Sugarcane molasses-induced gelation of low-methoxy pectin

Sugarcane molasses (SCM), a byproduct generated from sucrose manufacturing, has attracted considerable interest due to its high sugar content, polyphenolic compounds, and calcium ions. The objective of this study was to fabricate a type of low methoxy pectin (LMP)-based gel crosslinked by endogenous calcium ions found in SCM. Gel was formed by adding SCM into a 1 wt% LMP solution, which resulted in a Ca2+ concentration of 2-6 mmol/ L. Rheological and textural measurements confirmed the formation of SCM-LMP gels. Compared to LMP gels induced by CaCl2, SCM-LMP gels exhibited weak storage modulus and gel strength, probably due to the presence of metal ions and small molecular sugars from SCM, which impede the formation of effective junction zones required for building a calcium-pectin network. The polyphenolic compounds from SCM were encapsulated within the SCM-LMP gel, enhancing its antioxidant capacity. Overall, this research explores the effectiveness of SCM in inducing LMP gelation for the first time. The findings of this study demonstrate a strategy for preparing LMP gels with antioxidant properties.

Automated summary

This study explores the effectiveness of sugarcane molasses (SCM) in inducing low methoxy pectin (LMP) gelation for the first time and demonstrates a strategy for preparing LMP gels with antioxidant properties.