Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations.

High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of the solution decreased in the presence of calcium cations. However, the impact of solution pH on HMCP emulsifying capacity in the presence of calcium cations is unclear. In this study, the pH of the HMCP solution was adjusted from 3.00 to 8.00 before adding calcium cations. The solution properties and emulsifying properties were analyzed in light of the existence of calcium cations. The results showed that the pH of the HMCP solutions decreased after bringing calcium cations into them. Calcium cations could change the solution rheological properties, particle size distributions and morphologies, and the particle microenvironmental hydrophobic areas in HMCP solutions while increasing the pH of HMCP solutions, contributing to improving the emulsifying capacity of HMCP. HMCP had the best emulsifying ability when the pH of the HMCP solutions was kept at a neutral level. This research gives us new ideas to adjust the emulsifying property of HMCP.

Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice.

Lightly milled rice is a healthier choice compared to refined white rice. In this study, the effects of variety, cooking equipment and pretreatment method on the quality of six varieties of lightly milled rice from China after cooking was investigated through physics, chemistry and instrumental analysis method. Nanjing-No.5055 has the best eating quality, Xiadao-No.1 has higher appearance score, and Fengliangyouxiang-No.1 has the lowest glycemic index. Compared with microwave oven and electric cooker, steamer has a more significant positive impact on component retention, eating quality and sensory quality, but the former has lower cooking time and higher glycemic index. Soaking can effectively improve the water absorption rate, thus reducing hardness. Cleaning affects component retention but is beneficial for sensory quality. The most obvious variation in organizational structure can be observed in the steamer and soaking processes. These findings could serve as a valuable reference for the processing of lightly milled rice.

Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods.

Introduction: In recent years, Asia has seen an increase in demand for golden pomfret (Trachinotus ovatus). Especially in instant (ready-to-eat) and prepared (ready-to-cock) food processing industry. Thermal processing is a vital part of food processing. However, no comprehensive analysis has been reported on its flavor, nutrition and edible quality changes during the key thermal processing. Methods: Accordingly, in this study, we evaluated the effects of different cooking methods (steaming, frying, microwaving and baking) on the color, texture, cooking loss, nutrition composition, volatile flavor substances and other indicators of golden pomfret filets. Results and Discussion: The results showed that the steamed samples (SS) had the lowest cooking loss and fat content, the highest moisture content, complete appearance and the lowest levels of hardness and chewiness. Fried samples (FS) had a notable difference in fatty acid composition. The content of unsaturated fatty acids (UFAs) increased significantly, while the relative content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) decreased from 7.88 to 1.42%, lower than other groups. The essential amino acid index (EAAI) of microwaved samples (MS) was 94.89, which was higher than other groups. Baked samples (BS) had the highest relative content of umami amino acids (UAAs) and sweet amino acids (SAAs), which was 8.08 mg/100 mg and 5.19 mg/100 mg, respectively. Hexanal and nonanal were detected in control samples (CK), SS, FS, MS and BS. While pyrazine compounds were detected only in FS and BS. Steaming and microwaving treatment of golden pomfret resulted in better nutritional preservation, which was more conducive to human health. Frying and baking treatment of golden pomfret had better taste and flavor and higher sensory scores. The nutrition, flavor and edible quality of golden pomfret under different cooking methods were related and interactive. Cooking loss and fat content can be used as simple evaluation indicators to compare the overall quality of different cooking methods. This study provides a reference for the thermal processing technology and industrial production of golden pomfret.

Analysis of the Emulsifying Capacity of Low Methyl-Esterified Citrus Pectin in the Presence of Calcium Cations from Its Aggregates: Micelles.

In this study, pectin was considered a soft matter, and the emulsification of low methyl-esterified citrus pectin (LMCP) was analyzed in the presence of calcium cations (Ca2+). The formulation of LMCP aggregates was called micelles, and they could be regarded as granular emulsifiers. The size and morphology of LMCP micelles were affected by the concentration of Ca2+, and this changed the emulsifying properties of LMCP. The particle size distribution range in LMCP solutions was first decreased and then increased with increasing Ca2+ concentrations from 0.00 to 10.00 mM. The concentration of Ca2+ affected the creaming index (CI) of emulsions and the size distribution of the emulsion droplets significantly. Tiny particles and cavities being detected on the oil droplet surface in cryo-scanning electron microscopy (SEM) micrographs illustrated that the stable emulsion could be considered a Pickering emulsion when different concentrations of Ca2+ were brought into the LMCP solution for the preparation of the emulsion.

Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin.

High methyl-esterified citrus pectin (HMCP) molecules could be self-assembled into micelles in water. The morphology of HMCP micelles in water was irregular spheres, long rods, and arc-shaped. Most of HMCP molecules cross-linked with HMCP micelles in the presence of calcium chloride and increased the range of size distribution of HMCP micelles. A little number of HMCP molecules cross-linked with each other to form 80 nn ~ 200 nm microgel particles. Calcium chloride could improve HMCP emulsification when its concentration was more than 70 mmol/L. HMCP micelles could be adsorbed on the surface of emulsion droplets. The emulsion prepared with HMCP and calcium chloride was similar to the Pickering emulsion.

Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid.

Pectin was extracted from 'Tainong No. 1' mango peels, using a chelating agent-citric acid as extraction medium by ultrasound-assisted extraction (UAE) and conventional extraction (CE) at temperatures of 20 and 80°C. Chemical structures, rheological and emulsifying properties of mango peel pectins (MPPs) were comparatively studied with laboratory grade citrus pectin (CP). All MPPs exhibited higher protein content (4.74%-5.94%), degree of methoxylation (85.43-88.38%), average molecular weight (Mw, 378.4-2858kDa) than the CP, but lower galacuronic acid content (GalA, 52.21-53.35%). CE or UAE at 80°C resulted in significantly higher pectin yield than those at 20°C, while the extraction time for UAE-80°C (15min) was significantly shorter compared to CE-80°C (2h) with comparable pectin yield. Moreover, MPPs extracted at 80°C were observed with higher GalA and protein content, higher Mw, resulting in higher viscosity, better emulsifying capacity and stability, as compared to those extracted at 20°C and the CP. Therefore, these results suggested that MPPs from 'Tainong No. 1' may become a highly promising pectin with good thickening and emulsifying properties, using ultrasound-assisted citric acid as an efficient and eco-friendly extraction method.

Optimization of fermentation conditions of pectin production from Aspergillus terreus and its partial characterization.

Figures of persimmons for the world's top ten persimmon producing countries are about 4000,000 tons in 2011 and are increasing every year according to FAO statistics. However, there is not any report on pectin production by microbial with persimmon peel as the source. Optimization of fermentation conditions of pectin production from Aspergillus terreus in submerged culture and partial characterization of pectin were carried out in the work. An optimum fermentation condition for pectin production was obtained through a central composite rotatable design in response surface methodology as follows: fermentation time, 30.09 h, temperature, 25.00 °C and the initial pH in the fermentation medium, 6.90, respectively and the pectin yield reached the maximal value 0.449 g/g. Persimmon peel pectin had highly methoxylated (62.51%), high galacturonic acid content (82.28%) than citrus pectin, and was classified as the highly methoxylated pectin, the results indicated that persimmon peel had potential good resources for pectin production. The investigation can make it available to utilize persimmon peel to produce high methoxyl pectin for food industry, pharmacy and cosmetic manufacture.