Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry

•Mulberry maturity can be well distinguished based on fruit density.•Maturity affects physicochemical properties and drying of mulberries.•Ripening induced mulberry softening and pectin and hemicellulose depolymerization.•Ripening induced the main and side chains breakage of pectin.•Drying behavior...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2024-02, Vol.434, p.137490-137490, Article 137490
Main Authors: Wang, Kunhua, Li, Qingyuan, Xue, Yuan, Yang, Zhongqiang, He, Peiyun, Jia, Xiaoran, Ren, Wenxin, Wang, Jun, Xu, Huaide
Format: Article
Language:English
Subjects:
Drying characteristics
Hemicellulose and cellulose
Monosaccharides composition
Mulberry density
Nanostructure
Pectin fraction
Physicochemical properties
Ripeness grading
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Mulberry maturity can be well distinguished based on fruit density.•Maturity affects physicochemical properties and drying of mulberries.•Ripening induced mulberry softening and pectin and hemicellulose depolymerization.•Ripening induced the main and side chains breakage of pectin.•Drying behavior were related to changes in tissue structure and pectin properties. Mulberries were categorized into five stages of ripening (D1–D5, 0.905–1.055 g/cm3) based on their density, and their physicochemical properties, tissue structure, cell wall polysaccharide properties, and drying characteristics were investigated. As mulberry ripening progressed, the TSS and water-soluble pectin content rapidly increased, while the contents of TA, hardness, chelate-, sodium carbonate-soluble pectin, hemicellulose, and cellulose decreased gradually. Pectin nanostructure and monosaccharide composition indicated that both the main and side chains of pectin undergo depolymerization. Medium- and short-wave infrared drying time initially decreased and then increased during mulberry ripening, with D4 fruits exhibiting the shortest drying time. Compared with D4 fruits, the collapse of cell structure in D5 fruits prolongs their drying time. The results demonstrate that ripeness significantly affects mulberry drying characteristics, which is related to changes in cell structure and pectin properties. Utilizing mulberry density to determine ripeness and grading is an effective approach to achieving optimal drying.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137490