Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process

The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process

“…After the 60-day salting period, the water distribution of the sample was reduced, and was even scattered only in the edge regions of the tissue, which represented the transfer and loss of water from the center to the outside. This phenomenon is consistent with the findings of the study conducted by Yang et al (2023) , who convinced that salting-out action promoted the reduction of water components after cell wall damage and facilitated tissue dehydration.…”

“…This phenomenon is likely attributed to the loss of free water caused by osmotic pressure resulting from salting. Similar findings were also observed in the kohlrabi samples by Yang et al (2023) . Particularly, the peak amplitude of free water was significantly reduced at day 15.…”

“…In recent years, researchers in salted vegetable production field have increasingly recognized that the texture changes during the salting process varied greatly among different vegetable types. For instance, Yang et al (2023) observed twice “increase–decrease” texture changes of kohlrabi during the complex pickling procedures, while Ye et al (2022) found that the hardness and crispness of chili peppers decreased gradually with prolonged salting time. Studying the underlying regularities of these complex textural changes can provide crucial guidance for the processing of salted vegetables.…”

Valorization of Grain and Oil By-Products with Special Focus on Hemicellulose Modification

“…Possible improvements include using microwaves and ultrasound to facilitate methylation [ 44 ] and using glycerol to enhance polysaccharide solubility in DMSO [ 45 ]. Yang et al [ 46 ] focused on the methylation of soy hull hemicellulose and its impact on the structure and emulsifying abilities, finding that increasing the degree of methylation (DM) from 41.48% to 58.30% enhanced SHP’s surface hydrophobicity and emulsion stability, highlighting its potential in industrial applications, especially in food science.…”