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<p>Macromolecular substances significantly influence the final texture of fruit and vegetable crisps by forming their pore framework. This study examined four types of macromolecules—arabinoxylan (AX), whey protein (WP), pregelatinized starch (PS), and pectin (PE)—homogenized using dynamic high-pressure microfluidization (DHPM). The impact of homogenized AX, WP, PS, and PE on the texture of freeze-dried strawberry slices was evaluated through vacuum impregnation. Macromolecules treated with DHPM treatment primarily aggregated in the cell interstitial space, promoting cell wall thickening and inducing varying degrees of cell contraction or expansion. This led to denser cell structures with reduced uniformity. Notably, the AX group exhibited the most pronounced cell fragmentation, while the PE group demonstrated highest cell integrity and the thickest cell walls, resulting in a well-defined framework structure. Simultaneously, homogenized macromolecules slowed water dissipation in strawberry slices during freeze drying. Homogenized macromolecules significantly decreased the fracture distance of strawberry chips (<i>P</i> &lt; 0.05) and increased their compressive hardness, brittleness slope, texture characteristic index, and elastic modulus (<i>P</i> &lt; 0.05). Moreover, the porosity of strawberry chips in the WP, PS, and PE groups was also significantly decreased (<i>P</i> &lt; 0.05). Overall, the PE group displayed the most favorable strawberry slice texture. Correlation analysis and principal component analysis revealed that the textures of strawberry chips were primarily dependent on hardness, microstructure, and porosity. AX was correlated with pore size, WP with hardness, PS with pore count, and PE with pore size and brittleness. Therefore, WP could regulate sample hardness, AX and PS influenced pore structure, and PE affected sample brittleness. This study introduces novel insights and approaches for developing leisure fruit and vegetable snacks.</p>

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Effect of High-Pressure-Microjet Homogenized Macromolecules on Texture of Freeze-Dried Strawberry Slices: A Comparative Study on Arabinoxylan, Whey Protein, Pregelatinized Starch, and Pectin

  • 期刊论文

  • 发表日期：

    2025年9月23日

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  • Chunju Liu,
  • Bo Zhang,
  • Xinzhu Lai,
  • Junxiao Wang,
  • Dajing Li,
  • Lei Feng,
  • Liying Niu,
  • Jia Guo,
  • Haiou Wang

摘要

Macromolecular substances significantly influence the final texture of fruit and vegetable crisps by forming their pore framework. This study examined four types of macromolecules—arabinoxylan (AX), whey protein (WP), pregelatinized starch (PS), and pectin (PE)—homogenized using dynamic high-pressure microfluidization (DHPM). The impact of homogenized AX, WP, PS, and PE on the texture of freeze-dried strawberry slices was evaluated through vacuum impregnation. Macromolecules treated with DHPM treatment primarily aggregated in the cell interstitial space, promoting cell wall thickening and inducing varying degrees of cell contraction or expansion. This led to denser cell structures with reduced uniformity. Notably, the AX group exhibited the most pronounced cell fragmentation, while the PE group demonstrated highest cell integrity and the thickest cell walls, resulting in a well-defined framework structure. Simultaneously, homogenized macromolecules slowed water dissipation in strawberry slices during freeze drying. Homogenized macromolecules significantly decreased the fracture distance of strawberry chips (P < 0.05) and increased their compressive hardness, brittleness slope, texture characteristic index, and elastic modulus (P < 0.05). Moreover, the porosity of strawberry chips in the WP, PS, and PE groups was also significantly decreased (P < 0.05). Overall, the PE group displayed the most favorable strawberry slice texture. Correlation analysis and principal component analysis revealed that the textures of strawberry chips were primarily dependent on hardness, microstructure, and porosity. AX was correlated with pore size, WP with hardness, PS with pore count, and PE with pore size and brittleness. Therefore, WP could regulate sample hardness, AX and PS influenced pore structure, and PE affected sample brittleness. This study introduces novel insights and approaches for developing leisure fruit and vegetable snacks.