Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin
A novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46 μg/mg. Based on well fitt...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523000779 |
| _version_ | 1827920099931062272 |
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| author | Yuqi Huang Ziqi Guo Zhe Chen Dan Lei Shuyi Li Zhenzhou Zhu Francisco J. Barba Shuiyuan Cheng |
| author_facet | Yuqi Huang Ziqi Guo Zhe Chen Dan Lei Shuyi Li Zhenzhou Zhu Francisco J. Barba Shuiyuan Cheng |
| author_sort | Yuqi Huang |
| collection | DOAJ |
| description | A novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46 μg/mg. Based on well fitted by Redlich-Peterson model and spectral analysis including UV and FT-IR, the interaction between inulin and procyanidin was evidenced to be dominated by hydrogen bonds. The DSC curve and the SEM spectrum displayed better stability of the PEF-treated inulin-procyanidin complex than the untreated complex. The PEF-treated complex had lower solubility but higher water-holding capacity than inulin, which exhibited stronger shear-thinning property and more stable flow behavior referring to rheological analysis. Furthermore, the gel formed from the PEF-treated complex possessed greater hardness, chewiness and viscosity, with no significant effects noted in terms of springiness, cohesiveness and resilience. |
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| format | Article |
| id | doaj.art-cbbc3d5f24a4462ab5d47c48bd59b583 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:44Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
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| series | Food Chemistry: X |
| spelling | doaj.art-cbbc3d5f24a4462ab5d47c48bd59b5832023-06-21T06:59:20ZengElsevierFood Chemistry: X2590-15752023-06-0118100635Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulinYuqi Huang0Ziqi Guo1Zhe Chen2Dan Lei3Shuyi Li4Zhenzhou Zhu5Francisco J. Barba6Shuiyuan Cheng7National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR ChinaNational R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR ChinaNational R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR ChinaNational R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR ChinaNational R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Corresponding authors at: School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, No. 68 Xue Fu South Road, 430023 Wuhan, China.National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Corresponding authors at: School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, No. 68 Xue Fu South Road, 430023 Wuhan, China.Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, SpainNational R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR ChinaA novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46 μg/mg. Based on well fitted by Redlich-Peterson model and spectral analysis including UV and FT-IR, the interaction between inulin and procyanidin was evidenced to be dominated by hydrogen bonds. The DSC curve and the SEM spectrum displayed better stability of the PEF-treated inulin-procyanidin complex than the untreated complex. The PEF-treated complex had lower solubility but higher water-holding capacity than inulin, which exhibited stronger shear-thinning property and more stable flow behavior referring to rheological analysis. Furthermore, the gel formed from the PEF-treated complex possessed greater hardness, chewiness and viscosity, with no significant effects noted in terms of springiness, cohesiveness and resilience.http://www.sciencedirect.com/science/article/pii/S2590157523000779Inulin-procyanidin complexPulsed electric field treatmentCharacterizationPhysicochemical properties |
| spellingShingle | Yuqi Huang Ziqi Guo Zhe Chen Dan Lei Shuyi Li Zhenzhou Zhu Francisco J. Barba Shuiyuan Cheng Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin Food Chemistry: X Inulin-procyanidin complex Pulsed electric field treatment Characterization Physicochemical properties |
| title | Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin |
| title_full | Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin |
| title_fullStr | Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin |
| title_full_unstemmed | Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin |
| title_short | Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin |
| title_sort | combination with litchi procyanidins under pef treatment alters the physicochemical and processing properties of inulin |
| topic | Inulin-procyanidin complex Pulsed electric field treatment Characterization Physicochemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523000779 |
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