Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel

A pectin (OP) obtained from cacao pod husk with a high acetyl content, which is a structural feature that could disturb the pectins' gel formation, was able to form gels at low pH and a high sucrose content. Pectin gels (1.32% GalA equivalent, w/w) were prepared at pH 2.5–3.3 in the presence of 60% sucrose (w/w). Rheological analyses were performed to determine the optimal pH for further studies. Next, the OP samples were prepared at pH 2.7 in concentrations ranging from 0.33 to 1.98% GalA (w/w) with 60% sucrose (w/w) and subjected to rheological analysis. Dynamic oscillatory experiments at 25 °C indicated the presence of gels for all of the analysed concentrations. Measurements of the elastic (G′) and viscous (G″) moduli at 25 °C also indicated that increasing the pectin concentration resulted in stronger gels. Rotational experiments revealed a shear-thinning behaviour in which the apparent viscosities of the samples increased as the concentration increased. Although the OP had a high degree of acetylation, this pectin was able to form gels, which suggests its potential for use as a gelling and thickening additive.

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► Highly acetylated HM pectins from cacao pod husks were rheologically analysed.
► Gels were prepared at low pH and a high sucrose concentration.
► Although the pectins had a high degree of acetylation, they were able to form gels.