Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree
Summary In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can mi...
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| Veröffentlicht in: | International journal of food science & technology 2022-02, Vol.57 (2), p.1061-1073 |
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| container_title | International journal of food science & technology |
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| creator | Li, Wenhui Wang, Hantao Yang, DanLu Liu, Jianhua Wu, Jinhong Ge, Yu |
| description | Summary
In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can minimise changes in syneresis rate, total soluble solids, particle size and zeta potential of pumpkin puree during frozen storage. The results of Scanning Electron Microscope (SEM) and Atomic Force Microscope (AFM) showed that the addition of POS significantly decreased the cavities produced by sublimation of ice crystals and enhanced the continuity of the internal structure of pumpkin puree. Confocal Laser Scanning Microscope (CLSM) results showed that the macromolecules in the quick‐frozen pumpkin puree tended to be uniformly distributed during frozen storage with POS added compared with the control sample. In addition, texture was well protected, which allowed the pumpkin puree to maintain a good taste. POS was shown to serve as an antifreeze agent to protect the internal structure of the pumpkin puree during freezing. The optimum concentration to achieve the best anti‐freeze effect was 2% POS, which is similar with that of 2% trehalose.
Pictorial outline of research plan. |
| doi_str_mv | 10.1111/ijfs.15469 |
| format | Article |
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In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can minimise changes in syneresis rate, total soluble solids, particle size and zeta potential of pumpkin puree during frozen storage. The results of Scanning Electron Microscope (SEM) and Atomic Force Microscope (AFM) showed that the addition of POS significantly decreased the cavities produced by sublimation of ice crystals and enhanced the continuity of the internal structure of pumpkin puree. Confocal Laser Scanning Microscope (CLSM) results showed that the macromolecules in the quick‐frozen pumpkin puree tended to be uniformly distributed during frozen storage with POS added compared with the control sample. In addition, texture was well protected, which allowed the pumpkin puree to maintain a good taste. POS was shown to serve as an antifreeze agent to protect the internal structure of the pumpkin puree during freezing. The optimum concentration to achieve the best anti‐freeze effect was 2% POS, which is similar with that of 2% trehalose.
Pictorial outline of research plan.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15469</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antifreeze ; Atomic force microscopes ; Atomic force microscopy ; Crystal structure ; Crystals ; Freezing ; Holiday decorations ; Ice ; Ice crystals ; Macromolecules ; Oligosaccharides ; Pectin ; pectin oligosaccharide ; pumpkin puree ; Pumpkins ; Quality control ; Scanning electron microscopy ; Storage ; Sublimation ; Syneresis ; Trehalose ; Zeta potential</subject><ispartof>International journal of food science & technology, 2022-02, Vol.57 (2), p.1061-1073</ispartof><rights>2021 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3019-675c30edbe5e6dca9c2a7961def2a4c4280f15faaf4faae1f8ed35b11e490b273</citedby><cites>FETCH-LOGICAL-c3019-675c30edbe5e6dca9c2a7961def2a4c4280f15faaf4faae1f8ed35b11e490b273</cites><orcidid>0000-0002-2139-8420 ; 0000-0001-5754-1498</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15469$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15469$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Li, Wenhui</creatorcontrib><creatorcontrib>Wang, Hantao</creatorcontrib><creatorcontrib>Yang, DanLu</creatorcontrib><creatorcontrib>Liu, Jianhua</creatorcontrib><creatorcontrib>Wu, Jinhong</creatorcontrib><creatorcontrib>Ge, Yu</creatorcontrib><title>Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree</title><title>International journal of food science & technology</title><description>Summary
In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can minimise changes in syneresis rate, total soluble solids, particle size and zeta potential of pumpkin puree during frozen storage. The results of Scanning Electron Microscope (SEM) and Atomic Force Microscope (AFM) showed that the addition of POS significantly decreased the cavities produced by sublimation of ice crystals and enhanced the continuity of the internal structure of pumpkin puree. Confocal Laser Scanning Microscope (CLSM) results showed that the macromolecules in the quick‐frozen pumpkin puree tended to be uniformly distributed during frozen storage with POS added compared with the control sample. In addition, texture was well protected, which allowed the pumpkin puree to maintain a good taste. POS was shown to serve as an antifreeze agent to protect the internal structure of the pumpkin puree during freezing. The optimum concentration to achieve the best anti‐freeze effect was 2% POS, which is similar with that of 2% trehalose.
