Source Of Pectin Research Articles

CHARACTERIZATION AND PHARMACEUTICAL EVALUATION OF DAUCUS CAROTA PECTIN AS A SUSPENDING AGENT IN ORAL DOSAGE FORMS

Background: Suspensions are equilibrated two-phased thermodynamically unstable systems increasingly used in the stability and bioavailability enhancement of a myriad of drug substances. Biodegradable, biocompatible and cost-effective biopolymers such as pectin are becoming popular alternative suspending agents to decrease sedimentation and ensure uniformity and accuracy in drug dosing. Nevertheless, limited commercial pectin sources with ideal gelling properties necessitate the search for novel sources such as carrots, a versatile vegetable. Objectives: The study therefore centred on the characterization and pharmaceutical evaluation of the suspending qualities of Daucus carota (carrot) pectin acquired from the conventional acid extraction procedure. Methodology: Fresh carrots were acquired, authenticated and processed before pectin extraction. The pectin extracted was characterized and evaluated for phytochemical properties such as proximate composition and degree of esterification. Different concentrations (1% and 2%) of carrot pectin and acacia gum (as a standard) were utilized in formulating paracetamol suspensions as suspending agents. Results: The pectin yield was 11.6% and contained glycosides, tannins, saponins, and phenols. FTIR analysis identified all the essential pectin functional groups while other characterization parameters showed quality high methoxyl pectin. Carrot pectin suspensions demonstrated significantly (P < 0.01) lower re-dispersibility and sedimentation rate when compared to acacia. The flow rate and sedimentation volumes were however non-significantly different. Conclusion: The characterization and suspending properties of carrot pectin have been successfully evaluated. Ultimately, acacia gum can be substituted with carrot pectin as a suspending agent.

Microbiota response of pectin determined by its structural characteristics during in vitro fecal fermentation: A comparative study of various pectin sources

To identify the key structural properties of pectic polysaccharides that affect their gut fermentation behavior, structural characteristics and fecal fermentation ability of acid-extractable pectins obtained from 8 kinds of fruit and vegetable were compared. Results showed that the peach pectin presented a single molecular weight (Mw) distribution with large Mw (706.3 kDa), and the broccoli pectin owned high contents of arabinose (99.62 mg/g) and galactose (129.11 mg/g). Fermentation with these two pectins for 24 h improved the relative abundance of Bifidobacterium (13.42 % and 13.04 %, respectively), which had positive relation (p < 0.001) with Mw, arabinose and galactose. Hawthorn pectin was featured with low Mw, which also exhibited high linearity (6.96), supporting the relative abundance of Bacteroides (40.04 %) after fermentation. It had positive relation (p < 0.05) with linearity, acetate and butyrate. Tomato pectin was characterized by tri-Mw distribution with small polydispersity index (1.231, 1.120 and 1.106, respectively). Moreover, it displayed a compact and curved conformation in terms of smaller radius of gyration (Rg, 7.88 nm) and larger cross-sectional radius (Rc, 5.28 nm). Tomato pectin generated the highest content of short-chain fatty acids (61.59 mmol/L) among all the pectins after fermentation. Meanwhile, Ruminococcus was detected as key genera in the tomato pectin substrate, which was positively correlated (p < 0.05) with acetate, propionate, Rg and Rc. The correlation analysis further confirmed that Rg and arabinose content of the pectin have the greatest impact on the microbiota modification, followed by Rc and polydispersity index, promoting a deep understanding of the relationship between pectin structure and gut fermentation.

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.

Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin

The use of carrageenan-based edible film has increased since it can be functionalized with other biopolymers and active ingredients. Dillenia serrata peel pectin and curcumin were mixed at various proportions to form a carrageenan-based edible film by casting method. In this work, the main objectives are to utilize the peel of Dillenia serrata fruit as a source of pectin combined with curcumin for carrageenan-based edible film production and to assess the effect of various concentrations of pectin and curcumin on the physical, mechanical, barrier, antibacterial properties, and functional group of films. Nine carrageenan-based edible films produced by the casting method were designed on the basis of a complete factorial design with three concentrations of pectin and curcumin. Tensile strength, thickness, WVTR, swelling, colour, antibacterial activity, and FTIR analysis were measured. The results revealed that the concentration of pectin significantly influenced the thickness, WVTR, and swelling, while the addition of curcumin presents significantly influenced the WVTR and colour of films. The edible film containing high pectin and curcumin gave the lowest thickness and WVTR. All films showed a lower inhibitory zone for Escherichia coli than Staphylococcus aureus when higher curcumin was incorporated into the biopolymer matrix. FTIR analysis revealed that curcumin can be used along with Dillenia serrata pectin to form a good-quality carrageenan-based edible film. These findings suggested that carrageenan-based edible film with addition of pectin and curcumin improved overall performance. This approach can be a good strategy to encourage sustainable utilization of endemic fruit wastes (Dillenia serrata fruit peel) for development of edible packaging film.

