Impact of ultra-high pressure on the physicochemical and functional properties of apple pectin.

Abstract

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.