Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall

Abstract

Procyanidins can bind cell wall material in raw product, and it could be supposed that the same mechanism of retention of procyanidins by apple cell walls takes place in cooked products. To evaluate the influence of cell wall composition and disassembly during cooking on the cell walls' capacity to interact with procyanidins, four cell wall materials differing in their protein contents and physical characteristics were prepared: cell wall with proteins, cell wall devoid of protein, and two processed cell walls differing by their drying method. Protein contents varied from 23 to 99 mg/g and surface areas from 1.26 to 3.16 m(2)/g. Apple procyanidins with an average polymerization degree of 8.7 were used. The adsorption of apple procyanidins on solid cell wall material was quantified using the Langmuir isotherm formulation. The protein contents in cell wall material had no effect on procyanidin/cell wall interactions, whereas modification of the cell wall material by boiling, which reduces pectin content, and drying decreased the apparent affinity and increased the apparent saturation levels when constants were expressed relative to cell wall weight. However, boiling and drying increased apparent saturation levels and had no effect on apparent affinity when the same data were expressed per surface units. Isothermal titration calorimetry indicated strong affinity (K(a) = 1.4 × 10(4) M(-1)) between pectins solubilized by boiling and procyanidins. This study higllights the impact of highly methylated pectins and drying, that is, composition and structure of cell wall in the cell wall/procyanidin interactions.

Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds

“…Drying may cause irreversible modification to the cell wall with the collapse of the cell wall material (Le Bourvellec & Renard, 2005). It is also documented that boiling and drying decreases the binding affinity of apple cell walls for procyanidins due to pectin solubilization and degradation, and by altering the cell wall surface area (Le Bourvellec et al, 2012); (Liu et al, 2017). However, drying seemed to enhance the binding of strawberry dietary fiber with HT/DHPG in our case.…”

Role of cell wall deconstructing enzymes in the proanthocyanidin–cell wall adsorption–desorption phenomena

“…As reported by Bindon et al (2012), it seems that the slight chemical changes that occur in the CW composition are accompanied by physical and spatial changes in cell walls during maturation, especially an increase in porosity. This enhanced cell wall porosity may explain not only the highest adsorption of tannins in CWs from ripe grape skins but also the increased affinity for higher molecular weight PAs, since enhanced cell wall porosity would facilitate penetration of large PA molecules into a more open cell wall framework (Le Bourvellec, Watrelot, Ginies, Imberty, & Renard, 2012).…”

Impact of winemaking practices on the concentration and composition of tannins in red wine

“…Gross wine lees are expected to be primarily yeast biomass and some tartrates, and yet the evidence suggests that grape-derived solids (pulp) co-sediment with the wine lees and have the capacity to adsorb tannins ( Figure 2) (Bindon et al 2010a,b, Hanlin et al 2010). Degradation of the cell walls in the presence of macerating enzymes, in particular losses of pectic polysaccharides (Le Bourvellec et al 2012a, Ruiz-Garcia et al 2014, can reduce the adsorption capacity for tannins. A hypothesis proposed here is that macerating enzymes may not only affect extraction, that is, facilitate release of tannins from the skin or seed cell wall, but that they might also limit loss of tannins via adsorption and subsequent sedimentation.…”

“…A hypothesis proposed here is that macerating enzymes may not only affect extraction, that is, facilitate release of tannins from the skin or seed cell wall, but that they might also limit loss of tannins via adsorption and subsequent sedimentation. Degradation of the cell walls in the presence of macerating enzymes, in particular losses of pectic polysaccharides (Le Bourvellec et al 2012a, Ruiz-Garcia et al 2014, can reduce the adsorption capacity for tannins. We propose that this may be an additional factor which enhances the retention of tannins in solution in enzyme-treated wines, while recognising that extraction may simply be enhanced via degradation of the skin and seed cell walls.…”