FOOD HYDROCOLLOIDS
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2022
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IF 11.504
Yangyang Jia,Ibrahim Khalifa,Meizhu Dang,Yajie Zhang,Lin Zhu,Mengyao Zhao,Kaikai Li,Chunmei Li
In the study, the structure properties of persimmon pectin (PP) affecting the interfacial performance were characterized firstly. Then, the interfacial behavior of PP at the oil-water interface was evaluated by interfacial tension and interfacial shear/dilatational rheology. Further, the emulsifying and emulsion stabilizing capability of PP were explored based on structure elucidation and interfacial characterization. Structural elucidation of PP indicated that structural characteristics, including high-methylated (71.93 ± 1.23%), lower Mw (4.789 × 10 4 g/mol), and abundant hydrophobic substances including acetyl-groups (1.21 ± 0.09%), protein (11.54 ± 0.75 mg/g), and ferulic-acid moieties (2.47 ± 0.13 mg/g), contributed to its rapid adsorption to the oil-water interface. Additionally, PP was rich in both homogalacturonan (62.42 ± 1.12%) and rhamnogalacturonan-I (17.75 ± 0.48%) domains, favoring i t adsorbe d at the oil-water interface. Of all tested emulsifier solutions (1.0%–3.0%, w/v), PP exhibited potent tension-lowering capacity. Additionally, a strong viscoelastic layer of PP (1.0%, w/v) was formed at the oil-water interface based on the interfacial shear (interfacial adsorption and dynamic strain sweep) and interfacial dilatational rheology (interfacial viscoelasticity, frequency and amplitude sweep). Notably, PP exhibited promising emulsifying and emulsion-stabilizing potential, as reflected by small droplet size, creaming thickness (0.68 ± 0.00 mm), and high emulsifying capacity (63.22 ± 1.58%), turbidity (0.37 ± 0.00), etc. By using multi-techniques and multi-scale analysis, the present work effectively correlated the interfacial, structural, droplet characteristics, and bulk emulsion of PP. Results suggested that PP exhibited a promising emulsification potential and could be developed as a novel polysaccharide emulsifier in the food industry.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Ying Yu,Jinming Peng,Yangyang Jia,Qingyun Guan,Gengsheng Xiao,Chunmei Li,Shanshan Shen,Kaikai Li
This study investigated the structural and functional characteristics of two different molecular weight persimmon pectin extracted from unripe persimmon (PP-1) and ripe persimmon (PP-2). The molecular weight was determined as 117.8 kDa and 61.3 kDa for PP-1 and PP-2, which consisting of glucose, rhamnose, mannose, galactose, and xylose. AFM results indicated PP-1 with many linear chains, and short chains in while short chains, branching points, and heterogeneous clumps were found in PP-2. Emulsion characterization and storage stability experiments revealed that PP-1 with more stable emulsifying properties than PP-2 and commercial citrus pectin. In vitro fermentation of PP-1 and PP-2 by gut microbiota indicated that PP-1 and PP-2 groups were higher than inulin group in total SCFAs production after 48 h of fermentation. This study provided useful information for high value utilization of persimmon pectin.
研究领域:
食品科学
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植物化学
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微生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Zhikun Yang,Mingrui Li,Yanxiao Li,Xiaowei Huang,Zhihua Li,Xiaodong Zhai,Jiyong Shi,Xiaobo Zou,Jianbo Xiao,Yue Sun,Megan Povey,Yunyun Gong,Melvin Holmes
The poor biological, mechanical and water-resistance properties of sodium alginate/guar gum film (SG) limit its application in food preservation. To overcome this disadvantage, we added β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE) to enhance the mechanical and water resistance properties of SG film, and added green synthesized silver nanoparticles (AgNPS) and Lycium ruthenicum extract (LA) to improve the biological properties of the film. The properties of BOPE was optimized using Box–Behnken design (BBD). Scanning electron microscope and Fourier transform infrared results revealed the change of structure and molecular interaction in the SG film after the addition of AgNPS, LA, and optimized BOPE. The 2.0%BOPE-loaded film containing AgNPS/LA with the enhanced mechanical, barrier, BO retention, and biological properties not only improved the preservation effect on mushroom ( A. bisporus ), but also maintained structural stability. Thus, the 2.0%BOPE-loaded SG/LA/AgNPS film has considerable potential in active packaging applications.
研究领域:
食品科学
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材料科学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）