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Van Audenhove J, Bernaerts T, Putri NI, et al. Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization. Foods. 2021;10(11)doi: 10.3390/foods10112644.
Van Audenhove, J., Bernaerts, T., Putri, N. I., Okello, E. O., Van Rooy, L., Van Loey, A. M., & Hendrickx, M. E. (2021). Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization. Foods (Basel, Switzerland), 10(11), . https://doi.org/10.3390/foods10112644
Van Audenhove, Jelle, et al. "Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization." Foods (Basel, Switzerland) vol. 10,11 (2021). doi: https://doi.org/10.3390/foods10112644
Van Audenhove J, Bernaerts T, Putri NI, Okello EO, Van Rooy L, Van Loey AM, Hendrickx ME. Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization. Foods. 2021 Nov 01;10(11). doi: 10.3390/foods10112644. PMID: 34828925; PMCID: PMC8621128.
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Foods. 2021 Nov 01;10(11). doi: 10.3390/foods10112644.

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization.

Foods (Basel, Switzerland)

Jelle Van Audenhove, Tom Bernaerts, Novita I Putri, Erick O Okello, Luisa Van Rooy, Ann M Van Loey, Marc E Hendrickx

Affiliations

  1. Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, 3001 Leuven, Belgium.

PMID: 34828925 PMCID: PMC8621128 DOI: 10.3390/foods10112644

Abstract

In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.

Keywords: cell wall material; fruits and vegetables; high-pressure homogenization; partial pectin depletion; rheology; water binding capacity

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