NDLI: Characterization and physicochemical properties of pectins extracted from agroindustrial by-products

Content Provider	Springer Nature Link
Author	Moura, Fernanda Aline Macagnan, Fernanda Teixeira Santos, Lucciélli Rodrigues Bizzani, Marilia Oliveira Petkowicz, Carmen Lúcia Silva, Leila Picolli
Copyright Year	2017
Abstract	The composition and fine structure of pectins found in plant cell walls are heterogeneous, with striking differences, depending on their source, and this eventually determines their functional and technological properties. The aim of this study was to extract and determine the chemical composition and physicochemical properties of pectins from different sources: passion fruit peel, orange pomace, and soy hull. Pectin extraction was performed with heated hydrochloric acid solution, followed by precipitation with 96% ethanol. Extraction yield, chemical composition, molar mass, physicochemical properties (fat absorption capacity, cation exchange capacity, water holding capacity, and antioxidant activity) of pectin were measured. Pectin extraction efficiency was higher for passion fruit peel and orange pomace (15.71 and 17.96%, respectively). Soy hull had low pectin extraction (5.66%). Galacturonic acid content was 23.21% for passion fruit peel pectin and 16.01% for orange pomace pectin. Water holding capacity, fat absorption capacity, and cation-binding capacity present in pectin extracted from passion fruit peel were higher, suggesting this poorly investigated product could be used as thickening and emulsifying agents in food preparations. Phenolic compounds with antioxidant capacity provide pectins with additional properties and expand their industrial use.
Starting Page	3111
Ending Page	3117
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	54
Issue Number	10
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-08-02
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Passion fruit peel Orange pomace Soy hull Galacturonic acid Functional properties Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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