Synergistic effect of ultrasound and pectin addition on enhancing yogurt structure

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI:10.1016/j.lwt.2025.118082

Hatice Sıçramaz

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Abstract

This study explored the individual and combined effects of ultrasonication (US) and pectin addition on milk to improve yogurt structure. The resulting yogurts were evaluated for their physicochemical characteristics, including water holding capacity (WHC), texture, chemical bonding, and microstructure. A significant enhancement in WHC was observed when ultrasonication and pectin were applied together. Firmness increased with each treatment individually and was highest with their combination. Adhesive force showed a notable increase only in the combined treatment group. While FTIR analysis revealed no changes in bond types, it indicated an increase in bond quantity, particularly under combined treatment. SEM imaging confirmed the synergistic effects of pectin's binding capacity and ultrasound-induced cavitation. The mechanism behind the synergistic effect involved ultrasonication promoting closer interaction between pectin and casein molecules through cavitation energy, followed by acidification to casein's isoelectric point, which strengthened the network through bonding. Overall, this study introduces a previously unreported synergy between ultrasound and pectin in enhancing yogurt structure.

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超声与果胶添加对酸奶结构的协同作用

本研究探讨了超声波（US）和添加果胶对牛奶的单独和联合作用，以改善酸奶结构。对所得酸奶的理化特性进行了评价，包括持水能力（WHC）、质地、化学键合和微观结构。超声与果胶同时应用时，可明显增强WHC。硬度随单独处理的增加而增加，联合处理时硬度最高。粘合力仅在联合治疗组有明显增加。虽然FTIR分析显示键类型没有变化，但它表明键数量增加，特别是在联合治疗下。扫描电镜成像证实了果胶的结合能力与超声诱导空化的协同作用。协同作用的机制是超声通过空化能促进果胶与酪蛋白分子更紧密的相互作用，然后酸化到酪蛋白的等电点，通过键合加强网络。总的来说，这项研究介绍了以前未报道的超声波和果胶之间的协同作用，以增强酸奶的结构。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.