Characterization of Pectin Fractions and Bioactive Compounds in Spondias mombin for the Development of Functional Low-Glycemic Spreads

Background: Spondias mombin (hog plum) is a tropical fruit with demonstrated pectin content and a rich profile of bioactive phytochemicals. Despite its nutritional relevance, the structural characterization of its pectin fractions and their interactions with bioactive compounds remain underexplored.

Objective: This study aimed to isolate and characterize high-methoxyl (HM) and low-methoxyl (LM) pectin fractions from S. mombin and to evaluate their potential for formulating functional low-glycemic spreads.

Methods: Pectin was extracted via acid hydrolysis, fractionated by controlled ethanol precipitation, and characterized for physicochemical properties, FTIR spectroscopy, and rheological behavior. Total phenolic and flavonoid content and antioxidant capacity were quantified. In vitro glycemic index (GI) was estimated using an enzymatic glucose hydrolysis model. Three spread formulations were evaluated by a 30-member hedonic sensory panel.

Results: Fraction I (HM pectin) exhibited a degree of esterification (DE) of 68.4%, while Fraction II (LM pectin) registered 38.7%. Total phenolic content was highest in the crude extract (142.6 mg GAE/g DW). The LM pectin-enriched spread attained the lowest estimated GI of 38, classified as low-GI, alongside overall hedonic acceptability scores comparable to commercial controls.

Conclusion: S. mombin LM pectin fractions exhibit physicochemical and bioactive properties suitable for low-glycemic functional food formulation, providing a scientific basis for the value addition of this underutilized tropical fruit.