A Study on the Effect Mechanism of Pectin Modification on the Carrot Cell Wall’s Texture Formation under Ultrasonic and Infrared Drying

Kun Gao, Bin Liu, Bengang Wu (), Yiting Guo, Chenyu Song, Shenao Nan, Junjun Dai, Yan Shen and Haile Ma
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Kun Gao: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Bin Liu: COFCO Nutrition and Health Research Institute, Beijing 102209, China
Bengang Wu: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Yiting Guo: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Chenyu Song: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Shenao Nan: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Junjun Dai: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Yan Shen: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Haile Ma: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

Agriculture, 2024, vol. 14, issue 6, 1-18

Abstract: The carrot has a high water content, and dehydration is an important means to extend its edible period and reduce storage and transportation costs. In the case of infrared (IR) drying, the porosity of the product is low and the structure is compact; the textural properties of the product are improved by using combined ultrasound and infrared (US-IR) drying; however, there is a lack of reports on the mechanism of this. Pectin has an important influence on the formation of the textural properties of fruit and vegetable tissues. In order to investigate the mechanism of the change in endogenous pectin properties in the carrot cell wall under US-IR drying on the improvement of the textural properties of the product, different fractions of pectins (water-soluble pectin, chelating pectin, alkali-soluble pectin) of the carrot were extracted, separated, and analysed. The thermal stability, component and content changes, Fourier infrared (FTIR), X-ray diffraction (XRD), esterification degree, molecular weight, monosaccharide composition, Ca ion content, and atomic force microscopy (AFM) of the pectins were determined. The results showed that the changes in the contents and properties of the carrot pectins under US-IR conditions had a positive effect on the improvement of the textural properties of the carrot tissues.

Keywords: ultrasound; infrared drying; pectin; carrot; texture (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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