Search

Pectins from highbush blueberry powder were sequentially solubilized in water, chelator, and sodium carbonate solvents and precipitated (ADF.WSF, ADF.CSF, and ADF.NSF) or not precipitated in ethanol (DF.WSF, DF.CSF, and DF.NSF) before dialysis and freeze‐drying. Alcohol precipitation more effectively removed bound anthocyanins and low molar mass pectins from water‐ and chelator soluble fractions than dialysis alone. Blueberry water soluble fractions were high methoxyl pectins, rich in neutral sugars (36 to 38 mol%), and had high molar mass (7.01 × 105 to 2.71 × 106 g/mol). Blueberry chelator soluble fractions were low methoxyl pectins and rich in uronic acids (90 to 92 mol%) which were more linear and less branched structure than other fractions or commercial citrus pectin. The molar mass ranged from 1.59 × 106 to 2.06 × 106 g/mol. Water‐ and chelator soluble fractions exhibited pseudoplastic behavior (n < 1) at 1% dispersion. Blueberry sodium carbonate soluble fractions were rich in protein (18%) and neutral sugars (42 to 28 mol%), and had low molar mass (1.08 × 105 to 1.27 × 105 g/mol). Blueberry pectins have desirable physico‐chemical properties for use as functional ingredients in food or beverages. Practical Application: Alcohol precipitation effectively removed anthocyanins from the pectin. The characterization data provided the benefits of blueberry pectin as a functional ingredient. This study can be used by food or product developers who are interested in pectin from blueberries or other berry products. [ABSTRACT FROM AUTHOR]

Husk tomato ( Physalis ixocarpa Brot. var. Rendidora) waste was evaluated as a source of specialized pectin, and pectin extracted from this waste was characterized physicochemically. Fruit was blanched for 10 or 15 min and extracted in 0.1 N HCl for 15 to 25 min. Extracted pectin was subjected to physicochemical analysis. For all extraction conditions, the percentage of anhydrogalacturonic acid exceeded 60%, indicating that husk tomato was a good source of pectin. The degree of esterification of pectin molecules was 63% to 91%. The amount of extracted pectin decreased with increasing extraction time. The apparent viscosity of husk tomato pectin showed the characteristic behavior of pseudoplastic fluids. Neutral sugars were identified, and the amounts of 6 sugars (fucose, rhamnose, arabinose, galactose, glucose, and xylose) were quantified. Sugars identified in husk tomato pectin and present in the Rhamnogalacturonan I region, arabinose, galactose, and rhamnose suggest a highly branched structure, which will influence its future applications. Molecular weight values were 542 to 699 kDa, exceeding molecular weight values reported for commercial citrus pectins from 134 to 480 kDa. The extraction process significantly ( P < 0.05) influenced the physicochemical properties of pectin. Up to 19.8% from the total amount of pectin in the husk tomato was extracted by 10 min of blanching and 20 min of a more heat treatment. Our findings indicate that husk tomato can be a good alternative source of pectin having highly distinctive physicochemical characteristics. [ABSTRACT FROM AUTHOR]