Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure
The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosi...
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2023
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| author | Luis Condezo‐Hoyos Paola Cortés-Avendaño Sebastián Lama-Quispe Yaquelin E. Calizaya-Milla Pablo Méndez-Albiñana Mar Villamiel |
| author_browse | Luis Condezo‐Hoyos Mar Villamiel Pablo Méndez-Albiñana Paola Cortés-Avendaño Sebastián Lama-Quispe Yaquelin E. Calizaya-Milla |
| author_facet | Luis Condezo‐Hoyos Paola Cortés-Avendaño Sebastián Lama-Quispe Yaquelin E. Calizaya-Milla Pablo Méndez-Albiñana Mar Villamiel |
| author_sort | Luis Condezo‐Hoyos |
| collection | Producción científica |
| description | The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosimetry of IFUS, monitored by the triiodide formation rate (I3−), demonstrated that the pulsed ratio (1900 ms on/100 ms off) at the three frequencies was similar to that of continue mode but IFUS1144 kHz produced more acoustic streaming demonstrated by the height liquid measured using image analysis. In presence of Aa, HMP presented higher fragmentation than in its absence. IFUS did not give rise any changes in the main functional groups of the HMP. In general, a reduction in molecular weight was observed, being the presence of Aa the most influencing factor. Regarding monosaccharides, IFUS modified the structure of homogalacturonan and rhamnogalacturonan-I and increased of GalA contents of the HMP in presence of Aa at the above three frequencies. A reducing of the consistency index (k) and increasing of the flow index (n) of HMP were showed by IFUS frequency and Aa addition. The emulsifying activity and stability index were increased for HMP treated by IFUS in continue mode at all frequencies and in presence of Aa. The results presented in this research shown the effectiveness of IFUS as tool to modify pectin into different structures with different functionalities. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/294 |
| institution | UPeU |
| language | English |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/2942026-10-30T16:14:34ZStructural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedureLuis Condezo‐HoyosPaola Cortés-AvendañoSebastián Lama-QuispeYaquelin E. Calizaya-MillaPablo Méndez-AlbiñanaMar VillamielChemistryPectinAnalytical Chemistry (journal)ChromatographyFood scienceChemistryPectinAnalytical Chemistry (journal)ChromatographyFood scienceAscorbic Acid chemistryAscorbic Acid chemistryAscorbic Acid chemistryMolecular WeightMolecular WeightMolecular WeightMonosaccharidesMonosaccharidesMonosaccharidesPectins chemistryPectins chemistryPectins chemistryLife Sciences Agricultural and Biological Sciences Plant Science Polysaccharides and Plant Cell WallsHealth Sciences Nursing Nutrition and Dietetics Food composition and propertiesLife Sciences Agricultural and Biological Sciences Food Science Proteins in Food SystemsThe impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosimetry of IFUS, monitored by the triiodide formation rate (I3−), demonstrated that the pulsed ratio (1900 ms on/100 ms off) at the three frequencies was similar to that of continue mode but IFUS1144 kHz produced more acoustic streaming demonstrated by the height liquid measured using image analysis. In presence of Aa, HMP presented higher fragmentation than in its absence. IFUS did not give rise any changes in the main functional groups of the HMP. In general, a reduction in molecular weight was observed, being the presence of Aa the most influencing factor. Regarding monosaccharides, IFUS modified the structure of homogalacturonan and rhamnogalacturonan-I and increased of GalA contents of the HMP in presence of Aa at the above three frequencies. A reducing of the consistency index (k) and increasing of the flow index (n) of HMP were showed by IFUS frequency and Aa addition. The emulsifying activity and stability index were increased for HMP treated by IFUS in continue mode at all frequencies and in presence of Aa. The results presented in this research shown the effectiveness of IFUS as tool to modify pectin into different structures with different functionalities.Articlehttps://pubmed.ncbi.nlm.nih.gov/38150956https://ars.els-cdn.com/content/image/1-s2.0-S1350417723004558-ga1_lrg.jpghttps://doi.org/10.1016/j.ultsonch.2023.10674310.1016/j.ultsonch.2023.106743https://hdl.handle.net/20.500.15037/294W4390154958enUltrasonics Sonochemistry1350-41771873-28282023-12-242026-06-13T08:10:01Z2026-06-13T08:10:01Z |
| spellingShingle | Chemistry Pectin Analytical Chemistry (journal) Chromatography Food science Chemistry Pectin Analytical Chemistry (journal) Chromatography Food science Ascorbic Acid chemistry Ascorbic Acid chemistry Ascorbic Acid chemistry Molecular Weight Molecular Weight Molecular Weight Monosaccharides Monosaccharides Monosaccharides Pectins chemistry Pectins chemistry Pectins chemistry Life Sciences Agricultural and Biological Sciences Plant Science Polysaccharides and Plant Cell Walls Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Agricultural and Biological Sciences Food Science Proteins in Food Systems Luis Condezo‐Hoyos Paola Cortés-Avendaño Sebastián Lama-Quispe Yaquelin E. Calizaya-Milla Pablo Méndez-Albiñana Mar Villamiel Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure |
| title | Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure |
| title_full | Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure |
| title_fullStr | Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure |
| title_full_unstemmed | Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure |
| title_short | Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure |
| title_sort | structural chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure |
| topic | Chemistry Pectin Analytical Chemistry (journal) Chromatography Food science Chemistry Pectin Analytical Chemistry (journal) Chromatography Food science Ascorbic Acid chemistry Ascorbic Acid chemistry Ascorbic Acid chemistry Molecular Weight Molecular Weight Molecular Weight Monosaccharides Monosaccharides Monosaccharides Pectins chemistry Pectins chemistry Pectins chemistry Life Sciences Agricultural and Biological Sciences Plant Science Polysaccharides and Plant Cell Walls Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Agricultural and Biological Sciences Food Science Proteins in Food Systems |
| topic_facet | Chemistry Pectin Analytical Chemistry (journal) Chromatography Food science Chemistry Pectin Analytical Chemistry (journal) Chromatography Food science Ascorbic Acid chemistry Ascorbic Acid chemistry Ascorbic Acid chemistry Molecular Weight Molecular Weight Molecular Weight Monosaccharides Monosaccharides Monosaccharides Pectins chemistry Pectins chemistry Pectins chemistry Life Sciences Agricultural and Biological Sciences Plant Science Polysaccharides and Plant Cell Walls Health Sciences Nursing Nutrition and Dietetics Food composition and properties Life Sciences Agricultural and Biological Sciences Food Science Proteins in Food Systems |
| url | https://pubmed.ncbi.nlm.nih.gov/38150956 https://ars.els-cdn.com/content/image/1-s2.0-S1350417723004558-ga1_lrg.jpg https://doi.org/10.1016/j.ultsonch.2023.106743 https://hdl.handle.net/20.500.15037/294 |
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