Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness.

Structural analysis and functional characteristics exploration of persimmon pectins during softening process. [Display omitted] • Two pectin samples of PP-1 and PP-2 were obtained from persimmon fruit at different maturity. • PP-1 and PP-2 showed different structure characteristic. • PP-1 (from unripe persimmon) with better and more stable emulsifying properties than PP-2. • The ripe persimmon pectin (PP-2) showed higher production of SCFAs in in vitro fermentation. This study investigated the structural and functional characteristics of two different molecular weight persimmon pectin extracted from unripe persimmon (PP-1) and ripe persimmon (PP-2). The molecular weight was determined as 117.8 kDa and 61.3 kDa for PP-1 and PP-2, which consisting of glucose, rhamnose, mannose, galactose, and xylose. AFM results indicated PP-1 with many linear chains, and short chains in while short chains, branching points, and heterogeneous clumps were found in PP-2. Emulsion characterization and storage stability experiments revealed that PP-1 with more stable emulsifying properties than PP-2 and commercial citrus pectin. In vitro fermentation of PP-1 and PP-2 by gut microbiota indicated that PP-1 and PP-2 groups were higher than inulin group in total SCFAs production after 48 h of fermentation. This study provided useful information for high value utilization of persimmon pectin. [ABSTRACT FROM AUTHOR]