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Apple slices are a popular snack food, which is currently mainly produced through hot processing, but hot processing will cause apple slices to brown, which has a great impact on
the sensory and nutritional functions of apple slices.
Recently, the fruit and vegetable processing and quality control innovation team of the Institute studied the effects
of apple slice characteristic composition and pectin structure on the apparent browning of apple slices under different drying conditions.
The chlorogenic acid and 5-HMF content were determined by high performance liquid chromatography, and the structure of pectin was determined by exclusion chromatography, ion chromatography, Fourier infrared, and SAXS at small angles, and the principal component analysis and correlation analysis
were carried out.
The results showed that under different drying conditions, the structural characteristics of water-soluble pectin, alkali-soluble pectin and chelated pectin of apple slices were positively correlated with the apparent browning of freeze-dried and hot air-dried apple slices at different temperatures, showing the structural color effect
of pectin.
This study provides a theoretical basis
for the study of pectin structure and precise regulation of browning.
the sensory and nutritional functions of apple slices.
Recently, the fruit and vegetable processing and quality control innovation team of the Institute studied the effects
of apple slice characteristic composition and pectin structure on the apparent browning of apple slices under different drying conditions.
The chlorogenic acid and 5-HMF content were determined by high performance liquid chromatography, and the structure of pectin was determined by exclusion chromatography, ion chromatography, Fourier infrared, and SAXS at small angles, and the principal component analysis and correlation analysis
were carried out.
The results showed that under different drying conditions, the structural characteristics of water-soluble pectin, alkali-soluble pectin and chelated pectin of apple slices were positively correlated with the apparent browning of freeze-dried and hot air-dried apple slices at different temperatures, showing the structural color effect
of pectin.
This study provides a theoretical basis
for the study of pectin structure and precise regulation of browning.
The research was published in Food Hydrocolloids, which was funded
by the National Natural Science Foundation of China (31901714).
by the National Natural Science Foundation of China (31901714).
Original link: https://doi.
org/10.
1016/j.
foodhyd.
2022.
108052
org/10.
1016/j.
foodhyd.
2022.
108052
