Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing

Browning of some processed fruit products was affected not only by polyphenol oxidation but also by cell wall polysaccharides (pectin). The study was performed to understand the mechanism of browning in the pectin system. The catechin/chlorogenic acid oxidation system in three pectins significantly enhanced their browning during thermal storage with pectin structure-and concentration-dependent. Particularly, the structural and physicochemical properties of pectin were examined to determine its effects on the kinetics of polyphenol oxidation and the stability of free polyphenols. Moreover, pectin impacted the fluorescence characteristics of polyphenols by cross-linking with the aromatic ring of polyphenols. In turn, the interaction between polyphenols and pectin impacted the chemical bond vibration of pectin, thereby affecting its optical features and browning. The correlation analysis revealed that the monosaccharide composition, Ratio 1, Ratio 2, Ratio 3, methyl esterification, zeta-potential, and polydispersity index of pectin were significantly correlated with the browning of the pectin-polyphenol oxidation system.

Automated summary

This study demonstrates that the browning of processed fruit products is affected not only by polyphenol oxidation but also by cell wall polysaccharides (pectin). The interaction between pectin and the catechin/chlorogenic acid oxidation system determines the browning process, which is dependent on the structure and concentration of pectin.