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Lemon peel powder (LPP) is an excellent source of pectin and has been used as prebiotic polysaccharide. This study was conducted to assess the possibility of fortifying yoghurt with LPP (0.25 %, 0.5 % and 0.75 %) to improve the functionality of yoghurt. Physico-chemical properties of LPP as well as pH, acidity, color, total solids, viscosity, water holding capacity, syneresis, microbial, textural and sensory properties of LPP fortified yoghurt during 14 days of storage were evaluated. The results showed that bulk density, swelling, water absorption, emulsifying, and foaming capacity of LPP were 0.548, 8.61, 5.23 ml/g, 14.22 % and 11.33 % respectively. Addition of LPP enhanced the viscosity from 480 mPas to 610 mPas, total solid from 22.73 % to 25.93 %, acidity from 815 mg/100 ml to 1006 mg/100 ml and decreased pH values from 4.83 to 4.52. LPP fortification also improved the water holding capacity, microbial viability, and microstructure. The sensory test revealed that yoghurt with 0.5 % LPP had higher sensory scores and overall acceptability. Based on the data obtained from the current study, the addition of 0.5 % LPP in yoghurt had been suggested to enhance the nutritional quality of yoghurt by providing better physicochemical and organoleptic qualities.

Effect of &lt;em&gt;arum manis&lt;/em&gt; mango peel extract on cholesterol and triglyceride levels in dyslipidemic Sprague-Dawley rats

BACKGROUND Dyslipidemia is characterized by an increase in low-density lipoprotein (LDL) and triglyceride (TG) levels and a decrease in high-density lipoprotein (HDL). Cholestyramine as an antidyslipidemia has several side effects, so an alternative is needed. Pectin is a natural substance with a mechanism of action similar to that of cholestyramine. Mango peel is one of the sources of pectin, containing 10–15% of this substance. This study aimed to prove the effect of arum manis mango (Mangifera indica L.) peel extract on LDL, HDL, and TG levels in dyslipidemic Sprague-Dawley rats.&#x0D; METHODS 25 Sprague-Dawley rats were divided into 5 groups. All groups were given high-fat diet for the first 18 days, followed by standard feed (negative control group), cholestyramine (Sequest®) 80 mg/200 g body weight (standard treatment group), and mango peel extract (M-90 [90 mg/day], M-180 [180 mg/day], and M-360 [360 mg/day] groups) for the next 15 days. LDL and HDL levels were analyzed using the cholesterol oxidase-phenyl aminopyrazolone method and TG level using the glycerol-3-phosphate-oxidase-phenol-aminophenazone method.&#x0D; RESULTS The M-360 group reduced the LDL level (p = 0.015), while the standard treatment group increased the HDL level (p = 0.042). Although significant TG level changes were found in the negative control, standard treatment, and M-360 groups (p = 0.042), the mean differences of LDL, HDL, and TG levels between groups were not significantly different (p = 0.245, 0.328, and 0.454, respectively).&#x0D; CONCLUSIONS M. indica peel extract reduced LDL and TG levels at 360 mg/day.

Properties of lime peel pectin as mainly influenced by ethanol and protein-based purification methods.

