Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction

• Published in: Food chemistry Vol. 407; p. 135199
• Main Authors: Tian, Huaixiang, Xiong, Juanjuan, Yu, Haiyan, Chen, Chen, Xu, Huaide, Lou, Xinman
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.05.2023
• Subjects: Cloudy hawthorn juice; Crataegus - chemistry; Degree of esterification; Heating; High-pressure processing; Microstructure; Molecular Weight; Pectin; Pectins - chemistry; Viscosity; Pectin; Cloudy hawthorn juice; Microstructure; High-pressure processing; Degree of esterification
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.135199

[Display omitted] •Hawthorn juice pectin was as LMP (>40 %) with high thermal stability and amorphous.•HPP greatly increased pectin viscosity, probably of Mw increase and DE decrease.•Linearity of pectin chain was reduced by HPP, resulting in more RGI region.•HPP could induce pectin aggregation without altering main functional groups.•HPP had a potential in modifying pectin to enhance quality property of fruit juice. Physicochemical properties and morphological features of pectin in high-pressure-processing (JHPP) and thermal-processing (JTP) treated cloudy hawthorn juice were investigated based on acid heating extraction. Pectin from hawthorn juice was identified as low methoxy pectin (41.77%), which was significantly reduced to 34.56%-39.51% from JHPP, while pectin esterification degree (DE) from JTP increased to 45.58%, which can also be confirmed by Fourier transform infrared spectroscopy. In comparison to control, pectin linearity of JHPP and JTP significantly decreased with more highly branched-chains. However, no significate difference was observed in thermostability, crystallinity and main functional groups. Interestingly, a large number of aggregations was observed in JHPP pectin, and the intermodular distance of JTP pectin was enhanced, which was consistent with the results of viscosity, molecular weight and DE. These findings provided insights into utilization of hawthorn pectin and application of high-pressure processing (HPP) for improving quality property of fruit products by pectin modification.