Concentration-dependent structural retention in freeze-dried reconstructed grape matrices formulated with pregelatinized corn starch: Linking wet-state viscoelasticity to final pore architecture.

Xinyu Wei, Tao Long, Ruilu Liu, Linlin Li, Weiwei Cao, Wenchao Liu, Guangyue Ren, Xu Duan

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Xinyu WeiCollege of Agricultural Equipment Engineering, Henan University of Science and Technology, Luoyang, 471000, China.

Tao LongCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471000, China.

Ruilu LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471000, China.

Linlin LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471000, China.

Weiwei CaoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471000, China.

Wenchao LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471000, China.

Guangyue RenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471000, China.

Xu DuanCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471000, China.

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6 · The paper itself

Abstract

High-sugar fruit matrices are prone to shrinkage and pore collapse during freeze-drying because concentrated sugar-acid phases provide limited solid support. This study investigated the concentration-dependent structural retention of reconstructed Shine Muscat grape matrices prepared with 2%, 4%, 6%, 8%, and 10% (w/w) pregelatinized corn starch (PGS) dispersions, denoted PGS-D2, PGS-D4, PGS-D6, PGS-D8, and PGS-D10, respectively. Texture, force-relaxation, and rheological measurements were combined with Fourier transform infrared spectroscopy (FTIR), low-field nuclear magnetic resonance (LF-NMR), differential scanning calorimetry (DSC), micro-computed tomography (Micro-CT), and scanning electron microscopy (SEM) to characterize mechanical response, pre-freezing viscoelasticity, molecular environments, proton mobility, thermal behavior, and final pore architecture. Within the tested concentration range, the shrinkage ratio decreased progressively from PGS-D2 to PGS-D8 and did not differ significantly between PGS-D8 and PGS-D10 (

Indexed as

Pore architecturePregelatinized corn starchReconstructed grape matrixStructural retention

Identifiers

PMID42861211

DOI10.1016/j.crfs.2026.101583

PMCPMC13654447

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