Pectin

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Pectin is one of the most useful substances for the body. It was discovered in 1790 by the popular French physicist Louis Voklen, who first isolated from apples the then unknown substance, which had a strong gelling ability. About four decades later, in 1825, another Frenchman, Henri Braconot, isolated and described this substance in detail. He gave it the name pectin / pectos from Greek - clotted, truncated.

Two decades later, detailed research on the structure and properties of pectin allowed to shed new light on it. It is established that he belongs to the group of so-called structural polysaccharides / hemicellulose, cellulose and lignins /, which make up the cell and intercellular walls of plants. It is also found that pectin plays an important role in maintaining their turgor, their resistance to drying and longer storage and more.

In plant cells there are two forms of pectin. The first is insoluble (protopectin) and the second is soluble (hydropectin). Immature pectin predominates in unripe fruits, which gives plant tissues a firmer consistency. When ripe, pectin becomes soluble and this accompanies the softening of the fruit. This process is also observed when roasting or cooking the fruit.

Most often for extraction of pectin apple and citrus presses are used, which are used to produce juices and nectars. Other commonly used are sugar beet presses, sunflower cakes, which are discarded in the production of sunflower oil, and many others. Pectin is extracted through dilute hot acid.

Filtration gave an extract which was concentrated in vacuo. The dried pectin has a light cream to light brown color. Citrus pectin is lighter than apple pectin. Apart from acid extraction, pectin is also produced by enzymatic methods. Its annual production is about 40 million tons.

Germany and Switzerland, China and Iran, Brazil and Argentina are among the main producers of pectin. About 70% of pectin is produced from citrus fruits, and the remaining 30% - from apples.

Pectin-rich foods

The largest amount of pectin is found in citrus fruits, apples, blackcurrants, quinces. The pectin in the peel of oranges is approximately 16%, while in the flesh it reaches as much as 40%. Orange pectin has the highest gelling ability, followed by apple, peach, blackcurrant. Rich on pectin are also peaches, apricots, pumpkin.

Application of pectin

The main application of pectin is related to its pronounced gelling ability. Different types of pectin are used for the production of a wide range of food products - jellies, marmalades, candy fillings, jams, cake creams, as well as for the so-called. non-drying bakery products.

The emulsifying properties of pectin make it suitable for the production of mayonnaise, various sauces, some margarines and ketchup. In addition, it is used as a stabilizer of the dispersed system in the production of nectars and other beverages with this consistency.

The ability of pectin to bind to molecules and retain large amounts of water is widely used in the production of ice cream, some cheeses and sour milk products.

In accordance with the established rules of European food law, pectin is marked with the code number E440. Many experts claim that pectins are completely harmless to the human body and can be used in large quantities.

Benefits of pectin

It became clear that pectin belongs to the group of soluble dietary fiber and has a pronounced ability to bind water and bind bile acids in the intestine.

Pectin has the unique ability to detoxify the body. It binds and eliminates heavy metals such as mercury, zinc, cobalt, lead and molybdenum.

A number of medical studies show that the consumption of only 5-6 years pectin daily for only a few months lowers bad cholesterol levels from 5 to 18%. The general detoxification that pectin performs also leads to a significant reduction in the risk of colon cancer. Let us remind you that this type of cancer is the third most common cancer in recent years.

Pectin slows down the digestive processes and in particular the emptying of the stomach. In this way it prevents a sharp rise in blood sugar when consuming large amounts of carbohydrates, which in turn makes it valuable for diabetics.

In fact, pectin is an indigestible substance for the body and therefore cannot be any energy source for the body. However, it is a valuable ballast substance, which in this role works real miracles for health.

Due to the unique properties and structure of pectin, it improves bowel function and promotes difficult defecation. The slowing down of the digestive process that pectin causes leads to a longer feeling of satiety, which helps to reduce food consumption, and hence weight. Pectin has the property to increase the acidity of the environment and therefore has a strong bactericidal effect against the causes of gastrointestinal infections.

Some studies have shown that pectin is one of the most valuable substances in terms of delivering antitumor drugs in close proximity to the affected tissues, which greatly prevents the occurrence of dangerous metastases. There is evidence that pectin significantly improves the chances of prostate cancer patients.

In addition to all these properties, pectin has a beneficial effect in the application of antibiotics. It enhances their effects and at the same time reduces the side effects they cause.