Applications of power ultrasound in oriented modification and degradation of pectin: A review

Wenjun Wang, Weijun Chen, Mingming Zou, Ruiling Lv, Danli Wang, Furong Hou, Hao Feng, Xiaobin Ma, Jianjun Zhong, Tian Ding, Xingqian Ye, Donghong Liu

Research output: Contribution to journalReview article

Abstract

Recently modified pectin (MP) showed improved functional properties and bioactivities than the native one. Ultrasound, as one of the green technologies, was investigated to degrade and modify bioploymers with high efficiency and low cost. In an aqueous system with pectin, ultrasonication creates localized high temperature and pressure spots, and produces “microjets” and free radicals, which contribute to modify the structural, functional, and bioactive properties of pectin. The factors influencing pectin modification include ultrasound frequency, power intensity, temperature, treatment time and duty cycle. Precise control of these parameters is critical for ultrasound technology to produce products with consistent and predictable properties. This work summarizes recent advances in applications of power ultrasound technology in oriented degradation and modification of pectin. Different degradation processing situations and the degradation phenomena of pectin during extraction have been reviewed. Furthermore, future trends to better utilize this green technology have also been purposed.

Original languageEnglish (US)
Pages (from-to)98-107
Number of pages10
JournalJournal of Food Engineering
Volume234
DOIs
StatePublished - Oct 2018

Keywords

  • Bioactivity
  • Extraction
  • Pectin modification
  • Structure
  • Ultrasonic degradation

ASJC Scopus subject areas

  • Food Science

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  • Cite this

    Wang, W., Chen, W., Zou, M., Lv, R., Wang, D., Hou, F., Feng, H., Ma, X., Zhong, J., Ding, T., Ye, X., & Liu, D. (2018). Applications of power ultrasound in oriented modification and degradation of pectin: A review. Journal of Food Engineering, 234, 98-107. https://doi.org/10.1016/j.jfoodeng.2018.04.016