Modulating hawthorn pectin properties: Effects of fruit storage and post-extraction enzymatic treatment

This study investigated the effects of fruits storage time and an enzymatic treatment with amylase and amyloglucosidase post pectin extraction on the structural, physicochemical, emulsifying, gelling, antioxidant, α-amylase/pancreatic lipase inhibitory, and prebiotic properties of hawthorn pectin (HP). Increasing fruit storage duration decreased molecular weight (Mw), degree of methylesterification (DM), antioxidant, α-amylase inhibitory or pancreatic lipase inhibitory activities of HP, but increased its prebiotic potential on two Lactobacillus casei strains. Enzymatic treatment post extraction decreased Mw, DM (from 68 to 74% to 39–48%) and average size of rhamnogalacturonan-I (RG-I) side chains, increased galacturonic acid (GalA), homogalacturonan and RG-I contents, antioxidant, α-amylase/pancreatic lipase inhibitory and prebiotic potential. Strong correlations exist among HP's Mw, DM, GalA content, and key functional properties. These results show the multifunctional potential of HP, importance of postharvest storage according to fruit's biochemical and physiological changes, and feasibility of modifying HP via an enzymatic approach.