{"id":60327,"date":"2024-11-26T10:34:19","date_gmt":"2024-11-26T09:34:19","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=60327"},"modified":"2024-11-26T10:38:35","modified_gmt":"2024-11-26T09:38:35","slug":"modification-of-pectin-with-hpp-treatment-of-fresh-orange-peel-before-pectin-extraction","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/modification-of-pectin-with-hpp-treatment-of-fresh-orange-peel-before-pectin-extraction\/","title":{"rendered":"Modification of pectin with HPP treatment of fresh orange peel before pectin extraction"},"content":{"rendered":"

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Welcome to our latest edition of HPP Food Science<\/strong>! Today, we’re diving into groundbreaking research that demonstrates how High Pressure Processing (HPP)<\/a> is transforming pectin production, potentially revolutionizing the food industry’s approach to creating healthier, low-sugar products.<\/p>\n

The Pectin Challenge:<\/strong><\/h2>\n

Pectin, a crucial ingredient in many food products, has traditionally been limited by its gelling properties. High-methoxyl (HM) pectin requires high sugar content and low pH to gel effectively, while low-methoxyl (LM) pectin, ideal for low-sugar foods, is expensive to produce<\/strong>. This has posed challenges for manufacturers aiming to meet the growing demand for healthier, reduced-sugar options.<\/p>\n

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Orange peels used to make pectin. (Photo by Wei Zhao, ARS)<\/figcaption><\/figure>\n

The HPP Solution:<\/strong><\/h2>\n

Researchers at the U.S. Department of Agriculture’s (USDA) Agricultural Research Service (ARS)<\/a> have made a remarkable discovery. By applying HPP technology to fresh orange peels before pectin extraction, they’ve developed a method to produce high-quality, low-cost pectin with enhanced gelling properties in low-sugar environments<\/strong>.<\/p>\n