Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency
High-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features in developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of...
| Asıl Yazarlar: | , , |
|---|---|
| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
MDPI AG
2023-12-01
|
| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/13/1/90 |
| _version_ | 1827384737417658368 |
|---|---|
| author | Huaiwen Yang Liang-Yu Chou Chi-Chung Hua |
| author_facet | Huaiwen Yang Liang-Yu Chou Chi-Chung Hua |
| author_sort | Huaiwen Yang |
| collection | DOAJ |
| description | High-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features in developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of the thickened system under different thermal processes. The results indicate that AP is extremely sensitive to thermal processing, and the viscosity is greatly depleted under a neutral pH level. Moreover, the inclusion of calcium ions echoed the modification effect on the rheological properties of AP, and both the elastic property and viscosity value were promoted after thermal processing. The modification effect of viscoelastic properties (<i>G</i>′ and <i>G</i>″) was observed whne XG was incorporated into the composite formula. Increasing the XG ratio from 7:3 to 6:4 (AP:XG) triggers the rheological transformation from a liquid-like form to a solid-like state, and the viscosity value shows that the AP-XG composite system exhibits better thermal stability after thermal processing. The ambient modifiers of pH (pH < 4) and calcium chloride concentration (7.5%) with an optimal AP-XG ratio of 7:3 led to weak-gel-like behavior (<i>G</i>″ < <i>G</i>′), helping to maintain the texture properties of dysphagia-friendly features similar to those prior to the thermal processing. |
| first_indexed | 2024-03-08T15:07:55Z |
| format | Article |
| id | doaj.art-e4095e413b9945319d19280ccca90773 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:55Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e4095e413b9945319d19280ccca907732024-01-10T14:56:53ZengMDPI AGFoods2304-81582023-12-011319010.3390/foods13010090Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly ConsistencyHuaiwen Yang0Liang-Yu Chou1Chi-Chung Hua2Department of Food Science, National Chiayi University, Chiayi City 60004, TaiwanDepartment of Food Science, National Chiayi University, Chiayi City 60004, TaiwanDepartment of Chemical Engineering, National Chung Cheng University, Chiayi City 621301, TaiwanHigh-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features in developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of the thickened system under different thermal processes. The results indicate that AP is extremely sensitive to thermal processing, and the viscosity is greatly depleted under a neutral pH level. Moreover, the inclusion of calcium ions echoed the modification effect on the rheological properties of AP, and both the elastic property and viscosity value were promoted after thermal processing. The modification effect of viscoelastic properties (<i>G</i>′ and <i>G</i>″) was observed whne XG was incorporated into the composite formula. Increasing the XG ratio from 7:3 to 6:4 (AP:XG) triggers the rheological transformation from a liquid-like form to a solid-like state, and the viscosity value shows that the AP-XG composite system exhibits better thermal stability after thermal processing. The ambient modifiers of pH (pH < 4) and calcium chloride concentration (7.5%) with an optimal AP-XG ratio of 7:3 led to weak-gel-like behavior (<i>G</i>″ < <i>G</i>′), helping to maintain the texture properties of dysphagia-friendly features similar to those prior to the thermal processing.https://www.mdpi.com/2304-8158/13/1/90high-methoxyl pectinthermal processingxanthan gumrheological propertiestexture profile analysisdysphagia |
| spellingShingle | Huaiwen Yang Liang-Yu Chou Chi-Chung Hua Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency Foods high-methoxyl pectin thermal processing xanthan gum rheological properties texture profile analysis dysphagia |
| title | Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency |
| title_full | Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency |
| title_fullStr | Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency |
| title_full_unstemmed | Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency |
| title_short | Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency |
| title_sort | effects of calcium and ph on rheological thermal resistance of composite xanthan gum and high methoxyl apple pectin matrices featuring dysphagia friendly consistency |
| topic | high-methoxyl pectin thermal processing xanthan gum rheological properties texture profile analysis dysphagia |
| url | https://www.mdpi.com/2304-8158/13/1/90 |
| work_keys_str_mv | AT huaiwenyang effectsofcalciumandphonrheologicalthermalresistanceofcompositexanthangumandhighmethoxylapplepectinmatricesfeaturingdysphagiafriendlyconsistency AT liangyuchou effectsofcalciumandphonrheologicalthermalresistanceofcompositexanthangumandhighmethoxylapplepectinmatricesfeaturingdysphagiafriendlyconsistency AT chichunghua effectsofcalciumandphonrheologicalthermalresistanceofcompositexanthangumandhighmethoxylapplepectinmatricesfeaturingdysphagiafriendlyconsistency |