Comparative study on structural and functional properties of pectic polysaccharides from five varieties of persimmon (Diospyros kaki L.).

Persimmons, extensively cultivated in Asia, are rich in pectin, polyphenols, and other bioactive compounds, making them highly nutritious. This study analyzed the structural and functional properties of pectic polysaccharides extracted from five persimmon varieties. The results showed that the galacturonic acid content in the pectic polysaccharides of different persimmon varieties ranged from 20.33 % to 38.85 %, with the highest yield of 1.69 % observed in the HJ variety. All samples exhibited typical pectic polysaccharide crystalline structures, but significant differences were found in molecular weight and Congo red analysis. Their water-holding capacities (WHC) ranged from 6.32 to 19.16 g/g, and oil-holding capacities (OHC) from 5.91 to 7.44 g/g. The NX persimmon pectic polysaccharides demonstrated the highest WHC, while the HJ showed the highest OHC. Additionally, the HJ persimmon pectic polysaccharides exhibited high emulsification (22.28 m/g) and emulsion stability (19.01 min). The particle size and zeta potential of the emulsions from the five samples varied significantly, with the HJ persimmon pectic polysaccharides having a smaller average particle size than the others. Furthermore, all samples showed enhanced thermal stability, weak gel-forming ability, and strong antioxidant properties. This study provides insights into the structural and functional characteristics of pectic polysaccharides from different persimmon varieties, offering a foundation for their future development and application in the food industry.