Assessment of the complex-forming capacity of pectins obtained from various vegetable and fruit raw materials as a basis for creating special food products.

Abstract

Objective: Aim: To study the complexing ability of pectins obtained from various vegetable and fruit raw materials with metal ions.

Patients and methods: Materials and Methods: The content of metals was determined by the atomic emission method (SHIMADZU ICPE-9820 spectrometer); heavy metal measurement methods used were MІ.С3.7.2.01-017 and MІ.С3.7.2.01-018. Statistical analysis of the obtained data was performed using the IBM SPSS Statistics version 29.0.0.0 program; correlation analysis was conducted using the Kendall Tau-b method.

Results: Results: It was found that the highest complexing ability towards the mixture of Cu2+, Zn2+, Cd2+, and Pb2+ ions was demonstrated by low-esterified sugar beet pectin (r=0,600; p<0.01). Citrus (r=0,312; p<0.01), quince (r=0,292; p<0.01), and apple (r=0,271; p<0.01) pectins also exhibited high complexing rates, while pumpkin (r=0,214; p<0.01) and carrot (r=0,156; p<0.01) pectins had slightly lower rates. In addition, pectin is found in smaller quantities in carrots and pumpkins than in sugar beet, citrus fruits, quince, and apples. To improve nutritional characteristics, reduce allergenicity, and maintain high complexing ability of the final product, the authors proposed a combination of raw materials from sugar beet and pumpkin, enriched with apple pectin and/or pectincontaining products and juices of pumpkin and apples.

Conclusion: Conclusions: It was established that the highest complexing ability in relation to a mixture of lead, cadmium, mercury, zinc, and copper ions is possessed by low-esterified sugar beet pectin. The addition of this pectin to apple pectin and/or pectin-containing apple products and juices increases the potential nonspecific detoxification properties of the final food product.