Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin.

Treatment with a magnetic induced electric field (MIEF) under acidic conditions has proven to be an effective method for modifying pectin, enhancing its functional attributes. In this study, the effects of varying excitation voltages of MIEF under acidic conditions on the physicochemical, structural, and functional properties of citrus pectin (CP) were explored. The results demonstrated that compared to CP without MIEF treatment, MIEF-treated CP exhibited enhanced thermal stability, rheological behavior, emulsifying and gel-forming abilities, and antioxidant capacity. These improvements were attributed to higher degrees of esterification, reduced molecular weights, and increased levels of galacturonic acid and homogalacturonan in the structural backbone of the treated CP. Additionally, MIEF treatment under acidic conditions altered the surface morphology and crystalline structure of CP. Therefore, our findings suggest that applying moderate excitation voltages (150-200 V) during MIEF treatment can enhance the functional properties of CP, leading to the production of high-quality modified pectin. Copyright © 2024 Elsevier Ltd. All rights reserved.

Citation

Ya-Hui Yu, Xiaozhen Liu, Luo-Bang Wu, Xiangying Yu, Ming-Yu Jin, Long-Qing Li, Fengyuan Liu, Yuting Li, Lin Li, Bing Li, Jing-Kun Yan. Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin. Food chemistry. 2025 Jan 15;463(Pt 1):141152

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PMID: 39260166

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