Role of pectin

Presented By: ATHULYA B S

Batch: MSc First Year 2023
Roll no- 2323812

Introduction to pectin
Pectin is a complex carbohydrate found in the cell walls of plants, mainly fruits, where it
serves as a structural component, providing rigidity. Pectin, a natural polysaccharide. In
several fruits, has numerous applications in the food industry because of its exceptional
gelling, thickening, and stabilizing properties. When heated and combined with sugars, it is
responsible for the formation of a gel.
It is defined as water-soluble pectinic acids with varying methyl ester contents that can form
gels when subjected to the right conditions along with sugar and acid. Pectin is a water-
soluble fiber and is used in various foods as an emulsifier, stabilizer, gelling, thickening agent,
and fat or sugar replacer in low-calorie foods.

Structure Of Pectin
Pectin, a natural polysaccharide present in several fruits, has numerous applications in the
food industry because of its exceptional gelling, thickening, and stabilizing properties. When
heated and combined with sugars, it is responsible for forming a gel. It is defined as water-
soluble pectinic acids with varying methyl ester contents that can form gels when subjected
to the right conditions along with sugar and acid.
Pectin is a water-soluble fiber and is used in various foods as an emulsifier, stabilizer, gelling,
thickening agent, and fat or sugar replacer in low-calorie foods. They are commonly
produced during the initial stages of primary cell wall growth and make up about one-third
of the cell wall dry substances of dicotyledonous and some monocotyledonous plants.
(Northcote, D.H.,1972)
Pectin contributes to the firmness and structure of plant tissue, being involved in the
intercellular adhesion and mechanical resistance of the cell wall. They also have an
important role in the development of plant cells, providing turgidity and resistance to low
temperatures and drought, the amount and nature of pectin are critical for texture in fruits
and vegetables during their growth, maturation, storage, and processing. They also seem to
play a role in controlling plant fluid movement through rapidly growing parts. (Crombie, H.;
Scott,2003). The principal applications of pectin are as a gelling agent,
thickening agent, stabilizer, and emulsifier. Pectin also provides an important source of
dietary fiber, which may have therapeutic properties.

Chemical Structure
Chemically, pectin is classified as a heteropolysaccharide, meaning it consists of different
types of sugar molecules, including galacturonic acid, rhamnose, and galactose. Pectin is
made up of α-(1, 4) linked D-galacturonic acid units linked linearly. Pectin molecules also
contain rhamnogalacturonan, a neutral sugar, which is responsible for splitting and causing
kinks in the galacturonic acid chain (Thakur et al., 1997).
Pectic substances are ―complex colloidal carbohydrate derivatives that occur in, plants and
contain a large proportion of anhydrous-galacturonic acid units.‖ Protopectin is a substance
found in plant cell walls from which pectin is created (Monhen 2008).
Unlike pectin, protopectin is insoluble in water because all of its carboxyl groups are
esterified with methanol. Enzyme hydrolysis of protopectin within the plant will yield
pectinic acids leading to the softening and ripening of fruits during which protopectin is
converted to water-soluble pectin (Yamaki et al., 1979). Pectinic acids are polygalacturnonic
acid units that contain more than a minimal number of methoxyl group.

Traditional Sources
Pectin can be found in almost all plants, but commercially most pectin is obtained from
citrus fruits like oranges, Lemons, grapefruit, and apples. Fruits like quince, plums, and
gooseberries, contain much more pectin compared to soft fruits like cherries, grapes, and
strawberries.
Dried apple pulp generally contains 15 to 20% pectin and dried citrus peel range between 30
to 35% of pectin. Pears, apples, guavas, quince, plums, gooseberries, oranges, and other
citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and
strawberries, contain small amounts of pectin.

Typical levels of pectin in fresh fruits and vegetables are:

➢ Oranges, 0.5–3.5%
➢ Apples, 1–1.5%
➢ Apricots, 1%
➢ Cherries, 0.4%
➢ Carrots 1.4%
➢ Citrus peels, 30%
➢ Rose hips, 15%

Commercial Pectin
Commercial pectin is produced mainly by acid extraction of apple pomace and citrus peel
(BeMiller and Whistler, 1996).
Commercial pectin is a by-product of the fruit juice industry.
Pectin is known to be a heat-sensitive material, so the temperature is monitored strictly
during extraction to obtain the highest quality product possible (May 1990).
The raw material (pomace or peel) is dried after the juice is extracted to prevent bacterial or
mold growth.
Enzymes produced by bacteria and mold are known to produce the enzymes pectin
methylesterase and polygalacturonase.

Types of Pectin
• High Methoxyl (HM) Pectin
HM pectin is the traditional pectin commonly used in home jam-making. It requires the
presence of high sugar and acidity levels to set properly. This type of pectin is versatile and
can be used with a wide range of fruits. It sets quickly and creates a firm gel, making it ideal
for jams and jellies that require a solid texture.

• Low Methoxyl (LM) Pectin

LM pectin is a modified form of pectin that sets in the presence of calcium and a lower
amount of sugar. It is often used in low-sugar or no-sugar-added jams and jellies. LM pectin
provides a softer gel texture, allowing the natural flavors of the fruit to shine through
without being overwhelmed by sweetness.

