High Methoxy Pectin Research Articles

Acidic dimethyl sulfoxide: A solvent system for the fast dissolution of pectin derivatives suitable for subsequent modification

This study investigates the use of dimethyl sulfoxide (DMSO) as a solvent for the dissolution and subsequent chemical modification of various pectin derivatives. DMSO was found to effectively dissolve low-methoxy pectin, high-methoxy pectin, polygalacturonic acid hydrazide, pectin amide, and polygalacturonic hydroxamic acid when the negative charges on the polysaccharide backbone were neutralized with organic acids. The dissolution process was further enhanced by increasing the temperature, although higher temperatures also promoted chain cleavage. The dissolved pectin derivatives were successfully modified through transesterification and Schiff base formation, demonstrating the potential of acidic DMSO as a non-toxic and cost-effective solvent system for homogeneous pectin chemistry. The study opens new possibilities for the functionalization of pectin in various industrial and biomedical applications.

Engineering effects of hydrocolloids on drying kinetics, powder characteristics, and antioxidant preservation in grape powder

This study explores the preservation of bioactive compounds in grape powder via encapsulation using spray drying, focusing on the impact of hydrocolloids—whey protein isolate (WPI), gum arabic, and high methoxy pectin—on critical engineering parameters. The research analyzes the effects of these encapsulants on rheological properties, drying kinetics, droplet formation, and drying curves, all of which influence the powder's morphology and antioxidant retention. Drying times ranged from 1.05 to 1.14 s, with distinct drying curves reflecting the relationship between moisture content and time, correlating with key powder properties such as bulk and tap density, flowability, and compressibility. Dimensionless numbers, including Peclet and Reynolds numbers, showed significant correlations with both powder characteristics and bioactive retention, highlighting the role of efficient heat and mass transfer in preserving phenolic content. The study concludes that optimal formulations, particularly those combining WPI and pectin, result in uniform droplet sizes, faster drying rates, and enhanced bioactive stability, providing insights for optimizing spray drying processes to produce high-quality, stable food powders.

Preparation and in vitro digestion of algal oil emulsion gel candy with high oxidation stability based on cold‐set gelation method

SummaryAlgal oil emulsion gel candies were prepared by a cold‐set gelation method, and the oxidative stability was analysed. Then, the release of algal oil and the microstructural changes of gel candies were investigated under in vitro simulated digestion conditions. The formula of gel candy was found to be 65% sucrose, 5% algal oil emulsion, 1.8% sodium alginate, 1.2% high methoxy pectin and 2% D‐glucono‐δ‐lactone. Cold‐set gel candies loaded with algal oil emulsion had good oxidative stability. Emulsion gel candies could maintain a relatively intact gel network structure in a gastric fluid environment, in which the DHA release rate was less than 5%, whereas the gel structure was loosened at 30 min of digestion in simulated intestinal fluid and destroyed at 60 min, with a release rate of about 75%. Altogether, these results lay a theoretical foundation for facilitating the development of novel DHA functional foods.

Feasibility study on the application of pectin as pollen adsorbent to prevent pollinosis

In this study, to investigate the feasibility of applying pectin as an adsorbent to prevent pollinosis, we focused on the two types, low- and high‑methoxy pectin, and investigated its properties for application in nasal mucosa-protective preparations. A film adhesion test was performed, and the number of fluorescent microspheres (FMs) adsorbed to the pectin layer was prepared using a hydrophilic polyvinylidene fluoride filter, and mucin was quantified by fluorescence. High‑methoxy pectin (HMP) caught more FMs than low‑methoxy pectin (LMP)(p < 0.05). The quartz crystal microbalance with dissipation monitoring revealed that HMP adhered more to mucin than LMP. The concentration of HMP did not affect adhesiveness. Furthermore, from evaluating the adsorbency of FMs on pectin and mucin, HMP shows higher adsorbency than LMP (p < 0.05). From these results, it could be concluded that pectin with an HMP had stronger interactions with mucin than LMP and could be applied to the nasal formulation to prevent pollinosis.

