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<p>This study investigated how ripening stages (unripe, ripe, overripe) modulate the physicochemical, structural, and functional properties of pectins extracted from peel, pulp, and whole fruit of ‘Hongyang’ kiwifruit. Unripe samples (peel: UPL; pulp: UPP; whole fruit: UW) exhibited the highest pectin yield, with molecular weights decreasing progressively during maturation. Overripe pulp pectin (OPP) showed the lowest galacturonic acid content (33.17%) and the highest proportions of rhamnose (4.1%), galactose (11.25%), and arabinose (9.12%), which was consistent with its branched microstructure observed by scanning electron microscopy (SEM). All pectins were characterized as high-methoxyl types (esterification degree &gt; 50%), which were confirmed by Fourier-transform infrared (FT-IR) analysis. X-ray diffraction (XRD) revealed that all pectins possessed amorphous and semicrystalline structures. Antioxidant activity and enzyme inhibition assays indicated that UPL pectin exhibited the strongest ferric ion reduction capacity (119.67 µmol TE/mg DW) and DPPH radical scavenging ability (114.0 µmol TE/mg DW), along with superior inhibitory effects on α-glucosidase (IC<sub>50</sub> = 0.195&#xa0;mg/mL) and α-amylase (IC<sub>50</sub> = 0.921&#xa0;mg/mL), which were mainly linked to variations in total phenolics, total protein, and neutral sugar composition. The findings provide practical guidance for selecting kiwifruit pectins with targeted bioactivities based on tissue origin and harvest maturity.</p>

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Maturation-stage dependent variations in physicochemical and functional properties of pectins extracted from peel, pulp, and whole fruit of ‘hongyang’ Kiwifruit

  • 期刊论文

  • 发表日期：

    2025年8月5日

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  • Yuanyuan Peng,
  • Mengxue Wang,
  • Baiqian Wang,
  • Chunrong Li,
  • Yaxin Liu,
  • Hailin Dai,
  • Chaoyong Kang,
  • Dong Liang,
  • Qiyang Y. Chen,
  • Dan Wang

摘要

This study investigated how ripening stages (unripe, ripe, overripe) modulate the physicochemical, structural, and functional properties of pectins extracted from peel, pulp, and whole fruit of ‘Hongyang’ kiwifruit. Unripe samples (peel: UPL; pulp: UPP; whole fruit: UW) exhibited the highest pectin yield, with molecular weights decreasing progressively during maturation. Overripe pulp pectin (OPP) showed the lowest galacturonic acid content (33.17%) and the highest proportions of rhamnose (4.1%), galactose (11.25%), and arabinose (9.12%), which was consistent with its branched microstructure observed by scanning electron microscopy (SEM). All pectins were characterized as high-methoxyl types (esterification degree > 50%), which were confirmed by Fourier-transform infrared (FT-IR) analysis. X-ray diffraction (XRD) revealed that all pectins possessed amorphous and semicrystalline structures. Antioxidant activity and enzyme inhibition assays indicated that UPL pectin exhibited the strongest ferric ion reduction capacity (119.67 µmol TE/mg DW) and DPPH radical scavenging ability (114.0 µmol TE/mg DW), along with superior inhibitory effects on α-glucosidase (IC50 = 0.195 mg/mL) and α-amylase (IC50 = 0.921 mg/mL), which were mainly linked to variations in total phenolics, total protein, and neutral sugar composition. The findings provide practical guidance for selecting kiwifruit pectins with targeted bioactivities based on tissue origin and harvest maturity.