Lime peel, obtained from juice factory waste, is considered as a source of pectin. Lime peel pectin samples, extracted by three extraction procedures of 90 °C heating for 120 min, 90 °C heating for 90 min and then 32 min of ultrasound, and 80 °C heating for 60 min and then 22 min of ultrasound, and purified by two methods using ethanol and sodium caseinate (SC), were prepared and characterized. The results showed that the purification method significantly affected the lime pectin samples properties. Pectin samples purified with SC had a transparent and film-like appearance, whereas the ethanol-purified pectin samples showed an amorphous and opaque appearance. Pectin samples purified with ethanol showed higher extraction recovery (approximately 20%), whereas the lowest pectin yield was observed for the purification with SC (approximately 10%). Although SC purification did not enhance the pectin yield, it diminished the level of 'non-pectin' components and resulted in purer pectin. The bands at 1045-1076 cm-1 , relating to neutral sugars, had higher intensities in ethanol-purified pectin samples, indicating their higher sugar contents. Also the samples purified with SC exhibited more thermal stability, probably as a result of the presence of protein in their structure. In the present study, under the same or varying extraction conditions, the most important element distinguishing pectins in terms of appearance, physicochemical, thermal and Fourier transform infrared characteristics was the type of purification method. Purification with SC may result in pectins with more non-esterified galacturonic acids from the homogalacturonan fraction. © 2023 Society of Chemical Industry.

Pectin substances in &lt;i&gt;Cucurbita maxima&lt;/i&gt; fruits in the conditions of the North-West of Russia

Currently, pectins are widely used in the food, pharmaceutical industry, medicine and other industries due to the ability to form gels of various strengths, to show therapeutic and preventive properties. Cucurbita maxima pumpkin is considered as a source of natural and inexpensive pectin, as well as a functional food product for use in food and pharmaceutical preparations. The aim of the study was to identify the features of the accumulation of pectin substances in the most economically significant species of pumpkin C. maxima from the VIR collection. It was found that the studied varieties differ significantly in the amount of pectin substances. The content of pectins in the conditions of the North-West of Russia varied in the range from 0.59 to 4.24% (for absolutely dry matter). The content of soluble pectins was in the range of 0.24-1.36%. The level of protopectin accumulation, depending on the genotype and conditions of the growing season, was 0.35-3.37%. Sources of high content of soluble pectin and protopectin in pumpkin fruits have been identified for their further use in breeding, food and pharmaceutical industries.

Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit

The processing of passion fruit generates a huge quantity of wastes, reaching 50% in mass of rind. The main use of the rinds is to produce rind flour or to be source of pectin as a gelling agent. This work develops a standard procedure to evaluate jelly products subjected to the same temperature histories and content of soluble solids along the processing time of the gel-based product, using different concentrations of mesocarp flour and pectin. The gels were evaluated by color patterns aiming to verify the applicability of mesocarp flour as substitute of commercial pectin in jelly of fruits. The quantitative analysis of the data for temperature histories and content of soluble solids enabled to confirm the standardization of the parameters used in the production of the gels, which is important to warrant the same processing conditions during the elaboration of the different types of gels. The gels made with passion fruit’s mesocarp flour have less translucent shades and a more yellowish color than the gels produced with commercial citric pectin, however, these small differences may not interfere in the final color of fruit jelly.

Agrofood Waste and By-Product Valorization, Extraction, and Characterization of Pectin from the Waste Biomass Fruit Peel of Aframomum angustifolium Using Response Surface Methodology as Alternative Sources of a Functional Pectin

Applications of pectin in the food industry are strongly influenced by their source, structures, and extraction methods, which affect their functionalities. This research aims to extract and assess pectin’s physicochemical and functional properties from waste biomass peels of Aframomum angustifolium as an alternate source using acid (AAE) and microwave extraction (MAE) methods. Pectin extracted from A. angustifolium was compared based on yield, color, moisture, equivalent weight, methoxyl content (MC), and degree of esterification (DegE). Response surface experimental design was used to study the effect of the extraction process pectin such as the yield and the DegE. MAE had a significantly higher % yield of 4.74 ± 0.1% and a lower equivalent weight of 852.49 ± 16.59 mg/ml than AAE with 3.09 ± 0.03% and 882.1 ± 9.04 mg/ml, respectively, with light brown color. The lower moisture contents of 6.5%, MC of 33.06%, and DegE of 67.96% were obtained by MAE compared to 6.9%, 31.85%, and 66.61%, respectively, for AAE. The time and temperature had a positive significant effect ( p &lt; 0.05) on % pectin yield for MAE and AAE, while time and pH squared had a negative. Temperature squared had a negative significance on % DE, and pH had a positive significance using AAE and MAE. Optimal conditions for MAE obtained were the power of 555.18W, pH of 2.79, and time of 40.69 min with optimum desirability of 0.829, while for acid extraction, the temperature of 72.95°C, pH of 2.31, and time of 142.55 min with the desirability of 0.88. A highly functionalized pectin can be extracted from the peels of A. angustifolium as an alternate source.

