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

• Published in: Foods Vol. 10; no. 11; p. 2644
• Main Authors: Van Audenhove, Jelle, Bernaerts, Tom, Putri, Novita I, Okello, Erick O, Van Rooy, Luisa, Van Loey, Ann M, Hendrickx, Marc E
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.11.2021; MDPI
• Subjects: Acids; Apples; Carrots; cell wall material; Cell walls; Cellulose; Chemical analysis; Cytology; Depletion; Food products; Food science; Fruits; fruits and vegetables; high-pressure homogenization; Homogenization; Morphology; Onions; partial pectin depletion; Particle size; Pectin; Polymers; Polysaccharides; Pumpkins; Rheology; Vegetables; Viscosity; water binding capacity; Belgium; Switzerland; Germany; fruits and vegetables; partial pectin depletion; rheology; cell wall material; high-pressure homogenization; water binding capacity
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10112644

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.