Characterizations of Pectin from Fruit Pulp: Comparison of Different Extraction Methods.

Generally, the extraction method has a great influence on the quality of pectin. However, there is little study on the effect of extraction method on the properties of fruit pulp pectin (CAPP). Accordingly, the physicochemical, structural, and functional properties of CAPP extracted by hot water (HWE), hydrochloric acid (HAE), ultrasound (UAE), and ultrahigh pressure (UPE) were investigated. Among these four CAPPs, UPE had the highest yield (15.79%) and GalA content (60.44%). UAE showed the most abundant side chains and RG-I region (55.12%). The lowest molecular weight (233.13 kDa) and yield (8.64%) were found in HAE. Though HWE exhibited better yield than HAE, its Mw was the highest. Different from physicochemical characteristics, the extraction method had a small effect on the structure of CAPP. The crystalline structure and functional group composition of different CAPPs were similar, while the surface structure of UAE and UPE had irregular circular holes in comparison with HWE and HAE. Furthermore, the extraction method also showed a great impact on the function. Compared with HWE and HAE, UAE and UPE presented better thermal stability and emulsifying properties. Meanwhile, HAE and UAE showed better antioxidant ability and prebiotic properties among these four CAPPs. The above results indicated that UAE showed better yield and functional properties. Hence, ultrasound extraction could be used as an effective method to extract CAPP.