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Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin

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Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin

dc.contributor.author	Huang, Yuqi
dc.contributor.author	Guo, Ziqi
dc.contributor.author	Chen, Zhe
dc.contributor.author	Lei, Dan
dc.contributor.author	Li, Shuyi
dc.contributor.author	Zhu, Zhenzhou
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Cheng, Shuiyuan
dc.date.accessioned	2023-09-06T07:43:42Z
dc.date.available	2023-09-06T07:43:42Z
dc.date.issued	2023
dc.identifier.citation	Huang, Yuqi Guo, Ziqi Chen, Zhe Lei, Dan Li, Shuyi Zhu, Zhenzhou Barba Orellana, Francisco José Cheng, Shuiyuan 2023 Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin Food Chemistry-X 18 100635
dc.identifier.uri	https://hdl.handle.net/10550/89095
dc.description.abstract	A novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46 μg/mg. Based on well fitted by Redlich-Peterson model and spectral analysis including UV and FT-IR, the interaction between inulin and procyanidin was evidenced to be dominated by hydrogen bonds. The DSC curve and the SEM spectrum displayed better stability of the PEF-treated inulin-procyanidin complex than the untreated complex. The PEF-treated complex had lower solubility but higher water-holding capacity than inulin, which exhibited stronger shear-thinning property and more stable flow behavior referring to rheological analysis. Furthermore, the gel formed from the PEF-treated complex possessed greater hardness, chewiness and viscosity, with no significant effects noted in terms of springiness, cohesiveness and resilience.
dc.language.iso	eng
dc.relation.ispartof	Food Chemistry-X, 2023, vol. 18, num. 100635
dc.subject	Tecnologia dels aliments
dc.title	Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin
dc.type	journal article
dc.date.updated	2023-09-06T07:43:43Z
dc.identifier.doi	10.1016/j.fochx.2023.100635
dc.identifier.idgrec	160930
dc.rights.accessRights	open access