Pictorial outline of research plan.</description><subject>Antifreeze</subject><subject>Atomic force microscopes</subject><subject>Atomic force microscopy</subject><subject>Crystal structure</subject><subject>Crystals</subject><subject>Freezing</subject><subject>Holiday decorations</subject><subject>Ice</subject><subject>Ice crystals</subject><subject>Macromolecules</subject><subject>Oligosaccharides</subject><subject>Pectin</subject><subject>pectin oligosaccharide</subject><subject>pumpkin puree</subject><subject>Pumpkins</subject><subject>Quality control</subject><subject>Scanning electron microscopy</subject><subject>Storage</subject><subject>Sublimation</subject><subject>Syneresis</subject><subject>Trehalose</subject><subject>Zeta potential</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSR2CGl-DdplqgqUFSJRWFtuc4Y3KZxaidCZcUROCMnwSGsmcW8WXwzT_MQuiR4QmLd2I0JEyJ4VhyhEWGZSGlGyTEa4ULgVHDKTtFZCBuMMWU5H6HV3BjQbeJM0kS1deIq--qC0vpNeVtC4upk36nKtodEu7r1rurhfWf19vvzy3j3AXXSdLtma3v1AOfoxKgqwMWfjtHL3fx59pAun-4Xs9tlqhkmRZrlIg5QrkFAVmpVaKryIiMlGKq45nSKDRFGKcNjA2KmUDKxJgR4gdc0Z2N0NdxtvNt3EFq5cZ2vo6WMX2NMCOUsUtcDpb0LwYORjbc75Q-SYNmHJvvQ5G9oESYD_G4rOPxDysXj3WrY-QH_WnGx</recordid><startdate>202202</startdate><enddate>202202</enddate><creator>Li, Wenhui</creator><creator>Wang, Hantao</creator><creator>Yang, DanLu</creator><creator>Liu, Jianhua</creator><creator>Wu, Jinhong</creator><creator>Ge, Yu</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-2139-8420</orcidid><orcidid>https://orcid.org/0000-0001-5754-1498</orcidid></search><sort><creationdate>202202</creationdate><title>Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree</title><author>Li, Wenhui ; Wang, Hantao ; Yang, DanLu ; Liu, Jianhua ; Wu, Jinhong ; Ge, Yu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3019-675c30edbe5e6dca9c2a7961def2a4c4280f15faaf4faae1f8ed35b11e490b273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antifreeze</topic><topic>Atomic force microscopes</topic><topic>Atomic force microscopy</topic><topic>Crystal structure</topic><topic>Crystals</topic><topic>Freezing</topic><topic>Holiday decorations</topic><topic>Ice</topic><topic>Ice crystals</topic><topic>Macromolecules</topic><topic>Oligosaccharides</topic><topic>Pectin</topic><topic>pectin oligosaccharide</topic><topic>pumpkin puree</topic><topic>Pumpkins</topic><topic>Quality control</topic><topic>Scanning electron microscopy</topic><topic>Storage</topic><topic>Sublimation</topic><topic>Syneresis</topic><topic>Trehalose</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Wenhui</creatorcontrib><creatorcontrib>Wang, Hantao</creatorcontrib><creatorcontrib>Yang, DanLu</creatorcontrib><creatorcontrib>Liu, Jianhua</creatorcontrib><creatorcontrib>Wu, Jinhong</creatorcontrib><creatorcontrib>Ge, Yu</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Wenhui</au><au>Wang, Hantao</au><au>Yang, DanLu</au><au>Liu, Jianhua</au><au>Wu, Jinhong</au><au>Ge, Yu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-02</date><risdate>2022</risdate><volume>57</volume><issue>2</issue><spage>1061</spage><epage>1073</epage><pages>1061-1073</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can minimise changes in syneresis rate, total soluble solids, particle size and zeta potential of pumpkin puree during frozen storage. The results of Scanning Electron Microscope (SEM) and Atomic Force Microscope (AFM) showed that the addition of POS significantly decreased the cavities produced by sublimation of ice crystals and enhanced the continuity of the internal structure of pumpkin puree. Confocal Laser Scanning Microscope (CLSM) results showed that the macromolecules in the quick‐frozen pumpkin puree tended to be uniformly distributed during frozen storage with POS added compared with the control sample. In addition, texture was well protected, which allowed the pumpkin puree to maintain a good taste. POS was shown to serve as an antifreeze agent to protect the internal structure of the pumpkin puree during freezing. The optimum concentration to achieve the best anti‐freeze effect was 2% POS, which is similar with that of 2% trehalose.
Pictorial outline of research plan.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15469</doi><tpages>1073</tpages><orcidid>https://orcid.org/0000-0002-2139-8420</orcidid><orcidid>https://orcid.org/0000-0001-5754-1498</orcidid></addata></record> |
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| subjects | Antifreeze Atomic force microscopes Atomic force microscopy Crystal structure Crystals Freezing Holiday decorations Ice Ice crystals Macromolecules Oligosaccharides Pectin pectin oligosaccharide pumpkin puree Pumpkins Quality control Scanning electron microscopy Storage Sublimation Syneresis Trehalose Zeta potential |
| title | Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree |
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