A Comprehensive Review on the Isolation, Bioactivities, and Structure–Activity Relationship of Hawthorn Pectin and Its Derived Oligosaccharides

Abstract

Hawthorn (Crataegus pinnatifida Bunge) has been highlighted as an excellent source of a variety of bioactive polymers, which has attracted increasing research interest. Pectin, as a kind of soluble dietary fiber in hawthorn, is mainly extracted by hot water extraction and ultrasonic or enzymatic hydrolysis and is then extensively used in food, pharmaceutical, and nutraceutical industries. Numerous studies have shown that hawthorn pectin and its derived oligosaccharides exhibit a wide range of biological activities, such as antioxidant activity, hypolipidemic and cholesterol-reducing effects, antimicrobial activity, and intestinal function modulatory activity. As discovered, the bioactivities of hawthorn pectin and its derived oligosaccharides were mainly contributed by structural features and chemical compositions and were highly associated with the extraction methods. Additionally, hawthorn pectin is a potential resource for the development of emulsifiers and gelling agents, food packaging films, novel foods, and traditional medicines. This review provides a comprehensive summary of current research for readers on the extraction techniques, functional characteristics, structure–activity relationship, and applications in order to provide ideas and references for the investigation and utilization of hawthorn pectin and its derived oligosaccharides. Further research and development efforts are imperative to fully explore and harness the potential of hawthorn pectin-derived oligosaccharides in the food and medicine fields.

Keywords

• hawthorn pectin-derived oligosaccharides
• extraction techniques
• functional characteristics
• structure–activity relationship
• functional foods