Contents
Pectins, or pectin polysaccharides, are a group of water-soluble carbohydrates that are found in the cell membranes and intercellular tissues of some plants.
What is pectin
Pectin is a natural substance found in berries and fruits. Especially a lot of it in apples. In fruits, pectin helps keep the cell walls held together. Unripe fruits contain propectin, a precursor substance that turns into pectin only after fruit ripening. During the ripening stage, the substance helps the fruit retain its shape and firmness. In ripe fruits, it breaks down to the state of simple saccharides, which are completely soluble in water. It is this chemical process that explains why an overripe fruit becomes soft and loses its shape.
History of discovery
Jams and jellies in the cookbooks of the hostesses appeared a long time ago. At least in the XVIII century, and more precisely in the 1750 year, the recipes for these desserts were published in the London edition. Then jelly-like sweets were made from apples, currants, quinces and some other fruits.
And only in 1820 was the year the substance was first isolated, which, as it turned out, is actually the key to making jams and jelly. Then, when people learned the list of gelling products, they learned how to make marmalades from fruits and berries, which themselves are not able to thicken. And to deceive nature, confectioners resorted to apple ingredients as an additional ingredient.
The first commercial version of pectin was in the form of apple juice. The first liquid extract substance appeared in 1908 year in Germany. Then he learned to produce in the United States. It is the American Douglas owns the patent for the production of liquid pectin. The document is dated 1913 year. A little later, this substance has gained wide popularity in Europe. And in recent years, the center of production are Mexico and Brazil. There, pectin is extracted from citrus fruits.
Where is it contained?
Pectin is found in many fruits and berries that grow in our latitudes. And these are apples, pears, quince, plums, peaches, apricots, cherries, gooseberries, strawberries, grapes, raspberries, currants, cranberries, blackberries. Also an important source of pectin are citrus fruits: oranges, grapefruits, lemons, limes, tangerines. But as for citruses, in these fruits the substance is concentrated mainly in the skin, there is very little of it in the pulp.
How to determine the concentration in fruits
The concentration of pectin depends on the stage of ripeness of the fruit. This is of course important information. But still, how to determine whether the fruit is ripe enough for harvest? Well, the truth is, do not carry every fetus for research in the laboratory. And for such cases, there is one trick that will help determine the approximate concentration of the substance.
To do this, you need a teaspoon of chopped fruit and 1 a tablespoon of alcohol. Mix the two ingredients, put in a tight-fitting container and shake slightly. If the fruit contains a high concentration of pectin, the selected juice will turn into a strong gel-like lump. A low content of pectic substances will result in the formation of small rubber particles. The average level of pectin content should produce a result in the form of several pieces of gelatinous substance.
Fruit pectin: benefits and harm to the body
Most plant products contain pectic substances. But the greatest concentration is in citrus, apple and plum peel. These products are also an excellent source of soluble fiber.
Some studies conducted by American scientists have shown that products containing pectin can prevent the spread of cancer cells throughout the body.
If we talk about the harm to health, then pectic substances, perhaps, are not capable of harming a healthy person. But still, before taking pectin supplements, it is better to consult a doctor.
Extremely rarely, powdered pectin can cause asthma attacks in patients, as well as flatulence. It is important to remember that citrus fruits belong to a group of highly allergenic foods. It is also important for people with citrus intolerance to avoid pectin made from this kind of fruit. Research suggests that people who are allergic to cashew nuts or pistachios have the potential to suffer from pectin intolerance as well.
Benefits of Fruit Pectin
Fruit pectin has many beneficial effects for the human body. Consider some of them.
Reduces cholesterol
High cholesterol is one of the main factors in the development of cardiovascular disease. Studies have shown that citrus pectin reduces blood cholesterol levels by 6-7 percent. But, as scientists say, this is not the limit. Apple pectin gives even better results in the fight against low density lipoproteins.
Effect on digestion
Being a form of soluble fiber, pectin is transformed into a gel-like substance when it enters the digestive tract, which helps to slow down the digestive process. This effect allows you to maintain a feeling of satiety for a long time, which is especially important for people on a low-calorie diet for weight loss. In addition, the gelling properties of pectin help in the treatment of diarrhea.
