School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; John A. Paulson School of Engineering and Applied Science, Kavli Institute for Nanobio Science and Technology, Harvard University, Cambridge, MA 02138, USA.
Food Chem. 2025 Jan 15;463(Pt 4):141500. doi: 10.1016/j.foodchem.2024.141500. Epub 2024 Sep 30.
The starch foam displays weak barrier properties under humid storage, which limits its applications in the food industry. In this study, citrus pectin was loaded to strengthen the starch foam. Results showed that the pectin (4 wt% ∼ 8 wt%) effectively modified the cell structures of the starch foam block. This was attributed to the increased viscosity of the starch melt during foaming and the enhanced cell stability during cooling, which was promoted by the formation of entanglements, hydrogen bonds, and ester bonds between pectin and starch, as confirmed by FTIR and DSC. Moreover, the pectin-starch foam displayed improved mechanical properties under wet storage conditions, mainly due to the limited moisture adsorption and water migration. The foam containing 4 wt% of pectin exhibited the highest compression-recovery ratio (76.7 %) and a reduced adsorbed moisture content (19.22 %) under 95 % RH. Overall, citrus pectin could improve the starch foaming process and the foam blocks barrier properties.
淀粉泡沫在潮湿储存条件下表现出较弱的阻隔性能，这限制了其在食品工业中的应用。在本研究中，负载了桔皮果胶以增强淀粉泡沫。结果表明，果胶（4wt%∼8wt%）有效改善了淀粉泡沫块的细胞结构。这归因于在发泡过程中淀粉熔体的粘度增加以及在冷却过程中细胞稳定性增强，这是通过果胶和淀粉之间形成缠结、氢键和酯键来促进的，这一点通过 FTIR 和 DSC 得到了证实。此外，果胶-淀粉泡沫在潮湿储存条件下显示出改善的机械性能，这主要是由于水分吸附和水分迁移的限制。在 95%相对湿度下，含有 4wt%果胶的泡沫表现出最高的压缩-恢复比（76.7%）和降低的吸附水分含量（19.22%）。总的来说，桔皮果胶可以改善淀粉发泡过程和泡沫块的阻隔性能。
