Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice

[Display omitted] •Increased pressure reduced molecular weight and enhanced esterification degree of WSP.•Increased inlet temperature enhanced molecular weight and esterification degree of WSP.•Higher pressure and elevated temperature enhanced total carotenoid bioaccessibility.•Higher esterification...

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Veröffentlicht in:	Food chemistry 2022-03, Vol.371, p.131073-131073, Article 131073
Hauptverfasser:	Wellala, Chandi Kanchana Deepali, Bi, Jinfeng, Liu, Xuan, Wu, Xinye, Lyu, Jian, Liu, Jianing, Liu, Dazhi, Guo, Chongting
Format:	Artikel
Sprache:	eng
Schlagworte:	High pressure homogenization Mixed juice Total carotenoid bioaccessibility Water-soluble pectin
Online-Zugang:	Volltext
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