Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics

Xin Pan; Shuang Bi; Yingying Xu; Fei Lao; Xingfeng Guo; Zhijian Xiao; Jihong Wu

doi:10.1016/j.foodchem.2024.142489

Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics

Food Chem. 2024 Dec 14:469:142489. doi: 10.1016/j.foodchem.2024.142489. Online ahead of print.

Authors

Xin Pan¹, Shuang Bi², Yingying Xu³, Fei Lao⁴, Xingfeng Guo⁵, Zhijian Xiao⁶, Jihong Wu⁷

Affiliations

¹ School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
³ College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: xuyingying@cau.edu.cn.
⁴ College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: Fei.lao@cau.edu.cn.
⁵ Agricultural Science and Engineering School, Liaocheng University, 1st Hunan Road, Dongchangfu District, Liaocheng 252000, China.
⁶ Shandong Wake Fresh Food Technology Co., LTD, 1918th East Wenmiao Road, Ningyang County, Taian 271000, China.
⁷ College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com.

PMID: 39708652
DOI: 10.1016/j.foodchem.2024.142489

Abstract

The effect of thermal processing on the binding between methional and chelated-soluble pectin obtained from muskmelon was investigated. Particle size measurements demonstrated that the formed complex between methional and chelated-soluble pectin exhibited small sizes after thermal processing. Pyrene fluorescence analysis showed that the interaction between methional and pectin occurred in the hydrophilic region. Fourier transform infrared and nuclear magnetic resonance analysis revealed that the interaction between chelated-soluble pectin and methional was driven by hydrogen bonding, which was mainly present between carboxyl groups of pectin and the aldehyde groups of methional using the molecular dynamics simulation. Thermal processing can increase the binding rate of methional to pectin to 16 %, affecting its release. This work provided new insight into controlling the volatile release from thermally processed food during thermal processing.

Keywords: Hydrogen bonding; Interaction mechanisms; Methional; Muskmelon pectin; Thermal processing.