Food and Fermentation Industries >

2026 , Vol. 52 >Issue 16: 70 - 79

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.046566

Steam explosion pretreatment-assisted enzymatic extraction of passion fruit pectin and its effects on quality of low-fat yogurt

  • YANG Zhongda ,
  • LIN Ziyi ,
  • LIANG Yusong ,
  • LONG Qihang ,
  • WANG Guangqiang ,
  • AI Lianzhong ,
  • ZHANG Hui
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  • 1(Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Received date: 2026-03-18

  Revised date: 2026-03-26

  Online published: 2026-09-10

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Abstract

To promote the high-value utilization of passion fruit peel, steam explosion (SE) pretreatment was employed to assist the enzymatic extraction of passion fruit pectin (PFP).The extraction process of PFP was optimized, and its structural features were systematically characterized by comparing with citrus pectin (CP).The effects of PFP on the physicochemical properties, rheology, texture, and volatile flavor of low-fat stirred yogurt were evaluated.Results showed that the optimal extraction conditions were conducted by SE pretreatment at 0.3 MPa for 90 s with complex enzymatic extraction at an enzyme activity of 800 U, a solid-liquid ratio of 1∶34 (g/mL), an extraction temperature of 53 ℃, and an extraction time of 90 min.Under the optimized condition, the yield of PFP reached 17.41%, which was significantly higher than that of the unpretreated group (10.67%).Structural analysis confirmed that both PFP and CP were low-methoxyl pectin.PFP possessed a dominant galacturonan chain with few branched side chains, and its molecular weight was 130.8 kDa.Compared with the control group, the addition of PFP and CP had no significant effect on the pH of yogurt.At a low dosage of 0.05%, PFP increased water-holding capacity by 13.45%, reduced syneresis by 12.65%, and enhanced hardness by 27.49%, exhibiting a better improvement effect than CP on yogurt.At dosages of 0.1% and 0.15%, no significant differences were observed between PFP and CP.Flavor and sensory analysis revealed that PFP significantly promoted the formation of key flavor compounds such as aldehydes and ketones in yogurt and improved its sensory quality.Overall, PFP extracted by SE-assisted enzymatic method exhibited excellent effect in improving the quality of low-fat yogurt, providing a theoretical basis for the application of PFP and the development of high-value by-products of passion fruit.

Key words： passion fruit pectin; steam explosion; low-fat yogurt; rheological properties; texture; volatile flavor compounds

Cite this article

YANG Zhongda , LIN Ziyi , LIANG Yusong , LONG Qihang , WANG Guangqiang , AI Lianzhong , ZHANG Hui . Steam explosion pretreatment-assisted enzymatic extraction of passion fruit pectin and its effects on quality of low-fat yogurt[J]. Food and Fermentation Industries, 2026 , 52(16) : 70 -79 . DOI: 10.13995/j.cnki.11-1802/ts.046566

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