A comparative study on functional properties of beet and citrus pectins in food systems

Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar

doi:10.1016/j.foodhyd.2004.08.002

Cited by 164 publications

(94 citation statements)

References 17 publications

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“…Diversas unidades estruturais podem estar substituídas por metanol, ácido acético e ácidos fenólicos. Os açúcares podem existir nas formas furanosídicas ou piranosídicas e com diferentes anômeros vez mais são aprofundadas, com relação à extração e aos propósitos de elucidar aspectos diversos: tecnológicos ou estruturais [29][30][31][32][33][34][35][36][37][38] . Devido à capacidade de geleificação depender da massa molar e grau de esterificação, pectinas de diferentes fontes não apresentam a mesma habilidade de formação de gel em função das variações nestes parâmetros.…”

Section: Estrutura Molecularunclassified

Pectina: da matéria-prima ao produto final

Canteri

Moreno²,

Wosiacki³

et al. 2012

Polímeros

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A pectina, provavelmente a mais complexa macromolécula natural, é um heteropolissacarídeo contendo predominantemente resíduos de ácido galacturônico. Este polímero, do grupo das fibras dietéticas, é amplamente utilizado como geleificante e estabilizante na indústria de alimentos. O principal processo industrial para obtenção de pectina está baseado na solubilização da protopectina do bagaço de maçã e casca de frutos cítricos, realizada em condições levemente ácidas sob aquecimento. Estudos recentes têm reportado a extração de pectina de novas matérias-primas sob diferentes condições, com influência sobre a qualidade e sobre o rendimento do produto final, para aumentar sua qualidade reológica. Esta revisão descreve a estrutura, as fontes, as aplicações, o processo de extração industrial assim como as principais técnicas de caracterização da pectina.

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Section: Estrutura Molecularunclassified

Pectina: da matéria-prima ao produto final

Canteri

Moreno²,

Wosiacki³

et al. 2012

Polímeros

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“…Pectins and rheology have been widely studied, since they determine the properties of cell walls, and are used in the food industry as a functional food ingredient (E440 in the European Union) and as a stabilizer for gelling properties in the production of fruit juice, jams, jellies, drinks, sauces, syrups, sugar confectionery, pastries, products and yogurts (Jayani et al 2005;Mesbahi et al 2005;Arancibia and Motsenbocker 2006;Cybulska et al 2011). Pectinases are widespread in higher plants and can also be produced by phytopathogenic microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

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The properties and functionality of pectins from plant cell walls depend on their structure. Therefore, the objective of this work was to determine the rheological properties of pectins extracted from plant cell walls with different solvents in relation to postharvest storage time. Water (WSP), chelate (CSP) and diluted alkali (DASP) soluble pectins were studied, taken from carrot cell walls ('Nerac' variety), at harvest and at five time points during storage. The rheology of pectins was studied in relation to flow properties and viscosity, and the storage effect was studied in relation to enzyme activity. The results showed that rheology of pectins depend on the solvent used for extraction. The viscosity of each pectin fraction increased during storage. WSP had the highest viscosity (maximum 0.045 Pas) compared to CSP (0.023 Pas) and DASP (0.011 Pas). DASP revealed thixotropic properties that increased from 3 % at harvest to 14 % after 5 months of storage. Flow behaviour of DASP did not change with storage time, whereas WSP and CSP showed a change from dilatant to pseudoplastic flow. The changes in rheological properties may be related to an enzymatic-induced molecular transformation, which promotes a gelling ability.

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“…As expected, a considerable portion of the GalUA residues in the pectins were present as methyl esters, with a DM of 51-76%. Previous studies [35,36] reported the DM of HCl-extracted pectins from vegetables to be approximately 50-60%. The Ara, Gal, and Rha residues constituted the remaining neutral monosaccharides and appeared to originate from branched rhamnogalacturonan I pectic moieties.…”

Section: Characterization Of Pectin Fractionsmentioning

confidence: 98%

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

Смирнов

Golovchenko

Vityazev

et al. 2017

Journal of Chemistry

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The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37 ∘ C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2-9%) and phenolics (0.5-0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals.

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A comparative study on functional properties of beet and citrus pectins in food systems

Cited by 164 publications

References 17 publications

Pectina: da matéria-prima ao produto final

Pectina: da matéria-prima ao produto final

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

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