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Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin.
Food Chem X. 2023 Jun 30; 18:100635.FC

Abstract

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.

Authors+Show Affiliations

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.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.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.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.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.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.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, Spain.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.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36968317

Citation

Huang, Yuqi, et al. "Combination With Litchi Procyanidins Under PEF Treatment Alters the Physicochemical and Processing Properties of Inulin." Food Chemistry: X, vol. 18, 2023, p. 100635.
Huang Y, Guo Z, Chen Z, et al. Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin. Food Chem X. 2023;18:100635.
Huang, Y., Guo, Z., Chen, Z., Lei, D., Li, S., Zhu, Z., Barba, F. J., & Cheng, S. (2023). Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin. Food Chemistry: X, 18, 100635. https://doi.org/10.1016/j.fochx.2023.100635
Huang Y, et al. Combination With Litchi Procyanidins Under PEF Treatment Alters the Physicochemical and Processing Properties of Inulin. Food Chem X. 2023 Jun 30;18:100635. PubMed PMID: 36968317.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin. AU - Huang,Yuqi, AU - Guo,Ziqi, AU - Chen,Zhe, AU - Lei,Dan, AU - Li,Shuyi, AU - Zhu,Zhenzhou, AU - Barba,Francisco J, AU - Cheng,Shuiyuan, Y1 - 2023/03/10/ PY - 2022/08/16/received PY - 2023/02/24/revised PY - 2023/03/07/accepted PY - 2023/3/27/entrez PY - 2023/3/28/pubmed PY - 2023/3/28/medline KW - Characterization KW - Inulin-procyanidin complex KW - Physicochemical properties KW - Pulsed electric field treatment SP - 100635 EP - 100635 JF - Food chemistry: X JO - Food Chem X VL - 18 N2 - 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. SN - 2590-1575 UR - https://www.unboundmedicine.com/medline/citation/36968317/Combination_with_litchi_procyanidins_under_PEF_treatment_alters_the_physicochemical_and_processing_properties_of_inulin_ DB - PRIME DP - Unbound Medicine ER -
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