Pectin as a functional food ingredient in jelly marmalade

Fərzəliyev E., Ökten S.

Natural Product Research, 2025 (SCI-Expanded) identifier identifier

  • Nəşrin Növü: Article / Article
  • Nəşr tarixi: 2025
  • Doi nömrəsi: 10.1080/14786419.2025.2455461
  • jurnalın adı: Natural Product Research
  • Jurnalın baxıldığı indekslər: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, CINAHL, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Açar sözlər: hawthorn, jelly, Marmalade, pectin, sea buckthorn
  • Adres: Bəli

Qısa məlumat

This study uses a standardised protocol to explore prototype marmalade production using hawthorn fruit puree and sea buckthorn pectin. Hawthorn fruit puree exhibited a rich nutritional profile, prompting sea buckthorn pectin incorporation to enhance gelling capacity. Physicochemical analysis confirmed pectin’s suitability. Evaluating pectin gelation, influenced by Ca2+, identified optimal calcium lactate ranges. Samples underwent organoleptic assessment, showing appealing sensory attributes enhanced by cavitation treatment. Analysis confirmed marmalade’s retention of micronutrients and high antioxidant activity. Structural assessment revealed distinct elastic-lamellar structures, elucidated through atomic force microscopy. This study offers valuable insights into marmalade production and quality attributes, suggesting a pathway for utilising natural ingredients in functional food formulations.