Muñoz-Almagro Nerea, Wilde Peter J, Montilla Antonia, Villamiel Mar
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain.
Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK.
Lebensm Wiss Technol. 2025 Apr 15;222:117609. doi: 10.1016/j.lwt.2025.117609.
In this study, the effect of the application of ultrasound for the extraction of sunflower pectin on the elaboration of gels with sucrose, stevia and saccharin was investigated at pH values of 3.0, 4.6 and 6.8. The results pointed out that, in all the conditions tested, gels formed with ultrasound-extracted pectin were stronger than those obtained from pectin extracted with conventional methods. Thus, the optimal conditions to form a gel were Ca concentration 25 mg/g, pH 3.0 and 10% sucrose. Under the same conditions it was possible to make gels with similar characteristics to that of sucrose by replacing it with stevia or saccharin, obtaining gels with excellent properties and low glycemic index and caloric content, especially suitable for healthy fruit-derived products such as jams, to be used instead of those made with sucrose. These important differences in gelation could be probably due to differences in galacturonic acid (GalA) content, degree of methyl esterification and molecular weight (Mw) in pectin obtained by ultrasound.
在本研究中，研究了在pH值为3.0、4.6和6.8的条件下，超声提取向日葵果胶对用蔗糖、甜菊糖苷和糖精制备凝胶的影响。结果表明，在所有测试条件下，用超声提取的果胶形成的凝胶比用传统方法提取的果胶形成的凝胶更强。因此，形成凝胶的最佳条件是钙浓度25mg/g、pH值3.0和10%的蔗糖。在相同条件下，用甜菊糖苷或糖精替代蔗糖，可以制备出具有与蔗糖相似特性的凝胶，得到具有优异性能、低血糖指数和低热量的凝胶，特别适合用于制作果酱等健康的水果衍生产品，以替代用蔗糖制作的产品。这些凝胶化方面的重要差异可能是由于超声提取得到的果胶中半乳糖醛酸（GalA）含量、甲酯化程度和分子量（Mw）的差异所致。
