Effect of high pressure processing on pectin in food

  • LEI Shengjiao ,
  • OUYANG Nongfei ,
  • YANG Dandan ,
  • LIU Haiyan ,
  • GAO Wenyu
Expand
  • (College of Biological and Pharmaceutical, China Three Gorges University, Hubei Key Laboratory of Natural Products Research and Utilization, Yichang 443000, China)

Received date: 2024-07-04

  Revised date: 2024-08-12

  Online published: 2025-05-28

Abstract

Pectin is a kind of polysaccharide present in large quantities in plant tissues, which is widely used in the food industry because of its good thickening, stabilizing and gelling properties, which can give food a unique texture and taste, and changes in its content and structure usually affect the organoleptic properties and storage stability of food.With the improvement of the quality of life and consumer awareness of modern human beings, some new thermal and non-thermal processing technologies have been gradually applied to the food industry.High pressure processing (HPP) is an emerging food processing method with great development potential in recent years, which can effectively sterilize and passivate enzymes, and also better preserve the freshness and nutrients of food.This thesis explores the effects of HPP on pectin in recent years, from the structural characteristics of pectin, the effects of HPP on the molecular weight and esterification degree of pectin, and the effects of HPP on the enzyme modification and modification of pectin, etc., to reveal the intrinsic mechanism of the effects of HPP on the quality of food products, to expand the application of pectin in the field of food products, and to provide a theoretical guidance for the sustainable development of the food industry.

Cite this article

LEI Shengjiao , OUYANG Nongfei , YANG Dandan , LIU Haiyan , GAO Wenyu . Effect of high pressure processing on pectin in food[J]. Food and Fermentation Industries, 2025 , 51(9) : 377 -384 . DOI: 10.13995/j.cnki.11-1802/ts.040392