Encapsulation of orange-derived hesperetin in zein/pectin nanoparticles: Fabrication, characterization, stability, and bioaccessibility

Orange pomace is a byproduct of the orange juicing industry that contains several polyphenols that can exert health benefits. However, incorporating orange pomace polyphenols into functional foods is challenging because of their poor water solubility and low bioaccessibility. This problem can be overcome by incorporating the polyphenols into protein nanoparticle-based delivery systems. The objective of this research was therefore to encapsulate hesperetin in core-shell biopolymer nanoparticles assembled from zein and high-methoxy pectin using an antisolvent precipitation/electrostatic deposition method. Hesperetin is a bioactive polyphenol derived from hesperidin, which can be isolated from orange pomace. Fluorescence spectroscopy indicated a strong interaction between hesperetin and zein. Fourier transform infrared spectroscopy suggested that this interaction was primarily due to hydrogen bonding and hydrophobic interactions, while the interaction between pectin and zein was mainly due to electrostatic attraction. Hesperetin-loaded zein nanoparticles had a mean diameter, zeta-potential, and encapsulation efficiency of 179 nm, 23.2 mV, and 93% before coating with pectin, and 357 nm, −22.6 mV, and 94% after coating with pectin, respectively. The pectin coating improved the stability of the nanoparticles to aggregation and sedimentation under different environmental conditions: pH 2.0–8.0; temperatures up to 90 °C; salt levels up to 50 mM NaCl; and storage for up to one month. The antioxidant activity and in vitro bioaccessibility of the encapsulated hesperetin were significantly higher than hesperetin dispersed in water. These results show that core-shell biopolymer nanoparticles may be a promising approach to incorporate hesperetin (and possibly other polyphenols) into foods and beverages.

Microwave and ultrasound assisted extraction techniques with citric acid of pectin from Pomelo (Citrus maxima) peel

This current research attempted to obtain pectin from Pomelo (Citrus maxima) peels using conventional heating, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) techniques with organic citric acid. In order to characterize pectin extracted using conventional heating, MAE, and UAE, yield, pH, solubility, ash content, equivalent weight, anhydrouronic acid content, degree of esterification methoxyl content were taken into consideration. On physicochemical properties, the extraction techniques had a significant effect. The findings demonstrated that the MAE method produced the highest amount of pectin (26.63 ± 0.21 %). On the basis of the Degree of Esterification (DE) value, pectins were all classified as high-methoxypectins (HMP). According to anhydrouronic acid (AUA) content, the extracted pectins were extremely pure. Fourier transform infrared (FT-IR) spectroscopy was used to structurally characterize pectin that was extracted using three different methods, and the results revealed that pectin has functional groups between 1740 and 800 cm-1 spectrally.

Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein

The effect of adding apple high-methoxy pectin (HMP) (0–3 mg∙mL−1) on heat-induced gel characteristics of low concentration silver carp myofibrillar protein (MP) (15 mg∙mL−1) was studied. It was found that the hardness of gel increased by 20.6 times with adding 2 mg∙mL−1 HMP. Besides, HMP aided in the development of disulfide bonds and the aggregation of hydrophobic groups. During gel formation, the maximal storage modulus (G') of samples supplemented with 2 mg·mL−1 HMP was raised by a factor of 2.7. Of note, the images of SEM showed that protein and water were tightly combined with a proper amount of HMP and made its pores more uniform and dense. Meantime, the addition of moderate amounts of HMP enabled the formation of gels with favorable texture and performance at low concentration of MP was identified, which could provide a theoretical reference for the design and production of flesh low-calorie food gel.

Ultrasound-Assisted Extraction of Pectin From Jackfruit (Artocarpus Heterophyllus) Rags: Optimization, Characterization, and Application in Model Food Gel

Jackfruit rags (JR) are an abundant source of pectin, which offers promising health benefits. They can be valorized into a functional ingredient to reduce food waste and supply the local market demand. This research aimed to optimize and characterize the pectin extracted from JR using an ultrasound-assisted method with hydrochloric acid. A central composite design (CCD) was employed to optimize the solid-to-solvent ratio (1:25 to 1:35) and extraction time (15 to 45 mins) to obtain high yield of pectin. The optimal conditions for JR pectin extraction were found to be a solid-to-solvent ratio of 1:34.97 g/mL and an extraction time of 34.69 min, resulting in a pectin yield of 12.53%. The yielded pectin exhibited ash content of 3.64%, galacturonic acid content of 35.79 µg/mL, equivalent weight of 1950.88, methoxyl content of 1.39, anhydrouronic acid content of 31.12%, and degree of ¬esterification of 70.08%. FTIR analysis showed similar chemical group stretching and vibrations in both commercial pectin and JR pectin. The extracted pectin was then applied into model food gel and compared with commercial pectin. JR pectin formed a firm gel structure at low pH as compared to control pectin,¬ however both are classified as high methoxy pectin. Under optimum conditions, the experimental value was in close proximity to the predicted values with no significant difference, thereby validating the regression model. The potential of JR pectin to emerge as a fresh and sustainable source within the food industry is significant, given its comparable quality to commercially available pectin.

