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Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure
Author(s)
Luis Condezo‐Hoyos
Universidad Nacional Agraria La Molina
Paola Cortés-Avendaño
Universidad Nacional Agraria La Molina
Sebastián Lama-Quispe
Universidad Nacional Agraria La Molina
Universidad Nacional Agraria La Molina
Pablo Méndez-Albiñana
Instituto de Investigación en Ciencias de la Alimentación
Mar Villamiel
Instituto de Investigación en Ciencias de la Alimentación
Date Issued
24 de diciembre de 2023
Type
Article
Volume
102
Series/Report No.
Ultrasonics Sonochemistry
Start Page
106743
End Page
106743
ISSN
1350-4177
1873-2828
Abstract
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.
Keywords