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Research Article | Open Access

Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities

Shikai Zhanga, Geoffrey I.N. Waterhousea,b, Tingting Cuia,c, Dongxiao Sun-Waterhousea,b( ), Peng Wua( )
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
School of Chemical Sciences, The University of Auckland, Private Bag 92019, New Zealand
Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Three pectin fractions (water-soluble fraction (WSF), chelator-soluble fraction (CSF), and sodium carbonate-soluble fraction (NSF)) were obtained from Chinese dwarf cherry (Cerasus humilis) fruits. All of them were branched low methoxylated pectins with an amorphous or partially nanocrystalline nature and eight neutral monosaccharides (arabinose and galactose were most abundant). WSF, CSF and NSF had a degree of methylation (DM) of 35.82%, 14.85% and 7.13%, uronic acid (UA) content of 76.02%, 83.71% and 69.01%, and total protein content of 2.4%, 2.1% and 8.8%, respectively. Their molecular weights were 340.31, 330.16 and 141.31 kg/mol, respectively (analyzed by gel permeation chromatography (GPC)). WSF, CSF and NSF exhibited good rheological, thermal, emulsifying, emulsion-stabilizing, water-adsorbing, oil-binding, cholesterol-binding and antioxidant properties. NSF had the highest emulsifying, emulsion stabilizing, water-/oil-/cholesterol-binding and antioxidant capacities, followed by CSF. NSF had the highest viscosity (406.77 mPa·s), flowability, and resistance to heat-induced changes/damage, which may be related to its lowest polydispersity index, DM and UA content and highest protein content. The three pectin fractions with desirable characteristics can be used as food additives/ingredients and dietary supplements.

Keywords

Cerasus humilis fruitsPectin fractionsStructural characteristicsProcessing-related functional properties

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 564-574
DOI: 10.1016/j.fshw.2022.07.059
Cite this article:
Zhang S, Waterhouse GI, Cui T, et al. Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities. Food Science and Human Wellness, 2023, 12(2): 564-574. https://doi.org/10.1016/j.fshw.2022.07.059

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Received: 21 February 2021
Revised: 04 March 2021
Accepted: 21 March 2021
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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