Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.)

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2024-08-28 DOI:10.1016/j.ultsonch.2024.107041

{"title":"Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.)","authors":"","doi":"10.1016/j.ultsonch.2024.107041","DOIUrl":null,"url":null,"abstract":"<div><p>Chili peppers (<em>Capsicum</em> spp.) exhibit a diverse range of quality characteristics and pectin structures, which are influenced by various factors. This study aimed to investigate the effects of ultrasound (US), ultrasonic combined hot blanching (US-BL), and ultrasonic combined freezing and thawing (US-FT) on the quality characteristics and pectin structure of vacuum pulsation-dried (VP) chili peppers. The results indicated that US-BL samples exhibited the highest <em>L*</em> and <em>a*</em> values, retained maximum capsorubin, and showed an increase in vitamin C, total phenols, and rehydration by 14.28 %, 40.87 %, and 8.66 %, respectively. In contrast, the US-FT samples exhibited the highest capsaicin and dihydrocapsaicin content, which increased by 54.97 % and 64.04 %, respectively. Pretreatment resulted in higher pectin linearity, a lower degree of branching, and a reduced molecular weight in the US-BL sample. Atomic force microscopy confirmed the degrading effect of pretreatment on the pectin structure. Pearson’s correlation analysis revealed that capsorubin, capsaicin analogs, vitamin C, and total phenols were highly correlated with pectin linearity and molecular weight. This study found that US-BL was the most effective pretreatment method for improving the quality of pulsatile chili peppers and provides theoretical support for the application of VP chili peppers.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7000,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S135041772400289X/pdfft?md5=36c9c8e5035b1256a214f3e3e7fee842&pid=1-s2.0-S135041772400289X-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ultrasonics Sonochemistry","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S135041772400289X","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ACOUSTICS","Score":null,"Total":0}

引用次数: 0

Abstract

Chili peppers (Capsicum spp.) exhibit a diverse range of quality characteristics and pectin structures, which are influenced by various factors. This study aimed to investigate the effects of ultrasound (US), ultrasonic combined hot blanching (US-BL), and ultrasonic combined freezing and thawing (US-FT) on the quality characteristics and pectin structure of vacuum pulsation-dried (VP) chili peppers. The results indicated that US-BL samples exhibited the highest L* and a* values, retained maximum capsorubin, and showed an increase in vitamin C, total phenols, and rehydration by 14.28 %, 40.87 %, and 8.66 %, respectively. In contrast, the US-FT samples exhibited the highest capsaicin and dihydrocapsaicin content, which increased by 54.97 % and 64.04 %, respectively. Pretreatment resulted in higher pectin linearity, a lower degree of branching, and a reduced molecular weight in the US-BL sample. Atomic force microscopy confirmed the degrading effect of pretreatment on the pectin structure. Pearson’s correlation analysis revealed that capsorubin, capsaicin analogs, vitamin C, and total phenols were highly correlated with pectin linearity and molecular weight. This study found that US-BL was the most effective pretreatment method for improving the quality of pulsatile chili peppers and provides theoretical support for the application of VP chili peppers.

Abstract Image

查看原文本刊更多论文

超声波预处理对辣椒质量属性和果胶结构的影响

辣椒（Capsicum spp.）的品质特征和果胶结构多种多样，受到各种因素的影响。本研究旨在探讨超声波（US）、超声波联合热烫（US-BL）和超声波联合冻融（US-FT）对真空脉动干燥（VP）辣椒的品质特征和果胶结构的影响。结果表明，US-BL 样品的 L* 值和 a* 值最高，保留的辣椒素最多，维生素 C、总酚和复水率分别增加了 14.28 %、40.87 % 和 8.66 %。相比之下，US-FT 样品的辣椒素和二氢辣椒素含量最高，分别增加了 54.97 % 和 64.04 %。预处理使 US-BL 样品的果胶线性度更高，支化程度更低，分子量更小。原子力显微镜证实了预处理对果胶结构的降解作用。皮尔逊相关分析表明，辣椒素、辣椒素类似物、维生素 C 和总酚与果胶的线性度和分子量高度相关。该研究发现，US-BL 是提高脉动辣椒质量最有效的预处理方法，为 VP 辣椒的应用提供了理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.