Characterization of water status and water soluble pectin from peaches under the combined drying processing

Average molar mass; Degradation; Degree of esterification; Osmotic dehydration; Pectin; Article; Carboxylic Ester Hydrolases; Desiccation; Esterification; Hexuronic Acids; Magnetic Resonance Spectroscopy; Molecular Weight; Osmosis; Pectins; Polygalacturonase; Prunus persica; Solubility; Spectroscopy, Fourier Transform Infrared; Sugars; Water

Abstract :

[en] Characterization of water status and water soluble pectin (WSP) from peach were evaluated after different stage of combined drying in which osmotic dehydration (OD) was considered as the pre-treatment prior to instant controlled pressure drop (DIC) - assisted infrared radiation drying (IRD) (IR-DIC). Results showed that the contents of free water and immobilized water decreased to 0 g after the combined drying. The content of bound water increased after IRD treatment. The residual PME activity in peach slices was 153.3–179.6% after OD treatment, while, the PG were totally inactivated after IRD. The degree of esterification (DE), WSP content and average molar mass (Mw) decreased significantly (from 75.00 to 43.74, from 156.00 to 74.91 mg/g AIR and from 2.28 to 0.49 × 10 5 Da, respectively) after the combined drying. The neutral sugar of WSP was mainly composed by galactose, arabinose and rhamnose, whose contents decreased after the combined drying. However, OD treatment would slow down the degradation. There was a low peak at 1740 cm −1 in FT-IR spectrum observed for WSP after IRD and DIC treatment, which might illustrate the degradation of WSP during the combined drying. © 2018

Disciplines :

Food science

Author, co-author :

Lyu, Jian ; Université de Liège - ULiège

Bi, J.; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China

Liu, X.; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China

Zhou, Mo

Chen, Q.; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China

Language :

English

Title :

Characterization of water status and water soluble pectin from peaches under the combined drying processing

Publication date :

2019

Journal title :

International Journal of Biological Macromolecules

ISSN :

0141-8130

eISSN :

1879-0003

Publisher :

Elsevier, Netherlands

Volume :

123

Pages :

1172-1179

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

Special Fund for Agro-scientific Research in the Public Interest: 201503142

Available on ORBi :

since 20 December 2021

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