RT info:eu-repo/semantics/article
T1 Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars
A1 Guo, Mengmeng
A1 Xu, Kang
A1 Yee, Josephine
A1 Dutcher, John R.
A1 Martínez Martínez, Mario
A1 Roman Rivas, Laura
K1 hawthorn cultivar
K1 High-methoxyl pectin
K1 Gelling properties
K1 Elastic modulus
AB Hawthorn fruits (Crataegus pinnatifida) present high content of high-methoxyl pectin, able to gel under high-sugar acidic conditions. In this work, the proximate and phytochemical composition of two cultivars of hawthorn fruit and the gelling ability of their unrefined (not further processed) dried powders and their extracted pectins were evaluated and systematically compared with citrus pectins (CP1 and CP2). Mianqiu (MI), a less known cultivar, showed two-fold higher pectin content and titratable acidity than Dajinxing (DA), one of the most common cultivars. DA showed higher starch, insoluble dietary fiber, pasting viscosity and total and extractable (EPP) phenolic compounds. EPP content was almost two-fold higher in DA than MI, resulting in stronger antioxidant properties. All high-methoxyl sugar acid gels exhibited a predominantly elastic response. MI resulted in hawthorn-powder gels with higher elastic modulus (G′) after gel-making (initially stronger gels), and lower G′ increase during storage (hardening) than DA. Citrus pectins (CP2 > CP1) showed higher gel-strength and faster gelling ability than hawthorn pectin gels (DA > MI) based on the lower G’ and lack of gel formation after 90 min of cooling in hawthorn pectin-based gels. The gelation results were closely linked to the starch-to-pectin ratio, purity, and degree of methyl esterification.
PB Elsevier
SN 0023-6438
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/73118
UL https://uvadoc.uva.es/handle/10324/73118
LA eng
NO LWT, julio 2024, vol. 203, 116331
NO Producción Científica
DS UVaDOC
RD 04-abr-2025