References

[1] JESPER H, ANONGPAT S, HENRIK S V.Biosynthesis of pectin[J].Plant Physiology, 2010, 153(2):384-395.
[2] WILLATS W G T, MCCARTNEY L, MACKIE W, et al.Pectin:Cell biology and prospects for functional analysis[J].Plant Molecular Biology, 2001, 47(1):9-27.
[3] 刘佩佩, 张耿, 李晓娟.植物果胶的生物合成与功能[J].植物学报, 2021, 56(2):191-200.
LIU P P, ZHANG G, LI X J.Biosynthesis and function of plant pectin[J].Chinese Bulletin of Botany, 2021, 56(2):191-200.
[4] PARRE E, GEITMANN A.Pectin and the role of the physical properties of the cell wall in pollen tube growth of Solanum chacoense[J].Planta, 2005, 220(4):582-592.
[5] LARA-ESPINOZA C, CARVAJAL-MILLÁN E, BALANDRÁN-QUINTANA R, et al.Pectin and pectin-based composite materials:Beyond food texture[J].Molecules, 2018, 23(4):942.
[6] 汪海波, 徐群英, 汪芳安.低酯果胶的流变学性能研究[J].农业工程学报, 2006, 22(11):223-227.
WANG H B, XU Q Y, WANG F A.Rheological properties of low methoxyl pectin[J].Transactions of the Chinese Society of Agricultural Engineering, 2006, 22(11):223-227.
[7] 黄琴, 贺稚非, 龚霄, 等.超高压灭菌技术及其在食品工业中的应用[J].四川食品与发酵, 2008, 44(3):46-50.
HUANG Q, HE Z F, GONG X, et al.Application of ultra high pressure sterilization technology in food industry[J].Sichuan Food and Fermentation, 2008, 44(3):46-50.
[8] YAMAMOTO K.Food processing by high hydrostatic pressure[J].Bioscience, Biotechnology, and Biochemistry, 2017, 81(4):672-679.
[9] PRIETO-CALVO M, PRIETO M, LÓPEZ M, et al.Effects of high hydrostatic pressure on Escherichia coli ultrastructure, membrane integrity and molecular composition as assessed by FTIR spectroscopy and microscopic imaging techniques[J].Molecules, 2014, 19(12):21310-21323.
[10] SATO M, KOBORI H, ISHIJIMA S A, et al.Schizosaccharomyces pombe is more sensitive to pressure stress than Saccharomyces cerevisiae[J].Cell Structure and Function, 1996, 21(3):167-174.
[11] STINCO C M, SZCZEPAŃSKA J, MARSZAŁEK K, et al.Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice[J].Food Chemistry, 2019, 299:125112.
[12] MORTON J D, PEARSON R G, LEE H Y Y, et al.High pressure processing improves the tenderness and quality of hot-boned beef[J].Meat Science, 2017, 133:69-74.
[13] CAFFALL K H, MOHNEN D.The structure, function, and biosynthesis of plant cell wall pectic polysaccharides[J].Carbohydrate Research, 2009, 344(14):1879-1900.
[14] RENARD C M G C, CRÉPEAU M J, THIBAULT J F.Structure of the repeating units in the rhamnogalacturonic backbone of apple, beet and citrus pectins[J].Carbohydrate Research, 1995, 275(1):155-165.
[15] MAXWELL E G, BELSHAW N J, WALDRON K W, et al.Pectin-An emerging new bioactive food polysaccharide[J].Trends in Food Science & Technology, 2012, 24(2):64-73.
[16] ZDUNEK A, PIECZYWEK P M, CYBULSKA J.The primary, secondary, and structures of higher levels of pectin polysaccharides[J].Comprehensive Reviews in Food Science and Food Safety, 2021, 20(1):1101-1117.
[17] MOHNEN D.Pectin structure and biosynthesis[J].Current Opinion in Plant Biology, 2008, 11(3):266-277.
[18] O'NEILL M A, BLACK I, URBANOWICZ B, et al.Locating methyl-etherified and methyl-esterified uronic acids in the plant cell wall pectic polysaccharide rhamnogalacturonan II[J].SLAS Technology, 2020, 25(4):329-344.
[19] BALDWIN L, DOMON J M, KLIMEK J F, et al.Structural alteration of cell wall pectins accompanies pea development in response to cold[J].Phytochemistry, 2014, 104:37-47.
[20] SUNDAR-RAJ A A, RUBILA S, JAYABALAN R, et al.A review on pectin:Chemistry due to general properties of pectin and its pharmaceutical uses[J].Scientific Reports, 2012, 1(12):1-4.
[21] LÖFGREN C, WALKENSTRÖM P, HERMANSSON A M.Microstructure and rheological behavior of pure and mixed pectin gels[J].Biomacromolecules, 2002, 3(6):1144-1153.
[22] MUNARIN F, TANZI M C, PETRINI P.Advances in biomedical applications of pectin gels[J].International Journal of Biological Macromolecules, 2012, 51(4):681-689.
[23] 陈丹, 郑炯, 张甫生, 等. 超高压及热处理后不同果块竹笋软罐头质地差异的研究[J]. 食品与发酵工业,2024,50(17):318-327.
CHEN D, ZHENG J, ZHANG F S, et al. Study on texture difference of bamboo shoots in pouches with different fruit pieces after ultra-high pressure and thermal processing[J]. Food and Fermentation Industries, 2024,50(17):318-327.
[24] 赵文婷, 程怡然, 马越, 等.超高压对番茄酱的汁液果胶结构的影响[J].食品科技, 2019, 44(3):85-91.
ZHAO W T, CHENG Y R, MA Y, et al.Effect of high hydrostatic pressure on serum pectin structure in tomato paste[J].Food Science and Technology, 2019, 44(3):85-91.
[25] TIAN H X, XIONG J J, YU H Y, et al.Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction[J].Food Chemistry, 2023, 407:135199.
[26] SUN Y X, YAO J, ZHANG L, et al.New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing[J].Food Science and Technology International, 2019, 25(4):337-346.
[27] ZHONG L J, LI X, DUAN M W, et al.Impacts of high hydrostatic pressure processing on the structure and properties of pectin[J].LWT, 2021, 148:111793.
[28] PENG X Y, MU T H, ZHANG M, et al.Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin[J].Food Hydrocolloids, 2016, 60:161-169.
[29] ARACHCHIGE M P M, MU T H, MA M M.Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase:A comparative study[J].Journal of the Science of Food and Agriculture, 2020, 100(13):4911-4920.
[30] LAMBADARIOS E, ZABETAKIS I.Does high hydrostatic pressure affect fruit esters?[J].LWT-Food Science and Technology, 2002, 35(4):362-366.
[31] XI J, SHEN D J, LI Y, et al.Micromechanism of ultrahigh pressure extraction of active ingredients from green tea leaves[J].Food Control, 2011, 22(8):1473-1476.