Effect of extraction conditions on obtaining pectin from agroindustrial coffee by-products

To present a proposal to reduce the waste generated in coffee agroindustrial production and explore potential applications of by-products, this study presents the effects of different physical factors (pH, temperature, and reflux time) on the extraction of pectin from coffee husks Coffea arabica, discarded in coffee farms of San Juan de Rioseco area after the desiccation process. The extraction is carried out by hydrolysis in an acidic medium using hydrochloric acid, precipitation by coagulation with 96% ethanol, filtration, and subsequent drying at 45 °C. Finally, the quality of the pectin obtained is evaluated by infrared spectrophotometry to determine the degree of esterification as well as the yield of the extractions carried out under different conditions. High methoxyl pectins, between 56% and 75% of esterification and yields that do not exceed 1% are obtained from wet material. An inverse temperature-degree of the esterification relationship and a direct time-yield relationship was found, according to an analysis of the main components and surface graphs, finding that the best extraction conditions are pH 2.0, temperature 90 ° C after 1 hour. The results suggest that byproducts from the coffee agro-industrial process are a promising source of pectin.

Determination of viscosity and critical concentrations of commercial low methoxyl pectin

Abstract Determining viscosity and critical concentrations is essential for industrial application of pectin solution. Critical concentration can be determined rheologically based on zero shear viscosity, apparent viscosity, specific viscosity, and consistency index of dilute polymer solution. Direct experimental comparison of the aforementioned methods for critical concentration determination is still lacking. Therefore, this study aims to experimentally compare different viscosity methods to determine critical concentration of three different pectin solutions (sun flower, citrus, and apple). The three pectin sources at concentrations of 0.1–3.0 % (w/v) showed Newtonian to shear thinning behavior. The critical concentration ranges of pectin, from the lowest to highest, was sunflower (0.6792−0.9589 % (w/v)), citrus (0.7172−1.0347 % (w/v)), and apple (0.7645−1.1233 % (w/v)). Critical concentration determined based on consistency index was relatively close to the result obtained from zero shear viscosity. Whereas critical concentrations of the pectin solutions determined from specific viscosity and apparent viscosity were significantly different from critical concentration determined from zero shear viscosity.

Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin

The dry method of coffee processing generates a significant amount of coffee husk, an agricultural waste for which currently there is a lack of profitable use, and their disposal constitutes a major environmental problem. Pectin was extracted from coffee husk using citric acid solution (pH 1.5) by microwave-assisted extraction method, followed by using ice-cold ethanol. The coffee husk pectin (CHP) with a yield of 40.2% was characterized using SEM, FT-IR, and XRD techniques. The CHP exhibited significant in-vitro antioxidant activity as measured by using 2,2-diphenyl-1-picrylhydrazyl; (IC50 value of 395.1 ± 0.42 μg/mL), ferrous reducing antioxidant capacity (A700 nm = 0.55 ± 0.08), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (42.02 ± 0.38%) and ascorbic acid auto-oxidation inhibition (92.01 ± 0.28%) assays. CHP demonstrated antibacterial activity against Escherichia coli and Bacillus cereus with an inhibition diameter of 20 ± 1.01 mm and 18 ± 0.84 mm, respectively. Interestingly, CHP showed a significant anti-inflammatory effect by negatively modulating the expressions of TNF-α and TGF- β in LPS-stimulated macrophage cell lines. Collectively, our findings suggest that the coffee husk is a potential source of commercial pectin, microwave-assisted extraction has a great potency on the commercial pectin extraction from the coffee husk and CHP demonstrates significant biological activity.

Application of combined Box-Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels.

