Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel
FOOD AND BIOPROCESS TECHNOLOGY(2023)
Abstract
The aim of this study was to investigate the influence of citric acid combined with high-pressure processing (HPP) on the characteristics of pectic polysaccharide of Choerospondias axillaris fruit peel (CPP). Therefore, the physicochemical, structural, and emulsifying properties of CPP extracted by hydrochloric acid (HEP), HPP-assisted hydrochloric acid (HEP + HPP), citric acid (CEP), and HPP-assisted citric acid (CEP + HPP) were analyzed. Results showed that citric acid and HPP had a synergetic impact on extraction yield, weight-average molecular weight (Mw), emulsion ability (EA), and apparent viscosity of CPP; hence, the highest extraction yield (48.49%) and EA (70.25%) coupled with the lowest Mw (263.80 kDa) and apparent viscosity were observed in CEP + HPP. However, the effects of citric acid and HPP on DA, DM, and GalA of CPP were opposite. The lowest DA and DM were found in HEP + HPP. Moreover, both citric acid and HPP had great influences on the structure of CPP. The CPP extracted by citric acid had a lower crystallinity, and the microstructure of CPP extracted with HPP assistance was rougher. In summary, HPP-assisted citric acid extraction could improve the extraction yield and emulsion property of CPP.
MoreTranslated text
Key words
C,axillaris fruit peel,Pectic polysaccharide,Extraction method,Physicochemical characteristics,Structural properties,Emulsifying quality
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined