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<p>The complex matrix of the mangosteen puree limits the efficiency of juice extraction and soluble solids recovery, thereby affecting sugar requirements in syrup formulation. This study investigated the effects of pectinase-treated mangosteen puree on the physicochemical properties of juice and syrup. Hydrolysis times of 30 (P-M30), 60 (P-M60), 90 (P-M90), and 120 (P-M120) min were evaluated and compared with the untreated (U-M) sample. Pectinase treatment significantly increased juice yield (63.49% to 91.70%) and total soluble solids (16.27 to 25.62 °Brix). Although anthocyanins were not detected, color changes were observed as the hydrolysis time increased. The total phenolic content of P-M juice was lower than that of the U-M, while antioxidant activity was higher in P-M90 and P-M120. In vitro α-glucosidase inhibition ranged from 83.05% to 98.15% across all juice samples. To obtain 30 °Brix juice before concentration, the amount of added sugar decreased from 19.62&#xa0;g/mL to 6.25&#xa0;g/100 mL as the hydrolysis time increased. All syrups showed similar water activity (0.77–0.78), low pH (3.43–3.55), and total phenolic content (34.52–36.56&#xa0;mg GAE/100&#xa0;g). The P-M60, P-M90, and P-M120 syrups exhibited higher antioxidant activity than U-M syrups. Overall, the pectinase treatment of mangosteen puree could be effectively linked to downstream formulation efficiency.</p>

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Effect of pectinase-treated mangosteen (Garcinia mangostana L.) puree on the physicochemical properties of juice and syrups

  • 期刊论文

  • 发表日期：

    2026年5月12日

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  • Nantarat Na Nakornpanom,
  • Pontheera Saengroth,
  • Thanyaret Dechakul,
  • Wiranpat Kiattiwarangkul,
  • Arusa Chaovanalikit,
  • Porntip Sirisoontaralak

摘要

The complex matrix of the mangosteen puree limits the efficiency of juice extraction and soluble solids recovery, thereby affecting sugar requirements in syrup formulation. This study investigated the effects of pectinase-treated mangosteen puree on the physicochemical properties of juice and syrup. Hydrolysis times of 30 (P-M30), 60 (P-M60), 90 (P-M90), and 120 (P-M120) min were evaluated and compared with the untreated (U-M) sample. Pectinase treatment significantly increased juice yield (63.49% to 91.70%) and total soluble solids (16.27 to 25.62 °Brix). Although anthocyanins were not detected, color changes were observed as the hydrolysis time increased. The total phenolic content of P-M juice was lower than that of the U-M, while antioxidant activity was higher in P-M90 and P-M120. In vitro α-glucosidase inhibition ranged from 83.05% to 98.15% across all juice samples. To obtain 30 °Brix juice before concentration, the amount of added sugar decreased from 19.62 g/mL to 6.25 g/100 mL as the hydrolysis time increased. All syrups showed similar water activity (0.77–0.78), low pH (3.43–3.55), and total phenolic content (34.52–36.56 mg GAE/100 g). The P-M60, P-M90, and P-M120 syrups exhibited higher antioxidant activity than U-M syrups. Overall, the pectinase treatment of mangosteen puree could be effectively linked to downstream formulation efficiency.