Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes
The effect of ultrasonic pretreatment on grapes' microstructure, texture, characteristics of three pectin fractions were investigated over vacuum drying temperature ranging from 65 to 85 °C. Ultrasonic treated samples exhibited a better microstructure and texture quality than with vacuum drying...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004808 |
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| author | Yadong Xiao Yiwen Yang Yayuan Xu Lei Feng Meimei Nie Liying Niu Chunquan Liu Chunju Liu Dajing Li Zhifang Yu |
| author_facet | Yadong Xiao Yiwen Yang Yayuan Xu Lei Feng Meimei Nie Liying Niu Chunquan Liu Chunju Liu Dajing Li Zhifang Yu |
| author_sort | Yadong Xiao |
| collection | DOAJ |
| description | The effect of ultrasonic pretreatment on grapes' microstructure, texture, characteristics of three pectin fractions were investigated over vacuum drying temperature ranging from 65 to 85 °C. Ultrasonic treated samples exhibited a better microstructure and texture quality than with vacuum drying alone. High drying temperature led to increased water-soluble pectin (WSP, from 23.85 to 25.66 mg/g AIR) and chelate-soluble pectin (CSP, from 1.92 to 2.87 mg/g AIR) content, decreased sodium carbonate-soluble pectin (NSP, from 12.11 to 4.43 mg/g AIR) content. Within pectin fractions, monosaccharide content and molecular weight both decreased as the drying temperature increased after ultrasonic pretreatment. Characterization by Fourier transform infrared spectroscopy, X-ray diffraction, circular dichroism, and scanning electron microscopy revealed differences between pectin fractions in terms of structures. Principal component analysis and correlation analysis indicated that the changes in galacturonic acid content and sugar ratio of WSP, NSP fractions influenced the texture properties of dried grapes. |
| format | Article |
| id | doaj-art-91eab4566eda4079bb43c523044eba72 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-91eab4566eda4079bb43c523044eba722025-08-20T02:30:58ZengElsevierFood Chemistry: X2590-15752025-05-012810263310.1016/j.fochx.2025.102633Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapesYadong Xiao0Yiwen Yang1Yayuan Xu2Lei Feng3Meimei Nie4Liying Niu5Chunquan Liu6Chunju Liu7Dajing Li8Zhifang Yu9College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Corresponding authors at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Life Sciences, Northeast Forestry University, Harbin 150040, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding authors at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.The effect of ultrasonic pretreatment on grapes' microstructure, texture, characteristics of three pectin fractions were investigated over vacuum drying temperature ranging from 65 to 85 °C. Ultrasonic treated samples exhibited a better microstructure and texture quality than with vacuum drying alone. High drying temperature led to increased water-soluble pectin (WSP, from 23.85 to 25.66 mg/g AIR) and chelate-soluble pectin (CSP, from 1.92 to 2.87 mg/g AIR) content, decreased sodium carbonate-soluble pectin (NSP, from 12.11 to 4.43 mg/g AIR) content. Within pectin fractions, monosaccharide content and molecular weight both decreased as the drying temperature increased after ultrasonic pretreatment. Characterization by Fourier transform infrared spectroscopy, X-ray diffraction, circular dichroism, and scanning electron microscopy revealed differences between pectin fractions in terms of structures. Principal component analysis and correlation analysis indicated that the changes in galacturonic acid content and sugar ratio of WSP, NSP fractions influenced the texture properties of dried grapes.http://www.sciencedirect.com/science/article/pii/S2590157525004808GrapesPretreatmentVacuum dryingTexture propertiesPectinPCA |
| spellingShingle | Yadong Xiao Yiwen Yang Yayuan Xu Lei Feng Meimei Nie Liying Niu Chunquan Liu Chunju Liu Dajing Li Zhifang Yu Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes Food Chemistry: X Grapes Pretreatment Vacuum drying Texture properties Pectin PCA |
| title | Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes |
| title_full | Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes |
| title_fullStr | Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes |
| title_full_unstemmed | Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes |
| title_short | Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes |
| title_sort | ultrasonic pretreatment and drying temperature induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes |
| topic | Grapes Pretreatment Vacuum drying Texture properties Pectin PCA |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004808 |
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