Effect of H 2 O 2 ‐assisted solution pulsed plasma on the degradation and physicochemical properties of pectin

作者：Xuyan Zhang, Xiaoqiang Li, Haonan Yuwen, Mengyao Li, Hangbing Liu, X. Li, Jingyao Zhang, Bin Du, Baiqing Zhang, Dongbing Tao, Fengming Ma · 发表于：Food biomacromolecules. · 年份：2025 · DOI：10.1002/fob2.70035 · 研究领域：Plasma Applications and Diagnostics、Microbial Inactivation Methods、Polysaccharides and Plant Cell Walls

Abstract To improve the solution pulsed plasma (SPP) degradation process of pectin, H 2 O 2 was added to enhance the degradation effect. The effects of H 2 O 2 concentration, discharge voltage, the distance between the electrodes, and pectin concentration on the degradation effect were studied. The results showed that H 2 O 2 effectively enhanced the degradation effect of SPP. The pectin concentration and the distance between the electrodes were negatively correlated with the degradation rate, whereas H 2 O 2 concentration and discharge voltage were positively correlated. The structural properties of the degraded pectin indicated that the primary structure of pectin was not affected by SPP/H 2 O 2 treatment, whereas the average particle size, dispersion index, zeta potential absolute value, crystallinity, <S 2 > z 1/2 , and M w were reduced. Furthermore, the degraded pectin exhibited a more evident non‐Newtonian shear‐thinning behavior and a second Newtonian fluid domain. SPP/H 2 O 2 degradation enhanced the elasticity of pectin and its antioxidant activity. The influence was positively correlated with the degradation effect. This study will be beneficial to develop a new process technology for pectin degradation.