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Herbivore-induced Blueberry Volatiles and Intra-plant Signaling
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Blueberry Pectin Extraction Methods Influence Physico-Chemical Properties.

Jeewon Koh1, Zhimin Xu1, Louise Wicker1

  • 1School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA.

Journal of Food Science
|November 22, 2018
PubMed
Summary

Blueberry pectins were extracted and characterized, revealing unique properties. Alcohol precipitation effectively removed anthocyanins, highlighting blueberry pectin

Keywords:
alcohol precipitationanthocyaninblueberrypectinviscosity

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Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Plant Polysaccharides

Background:

  • Pectin, a complex polysaccharide, is widely used in the food industry as a gelling agent, thickener, and stabilizer.
  • Highbush blueberries are a rich source of bioactive compounds, including pectins, which have potential functional properties.
  • Understanding the physico-chemical characteristics of blueberry pectin is crucial for its application as a functional ingredient.

Purpose of the Study:

  • To sequentially extract and characterize pectins from highbush blueberry powder using different solvents.
  • To evaluate the impact of alcohol precipitation on the removal of anthocyanins and low molar mass pectins.
  • To determine the physico-chemical properties, including composition, molar mass, and rheological behavior, of different blueberry pectin fractions.

Main Methods:

  • Sequential extraction of pectin using water, chelator, and sodium carbonate solvents.
  • Fractionation of pectins via alcohol precipitation or dialysis.
  • Characterization of pectin fractions for neutral sugar and uronic acid content, molar mass, and rheological properties.

Main Results:

  • Water-soluble fractions were high methoxyl pectins with high molar mass, rich in neutral sugars.
  • Chelator-soluble fractions were low methoxyl pectins, rich in uronic acids, with a more linear structure and high molar mass.
  • Alcohol precipitation was more effective than dialysis in removing anthocyanins and low molar mass pectins.
  • Sodium carbonate-soluble fractions contained protein and had low molar mass.

Conclusions:

  • Blueberry pectins exhibit diverse physico-chemical properties depending on the extraction solvent and fractionation method.
  • The characterized blueberry pectin fractions possess desirable properties for use as functional ingredients in food and beverages.
  • Alcohol precipitation is an effective method for purifying pectin by removing anthocyanins.