Quality evaluation of peach chips and anticancer activity of pectin extracted from chips dehydrated by explosion puffing drying

The objectives of this research are to discriminate the overall quality level of peach and nectarine chips prepared by explosion puffing drying (EPD), determine the changes of texture and water soluble pectin (WSP) during EPD processing and study the anticancer activity of WSP on malignant mesothelioma (MM). Principle component analysis (PCA), Analytic hierarchy process (AHP), K-mean cluster and Discriminant analysis (DA) are used to distinguish the overall quality level of peach and nectarine chips and get the characteristic evaluation indicators, which of them (e. g. rehydration ratio and expansion ratio) are corresponding to texture properties of dehydrated products. Additionally, biochemical changes of the cell wall (e. g. pectin) are also related to texture changes. The investigate on the changes of texture and WSP at different stages of EPD processing in which osmotic dehydration (OD) was used as the pretreatment, show that OD with the appropriated concentration can improve the texture quality of dried products. The drying processing causes the degradation and structure modification of WSP, which can induce apoptosis in MM cells. EPD technology can be carried out as a potential pathway on modification of pectin, which may contribute to the development of a potential therapy against MM.