Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers

Xiao Hua; Shanan Xu; Mingming Wang; Ying Chen; Hui Yang; Ruijin Yang

doi:10.1016/j.foodchem.2017.04.003

Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers

Food Chem. 2017 Oct 1:232:443-449. doi: 10.1016/j.foodchem.2017.04.003. Epub 2017 Apr 5.

Authors

Xiao Hua¹, Shanan Xu², Mingming Wang³, Ying Chen⁴, Hui Yang⁵, Ruijin Yang⁶

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: [email protected].
² School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: [email protected].
³ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: [email protected].
⁴ School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: [email protected].
⁵ School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: [email protected].
⁶ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: [email protected].

PMID: 28490096
DOI: 10.1016/j.foodchem.2017.04.003

Abstract

Tomato residue fibers obtained after derosination and deproteinization were processed by high-speed homogenization (HSH) and high-pressure homogenization (HPH), and their effects on fiber structure was investigated, respectively. Characterizations including particle size distribution, SEM, TEM and XRD were performed. HSH could break raw fibers to small particles of around 60μm, while HPH could reshape fibers to build network structure. Microfibrils were released and their nanostructure consisting of elementary fibrils was observed by TEM. XRD patterns indicated both HSH and HPH could hardly alter the nanostructure of the fibers. Physicochemical properties including expansibility, WHC and OHC were determined. Both HSH and HPH could increase the soluble fiber content by about 8%, but HSH-HPH combined processing did not show better result. Acid (4mol/L HCl) was used in replacement of water medium and the acidic degradation of fibers could be promoted by high speed shearing or high pressure processing.

Keywords: Fiber structure; High-pressure homogenization; High-speed homogenization; Insoluble fibers; Soluble fibers; Tomato residue fibers.

MeSH terms

Food Handling*
Nanostructures
Particle Size
Pressure
Solanum lycopersicum*