This study aimed to extract pectin from various fruits peel, namely apple, orange, green citron and pomegranate, and evaluate the effect of experimental conditions. The extraction continued under 50-90°C extraction temperatures with the solid-liquid ratio of 0.03 to 0.08 g/ml within 120-180 minutes. The Box-Behnken Design (BBD) was applied at three-level and four-factor factorial design, including 29 experiments for each extraction with varied conditions. The interaction effects were investigated from the data analysis. Each experiment's optimal conditions were optimized by applying its maximum desirability function for the highest response with the best combined independent parameters. The outcomes were varied for % yield (11.70-37.37%), %MC (1.55-4.69), %AUA (65.98-82.32%) and %DE (48.53-56.75). The maximum amount was found in apples, whereas the lowest was in pomegranates. All the significant parameters are related to the experimental conditions, and values depend on the independent variables. The optimization process experimented against predicted values error within the 10%, supported the developed quadratic model and indicated its significance. The 3D response surface plot discovered the interaction between the independent variables and their influences on the dependent variables. Under varied optimized experimental conditions, the physicochemical results provide high-quality pectin extracted from pomegranate, orange, green citron, and apple peel waste, which are potential sources of commercial pectin. The extract was considered high methyl ester pectin with a degree of esterification of >50% and pectin purity with an AUA content of > 65%. Therefore, the studied peel pectin could be a food additive for numerous uses. The currently developed procedure effectively reuses the waste resources that contributed to a novel concept to explore the natural assets for food and pharmaceutical applications. This article is protected by copyright. All rights reserved.

Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application.

Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.

Evaluating the potential of pectin de-esterifying bacterial cultures for the production of methanol from fruit waste: Optimization of critical operational parameters

Fruit wastes are a good source of pectin, which can be de-esterified into pectate and methanol by microbial pectinesterases. Methanol is an important fuel substance and thus, this study aimed at developing a scalable process for efficient biological conversion of fruit wastes into methanol. Pectin digesting bacteria were enriched, identified and the consortium was used for methanol production. Experiments were conducted in two phases, where, feasibility of methanol production using the enriched consortium was investigated in phase I and in phase II, the critical operational parameters such as substrate/inoculum (S/I) ratio, fraction of fruit waste, temperature and rpm were optimized. Initial reactor experimental study resulted in the production of 44.13 g/L methanol which was further optimized with respect to substrate fractionation, S/I ratio, temperature and rpm. Maximum methanol was obtained with whole blend fruit wastes as substrate with S/I ratio of 3 at 40 °C and 150 rpm. By further studying the pectin conversion efficiency of the microbe and efforts towards increasing it for higher methanol production this process can be scaled up or integrated into other biomass conversion processes for methanol as another product.

THE PROSPECT OF ACTINIDIA MICROPRODUCTION. INITIATION STAGE

The fruits of the Actinidia genus contain a large amount of biologically active substances with antioxidant properties and serve as a valuable source of vitamins, catechins, pectins and many other compounds. The basic collection of actinidia available in the berry crop department of the Institute for Fruit Growing is currently represented by three winter-hardy species (A. kolomikta, A. arguta and A. polygama). In order to meet consumer demand for new species and varieties in a timely manner, it is necessary to widely introduce new technologies for the production of planting material along with traditional methods of reproduction. Micropropagation and plant health improvement is the most advanced and widely used methodology of applied biotechnology in different countries. The article analyses in detail all the nuances of the in vitro culture initiation stage of actinidia, including the timing of explant isolation, explant types, sterilization schemes, nutrient growth media of the initiation stage, and other factors.

Unveiling Plant-Based Pectins: Exploring the Interplay of Direct Effects, Fermentation, and Technological Applications in Clinical Research with a Focus on the Chemical Structure.

Pectin, a plant-derived polysaccharide, possesses immense technological and biological application value. Several variables influence pectin's physicochemical aspects, resulting in different fermentations, interactions with receptors, and other functional properties. Some of those variables are molecular weight, degree of methylation and blockiness, and monosaccharide composition. Cancer cell cytotoxicity, important fermentation-related byproducts, immunomodulation, and technological application were found in cell culture, animal models, and preclinical and clinical assessments. One of the greater extents of recent pectin technological usage involves nanoencapsulation methods for many different compounds, ranging from chemotherapy and immunotherapy to natural extracts from fruits and other sources. Structural modification (modified pectin) is also utilized to enhance the use of dietary fiber. Although pectin is already recognized as a component of significant importance, there is still a need for a comprehensive review that delves into its intricate relationships with biological effects, which depend on the source and structure of pectin. This review covers all levels of clinical research, including cell culture, animal studies, and clinical trials, to understand how the plant source and pectin structures influence the biological effects in humans and some technological applications of pectin regarding human health.