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin

The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.

Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes

Oat protein isolate (OPI) has high nutritional value but poor emulsifying properties. The purpose of modifying the OPI with high methoxyl pectin (HMP) was to improve emulsification. In this work, an oat protein isolate (OPI)–high methoxyl pectin (HMP) complex was constructed by changing the pH, and the interactions, formation mechanism and potential use of the OPI–HMP complex as a food emulsifier were explored. The presence of HMP caused structural changes in the OPI, and the changes were pH dependent. When the OPI to HMP mass ratio was 3:1, the critical pH for the phase behavior of OPI–HMP was 5.0. When the pH was greater than 5.0, the OPI and HMP were codissolved in the composite system mainly through electrostatic repulsion. When the pH was 5.0, a soluble OPI–HMP complex was formed by a combination of electrostatic attractions, hydrophobic interactions and hydrogen bonding. At pH values below 5.0, other aggregates of HMP and OPI were generated through electrostatic attraction and hydrogen bonding and formed insoluble aggregates. When the OPI to HMP mass ratio was 3:1 and the pH was 5.0, the particle sizes of the emulsion were the smallest at 8.75 μm due to the strong electrostatic interactions. The emulsification activity and stability were much higher than those of the OPI, and they formed dense osmotic networks, which protected the curcumin. The rates for curcumin encapsulation and retention reached 83.87 ± 1.50% and 88.70 ± 2.50%, respectively, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate was maintained at a high level (approximately 72%). These results confirmed the possibility of using the OPI-HMP complex emulsions as excellent and stable nutraceutical delivery systems for lipid soluble bioactive compounds in food and biomedical applications.

Highly efficient deborylative hydroxylation of boronic acids through a metal and base-free process using pectin as a reusable carbocatalyst: The positive effect of hydrogen-bond donating groups

Phenols are important organic compounds with a broad range of application in pharmaceuticals, polymers, and agrochemicals. A metal- and base-free pectin-catalyzed methodology has been introduced for the sustainable ipso-hydroxylation of aryl and heteroaryl boronic acids to phenols using 30% H2O2 as a benign oxidant. Pectin (Pec, galacturonic acid ≥74.0%) was chosen as an inexpensive and available polysaccharide with numerous extraction sources. Control experiments using high methoxy pectin (HM-Pec, 70-75% esterification) confirmed that the abundant carboxylic acid and hydroxyl groups on the Pec surface act as catalytically active sites to improve the oxidation process by adsorbing the substrates via hydrogen bonding. The use of H2O:EtOH (1:1 v/v) as a solvent system instead of H2O enhanced the reaction yield, substrate scope and separation of catalyst by improving the dissolution of less soluble arylboronic acids in water such as 1-naphthylboronic acid and 2-naphthylboronic acid and preventing the gel formation of Pec nanoparticles. The reaction endured a broad substrate scope for aryl and heteroaryl boronic acids with good to excellent yields (75-99%). Pec showed an excellent reusability up to 6 runs with negligible loss of activity which verified by FT-IR, XRD and FESEM of recycled catalyst. More importantly, as a metal- and base-free catalyst system, the present research gave a comparable result to previous homogeneous and heterogeneous catalyst systems in view of reaction time, yield, oxidant loading, and number of reusability cycles.

Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties

This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15–24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67–72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8–1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.

Preparation and antibacterial properties of high-methoxy pectin oligosaccharide -nisin nanoparticles

Nisin is a cationic polypeptide with high antibacterial activity. In different dosage forms, the immediate bacteriostatic effect of nisin was significantly reduced; and its antibacterial performance was easily affected by high temperature or non-acidic environment, which limited the widespread utilization of nisin. In order to improve the immediate bacteriostatic effect and the stability of nisin, nisin loaded high methoxy pectin oligosaccharide (HMPOS) nanoparticles were prepared by electrostatic self-assembly. Under the condition of mass ratio (HMPOS: nisin) 4:6 and pH 4.5, the particle size of nisin nanoparticles was 290–300 nm, and the encapsulation efficiency (EE%) was about 85 %. The analysis of particle size distribution, zeta potential, FT-IR, XRD and SEM suggested that nisin was successfully adsorbed on the surface of HMPOS. The isothermal adsorption results indicated that the combination of HMPOS and nisin was single-molecule layer adsorption. In addition, nisin nanoparticles had strong immediate bacteriostatic effect and good sustained release performance, and its release behavior belonged to Higuchi kinetic model.

