Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace

Yuyi Du; Shikai Zhang; Dongxiao Sun-Waterhouse; Tao Zhou; Fangzhou Xu; Geoffrey I N Waterhouse; Peng Wu

doi:10.1016/j.foodchem.2022.134985

Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace

Food Chem. 2023 Mar 30;405(Pt B):134985. doi: 10.1016/j.foodchem.2022.134985. Epub 2022 Nov 17.

Authors

Yuyi Du¹, Shikai Zhang¹, Dongxiao Sun-Waterhouse², Tao Zhou³, Fangzhou Xu¹, Geoffrey I N Waterhouse⁴, Peng Wu⁵

Affiliations

¹ College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China.
² College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
³ College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China.
⁴ College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand. Electronic address: g.waterhouse@auckland.ac.nz.
⁵ College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China. Electronic address: wupeng@sdau.edu.cn.

PMID: 36442238
DOI: 10.1016/j.foodchem.2022.134985

Abstract

This study explores cherry waste valorization through sustainable green approaches. Two low-methoxy rhamnogalacturonan I (RG-I) enriched pectins were produced via mild aqueous extraction from cherry pomaces before and after yeast fermentation (RCUP and RCFP: RG-I, 52.02% and 48.81%; methylation degree, 44.71% and 37.55%). Both pectins contained galacturonic acid, arabinose, galactose, rhamnose and glucose. Compared with RCFP, RCUP was a more linear pectin with higher Mw, wider Mw distribution, longer homogalacturonans (HGs) and shorter side chains. Fermentation increased protein, mannose, glucose and galactose contents, and decreased pectin yield, total phenolic/anthocyanin and rhamnose contents, melting temperature and enthalpy, degradation enthalpy, viscosity, storage and loss moduli. Fermentation induced a much greater loss of HG (from 43.55% to 14.65%) than RG-I (from 52.02% to 48.81%). RCUP and RCFP possessed significant antioxidant activities and exhibited satisfactory emulsifying effects at 2%. RCUP was a more effective emulsifier. RCFP had a higher hydroxyl radical scavenging capacity.

Keywords: Aqueous extraction; Cherry pomace; Emulsifier; Fermentation; Pectin structure.

MeSH terms

Galactose*
Glucose
Pectins
Rhamnose*

Substances

rhamnogalacturonan I
Galactose
Rhamnose
Pectins
Glucose