A branched pectin-condensed tannin supermolecule from persimmon (Diospyros kaki Thunb.) using NaDES: Extraction, chemical characterization, and emulsifying potential evaluation.
- 2026-08
- Talanta 306
- Qingyun Guan
- Feixue Wu
- Kaikai Li
- Chunmei Li
- PubMed: 41880903
- DOI: 10.1016/j.talanta.2026.129689
Study Design
- Methods
- Natural deep eutectic solvents (betaine, urea, water) extraction, ANN-GA optimization, spectroscopic FTIR and NMR, emulsifying potential evaluation.
Persimmon pectin and tannin, particularly their complex, have garnered attention due to their notable chemical structure and functional properties. A branched pectin-condensed tannin supermolecule was obtained from persimmon using natural deep eutectic solvents synthesized by betaine, urea, and water at a molar ratio of 1.0:2.1:12.5. The non-covalent interactions, including hydrogen bonding, conjugation effects, and hydrophobic interactions within the supermolecule, were evidenced by spectroscopic Fourier transform infrared spectroscopy and nuclear magnetic resonance. The extraction process was modeled and optimized using an artificial neural network-genetic algorithm method with 0.79% deviation between optimization and experimental validation (305.2 vs. 302.8 ± 3.1 mg/g) under optimal conditions (a 37.2 mL/g liquid/solid ratio at 85.7 °C for 31.6 min). The environmental sustainability of the established preparation protocol was graphically represented using analytical greenness metrics for sample preparation and blue applicability grade index. Moreover, the performed emulsifying potential evaluation demonstrated that the obtained supermolecule has a greater emulsifying capacity (87.6 vs. 81.4%) and absolute zeta-potential (65.2 vs. 35.8 mV) than the physical mixture of pectin and tannin at 10 mg/mL and the oil phase volume fraction of 75%. This study obtained a novel pectin-tannin supermolecule with stronger emulsifying potential using natural deep eutectic solvents, thereby promoting the high-value utilization of persimmon phytochemical components in food and related fields through convenient and sustainable means.