Valorization of pectic polysaccharides from Gardenia jasminoides Ellis flower: Physicochemical, structural, rheological, and functional properties

Gardenia jasminoides Ellis is a widely cultivated garden plant, but its flower resources are underutilized. In this study, three pectic polysaccharides extracted from Gardenia flowers (GFPPs) were obtained, including acid-extracted pectin (ACP), hot water-extracted pectin (HWP), and alkaline-extracted pectin (ALP). The physicochemical, structural, rheological, and functional properties of GFPPs were compared and analyzed. The results showed that the yield of all GFPPs exceeded 21%, and the proportion of the rhamnogalacturonan I (RG-I) regions ranged from 42.20% to 54.66%. The GFPPs were identified as low-methoxyl pectin with a semi-crystalline and amorphous structure. Among them, ACP had the highest molecular weight and neutral sugar content, while ALP had the highest content of galacturonic acid and protein. Rheologically, all three GFPPs exhibited pseudoplastic behavior with thixotropic properties, particularly ACP. Storage at low temperatures increased the apparent viscosity of ACP and HWP, while that of ALP was decreased. Importantly, emulsions prepared with 2% GFPPs and 10% medium-chain triglycerides remained stable at 4 °C and 25 °C for 21 days. Moreover, the ALP-based emulsion demonstrated excellent emulsifying capability, maintaining stability at 60 °C for 21 days with an emulsion appearance. These findings suggest that GFPPs hold promise as a pectin source for hydrocolloids and can be used in various food applications.

Investigation of water-soluble polysaccharides and pectin substances of fruits and meal of red currant (Ribes rubrum), sea buckthorn (Hippophae rhamnoides), and feijoa (Acca sellowiana)

pectin is a polysaccharide found in fruits, vegetables, and roots. It is a gelling agent, thickener and stabilizer (De-Qiang Li etc, 2021). Pectin substances are natural enterosorbents. At the moment, according to the literature analysis (Olufunke D.Akin-Ajani etc, 2021; Paola Foti etc, 2022; Annie Stuart 2021; Yao J. etc, 2022; Welela Meka Kedir etc, 2022) the following pharmacological effects of pectins can be mentioned: they regulate digestion, improve intestinal microflora, have antibacterial effects, are used as prebiotics, regulate blood glucose, help lower blood cholesterol and eliminate toxic substances.&#x0D; For the study of pectins, we chose plant materials: fruits and waste products of red currant (Ribes rubrum), sea buckthorn (Hippophae rhamnoides), and feijoa (Acca sellowiana).&#x0D; The aim of the study was to investigate the water-soluble polysaccharides and pectin substances of the selected raw materials. The technological parameters of the raw materials were determined, the correlation between fresh and dried fruits and waste products, and losses after juice extraction were established. The yield of the finished product - dried waste products - was obtained: red currant (Ribes rubrum) - 12 ± 0.25%, sea buckthorn (Hippophae rhamnoides) - 15 ± 0.32%, feijoa (Acca sellowiana) - 18 ± 0.38%. It was found that the use of waste products as a secondary raw material can be used as a waste-free, resource-saving production.&#x0D; The research methods were the method of determining the swelling index and the fractionation method. it was found that grinding reduces the swelling index, during studying plant materials by determining the swelling index. It was found by the method of fractionation that quantitatively PS are most contained in feijoa: 3.55 ± 0.15% in fruits, and 4.05 ± 0.17% in waste products; red currant fruits contain 2.63 ± 0.07% of PS, and 3.73 ± 0.11% in waste products; and sea buckthorn has the lowest number of PS: 1.07 ± 0.04% in fruits, and 2.38 ± 0.09% in waste products.&#x0D; The results of the research give grounds to conclude that the fruits and waste products of red currant (Ribes rubrum), sea buckthorn (Hippophae rhamnoides), and feijoa (Acca sellowiana) are a powerful source of pectin.