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In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at 80 ◦C, 120 min with 1.5% sodium citrate in peel of both AS and NAS persimmon samples.
Carbohydrate Polymers 272 (2021) 118411 Contents lists available at ScienceDirect Carbohydrate Polymers journal homepage: www.elsevier.com/locate/carbpol Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb var Rojo brillante) ˜oz-Almagro a, Mario Vendrell-Calatayud a, b, Pablo M´endez-Albin ˜ ana a, Nerea Mun c b a, * Rodrigo Moreno , M Pilar Cano , Mar Villamiel a Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigaci´ on en Ciencias de la Alimentaci´ on (CIAL) (CSIC-UAM), Nicol´ as Cabrera, 9, Campus de la Universidad Aut´ onoma de Madrid, 28049 Madrid, Spain Departamento de Biotecnología y Microbiología de Alimentos, Grupo de Fitoquímica y Funcionalidad de Productos Vegetales, Instituto de Investigaci´ on en Ciencias de la Alimentaci´ on (CIAL) (CSIC-UAM), Nicol´ as Cabrera, 9, Campus de la Universidad Aut´ onoma de Madrid, 28049 Madrid, Spain c Instituto de Cer´ amica y Vidrio (ICV), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain b A R T I C L E I N F O A B S T R A C T Keywords: Persimmon Astringent fruits Optimization Yield Monosaccharide composition FTIR spectroscopy In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time The highest pectin extraction (≥7.2%) was carried out at 80 ◦ C, 120 with 1.5% sodium citrate in peel of both AS and NAS persimmon samples All persimmon pectins showed a molecular weight and galacturonic acid content upper than 328 kDa and 78%, respectively, indicating their suitability as food ingredient Pectin extracted from AS pulp and peel tissues exhibited an enriched structure in rhamnose and arabinose, whereas the opposite behavior was observed in NAS persimmon whole fruit samples Remarkably, both pulp tissues (AS and NAS) presented the highest levels of glucose and mannose, non-pectic carbohydrates In addition, techno-functional assessment (zeta potential, particle size, apparent viscosity, gelation) showed the suitability of the persimmon pectins for a broad range of industrial applications Introduction Persimmon fruit (Diospyros kaki Thunb Var Rojo Brillante) is an appreciated astringent cultivar that needs a de-astringency treatment before commercialization to improve its sensorial quality such as exposure to carbon dioxide in high concentrations (Plaza et al., 2012) The astringent fruit can only be eaten when it is at the mature stage, while the non-astringent can be consumed when the fruit is still firm (Munera et al., 2019) The consumption of persimmon has experienced an important in crease since this fruit has been demonstrated to be a source of bioactive components such as vitamin C, pectin, condensed tannins and caroten oids (Cano et al., 2019; Gu et al., 2008; Jiang et al., 2020) which are related to several positive health impacts comprising antihypercholesterolemic, cardioprotective, anti-carcinogenic, anti-inflam matory and antioxidant effects (Ge et al., 2017; George & Redpath, 2008) However, there is evidence from published papers that pectin shows strong inhibitory effects of absorption of a type of dietary carotenoids, β-carotene (Hoffmann et al., 1999; Riedl et al., 1999) Pectins are a family of versatile biopolymers rich in plants and used commercially as emulsifiers, gelling agents, stabilizers, and/or thick eners The carboxylic groups of galacturonic acid of pectins are usually methylesterified to some degree modifying their functional properties Commercial pectins are classified as high-methoxyl pectin (HMP) with a degree of methylation (DM) >50% and low-methoxy pectin (LMP) with a DM