Sequential extraction of hawthorn pectin: An attempt to reveal their original mode of being in plants and functional properties

Abstract

Hawthorn is rich in pectin, which is much higher than most cultivated fruits, but conventional extraction methods do not meet the requirements of low energy consumption and green production. Pectin in hawthorn is divided into soluble and insoluble parts, and with the ripening of hawthorn, the original pectin is converted into soluble pectin and pectic acid under the action of enzymes. Therefore, based on the characteristics of hawthorn pectin, this study sequentially extracted hawthorn pectin using water-soluble pectin (WSP) and hot acid-soluble pectin (HAP) method, verifying the feasibility of extracting hawthorn pectin with pure water at room temperature, and systematically analyzing and comparing the physicochemical properties and functional characteristics of the two methods. The combination of texture analysis and gel rheology revealed that WSP formed a more uniform and dense network structure during the gelation process. Additionally, microscopic observations and emulsification index results indicated that the emulsion prepared with WSP (WSE) had a smaller particle size and better stability. This indicates that hawthorn pectin is suitable for extraction with pure water at room temperature, which can maintain its good physical properties while reducing energy consumption, providing a new approach for the large-scale extraction of pectin in the food industry.