Modulation of juice aroma by water- and alkali-extractable apple polysaccharides: Structure-dependent retention mechanisms

IF 13.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2026-10-01 Epub Date: 2026-04-09 DOI:10.1016/j.foodhyd.2026.112772

Zhibin Fu , Fei Lao , Wenjiang Dong , Jihong Wu

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Abstract

The application of carbohydrate-aroma interaction to improve food flavor has attracted increasing attention in recent years. Herein, we sought to elucidate the impact of natural endogenous polysaccharides from apples on aroma release in apple juice. Highly esterified acidic polysaccharide (WEAP) and de-esterified neutral polysaccharide (AEAP) were isolated from apples using sequential hot water and alkaline extraction. Ten major aroma-active compounds (MAACs) were identified in both clear and cloudy apple juice using aroma extraction dilution analysis (AEDA). AEAP exhibited superior retention capacity for MAACs than WEAP, particularly for ketones and aldehydes. At a concentration of 0.3% (w/v), AEAP retained 29.93% of 6-Methyl-5-hepten-2-one and 38.49% of (E)-2-Hexenal, significantly higher than WEAP. The addition of apple polysaccharides (0.05%–0.5%, w/v) into clear juice inhibited the release of most volatile compounds in a dose-dependent manner, supporting the findings in the model system. Sensory evaluation further revealed that WEAP and AEAP improved the sensory quality of apple juice by suppressing cooked flavor and extending the aftertaste. ¹H nuclear magnetic resonance (NMR) spectroscopy demonstrated that hydrogen bonding promoted the binding of MAACs to apple polysaccharides, thereby restricting their release. This work provided novel insights into utilizing natural polysaccharide ingredients to modulate and improve juice aroma profiles.

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水和碱萃取苹果多糖对果汁香气的调节：结构依赖的保留机制

近年来，碳水化合物-香气相互作用在改善食品风味方面的应用越来越受到人们的关注。在此，我们试图阐明苹果天然内源多糖对苹果汁香气释放的影响。以苹果为原料，采用热水和碱序萃取法分离高酯化酸性多糖（WEAP）和去酯化中性多糖（AEAP）。采用香气提取稀释分析法（AEDA）对清苹果汁和浑浊苹果汁中10种主要的香气活性物质进行了鉴定。AEAP对MAACs的保留能力优于WEAP，尤其是对酮类和醛类的保留能力。在0.3% （w/v）浓度下，AEAP保留了29.93%的6-甲基-5-庚烯-2- 1和38.49%的(E)-2-己烯醛，显著高于WEAP。在清汁中加入苹果多糖（0.05% ~ 0.5%,w/v）可抑制大部分挥发性化合物的释放，且呈剂量依赖性，支持模型系统的研究结果。感官评价进一步表明，WEAP和AEAP通过抑制熟香味和延长回味来改善苹果汁的感官品质。1H核磁共振（NMR）谱分析表明，氢键促进了MAACs与苹果多糖的结合，从而限制了它们的释放。这项工作为利用天然多糖成分调节和改善果汁香气谱提供了新的见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.