Hawthorn pectin: Extraction, function and utilization

Abstract

Pectin has been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and thickeners in food products. Hawthorn pectin has a higher viscosity than other foods-derived pectin such as lemon and apple pectin. It is also reported as a multifunctional fruit substance, which reduces the risk of hyperlipidemia and dyslipidemia. Therefore, hawthorn pectin is a potential resource for the development of new drugs, functional foods, and health-care products. This review symmetrically summarized the extraction methods, physiological characteristics, functional properties, and processing technologies of hawthorn pectin. It laid a foundation for the further research of hawthorn pectin and promoted the diversified utilization of hawthorn.

Keywords: Extraction; Function; Hawthorn pectin; Modification; Processing.

Graphical abstract

Fig. 1

Structure o f a pectin molecule (Willats et al., 2006).

Fig. 2

Galacturonic acid (Gal A) of pectin: (i) Gal A, (ii) methylated Gal A, (iii) O-acetylated Gal A (Chan et al., 2017).

Fig. 3

Hawthorn pectin oligosaccharide (POS) regulation pathway of high-fat-diet fed mice. Tumor necrosis factor (TNF), Nuclear factor kappa-B (NF-κB), protein kinase 1 (RIP1), NF-κB-inducing kinase (NIK), IκB kinase-α (IKKα), TNFα and its receptors 1 (TNFR1), receptor-associated factor 2 (TRAF2), AMP-activated protein kinase (AMPK) and silent information regulator T 1 (SIRT1) were labeled with different colors. (Li et al., 2019).