[32] 李翔. 超高压对高甲酯化果胶及其凝胶结构和功能特性的影响研究[D].厦门:厦门大学, 2019.
LI X.Study on the effect of ultra-high pressure on the structure and functional characteristics of high methyl esterified pectin and its gel[D].Xiamen:Xiamen University, 2019.
[33] 彭小燕, 木泰华, 孙红男, 等.超高压处理对甜菜果胶结构及乳化特性的影响[J].中国农业科学, 2015, 48(7):1405-1414.
PENG X Y, MU T H, SUN H N, et al.Effects of high hydrostatic pressure on the structural and emulsifying properties of sugar beet pectin[J].Scientia Agricultura Sinica, 2015, 48(7):1405-1414.
[34] SCHMELTER T, WIENTJES R, VREEKER R, et al.Enzymatic modifications of pectins and the impact on their rheological properties[J].Carbohydrate Polymers, 2002, 47(2):99-108.
[35] XIE F, ZHANG W, LAN X H, et al.Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin[J].Carbohydrate Polymers, 2018, 196:474-482.
[36] GUO X Q, CHANG S, HU J P, et al.Research progress of pectin methylesterase and its inhibitors[J].Current Protein & Peptide Science, 2022, 23(10):684-696.
[37] LIU S Y, TIAN L F, CONG Y T, et al.Recent advances in polygalacturonase:Industrial applications and challenges[J].Carbohydrate Research, 2023, 528:108816.
[38] 李艳霞, 张水华, 刘仲明, 等.超高压加工对荔枝果肉中两种品质酶的影响[J].食品工业科技, 2005, 26(11):49-52.
LI Y X, ZHANG S H, LIU Z M, et al.Effect of high pressure on soluble proteins and two enzymes if litchi polp[J].Science and Technology of Food Industry, 2005, 26(11):49-52.
[39] 刘野, 张超, 赵晓燕, 等.高压二氧化碳和超高压对多酚氧化酶和果胶甲酯酶结构的影响[J].食品科学, 2011, 32(11):83-87.
LIU Y, ZHANG C, ZHAO X Y, et al.Effect of high pressure carbon dioxide and ultra-high pressure on structure of polyphenol oxidase and pectin methylesterase[J].Food Science, 2011, 32(11):83-87.
[40] ZHANG X Y, XU J Y, TIAN X Z, et al.Mechanisms of persimmon pectin methyl esterase activation by high pressure processing based on chemical experiments and molecular dynamics simulations[J].Food Chemistry, 2024, 432:137239.
[41] TIAN X Z, LIU Y X, ZHAO L, et al.Inhibition effect of high hydrostatic pressure combined with epigallocatechin gallate treatments on pectin methylesterase in orange juice and model system[J].Food Chemistry, 2022, 390:133147.
[42] VERLENT I, VAN LOEY A, SMOUT C, et al.Purified tomato polygalacturonase activity during thermal and high-pressure treatment[J].Biotechnology and Bioengineering, 2004, 86(1):63-71.
[43] PEETERS L, FACHIN D, SMOUT C, et al.Influence of β-subunit on thermal and high-pressure process stability of tomato polygalacturonase[J].Biotechnology and Bioengineering, 2004, 86(5):543-549.
[44] XU J Y, WANG Y L, ZHANG X Y, et al.A novel method of a high pressure processing pre-treatment on the juice yield and quality of persimmon[J].Foods.2021, 10(12):3069.
[45] WANG L J, ZHAO S, LIAO T Y, et al.Polysaccharide selection and mechanism for prevention of protein-polyphenol haze formation in beverages[J].Journal of Food Science, 2020, 85(11):3776-3785.
[46] 王丽颖, 李福香, 杨雅轩, 等.多糖与多酚相互作用机制及其对多酚特性的影响研究进展[J].食品科学, 2017, 38(11):276-282.
WANG L Y, LI F X, YANG Y X, et al.Interaction mechanism between polyphenols and polysaccharides and effect on polyphenolic properties:A review[J].Food Science, 2017, 38(11):276-282.
[47] HOU Z Q, LUAN L Q, HU X X, et al.Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside[J].Food Chemistry, 2022, 383:132373.
[48] TAN C, LI D N, WANG H, et al.Effects of high hydrostatic pressure on the binding capacity, interaction, and antioxidant activity of the binding products of cyanidin-3-glucoside and blueberry pectin[J].Food Chemistry, 2021, 344:128731.
[49] SCHMITT C, TURGEON S L.Protein/polysaccharide complexes and coacervates in food systems[J].Advances in Colloid and Interface Science, 2011, 167(1-2):63-70.
[50] CHEN G, WANG S T, FENG B, et al.Interaction between soybean protein and tea polyphenols under high pressure[J].Food Chemistry, 2019, 277:632-638.
[51] WANG N, FAN H X, WANG J X, et al.Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin:Interaction mechanism, stability, and bioaccessibility[J].Food Chemistry, 2024, 446:138286.
[52] YANG Z Y, ZHANG Y, JIN G X, et al.Insights into the impact of modification methods on the structural characteristics and health functions of pectin:A comprehensive review[J].International Journal of Biological Macromolecules, 2024, 261:129851.
[53] YUE Y Y, WANG B T, XI W X, et al.Modification methods, biological activities and applications of pectin:A review[J].International Journal of Biological Macromolecules, 2023, 253:127523.
[54] 牟方婷, 袁美, 石黎琳, 等.超声和微波辅助果胶酶处理对果胶结构的影响[J].食品与发酵工业, 2021, 47(4):215-221; 236.
MU F T, YUAN M, SHI L L, et al.Effect of ultrasonic and microwave assisted with pectinase treatment on pectin structure[J].Food and Fermentation Industries, 2021, 47(4):215-221; 236.
[55] 赵文婷, 郭兴峰, 高林, 等.超高压辅助酶法制备低酯果胶[J].农业工程学报, 2015, 31(8):257-263.
ZHAO W T, GUO X F, GAO L, et al.Preparation of low-methoxyl pectin by high hydrostatic pressure-assisted with enzyme methods[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(8):257-263.
[56] MUDUGAMUWA ARACHCHIGE M P, MU T H, MA M M.Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue[J].Chemosphere, 2021, 262:128102.
[57] MA J, TONG P Y, CHEN Y J, et al.The inhibition of pectin oligosaccharides on degranulation of RBL-2H3 cells from apple pectin with high hydrostatic pressure assisted enzyme treatment[J].Food Chemistry, 2022, 371:131097.
[58] WAN L, CHEN Q Q, HUANG M L, et al.Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification:A comparison study[J].Food Hydrocolloids, 2019, 93:146-155.
Outlines

/

〈 〉