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Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin.

Author information

Affiliations

  • 1. Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Pocessing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
      Authors
    • Yu YH 1
    (1 author)
  • 2. Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
      Authors
    • Liu X 2
    • Wu LB 2
    • Yu X 2
    • Jin MY 2
    • Li LQ 2
    • Liu F 2
    • Li Y 2
    • Li L 2
    • Yan JK 2
    (9 authors)
  • 3. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Pocessing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
      Authors
    • Li B 3
    (1 author)

Food Chemistry, 06 Sep 2024, 463(Pt 1):141152
https://doi.org/10.1016/j.foodchem.2024.141152 PMID: 39260166 

Abstract 

Treatment with a magnetic induced electric field (MIEF) under acidic conditions has proven to be an effective method for modifying pectin, enhancing its functional attributes. In this study, the effects of varying excitation voltages of MIEF under acidic conditions on the physicochemical, structural, and functional properties of citrus pectin (CP) were explored. The results demonstrated that compared to CP without MIEF treatment, MIEF-treated CP exhibited enhanced thermal stability, rheological behavior, emulsifying and gel-forming abilities, and antioxidant capacity. These improvements were attributed to higher degrees of esterification, reduced molecular weights, and increased levels of galacturonic acid and homogalacturonan in the structural backbone of the treated CP. Additionally, MIEF treatment under acidic conditions altered the surface morphology and crystalline structure of CP. Therefore, our findings suggest that applying moderate excitation voltages (150-200 V) during MIEF treatment can enhance the functional properties of CP, leading to the production of high-quality modified pectin.

Full text links 

Read article at publisher's site: https://doi.org/10.1016/j.foodchem.2024.141152

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Funding 

Funders who supported this work.

National Natural Science Foundation of China