Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing

Hu, Kai; Chen, Dongyan; Chen, Mengting; Xiang, Aoli; Xie, Bijun; Sun, Zhida

doi:10.1016/j.foodhyd.2023.108623

Cited by 8 publications

(7 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compared with other groups, the contents of total pectin and WSP in HPH-Juice were the highest, indicating HPH could significantly increase the release of pectin from the solid fraction (cell wall) to the juice fraction ( p < 0.05). Similar findings were also found in mango juice treated by high pressure [ 32 ]. The increases both in total pectin and WSP were also detected in PEF-Juice and HHP-Juice.…”

Section: Resultssupporting

confidence: 87%

“…This indicated that the solubility or dispersity of carotenoids in the juice phase decreased after pectin was hydrolyzed. It could be concluded that pectin was crucial to the solubility or dispersity of carotenoids in the aqueous phase, and HPH can promote the interaction between pectin and carotenoids, thus increasing the concentration of carotenoids in juice fraction [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…The combination of lycopene and soluble pectin has been confirmed during tomato processing by Jazaeri et al [ 38 ], which increased the solubility of lycopene. Recently, Hu et al [ 32 ] also speculated that HPH increased the solubilization (or dispersion) of carotenoids in mango juice through carotenoid-pectin interaction. Therefore, available data suggested that HPH has the potential to improve the transfer of carotenoids to the aqueous phase by causing cell wall fragments to form a more stable network structure, thereby facilitating the binding of carotenoids to hydrophilic colloids (pectin).…”

Section: Resultsmentioning

confidence: 99%

“…However, according to the CLSM image, HHP of 400 MPa for 20 min did not effectively destroy the cell wall. As mentioned before, Hu et al [ 32 ] conducted HPH and HHP on mango juice and found that HPH had a more obvious effect on WSP than HHP due to stronger mechanical force, while HHP alone had a slight increase in GalA concentration and WSP molecular weight (Mw) in mango juice. Therefore, the efficacy of HHP in cell wall disruption was limited, resulting in the incomplete release of carotenoids.…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice

Zheng,

Chen,

Guo

et al. 2024

Molecules

Self Cite

View full text Add to dashboard Cite

Red guava, distinguished by its elevated lycopene content, emerges as a promising natural source of carotenoids. This study systematically evaluates the impact of diverse processing techniques on the efficient release of carotenoids. The primary objective is to facilitate the transfer of carotenoids into the juice fraction, yielding carotenoid-enriched juice seamlessly integrable into aqueous-based food matrices. The untreated guava puree exhibited a modest release of carotenoids, with only 66.26% of β-carotene and 57.08% of lycopene reaching the juice. Contrastly, both high-pressure homogenization (HPH) at 25 MPa and enzyme (EM) treatment significantly enhanced carotenoid release efficiency (p < 0.05), while high hydrostatic pressure (HHP) at 400 MPa and pulsed electric field (PEF) of 4 kV/cm did not (p > 0.05). Notably, HPH demonstrated the most substantial release effect, with β-carotene and lycopene reaching 90.78% and 73.85%, respectively. However, the stability of EM-treated samples was relatively poor, evident in a zeta-potential value of −6.51 mV observed in the juice. Correlation analysis highlighted the interactions between pectin and carotenoids likely a key factor influencing the stable dissolution or dispersion of carotenoids in the aqueous phase. The findings underscore HPH as a potent tool for obtaining carotenoid-enriched guava juice, positioning it as a desirable ingredient for clean-label foods.

show abstract

Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice

Zheng,

Chen,

Guo

et al. 2024

Molecules

Self Cite

View full text Add to dashboard Cite

show abstract

“…The most effective way to develop functional drinks is to enrich drinks with health‐benefiting bioactives. However, due to high hydrophobicity and low bioaccessibility of numerous functional bioactives, for example phytosterols (PS), carotenoids, polyphenols, their incorporation into functional drinks is challenging (Cao et al ., 2016; Ciuffarin et al ., 2023; Hu et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

Subcritical water‐treated soy protein‐gum Arabic core‐shell nanoparticles as phytosterol carriers

Lu,

Wang,

Chen

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummarySoy protein‐gum Arabic (GA) core‐shell nanoparticles were fabricated as carriers for hydrophobic phytosterol (PS) using an anti‐solvent precipitation (pH 7.0) and then coating GA on the surface of protein‐based PS nanoparticles at pH 4.5. PS nanoparticles stabilised by heat‐treated soy protein isolate (SPI), especially subcritical water‐treated SPI (SW, 120 °C), exhibited higher encapsulation efficiency (EE), loading amount (LA) and colloidal stability than native SPI‐stabilised PS nanoparticles. The highly flexible conformation and more exposed hydrophobic clusters of SW‐treated SPI could result in a quick encapsulation of more PS into the interior of protein molecules during anti‐solvent precipitation. However, for native SPI with rigid globular structure, the loading of PS mainly occurred on the surface hydrophobic sites of protein molecules. After introducing GA (≥5 mg mL−1) to PS nanoparticles fabricated by SW‐treated SPI, submicron‐sized (Dh 250.71~341.76 nm) core‐shell nanoparticles with high acid solubility and thermal stability were formed. The coating of GA decelerated the digestion of SW‐treated SPI, and improved the EE, LA and in vitro bioaccessibility of PS under acidic environment. These results reveal the protein structure dependence of PS encapsulation and provide a simple approach to fabricate biopolymer‐based nanoparticle delivery system for hydrophobic bioactives in acidified functional drinks.

show abstract

Advances in non-thermal technologies: A revolutionary approach to controlling microbial deterioration, enzymatic activity, and maintaining other quality parameters of fresh stone fruits and their processed products

Chaudhary,

Khalid,

Altemimi

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing

Cited by 8 publications

References 44 publications

Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice

Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice

Subcritical water‐treated soy protein‐gum Arabic core‐shell nanoparticles as phytosterol carriers

Advances in non-thermal technologies: A revolutionary approach to controlling microbial deterioration, enzymatic activity, and maintaining other quality parameters of fresh stone fruits and their processed products

Contact Info

Product

Resources

About