[en] Superfine grinding (SG), as an innovative technology, was conducted to improve the physicochemical and structural properties of fruit pulps. Nectarine, apple, and honey peach were selected as the materials. With the increase in SG frequency, the soluble solids content, viscosity, D[4, 3], D[3, 2], G' and G″ of fruit pulps were evidently decreased, whereas the turbidity was increased. The smallest D[4, 3] (294.90 µm) and D[3, 2] (159.67 µm) were observed in nectarine pulp under SG at 50 Hz. The highest turbidity (266.33) was shown in honey peach pulp under SG at 50 Hz. The active groups of the fruit pulps with SG were exposed by Fourier transform infrared spectroscopy (FT-IR). Notably, the excessive destruction in structure was confirmed in SG with 50 Hz. With soy protein isolate (SPI) addition, D[4, 3] and D[3, 2] of complexes decreased, whereas G' and G″ increased. The formation of new fruit pulp-SPI complexes was demonstrated by FT-IR and LF-NMR analysis. The dense and uniform structure was found in complexes prepared by SPI and fruit pulp with 30 Hz SG. Especially, apple-SPI complex with 30 Hz SG showed the highest water-holding capacity (WHC) (0.75) and adhesiveness (7973.00 g s). A significant correlation between fruit pulps and the complexes was revealed. Taken together, the impact of SG modification on fruit pulps would enhance WHC, rheology, and textural properties of the fruit pulp-SPI complexes, especially for SG with 30 Hz. PRACTICAL APPLICATION: This research provided a comprehensive exploration of the potential of SG technology to modify fruit pulps, solving the diversity of textural customization problems and offering valuable insights for the development of semisolid food products.
Disciplines :
Food science
Author, co-author :
Xie, Jin ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Lyu, Jian; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Wang, Fengzhao; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Bai, Lansha; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Bi, Jinfeng ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Language :
English
Title :
Characterization of fruit pulp-soy protein isolate (SPI) complexes: Effect of superfine grinding.
Publication date :
February 2024
Journal title :
Journal of Food Science
ISSN :
0022-1147
eISSN :
1750-3841
Publisher :
John Wiley and Sons Inc, United States
Volume :
89
Issue :
2
Pages :
1127 - 1142
Peer reviewed :
Peer Reviewed verified by ORBi
Funding text :
The research was supported by China Agriculture Research System (CARS‐30‐5‐02) and the Agricultural Science and Technology Innovation Program of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS‐ASTIP‐Q2022‐IFST‐15).
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