Rheological and chemical properties of pectin enriched fractions from different sources extracted with citric acid

Yield, properties and functionality of pectins depend on the source material and method of extraction. The objective of this work was to compare pectinolytic enzyme activity in fresh pulp as well as the physicochemical and rheological properties of polysaccharides extracted with citric acid from six new potential sources: fruit materials - peach, blackcurrant, raspberry, strawberry, plum and a vegetable Source: carrot. The uronic acid content of polysaccharides extracted in citric acid depended on pectinolytic enzymes activity in fresh plant tissues and ranged between 16.5 and 37.1%; which are slightly lower values than those of commercial pectins isolated from citrus and apple. The values of examined rheological parameters (viscosity, thixotropic effect, flow behaviour) demonstrated quality and possibility of pectin enriched fraction application as a food texture modifier. Pectin enriched fractions extracted from seasonal fruit and carrot with citric acid showed considerable potential as thickeners and gelling agents.