Apple cultivar-specific pectin properties impact apple puree functionality

Thirteen apple cultivars were investigated. to link quality parameters of purees with structural characteristics of pectins. The purees differed especially in particle size and viscosity. Pectins were extracted from the alcohol insoluble solids (AIS) and fractionated into water- and chelating-agent soluble solids (WSS & ChSS). Sugar composition differences were minimal, while esterification varied considerably. For AIS and WSS, the DM were 57-66 % and 64-79 % respectively. ChSS were categorized as either low or high-methyl-esterified (29 % to 44 % and 52 % to 78 %). Enzymatic fingerprinting demonstrated the different methyl-ester distribution within the pectin backbones. PCA demonstrated correlations between pectin structure and puree properties, illustrating that pectin characteristics significantly influence the texture of apple-based products. Sugar composition of the pectin fractions correlated with puree's rheological behaviour, while the particle size (D[4,3] 235.2-387.7 μm) was associated with the methyl-ester distribution. This study offers insights for utilizing plant polysaccharide diversity in food design.