in terms of rheological and functional properties. In addition, the HPP jam showed better retention of bioactive compounds and stability as compared to thermal-processed jam. Practical applicationsThe conventionally processed jam is generally added with external coloring and flavoring agents as the original fruit color and flavor are destroyed during thermal processing of jam because of the longer duration. Moreover, antioxidants are also lost during jam processing. However, high pressure processing preserves the original fruit quality in jam. Usually, a pretreatment is applied for high pressure processed jam, as reported in the literature, to remove extra water. The pretreatment was avoided in this study by using a fiber-rich fruit since fiber has a good water-holding capacity. Also, the sugar content was reduced by about 25% from the normal concentration used in full-calorie jam. The results from this study can be employed to develop new HPP products rich in fiber and low in calories.

show abstract

“…US treatment at a temperature between 15 and 50 ℃, typical of a true gel, might influence the strength of hydrophobic interactions between pectin molecules. According to the literature, it is possible to produce a firm gel from low methoxyl pectin at a low temperature (35 ℃) using the high hydrostatic pressure technique (Eshtiaghi and Kuldiloke, 2013). As was reported by Fraeye et al.…”

Section: Resultsmentioning

confidence: 99%

A new delivery system based on apple pomace–pectin gels to encourage the viability of antimicrobial strains

Juodeikienė

Žadeikė

Bartkienė

et al. 2019

Food sci. technol. int.

View full text Add to dashboard Cite

This work was aimed to investigate the concept of the valorization of apple processing by-products to produce a new preservation system based on apple pomace gels to encourage the viability of antimicrobial Lactobacillus strains. A high frequency (850 kHz) low power (1.3 W/cm2) ultrasound-stimulated cavitation was used for the structure modulating of gels under low-temperature (50 ℃) conditions. Medium esterified apple pectin was added to apple pomace to improve its texture properties and stability. The monitoring of the process of gelation was performed by using acoustic technique and method, based on the measurement of the distance (parameter h, mm) traveled by a free-falling module. The obtained data were then compared to gel texture measurements. The results suggest that low power ultrasound leads to a reduced jelly mass stickiness and increased gel hardness, compared to the thermally treated sample. The immobilization of probiotic cells in low pectin apple pomace gels did not sufficiently protect the microorganisms. The higher viability of immobilized Lactobacillus paracasei (54–77%) compared to L. plantarum (43–59%) was recorded after incubation at acidic conditions (pH 2.0). The most suitable system for preserving bacterial cells during storage can be the apple pomace–pectin gel containing up to 53% pectin as a stabilizer retaining 84% of viable cells after one-month storage at 4 ℃. The apple pomace–pectin hydrogels with gelation rate ( dh/ dt) of 0.03–0.05 mm/s can be used for the preservation of bacterial cells as a suitable functional ingredient for food.

show abstract

Impact of high hydrostatic pressure on gel formation of low methoxylpectin

Cited by 7 publications

References 14 publications

Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts

Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts

Rheological and physico‐chemical properties of a reduced‐sugar sapodilla (Manilkara zapota L.) jam processed under high‐hydrostatic pressure

A new delivery system based on apple pomace–pectin gels to encourage the viability of antimicrobial strains

Contact Info

Product

Resources

About