Functions of Pectin in Food

▪ Thickening Agent: As a thickener, pectin increases the viscosity of liquids. It
imparts a desirable consistency to food products, preventing them from becoming
too runny. Think of fruit fillings for pies or pastries—pectin ensures they maintain the
right texture.
▪ Gelling Agent: Pectin is renowned for its ability to form gels when combined with
sugar and acid. When heated, pectin molecules interact with each other, creating a
network that traps water and forms a gel. This property makes it an excellent
thickener for jams and jellies. This gelling property arises when pectin interacts with
sugar and acid in the presence of heat.
▪ Pectin activation: When fruit is cooked or heated, the pectin molecules are
activated. The fruit's natural sugars and acids provide the necessary conditions for
pectin to form a gel network. Pectin is a key component in creating the desired gel
structure in jams, jellies, and marmalades, preserving the fruit's texture and flavor.
(Sonawane SK,.2020)
▪ Stabilizing Agent: Pectin as a stabilizing agent- Beyond its role in creating gels,
pectin serves as a stabilizing agent in various food and beverage applications. Its
ability to interact with water and form a gel network makes it effective at improving
the texture and stability of products. It prevents syneresis (liquid separation) by
holding water within the gel structure. Pectin contributes to the stability of certain
food products. It helps prevent syneresis (the separation of liquid from a gel) by
 holding water within the gel structure. This property is crucial in maintaining the
quality of products like fruit spreads. Additionally, pectin can act as an emulsifier in
certain applications.
▪ Emulsifying Agent: Pectin can act as an emulsifier in certain applications. It helps
stabilize oil-in-water emulsions, such as salad dressings or fruit-based sauces.

Nutritional Benefits of Pectin

o Dietary Fibers
o Cholesterol-lowering properties
o Digestive Health
o Blood sugar regulation
o Flavors

Applications of Pectin in Food Industry

▪ Jams
▪ Jellies
▪ Marmalade
▪ Ice cream and yogurt

Role In Jam
➢ Flavor Enhancement: Pectin plays a role in enhancing the flavor of jams by
encapsulating the fruit juices and retaining their intense taste. It helps to concentrate
the natural sweetness and tartness of the fruits, resulting in a more vibrant and
flavourful jam.
➢ Preservative Properties: Pectin acts as a natural preservative in jams by
inhibiting the growth of microorganisms. The gel-like structure created by pectin
helps to seal in the fruit's natural flavors and aromas, extending the shelf life of
homemade jams.
➢ Gel Formation: Pectin's most significant role is in forming a gel-like texture in jams.
When heated with sugar and acid, pectin molecules interact, creating a network that
traps water and fruit juices. This network solidifies upon cooling, resulting in the
desired spreadable consistency of jam.
➢ Texture Enhancement: Pectin helps to improve the texture of jams by giving
them a smooth, cohesive structure. It prevents the separation of fruit solids and
liquid, ensuring that the jam maintains a uniform texture throughout.
➢ Thickening Agent: As a gelling agent, pectin thickens the fruit mixture in jam-
making. It adds body and viscosity to the jam, allowing it to spread easily on bread or
toast without dripping off.

Role In Jellies
❖ Improve Mouthfeel
 ❖ Gel Formation
❖ Reducing Assimilation
❖ Adds Flavors to jelly
❖ Smooth and Creamy Texture

Role in Marmalade
▪ Increased Gel Strength
▪ Reduced Syneresis
▪ Texture Enhancement
▪ Thickening Agent
▪ Gelling agent
Challenges and Limitations
• Sensitivity to pH and calcium ions: Its gelling properties are influenced by pH
levels. For optimal gelling, the pH needs to be within a specific range (usually acidic).
Additionally, calcium ions play a crucial role in pectin gel formation. Too much or too
little calcium can affect the texture and stability of the gel.
• Cost implications: High-quality pectin can be expensive, especially if derived from
premium sources.
• Can destroy texture: Pectin gels can significantly alter the texture of food
products. Over-gelling can lead to undesirable stiffness or a rubbery texture.
• Variability in pectin content in raw materials: Manufacturers must carefully
select raw materials and adjust formulations to achieve consistent results.

Reference
➢ D.H. Chemistry of the Plant Cell Wall. Annu. Rev. Plant Physiol. 1972, 23, 113–132.
➢ Thakur BR, Singh RK, Handa AK, Rao MA. Chemistry and uses of pectin—a review.
Critical Reviews in Food Science & Nutrition. 1997; 37(1):47-73.
http://dx.doi.org/10.1080/10408399709527767
➢ Mohnen D. Pectin structure and biosynthesis. Current opinion in plant biology. 2008;
11(3):266-77. doi: 10.1016/j.pbi.2008.03.006
➢ Yamaki S, Machida Y, Kakiuchi N. Changes in cell wall polysaccharides and
monosaccharides during development and ripening of Japanese pear fruit. Plant and
Cell Physiology. 1979 ;20(2):311-21
➢ Northcote, D.H. Chemistry of the Plant Cell Wall. Annu. Rev. Plant Physiol. 1972, 23,
113–132.
➢ Crombie, H.; Scott, C.; Reid, J. Advances in Pectin and Pectinase Research; Voragen,
A.G.J., Schols, H.A.,
➢ Visser, R.G.F., Eds.; Kluwer Academic Publishers: Dordrecht, The Netherlands, 2003;
pp. 35–45.
➢ BeMiller, J. N. and R. L. Whistler. Carbohydrates. Food Chemistry. O. R. Fennema.
New York, Marcel Decker: 157-223. 1996
➢ May CD. Industrial pectins: sources, production and applications. Carbohydrate
polymers. 1990 ;12(1):79-99. doi:10.1016/0144-8617(90)90105-2
➢ Sonawane SK, Patil S. Non-thermal plasma: An advanced technology for food
industry. Food Sci Technol Int. 2020;26(8):727-40
➢ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017442/