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

被引：6

作者：

Nian, Xin ^{[1
]}

Wang, Jitao ^{[2
,3
]}

Wang, Mengze ^{[1
]}

Wang, Yaqi ^{[1
]}

Liu, Shiwei ^{[3
]}

Cao, Yudan ^{[1
]}

机构：

[1] Ningxia Univ, Sch Food Sci & Technol, Yinchuan 750000, Ningxia, Peoples R China

[2] Ningxia Univ, Sch Civil & Hydraul Engn, Yinchuan 750000, Ningxia, Peoples R China

[3] Hort Technol Extens Ctr Ningxia, Ningxia 750000, Peoples R China

来源：

ULTRASONICS SONOCHEMISTRY | 2024年 / 110卷

关键词：

Chili peppers; Pretreatment; Pectin structure; Quality; DRYING KINETICS; CELL; POLYPHENOL; TEXTURE; COLOR;

D O I：

10.1016/j.ultsonch.2024.107041

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

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.

引用

页数：11