Fight cancer
According to data published in 1941 in a scientific journal in Poland, pectin promotes the death of cancer cells in the colon. Also, the ability of pectin to “pull” carcinogens from the body will help reduce the risk of cancer. But while this aspect of the impact on the body, scientists continue to explore.
Other useful properties:
- improves intestinal peristalsis;
- positive effect on intestinal microflora;
- removes slags and toxins from the body;
- lowers blood sugar levels;
- improves blood circulation;
- destroys pathogenic bacteria.
Daily need
The daily requirement for pectin is approximately 15 g. This portion is enough to regulate cholesterol levels. If you want to lose weight with the help of this substance, it is important to increase the daily portion to 25 g. By the way, in order to get 5 g of pectin, you will have to eat about half a kilogram of fresh fruit.
It is important to increase the consumption of pectin for people with high levels of sugar or cholesterol, overweight, cancer, constipation. The need for a substance increases with intoxication and infectious diseases.
Homemade jam and pectin
Probably everyone has a grandmother or a friend who, as soon as fruits appear in the gardens, is taken to make jams. And at first, this process seems like real magic – the liquid mixture, boiled over low heat, turns into jelly or thick jam. But if you know that this process becomes possible only due to the presence of pectin in fruits, all the magic is dispelled. Although, not so. The magic is not dispelled – just jam reveals its main secret.
But even grandmothers, who in their time digested hundreds of liters of jam, fruit sweetness can sometimes fail. And the culprit will be already familiar to us pectin.
“Problem” jam: why is this happening?
Granulated, with a lumpy texture, the jam suggests that the fruit contained too much pectin.
Too hard jam will work if the product is cooked at a very low temperature. In this case, the water evaporates, and pectin is not destroyed. A similar effect will be obtained when cooking on too high a fire without stirring.
The use of unripe fruits with low pectin content also does not have the best effect on the consistency of the sweet brew.
When the jam is overheated, the structure of pectin is destroyed. As a result, the product loses its ability to freeze.
Production stages
The production of pectic substances is a process consisting of several stages. Different companies produce the substance according to their own technology, but something in this process remains identical.
At the initial stage, the pectin producer receives apple pomace or citrus peel (usually this product is supplied without problems by juice producers). Then hot water is added to the raw material, with the addition of mineral acids and other enzymes. Solid particles are removed, the solution is concentrated by removing some of the liquid. After aging, the concentrate is mixed with alcohol, which allows the pectin to precipitate. The precipitate is separated, washed with alcohol, and dried. In the washing process, salts or alkalis can be used. Before or after drying, the pectin can be treated with ammonia. The last stage of production consists in grinding the dry, hardened substance into a powder. Ready-made pectin is often sold in the form of mixtures with other nutritional supplements.
Pectin in the food industry
Because of the ability to form a gel-like solution, pectin is used in the food industry for the manufacture of marmalades, jams, and jams as an additive for E440. It plays the role of stabilizer, thickener, clarifier, water-holding and filtering component.
The main sources for industrial pectin are citrus and apple components. From citruses, the skin is usually used, and from apples, the pomace after making cider is used for processing. Other sources: sugar beet, persimmon, sunflower baskets (all in the form of cake). By the way, quite a bit of pectin, fruit acids and sugar are enough to make jelly.
Pectin, presented in the food industry, is a polymer composed of almost 65 percent galacturonic acid. It is also found in various sauces, marshmallows, jelly products, some sweets, ice cream, and is even part of activated charcoal.
Other applications
The thickening properties of this substance have found application in the pharmaceutical and textile industries. It is believed that pectin can reduce the level of low-density lipoprotein (“bad” cholesterol), as well as treat diarrhea. In addition, it is believed that pectin contributes to the death of cancer cells.
Pectin has interesting physicochemical properties that affect the cardiovascular system and digestive functions of the body. Known for its ability to lower cholesterol and improve the condition of the intestines. So, as it turned out, apple jam is not just a tasty product, but extremely healthy. Keep this in mind when choosing a sweet for tea next time.