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

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 unextractabl...

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Published inFoods 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
LanguageEnglish
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
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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.
AbstractList 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.
Author Van Audenhove, Jelle
Van Rooy, Luisa
Hendrickx, Marc E
Bernaerts, Tom
Van Loey, Ann M
Putri, Novita I
Okello, Erick O
AuthorAffiliation 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; tom.bernaerts@kuleuven.be (T.B.); novitaika.putri@kuleuven.be (N.I.P.); omodhoerick@gmail.com (E.O.O.); luisavanrooy1@gmail.com (L.V.R.); ann.vanloey@kuleuven.be (A.M.V.L.); marceg.hendrickx@kuleuven.be (M.E.H.)
AuthorAffiliation_xml – name: 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; tom.bernaerts@kuleuven.be (T.B.); novitaika.putri@kuleuven.be (N.I.P.); omodhoerick@gmail.com (E.O.O.); luisavanrooy1@gmail.com (L.V.R.); ann.vanloey@kuleuven.be (A.M.V.L.); marceg.hendrickx@kuleuven.be (M.E.H.)
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2021 by the authors. 2021
Copyright_xml – notice: 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
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Issue 11
Keywords fruits and vegetables
partial pectin depletion
rheology
cell wall material
high-pressure homogenization
water binding capacity
Language English
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Snippet In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential...
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StartPage 2644
SubjectTerms 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
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Title Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization
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Volume 10
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