Effect of different processing methods of hawthorn on the properties and emulsification performance of hawthorn pectin

Five types of hawthorns were obtained using hot air drying (HH), vacuum freeze-drying (FH), Parched processing (PH), Charred processing (CH), and blackening (BH). Five types of pectins (HHP, FHP, PHP, CHP, BHP) were extracted and characterized based on a series of characterization methods. The results indicated that the esterification and molecular weight of BHP were the lowest, which were 30.92 % and 73.67 × 103 (g/mol), respectively. FHP had the highest apparent viscosity and molecular weight (464.42 × 103 g/mol). PHP and CHP differ in galacturonic acid, molecular weight, and monosaccharide composition depending on the time of processing. The emulsion of HHP had the best stability, and the emulsification properties of FHP, PHP, and CHP also showed better performance compared to BHP. In conclusion, our results showed that different processing methods of hawthorn affected the physicochemical properties of pectin, and pectin with specific properties could be obtained by choosing the appropriate processing method.