The contribution of ATR-FTIR spectroscopy to study cell wall polysaccharides (CWPs) was
carefully investigated. The region 1800-800 cm− 1 was exploited using principal component …

The physicochemical properties of blackberry cell walls under air drying with and without
contact ultrasonication were analysed, and their ability to bind soluble phenolics was …

The main by-product from olive oil extraction (alperujo) was extracted with hot water, citric
acid, natural deep eutectic solvent (choline chloride: citric acid), and only choline chloride …

During fruit and vegetable processing, procyanidins interact with cell walls and form
complexes, which further impact their potential health effects. Among cell wall …

Detailed composition, fine structure, and functional relationships of multiple red beet fiber
fractions were determined. Red beet pomace, the fraction remaining after commercial puree …

The covalent interactions between proanthocyanidins (PAs) and pectin during thermal
processing was investigated. An acid–butanol assay clearly showed that PAs were …

Abstract Near-infrared (NIR), mid-infrared (MIR), Raman spectroscopy and hyperspectral
imaging (HSI) were comprehensively compared for their capacity to evaluate the …

Cell wall polysaccharides (CWPs) and phenolic substances, eg, procyanidins, widely co-
exist in fruit and vegetables and interact in complex patterns during chewing, food …

This study aimed to investigate the effects of inoculation with a starter culture consisting of
Lactobacillus plantarum LNJ002 and Leuconostoc citreum BNCC 194779 on microbial …

During processing of plant-based foods, cell wall polysaccharides and polyphenols, such as
procyanidins, interact extensively, thereby affecting their physicochemical properties along …