The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

Audenhove, J. Van; Bernaerts, Tom; Putri, Novita I.; Rooy, L. Van; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2022.111033

Cited by 9 publications

(9 citation statements)

References 51 publications

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“…Some studies also indicated that Rha, Glc, Ara, and Man were the major monosaccharides in pectin of pepper (Ramos‐Aguilar et al., 2015). Meanwhile, studies on jujube (Ji et al., 2017) and tomato (Van Audenhove et al., 2022) also showed similar conclusions. Paniagua et al.…”

Section: Resultsmentioning

confidence: 67%

“…CSP and SSP mainly bind by hydrogen, ionic, or covalent bonds with cell wall components to maintain the network structure of cell wall. The three pectins are closely related to cell wall structure and further affect the texture of fruits and vegetables (Liu et al., 2021; Van et al., 2022). Previous studies indicated that WSP content increased, but CSP and SSP content decreased during storage of jujube (Wang, Ding, et al., 2021), persimmon (Wang, Chen, et al., 2020), and pear (Li et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage

Chen

Wang

et al. 2022

Journal of Food Science

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Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality of FMP during storage. The results showed that variations in texture quality and pectin characteristics under HPP and TP treatments were similar during storage. The hardness, cell wall material (CWM) and sodium carbonate-soluble pectin (SSP) content, water-soluble pectin (WSP) molecular weight (M w ) decreased, while WSP content and sodium chelate-soluble pectin (CSP) M w increased after storage. HPP-treated FMP showed higher hardness (66.64-85.95 N) than that in TP-treated one (57.23-62.72 N) during storage. Rhamnose (Rha), arabinose, mannose, and glucose were the crucial compositions in three pectins, and their total molar ratios, respectively, reached 89.19% and 87.97% after HPP and TP treatment. However, the molar ratio of most monosaccharide in three pectins decreased after storage. Atomic force microscope images indicated the short chains and branch structures increased but aggregates decreased in most pectin components during storage. Pearson correlation analysis demonstrated FMP hardness was extremely (p < 0.01) positively correlated with CWM and SSP content, and extremely (p < 0.01) negatively correlated with WSP content. Compared to TP treatment, HPP presented higher hardness, SSP content and M w , Rha content, CSP M w , and lower WSP content during storage. Hence, HPP was an effective method to improve the texture quality of FMP by maintaining pectin characteristics during storage. K E Y W O R D Sfermentation minced pepper, high pressure processing, pectin characteristics, storage, texture quality Practical Application: Softening is one of the main factors affecting market value and consumer preferences for FMP, and it is closely related to the modification and depolymerization of pectin. Changes of texture quality and pectin properties in HPP-and TP-treated FMP during storage were assessed,

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Section: Resultsmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage

Chen

Wang

et al. 2022

Journal of Food Science

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“…96 Hence, pectinases can make the oil extraction process easier by attacking and depolymerizing these undesirable pectins. 145 Apart from this, enzyme‐assisted oil extraction also improves the content of phenolic compounds that possess antioxidant properties 146,147 . Table 8 illustrates about the oil extraction using microbial pectinase.…”

Section: Applications Of Pectinasesmentioning

confidence: 99%

“…When compared to conventional scouring, the color values obtained with bioscouring of dyed fabrics were similar 134 phenolic compounds that possess antioxidant properties. 146,147 Table 8 illustrates about the oil extraction using microbial pectinase.…”

Section: Candidamentioning

confidence: 99%

Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance

Kaur

Sharma

Joshi

et al. 2023

Biotech and App Biochem

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Pectinases are a collection of multiple enzymes that have a common substrate, that is, pectin. They can act on different parts of pectin due to the structural heterogeneity of pectin. Therefore, they have been placed in different groups, such as protopectinases, polygalacturonases, polymethylesterases, pectin lyases, and pectate lyases. They are naturally present both in multicellular organisms such as higher plants and in unicellular organisms such as microbes. In past decade, it has been witnessed that chemical and mechanical methods employed in industrial processes have led to environmental hazards and serious health disorders, thus increasing the search for eco‐friendly approaches with minimal health risks. Hence, microbial enzymes have been extensively used as safer alternative for these environmentally unsafe methods. Among these microbial enzymes, pectinases hold great significance and is one of the principal enzymes that have been used commercially. It is predominantly used as a green biocatalyst for fruit, fiber, oil, textile, beverage, pulp, and paper industry. Thus, this review focuses on the structure of pectin, microbial sources of pectin, and principle industrial applications of pectinases.

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“…As shown for tomato, the impact of CBM at 30 Hz on the AcUF microstructure in the dry-state was clearly different from the impact of HPH. CBM resulted in a fast decrease in the particle size and breakage of the cell wall network (Van Audenhove, Bernaerts, Putri, Van Rooy, et al, 2022). Since the CWM as a whole is brittle during the CBM treatment, the breakage due to the mechanical impact of the balls (by their oscillating movement in the chamber) on the material probably occurs in a random way, while HPH either breaks the CWM at the weakest spots or opens the CWM by disruption when the CWM network is sufficiently weakened and thus the HPH treatment able to overcome the interfibrillar forces.…”

Section: The Combined Impact Of Pectin Depletion and Particle Size Re...mentioning

confidence: 99%

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

et al. 2023

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The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

Cited by 9 publications

References 51 publications

High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage

High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage

Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

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