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      Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice.

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          Abstract

          Effects of high pressure homogenization (HPH) on stability, water-soluble pectin (WSP) and total carotenoid bioaccessiblity (TCB) of carrot juice were investigated to reveal the feasibility of applying HPH for improving TCB and the relationships between WSP and TCB induced by HPH. Results illustrated that HPH improved the juice stability and TCB. HPH increased the uronic acid content (UAC), and decreased the degree of methoxylation (DM) and acetylation (DAc) of WSP compared to non-homogenization. However, pressure and pass showed no significant effect on UAC, DM and DAc. HPH decreased the weight-average molar mass of WSP, signifying the degradation, which was enhanced by the increasing pressure. Emulsifying activity (EA) decreased with the increasing pass and inlet temperature. Functional relationships were found between TCB and WSP characteristics (DM and EA). Lower DM and EA contributed to higher TCB. Moreover, statistical correlations were found between TCB and indicators of WSP (UAC and DAc).

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          Author and article information

          Journal
          Carbohydr Polym
          Carbohydrate polymers
          Elsevier BV
          1879-1344
          0144-8617
          Jan 01 2019
          : 203
          Affiliations
          [1 ] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
          [2 ] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
          [3 ] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China. Electronic address: bjfcaas@126.com.
          [4 ] College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
          Article
          S0144-8617(18)31129-9
          10.1016/j.carbpol.2018.09.055
          30318201
          43e40755-0ed3-47c9-9496-ed550cee6421
          Copyright © 2018 Elsevier Ltd. All rights reserved.
          History

          Acetic acid (176),Carrot juice,Arabinose (66308),Carotenoid bioaccessibility,α-Carotene (4369188),d-Galacturonic acid (439215),Galactose (6036),Water-soluble pectin,Glucose (107526),High pressure homogenization,Rhamnose (25310),Methanol (887),Pectin (441476),β-Carotene (5280489)

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