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Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractabl...

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Autores principales: Van Audenhove, Jelle, Bernaerts, Tom, Putri, Novita I., Okello, Erick O., Van Rooy, Luisa, Van Loey, Ann M., Hendrickx, Marc E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621128/
https://www.ncbi.nlm.nih.gov/pubmed/34828925
http://dx.doi.org/10.3390/foods10112644
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author Van Audenhove, Jelle
Bernaerts, Tom
Putri, Novita I.
Okello, Erick O.
Van Rooy, Luisa
Van Loey, Ann M.
Hendrickx, Marc E.
author_facet Van Audenhove, Jelle
Bernaerts, Tom
Putri, Novita I.
Okello, Erick O.
Van Rooy, Luisa
Van Loey, Ann M.
Hendrickx, Marc E.
author_sort Van Audenhove, Jelle
collection PubMed
description In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.
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spelling pubmed-86211282021-11-27 Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization Van Audenhove, Jelle Bernaerts, Tom Putri, Novita I. Okello, Erick O. Van Rooy, Luisa Van Loey, Ann M. Hendrickx, Marc E. Foods Article In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively. MDPI 2021-11-01 /pmc/articles/PMC8621128/ /pubmed/34828925 http://dx.doi.org/10.3390/foods10112644 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Van Audenhove, Jelle
Bernaerts, Tom
Putri, Novita I.
Okello, Erick O.
Van Rooy, Luisa
Van Loey, Ann M.
Hendrickx, Marc E.
Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization
title Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization
title_full Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization
title_fullStr Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization
title_full_unstemmed Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization
title_short Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization
title_sort microstructural and texturizing properties of partially pectin-depleted cell wall material: the role of botanical origin and high-pressure homogenization
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621128/
https://www.ncbi.nlm.nih.gov/pubmed/34828925
http://dx.doi.org/10.3390/foods10112644
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