Impact of ultra-high pressure on the physicochemical and functional properties of apple pectin.
The inherent characteristics of pectin often lead to insufficient adaptability. In the study, apple pectin was treated under ultra-high pressure to optimize its properties. The results demonstrated that ultra-high pressure treatment at 100-700 MPa for 15 min significantly improved the physicochemical and functional properties. Specifically, it significantly increased the degree of esterification, emulsifying activity and stability, water- and oil-holding capacities, and swelling power, while also enhancing fat/glucose adsorption and α-amylase inhibition. Treatment at 400-500 MPa for 15 min was identified as maximizing in enhancing these properties. Microstructural analysis revealed that ultra-high pressure disrupted and loosened the pectin matrix, which was closely correlated with the enhanced functionalities. These findings demonstrated that moderate ultra-high pressure treatment effectively improved pectin properties by altering its structure. It provides a theoretical basis for the application of ultra-high pressure modified pectin as the functional foods.