Preparation And Application Propertiers Of Sea Buckthorn Pectin

Sea buckthorn peel is a significant by-product of sea buckthorn products processing,rich in pectin and other active substances.However,it is not fully utilized,resulting in a waste of resources.As a natural biomolecule with many functions,pectin is widely used in the food,cosmetic,and medical industries.The properties of pectin could vary greatly depending on the source material and extraction conditions.At present,a few studies on pectin from sea buckthorn peel have been reported.Therefore,the study is aimed at sea buckthorn pectin（SBP）prepared from sea buckthorn peel.The extraction process was optimized by response surface testing with the yield as an indicator.The basic components,surface microscopic morphology,thermodynamic properties,main functional groups and monosaccharide composition of SBP were analyzed to provide a research basis for the application properties.The effects of pectin concentrations,sucrose concentrations,Ca²⁺concentrations and pH on the apparent viscosity of SBP solutions were systematically investigated to clarify the thickening characteristics;the conditions of sucrose and acid-induced gel formation of SBP were determined,and the water-holding capacity,texture and rheological properties of the gels were characterized to illustrate the gelation effect of SBP;the apparent and microscopic morphology,particle size distribution,rheological properties,and stability of coarse emulsions and high internal phase emulsions stabilized by SBP were demonstrated,identifying the emulsification effect of SBP and providing guidance for practical applications.A beverage type of sea buckthorn jam was developed.A fuzzy mathematical sensory evaluation model combined with orthogonal optimization tests was used to select a group of samples with better flavor.SBP was added to this sample to improve its quality and give full play to the application characteristics of SBP;the nutritional composition of the finished sea buckthorn jam was measured,and three types of packaging were designed with the product characteristics to provide a theoretical basis for marketing.The primary conclusions are as follows:（1）The extraction conditions of SBP were determined and its proximate components were analyzed.SBP was prepared by the acid extraction and alcoholic precipitation method under the following conditions:the particle size of peel powder was 40 mesh,the extraction ratio was 1:10 g/m L,the extraction time was 60 min,the extraction temperature was 80℃,and the extraction pH was 2.0,with a yield of about 8.0%.The SBP obtained had a galacturonic acid content of 66.01±1.42%,an esterification of 57.75±1.10%,a protein content of 4.26±0.19%,a moisture content of 6.33±0.85%and an acid insoluble ash content of only 0.87±0.09%,complies with the requirements of GB 25533-2010 for the basic physical and chemical properties of pectin.SBP has a lamellar structure with a smooth and dense surface.It is thermally stable,with 133.21±0.38℃ of melting temperature,189.05±0.64 J/g of melting enthalpy change,268.32±1.00℃ of degradation temperature,and94.81±1.65 J/g of degradation enthalpy change.SBP had the main characteristic functional groups such as-OH,-CH,-CH₂,and-COO^-.Nine monosaccharides were detected,including galacturonic acid,arabinose,galactose,rhamnose,mannose,glucose,fucose,xylose,and glucuronic acid with molar percentages of approximately 66.49:15.35:5.73:4.50:3.18:2.31:1.07:0.73:0.64.（2）The application characteristics of SBP were studied,and its thickening,gelation and emulsification effects were analyzed.SBP solutions were non-Newtonian.Increasing the concentration of pectin or sucrose could enhance the shear thinning resistance and increase the apparent viscosity of the solutions.Moreover,the thickening effect of SBP was better in the pH range of 3.0-5.0.While,Ca²⁺had less effect on its apparent viscosity.SBP could form gels in the 55 wt%-60 wt%sucrose range and pH 2.0-2.5.Raising the sucrose content enhanced the water-holding properties of the gels and the textural properties such as hardness,gummness,and chewiness.Meanwhile,the rheological properties were improved by increasing the energy storage modulus G′and the loss modulus G′′.SBP was used as an emulsifier to stabilize water-oil systems to prepare coarse emulsions or high internal phase emulsions.The highest oil phase volume that could be stabilized was 78%,with the minimum SBP concentration required to stabilize 75%of the oil phase volume was 1.5%.All emulsions were oil-in-water.With SBP concentration increasing,the emulsion’s particle size reduced while the apparent viscosity improved.In addition,stability was significantly enhanced.SBP high internal phase emulsions exhibited semi-solid characteristics with good self-supporting,storage,and thermal stability.（3）A beverage type of sea buckthorn jam was developed using SBP.The product was made with sea buckthorn magama as the main ingredient,and the flavoring agent formulation was determined as follows:xylitol was 1.0%,mogroside was 0.15%,and edible salt was 0.20%.Under these conditions,the sensory score of the sample was higher.Moreover,the addition of SBP further improves the sensory quality of the product,including the taste and the strcture,delaying delamination.With the addition of SBP,G′and G′′increased,and the adhensiveness,hardness and gummness properties were enhanced.The soluble solids content of sea buckthorn jam was higher than 50%,and it was rich in sea buckthorn pectin,fruit oil and other nutrients.The packaging followed the design concept of"natural and healthy",with gradient sea buckthorn yellow as the main color and the picture of sea buckthorn fruit on it,and candy body as the product name font.The packaging included three sizes:large-capacity bottle,portable box,and ready-to-drink bag,which could meet the needs of different consumer groups.