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Treatment with a magnetic induced electric field (MIEF) under acidic conditions has proven to be an effective method for modifying pectin, enhancing its functional attributes. In this study, the effects of varying excitation voltages of MIEF under acidic conditions on the physicochemical, structural, and functional properties of citrus pectin (CP) were explored. The results demonstrated that compared to CP without MIEF treatment, MIEF-treated CP exhibited enhanced thermal stability, rheological behavior, emulsifying and gel-forming abilities, and antioxidant capacity. These improvements were attributed to higher degrees of esterification, reduced molecular weights, and increased levels of galacturonic acid and homogalacturonan in the structural backbone of the treated CP. Additionally, MIEF treatment under acidic conditions altered the surface morphology and crystalline structure of CP. Therefore, our findings suggest that applying moderate excitation voltages (150–200 V) during MIEF treatment can enhance the functional properties of CP, leading to the production of high-quality modified pectin. [Display omitted] • MIEF treatment under an acidic condition was used to modify citrus pectin (CP). • MIEF-assisted acid treatment CPs had higher GalA content and DE value, and lower M w. • MIEF-assisted acid treatment improved functional properties of CP. • Increasing excitation voltage resulted in the enhancement of the hydrolysis of CP. [ABSTRACT FROM AUTHOR]

In this study, we explored the use of magnetic-induced electric field (MIEF) treatment at various excitation voltages to assist three-phase partitioning (TPP) methods in extracting and separating pectic polysaccharides (PFPs) from the peel of fresh passion fruit (Passiflora edulis f. flavicarpa). The findings indicated that applying MIEF treatment prior to TPP separation significantly reduced the total sugar and galacturonic acid contents, as well as the degree of esterification of PFPs, with increasing excitation voltage. This treatment notably enhanced their yields and molecular weights. Although the MIEF treatment did not alter the monosaccharide composition of PFPs, it significantly modified their molar ratios of monosaccharides, thereby altering the backbone structure and neutral sugar side chains, which resulted in varied microstructures. Furthermore, especially at higher excitation voltages (≥300 V), the MIEF treatment improved the thermal stability, rheological, and emulsifying properties of PFPs. Consequently, our data suggest that the MIEF-assisted TPP method is a promising approach for the efficient and environmentally friendly preparation of pectic polysaccharides from plant materials. [Display omitted] • Magnetic-induced electric field (MIEF)-assisted three-phase partitioning was set up. • MIEF effectively increased the yield of passion fruit peel polysaccharides (PFPs). • MIEF treatment obviously affected physicochemical and structural properties of PFPs. • MIEF treatment at a high excitation voltage improved functional properties of PFPs. [ABSTRACT FROM AUTHOR]