The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods

BACKGROUND Okra pods contain heat‐sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAIB) on the changes in physicochemical pr...

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Published in:Journal of the science of food and agriculture 2022-10, Vol.102 (13), p.5965-5973
Main Authors: Zielinska, Sara, Staniszewska, Izabela, Cybulska, Justyna, Zdunek, Artur, Szymanska‐Chargot, Monika, Zielinska, Danuta, Liu, Zi‐Liang, Xiao, Hong‐Wei, Pan, Zhongli, Zielinska, Magdalena
Format: Article
Language:English
Subjects:
Antioxidants
Arabinogalactan
Arabinose
Bioactive compounds
Biological activity
Blanching
Calcium pectate
Cell membranes
Cell walls
Chlorophyll
Flavonoids
Food
Fourier‐transform infrared spectroscopy
Heat treatment
Heat treatments
High temperature air
high‐humidity hot air impingement blanching
Humidity
Impingement
Knowledge acquisition
Lycopene
Mannose
Okra
okra pods
Optimization
Pectin
Phenolic compounds
Phenols
Physicochemical properties
Phytochemicals
Polygalacturonic acid
Polyphenols
Polysaccharides
principal component analysis
Rhamnogalacturonan
Rhamnose
Saccharides
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Summary:BACKGROUND Okra pods contain heat‐sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAIB) on the changes in physicochemical properties of polysaccharides and phytochemicals of okra pods is of great importance because over‐blanching may result in cell membrane disruption and changes in biologically active compounds under prolonged exposure to the thermal treatment. Therefore, the present study aimed to investigate the effect of HHAIB on the changes in physicochemical properties of pectins and phytochemicals extracted from okra pods. RESULTS Both the HHAIB time and method of extraction influenced their physicochemical characteristics and biological activity. Pectin fractions subjected to HHAIB were composed of polygalacturonic acid, rhamnogalacturonan, glucomannan, galactan, mannose, arabinose, rhamnose, calcium pectate and arabinogalactan. The contents of total phenolics, total flavonoids and antioxidant activity of extracts mostly increased during HHAIB (i.e. up to 19.0%, 13.2% and 35.3%, respectively). However, HHAIB reduced the chlorophyll‐a (up to 55.7%) and lycopene (up to 52.6%) contents of okra pods. CONCLUSION The acquired knowledge may be useful for better understanding and optimization of technologies based on HHAIB treatment. The HHAIB treated okra can be a promising natural alternative in different applications, including its use as a replacement of some ingredients in food or non‐food systems as a result of richness in polysaccharides and polyphenols, as well as high antioxidant properties. © 2022 Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11949