Characterization and Applications of the Pectin Extracted from the Peel of Passiflora tripartita var. mollissima.

The inadequate management of organic waste and excessive use of plastic containers cause damage to the environment; therefore, different studies have been carried out to obtain new biomaterials from agricultural subproducts. The objective of this work was to evaluate the feasibility of using the pectin extracted from the peel of Passiflora tripartita var. mollissima (PT), characterizing its type and viability for the production of edible biodegradable films. In addition, films of two thicknesses (23.45 ± 3.02 µm and 53.34 ± 2.28 µm) were prepared. The results indicated that PT is an excellent raw material for the extraction of pectin, with high yields (23.02 ± 0.02%), high galacturonic acid content (65.43 ± 2.241%), neutral sugars (ribose, xylose, glucose) and a high degree of esterification (76.93 ± 1.65%), classifying it as a high-methoxy pectin. Regarding the films, they were malleable and flexible, with a water vapor permeability from 2.57 × 10-10 ± 0.046 to 0.13 × 10-10 ± 0.029 g/s mPa according to thickness, being similar to other Passiflora varieties of edible films. The pectin extraction yield from PT makes this fruit a promising material for pectin production and its chemical composition a valuable additive for the food and pharmaceutical industries.

Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage.

The encapsulation of bioactive compounds, which spans phytochemicals, vitamins, antioxidants, and other precious substances, has risen to prominence as a crucial area of interest spanning various domains, including food, pharmaceuticals, and cosmetics. This investigation delved into the efficacy of distinct wall materials-whey protein isolate, high methoxy pectin, and gum arabic-when employed individually or in combination to encapsulate and preserve phenolic compounds and antioxidants during storage. The encapsulation process involved spray-drying bioactive compounds extracted from grapes. Over a span of 120 days, the stability of these encapsulated compounds was meticulously evaluated, encompassing assessments via different antioxidant capacity assays, phenolic content analyses, and high-performance liquid chromatography measurements. The modeling of retention kinetics during storage facilitated the comprehension of the release mechanisms. Notably, the findings underscore the pivotal role of wall materials in preserving these bioactive compounds, with each material or combination of materials exhibiting varying degrees of protective capacity. Remarkably, the synergistic blend of whey protein, pectin, and gum arabic showcased the utmost retention of bioactive compounds over this study's period. The amassed data distinctly show that an amalgamation of wall materials can indeed considerably enhance the stability of encapsulated bioactive compounds, presenting promising applications within the realms of both the food and pharmaceutical industries.

Comparisons of pulsed ultrasound-assisted and hot-acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste.

The aim of this study is to compare the physicochemical properties and yields of pectins extracted from onion waste under hot acid (HAE) and pulsed ultrasound-assisted extraction (PUAE) methods using different organic-inorganic acids, their mixtures, and pure water. The extraction temperature for experiments carried out under HAE was kept at 90°C for 90 min, whereas PUAE experiments were accomplished at RT in 15 min. In general, HAE gave better pectin yields compared with PUAE due to the significance of the increasing extraction temperature for the release of pectin from the plant matrix. While the maximum pectin yield from onion waste was 16.22% for HAE, the highest yield for PUAE was 9.83%. PUAE provides less time- and energy-consuming extraction of pectin within 15 min and thus seems to be more economic compared with the HAE. According to the physicochemical properties (equivalent weight (EW), degree of esterification (DE), methoxyl (MeO), and galacturonic acid (Gal-A) contents) of obtained pectins, extracted pectins were mostly high methoxy pectin. While the DE and MeO values of pectins extracted in organic acid conditions under HAE were higher, these values were found to be higher for pectins extracted in inorganic acids under PUAE. For acid mixtures, the DE and MeO values of pectins under HAE were mostly found to be lower than those under PUAE. Sequential PUAE and HAE methods for the extraction of pectin from onion waste were also found to be useful in terms of obtaining higher yields and better physicochemical properties. The highest pectin yield was 20.32% for the sequential PUAE and HAE methods. FT-IR analyses of the extracted pectins by both HAE and PUAE methods showed similar vibration bands compared with those of commercial citrus pectin.

