Pectins extracted from cranberry pomace: A study in physicochemical, structural, functional properties and the application in peach preservation

作者：Fan Wang, Jun Yang, Yang Xu, Xiquan Li, Xiuling Zhang, Zhili Pan, Chen Li · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103282 · 被引用次数：3 · 研究领域：Polysaccharides and Plant Cell Walls、Nanocomposite Films for Food Packaging、Postharvest Quality and Shelf Life Management

Cranberry pomace was utilized to extract pectins using various methods (water, oxalic acid, and natural deep eutectic solvent (NADES)) with or without ultrasound assistance. Ultrasound-assisted NADES extraction (US-NCPP) yielded the highest pectin content (5.53 %) and the highest galacturonic acid (GalA) content (83.20 %), indicating superior purity. US-NCPP also exhibited outstanding antioxidant activity, with the lowest IC 50 values for both ABTS (0.55 mg/mL) and DPPH (0.21 mg/mL) radical scavenging. The degree of esterification (DE) and FTIR analysis revealed that all pectins were high-methoxyl (DE: 71.58–85.21 %). Furthermore, an edible film fabricated from US-NCPP significantly enhanced the postharvest quality of peach fruit during an 8-day storage period. Compared to the control, the film extended the shelf life of peach samples from 4 d to 8 d at room temperature. These findings demonstrate that US-NCPP is a highly effective strategy for obtaining high-quality, antioxidant-rich pectin from cranberry pomace, which shows great potential as a bioactive film for fruit preservation. • Cranberry pomace is a novel source for high-methoxyl pectin. • Pectin extracted by Ultrasonic-assisted NADES (US-NCPP) showed the best properties. • US-NCPP-based edible film effectively preserves peach quality. • Peach shelf life is extended from 4 to 8 days using the film.