TY - JOUR
T1 - Applications of power ultrasound in oriented modification and degradation of pectin
T2 - A review
AU - Wang, Wenjun
AU - Chen, Weijun
AU - Zou, Mingming
AU - Lv, Ruiling
AU - Wang, Danli
AU - Hou, Furong
AU - Feng, Hao
AU - Ma, Xiaobin
AU - Zhong, Jianjun
AU - Ding, Tian
AU - Ye, Xingqian
AU - Liu, Donghong
N1 - Funding Information:
This study was supported by the National Key Research and Development Program of China ( 2016YFD0400301 ), the Key Research and Development Program of Zhejiang Province ( 2017C02015 ), the National Science Foundation of China ( 31371872 ) and the China Scholarship Council (CSC).
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/10
Y1 - 2018/10
N2 - 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.
AB - 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.
KW - Bioactivity
KW - Extraction
KW - Pectin modification
KW - Structure
KW - Ultrasonic degradation
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U2 - 10.1016/j.jfoodeng.2018.04.016
DO - 10.1016/j.jfoodeng.2018.04.016
M3 - Review article
AN - SCOPUS:85047486774
SN - 0260-8774
VL - 234
SP - 98
EP - 107
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -