Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

• Main Authors: García-Villanova, B. (Author), Guerra-Hernández, E. (Author), Méndez-Albiñana, P. (Author), Montilla, A. (Author), Moreno, R. (Author), Muñoz-Almagro, N. (Author), Ruiz-Torralba, A. (Author), Villamiel, M. (Author)
• Format: Article
• Language: English
• Published: Elsevier B.V. 2021
• Subjects: Article; berry; Berry pectin extraction; Celluclast; cellulase; Cellulase; chemical composition; Chemical Fractionation; chemistry; citric acid; Citric Acid; comparative study; concentration (parameter); controlled study; conventional xtraction; degradation; Emulsifying properties; esterification; extraction; fractionation; Fragaria; fruit; Fruit; galacturonic acid; hydrophilicity; isolation and purification; molecular weight; Molecular Weight; monomer; monosaccharide; non conventional xtraction; nonhuman; Oil holding capacity; pectin; Pectins; physical chemistry; Ribes; Rosales; Rubus; Ultrasonics; ultrasound; Ultrasound bath; viscosity; Viscosity
• Online Access: View Fulltext in Publisher

 Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in terms of extraction yields and physicochemical properties of the extracted pectins. Except for pectin from raspberry, conventional citric acid extraction led to the highest extraction yield (~8%) and, for the same berries, the lowest pectin recovery was found for the extraction with cellulase (~4%). Regarding the structural characteristics of pectins, enzymatically extracted pectins from redcurrant and strawberry exhibited the highest levels of galacturonic acid (≥73%) whereas, in general, this monosaccharide was found from 51 to 69% in the rest of samples. Although, ultrasound-assisted extraction did not improve pectin yield, it minimized the levels of “non-pectic” components leading to the obtainment of purer pectin. The different monomeric composition and the wide range of molecular weight of the obtained pectins pointed out their usefulness in different potential food applications (e.g., thickening, gelling ingredients) and biological activities. This has been evidenced by the differences found in their physicochemical and techno-functional characteristics. Finally, it can be considered that the berries here studied are efficient sources of pectin. © 2021 Elsevier B.V.