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Pectin


Pectin is a complex polysaccharide found naturally in the cell walls of fruits and vegetables. It serves as a key structural component that helps maintain cell wall integrity. Here's detailed information about pectin:

Chemical Structure

  • Pectin is primarily composed of D-galacturonic acid units linked by α-(1→4) glycosidic bonds
  • The galacturonic acid units may be partially methyl-esterified at the carboxyl groups
  • The backbone may contain rhamnose units that create "kinks" in the chain
  • Side chains can include neutral sugars like galactose, arabinose, and xylose

Types of Pectin

  1. High-methoxyl pectin (HMP): More than 50% of carboxyl groups are esterified with methanol
    • Sets at low pH (below 3.5) and high sugar concentrations (>55%)
    • Used in traditional jams and jellies
  2. Low-methoxyl pectin (LMP): Less than 50% of carboxyl groups are esterified
    • Sets in the presence of calcium ions
    • Can gel at higher pH and with less sugar
    • Used in low-sugar or diet preserves
  3. Amidated pectin: Some methyl ester groups are converted to amide groups
    • Forms gels with less calcium than LMP
    • More resistant to precipitation by calcium

Natural Sources

  • High pectin fruits: Apples (1.5-2.5%), citrus peels (30% of dry weight), cranberries, gooseberries
  • Medium pectin fruits: Strawberries, raspberries, pineapple
  • Low pectin fruits: Cherries, blueberries, peaches

Commercial Production

  • Industrial pectin is primarily extracted from citrus peels and apple pomace (byproducts of juice production)
  • The extraction process involves:
    1. Hot acid extraction (pH 1.5-3.0)
    2. Filtration to remove insoluble material
    3. Precipitation with alcohol
    4. Drying and standardization

Functional Properties

  • Gelling agent: Forms three-dimensional networks that trap water and soluble compounds
  • Thickener: Increases viscosity in solutions
  • Stabilizer: Prevents separation of emulsions and suspensions
  • Film former: Creates protective barriers on food surfaces

Applications

Food Industry

  • Jams, jellies, and preserves
  • Fruit preparations for yogurts and dairy products
  • Bakery fillings and glazes
  • Confectionery products
  • Acidified dairy drinks
  • Fruit juices and nectars as a stabilizer

Pharmaceutical and Medical

  • Drug delivery systems
  • Wound healing materials
  • Dental impressing materials
  • Binding agent in tablets

Cosmetic Industry

  • Thickener in creams and lotions
  • Hair care products
  • Natural stabilizer in emulsions

Health Benefits

  • Soluble dietary fiber
  • May help lower cholesterol levels
  • Slows glucose absorption
  • Promotes satiety and weight management
  • Supports gut health as a prebiotic

Regulatory Status

  • Generally Recognized as Safe (GRAS) by FDA
  • E440 in EU food additive classification
    • E440a for non-amidated pectin
    • E440b for amidated pectin
Pectin Suppliers.