Effect of Changes in Pectin Physicochemical Properties in Blueberry Pulp on the Digestive Stability of Anthocyanins under Different Treatment Conditions
In order to enhance the digestive stability of anthocyanins in blueberry pulp,the application of pasteurization(PS),ultrasound(US),and electron beam irradiation(EB)as pretreatments for the juice was investigated.The study aimed to explore the changes in the physicochemical properties of three pectin components(water-soluble pectin(WSP),chelating-soluble pectin(CSP),and alkali-soluble pectin(NSP))in blueberry pulp after treatment and their impact on the digestive stability of anthocyanins.The results revealed that different treatments promoted the conversion of CSP and NSP into WSP in blueberry pulp.US treatment reduced the esterification degree,molecular weight,and linearity of blueberry pectin.Monosaccharide composition analysis indicated that WSP and CSP contained more homogalacturonan(HG)domains than NSP,while NSP contained more rhamnogalacturonan-I(RG-I)domains.Compared to the control group,PS and EB treatments significantly decreased the content of anthocyanins in blueberry pulp,whereas US increased the anthocyanins content.After gastrointestinal digestion,the content of blueberry anthocyanins significantly decreased,with a retention rate of total anthocyanins derivatives ranging from 8.8％to 20.7％.PS treatment significantly increased the retention rate of total anthocyanins derivatives,while US and EB treatments resulted in a significant reduction in their retention rate.Correlation analysis demonstrated a close relationship between anthocyanin retention and pectin content and structure,primarily in terms of linearity.These findings highlight the importance of pectin structural integrity on improving the digestive stability of anthocyanins.The results of this study provide a theoretical basis for enhancing the quality of blueberry pulp.
万方数据
维普
