Work

Effect of Pectin on the Quality Attributes and Phenolic Composition of Blackberry Jam from Wild and Cultivated Fruits at Different Altitudes

Year: 2025

Type: article

Abstract: This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (Rubus fruticosus L.) prepared from fruits harvested at three altitudinal locations (wild: 998 m; cultivated: 500 m and 1090 m). The jams were analyzed for phenolic profile, antioxidant capacity, color, texture, and sensory attributes. The results showed that altitude strongly affected the phenolic profile and antioxidant capacity, with wild blackberries exhibiting the highest levels of total phenolics, flavonoids, and anthocyanins. Pectin addition in moderate levels (0.1%) enhanced sensory acceptance, particularly in jams from higher altitudes. Furthermore, jams with added pectin showed improved vitamin C retention and reduced bitterness associated with phenolic compounds. Overall, the findings highlight the dual role of pectin in modulating the functional and sensory qualities of blackberry jam, while also demonstrating the impact of altitudinal variation on fruit-derived products.

Source: Foods

DOI: 10.3390/foods14193420

Authors: Adis Veliu, Xhabir Abdullahi, Erhan Sulejmani, Omer Faruk Celik, Mehmet Ali Olcer, Burhan Ozturk

Institutions: State University of Tetova, Ordu University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499