Blueberry Pectin Extraction Methods Influence Physico‐Chemical Properties

Abstract

Pectins from highbush blueberry powder were sequentially solubilized in water, chelator, and sodium carbonate solvents and precipitated (ADF.WSF, ADF.CSF, and ADF.NSF) or not precipitated in ethanol (DF.WSF, DF.CSF, and DF.NSF) before dialysis and freeze-drying. Alcohol precipitation more effectively removed bound anthocyanins and low molar mass pectins from water-and chelator soluble fractions than dialysis alone. Blueberry water soluble fractions were high methoxyl pectins, rich in neutral sugars (36 to 38 mol%), and had high molar mass (7.01 × 10 5 to 2.71 × 10 6 g/mol). Blueberry chelator soluble fractions were low methoxyl pectins and rich in uronic acids (90 to 92 mol%) which were more linear and less branched structure than other fractions or commercial citrus pectin. The molar mass ranged from 1.59 × 10 6 to 2.06 × 10 6 g/mol. Water-and chelator soluble fractions exhibited pseudoplastic behavior (n < 1) at 1% dispersion. Blueberry sodium carbonate soluble fractions were rich in protein (18%) and neutral sugars (42 to 28 mol%), and had low molar mass (1.08 × 10 5 to 1.27 × 10 5 g/mol). Blueberry pectins have desirable physico-chemical properties for use as functional ingredients in food or beverages.

An Acid-Free Alternative to Pectin Production from the Cell Walls of Olive Oil Waste and Different Fruits Using Choline Chloride

“…(a) Yield (kg/100 kg AIR), chemical composition (kg/100 kg extract), and neutral monosaccharide and uronic acid (UA) compositions (% molar ratio) of the ChCl, AOOA, and CA pectins obtained from three different alperujo samples (ALP-1, ALP-2, ALP-3) and apples, oranges, and strawberries. (b) Yield (kg/100 kg AIR), chemical composition (kg/100 kg extract), and neutral monosaccharide and uronic acid (UA) compositions (% molar ratio) of the ChCl, AOOA, and CA pectins obtained from apples, oranges, and strawberries Taking into account the molar ratio of UA to NS, as a measure of the linearity of pectin [35], and the molar ratio of the sum of arabinose and galactose to UA as a measure of the degree of branching [36] for all samples, except orange pectin, the ChCl pectin showed much more linearity and was less branched than the pectin obtained using CA, and more closely related to the one obtained using AOOA, such as apple pectin. The strawberry pectin extracted using ChCl was the most linear with the fewest neutral sugar side chains, showing ratios of 13.7 for linearity and 0.05 for branching, which means that it is mainly a HG region.…”

Anti-inflammatory and intestinal microbiota modulation properties of high hydrostatic pressure treated cyanidin-3-glucoside and blueberry pectin complexes on dextran sodium sulfate-induced ulcerative colitis mice

“…Pectin was extracted from blueberry using methods described previously. 21,22 The blueberry powder was added to dilute hydrochloric acid ( pH 2.0) at a ratio of 1 : 10 (g : mL), and the mixture was incubated in a water bath at 95 °C for 2 h. The sample was then centrifuged, and the supernatant was collected. A 3-fold volume of 95% ethanol solution was added to the supernatant, and pectin was precipitated at 4 °C for 3 h. After centrifugation, the precipitate was washed three times with a 95% ethanol solution and collected.…”

Effects of thermal treatments on the extraction and in vitro fermentation patterns of pectins from pomelo (Citrus grandis)

“…Hot water extraction (HWE) is commonly used for plant polysaccharides due to its convenience and environmental friendliness compared to other methods. Chelators can assist in hot water extraction to increase pectin yield (Koh, Xu, & Wicker, 2018;Manikandan & Lens, 2022). Subcritical water extraction (SWE) is a green and efficient technology for extracting organic compounds such as polysaccharides using liquid-state water under high temperature (100-374 • C) and high pressure (0.1-22.1 MPa) (Liew, Teoh, Tan, Yusoff, & Ngoh, 2018).…”