Effect of pulp cell wall polysaccharides on citrus fruit with different mastication traits

Jieqiong Yao; Chao Yang; Kaixin Shi; Yanzhao Liu; Gang Xu; Siyi Pan

doi:10.1016/j.foodchem.2023.136740

Effect of pulp cell wall polysaccharides on citrus fruit with different mastication traits

Food Chem. 2023 Dec 15:429:136740. doi: 10.1016/j.foodchem.2023.136740. Epub 2023 Jul 6.

Authors

Jieqiong Yao¹, Chao Yang¹, Kaixin Shi¹, Yanzhao Liu², Gang Xu¹, Siyi Pan³

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
³ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China. Electronic address: pansiyi@mail.hzau.edu.cn.

PMID: 37478608
DOI: 10.1016/j.foodchem.2023.136740

Abstract

Mastication trait is a primary quality attribute of citrus fruit, influencing consumer demands and industrial processing conditions. However, the underlying causes of differences in mastication traits of citrus remain unclear. In this study, microscopy, spectroscopy and diffraction techniques were applied to investigate the physicochemical properties of Hongmeiren (HMR), Satsuma (WM) and Nanfeng tangerine (NF) with superior, moderate and inferior mastication traits, respectively. Ultrastructure indicated that NF had more neatly arranged and regularly shaped cells than HMR and WM. The monosaccharide composition of NF revealed that multi-branched Na₂CO₃-soluble pectin (NSF) enhanced intercellular adhesion. Additionally, FT-IR analysis revealed more intense vibrations of O2-H····O6 intramolecular hydrogen bonds within NF cellulose, which resulted in a higher crystallinity of cellulose (73.75%) than HMR (32.53%) and WM (43.76%). Overall, the high content and crystallinity of cellulose, the multi-branched NSF and the high content of hemicellulose contributed to the inferior mastication trait of citrus fruit.

Keywords: Cell wall polysaccharide; Cellulose structure; Citrus mastication trait; Mechanical properties; Tissue structure.

MeSH terms

Cell Wall / chemistry
Cellulose / chemistry
Citrus* / chemistry
Fruit / chemistry
Mastication
Pectins / metabolism
Polysaccharides / analysis
Spectroscopy, Fourier Transform Infrared

Substances

Polysaccharides
Cellulose
Pectins