Characterization of ionically crosslinked mango peel pectin-based films: Effect of different cations on the improved properties of film

Mango peels are often dumped as waste, producing severe environmental issues. This study investigated the physicochemical properties of mango peel pectin and its based films prepared by crosslinking with cations. The results showed that pectin obtained from mango peel is high-methoxy pectin and consists of aggregates of linear homogalacturonan. Thin films were prepared with the extracted mango peel pectin crosslinked with Ca2+, Zn2+, and Cu2+, respectively, and were characterized. The crosslinking improved the properties of the pectin-based film, including tensile strength, hydrophobic properties, and thermal stability. Fourier transform infrared spectroscopy techniques and X-ray diffraction exhibited the nature of inter-molecular interactions between ions and pectin in films, while scanning electron microscope showed the observable differences in the microstructure. These results showed that the crosslinking of pectin with cations would provide new insight for preparing a pectin-based film with excellent properties.

Anti-diabetic effect of modified ‘Guanximiyou’ pummelo peel pectin on type 2 diabetic mice via gut microbiota

This study aimed to investigate the mechanisms of nature and modified ‘Guanximiyou’ pummelo peel pectin (GGP and MGGP) in alleviating T2DM through in vitro and in vivo. After modification, pectin was transformed from high methoxy pectin (HMP) to low methoxy pectin (LMP), and the content of galacturonic acid was increased. These made MGGP have stronger antioxidant capacity and better inhibition effect on corn starch digestion in vitro. In vivo experiments have shown that both GGP and MGGP inhibited the development of diabetes after 4 weeks of ingestion. However, MGGP can more effectively reduce blood glucose and regulate lipid metabolism, and has significant antioxidant capacity and the ability to promote SCFAs secretion. In addition, 16S rRNA analysis showed that MGGP changed the composition of intestinal microbiota in diabetic mice, decreased the abundance of Proteobacteria, and increased the relative abundance of Akkermansia, Lactobacillus, Oscillospirales and Ruminococcaceae. The phenotypes of the gut microbiome also changed accordingly, indicating that MGGP can inhibit the growth of pathogenic bacteria, alleviate intestinal functional metabolic disorders and reverse the potential risk of related complications. Altogether, our findings demonstrate that MGGP, as a dietary polysaccharide, may inhibit the development of diabetes by reversing the imbalance of gut microbiota.

Fabrication of soy protein isolate - High methoxyl pectin composite emulsions for improving the stability and bioavailability of carotenoids

A handy and efficient emulsifying emulsion was developed based on self-assembled soy protein isolate (SPI) and high methoxy pectin (HMP) for entrapping and loading carotenoids. The complex, ca. 195 nm, showed a significant improvement in solubility, emulsification (32.42 m2/g) and stability (83.86%). Moreover, the physical stability of torularhodin was remarkably improved after entrapping into the SPI-HMP complex. The retention rate for entrapped torularhodin could be up to 66.03%, 95.14% and 84.31% under treatment with ultraviolet irradiation for 8 h, thermal stock at 25 and 50 °C for 28 days, respectively. Increase of two affinities, enhancement of intermolecular hydrogen bond and hydrophobic interaction and charge changes caused by the preparation process of the complex were the main reasons for improving the properties of emulsion. At the same time, composite lotion encapsulation significantly improves the bioavailability of torularhodin, including the absorption of carotenoids in the small intestine, the content in the systemic circulation and the storage capacity in the liver. Therefore, the preparation of low price, safer, green and efficient SPI-HMP complex emulsion has long-term application prospects on the development, transportation and application of antioxidants.

Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples

The demand for obtaining pectin from new sources has been continuously increasing. The abundant but underutilized thinned-young apple is a potential source of pectin. In this study, an organic acid (i.e., citric acid) and two inorganic acids (i.e., hydrochloric acid and nitric acid) commonly used in commercial pectin production were applied to extract pectin from three varieties of thinned-young apples. The physicochemical and functional properties of the thinned-young apple pectin were comprehensively characterized. The highest pectin yield (8.88 %) was obtained from Fuji apple using citric acid extraction. All pectin was high methoxy pectin (HMP) and rich in RG-I regions (>56 %). The citric acid extracted pectin had the highest molecular weight (Mw) and lowest degree of esterification (DE) values, and exhibited great thermal stability and shear-thinning property. Furthermore, Fuji-apple pectin possessed significantly better emulsifying properties compared to pectin obtained from the other two varieties of apples. Thus, pectin extracted with citric acid from Fuji thinned-young apples has great potential to be applied in the food industry as a natural thickener and emulsifier.