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Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms.

Abstract

BACKGROUND

Pectin is an intriguing polymer that is usually considered as a byproduct from agricultural and biological processes. In previous studies, ultrasound treatment has been explored to improve the functionality of pectin, but most of the work focused on the aspects of molecular structure and chemical properties of pectin. In this study, we utilized ultrasound treatment to modify the physiochemical properties of pectin. Upon the ultrasound treatment, we evaluated the emulsifying capability of pectin, as a function of ultrasonic time and power density, using a response surface approach. Also, a very potent yet unstable coffee flavor compound, 2-furfurylthiol was used to compare the encapsulation feasibility of original pectin and ultrasound treated pectin.

RESULTS

Our results showed that the particle size of pectin was highly correlated with power density and ultrasound time. Approximately 370 nm of pectin particle size could be reached at the power density of 1.06 W/ml for 40 min. Ultrasound treatment increased emulsion droplet size but significantly improved emulsifying capacities, such as centrifugal stability and surface loading, although it was highly dependent upon the ultrasound treatment condition. When used as the encapsulation wall material, the ultrasound modified pectin had significantly enhanced performance comparing to the original, in terms of the flavor retention over time at 45 °C and 65 °C.

CONCLUSION

Ultrasound treatment was able to modify the physiochemical properties of pectin, which hence improved the emulsification stability and encapsulation feasibility by forming a thicker layer at the oil/water interface to protect the core materials. This article is protected by copyright. All rights reserved.

Authors+Show Affiliations

Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA.Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061,, USA.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061,, USA.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061,, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31436316

Citation

Wang, Wenjun, et al. "Ultrasonic Modification of Pectin for Enhanced 2-furfurylthiol Encapsulation: Process Optimization and Mechanisms." Journal of the Science of Food and Agriculture, 2019.
Wang W, Feng Y, Chen W, et al. Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms. J Sci Food Agric. 2019.
Wang, W., Feng, Y., Chen, W., Wang, Y., Wilder, G., Liu, D., & Yin, Y. (2019). Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms. Journal of the Science of Food and Agriculture, doi:10.1002/jsfa.10000.
Wang W, et al. Ultrasonic Modification of Pectin for Enhanced 2-furfurylthiol Encapsulation: Process Optimization and Mechanisms. J Sci Food Agric. 2019 Aug 22; PubMed PMID: 31436316.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms. AU - Wang,Wenjun, AU - Feng,Yiming, AU - Chen,Weijun, AU - Wang,Yueying, AU - Wilder,Geoffrey, AU - Liu,Donghong, AU - Yin,Yun, Y1 - 2019/08/22/ PY - 2019/01/21/received PY - 2019/08/05/revised PY - 2019/08/15/accepted PY - 2019/8/23/entrez KW - 2-furfurylthiol KW - emulsion KW - encapsulation KW - pectin KW - ultrasound JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. N2 - BACKGROUND: Pectin is an intriguing polymer that is usually considered as a byproduct from agricultural and biological processes. In previous studies, ultrasound treatment has been explored to improve the functionality of pectin, but most of the work focused on the aspects of molecular structure and chemical properties of pectin. In this study, we utilized ultrasound treatment to modify the physiochemical properties of pectin. Upon the ultrasound treatment, we evaluated the emulsifying capability of pectin, as a function of ultrasonic time and power density, using a response surface approach. Also, a very potent yet unstable coffee flavor compound, 2-furfurylthiol was used to compare the encapsulation feasibility of original pectin and ultrasound treated pectin. RESULTS: Our results showed that the particle size of pectin was highly correlated with power density and ultrasound time. Approximately 370 nm of pectin particle size could be reached at the power density of 1.06 W/ml for 40 min. Ultrasound treatment increased emulsion droplet size but significantly improved emulsifying capacities, such as centrifugal stability and surface loading, although it was highly dependent upon the ultrasound treatment condition. When used as the encapsulation wall material, the ultrasound modified pectin had significantly enhanced performance comparing to the original, in terms of the flavor retention over time at 45 °C and 65 °C. CONCLUSION: Ultrasound treatment was able to modify the physiochemical properties of pectin, which hence improved the emulsification stability and encapsulation feasibility by forming a thicker layer at the oil/water interface to protect the core materials. This article is protected by copyright. All rights reserved. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/31436316/Ultrasonic_modification_of_pectin_for_enhanced_2-furfurylthiol_encapsulation:_process_optimization_and_mechanisms L2 - https://doi.org/10.1002/jsfa.10000 DB - PRIME DP - Unbound Medicine ER -