Extraction and physicochemical characterization of Krueo Ma Noy pectin

Singthong, Jittra; Ningsanond, Suwayd; Cui, Steve W.; Goff, H. Douglas

doi:10.1016/j.foodhyd.2004.09.007

Cited by 119 publications

(57 citation statements)

References 14 publications

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“…The LMP from Krueo Ma Noy (Cissampelos pareira) leaves were also reported not to form gel in the presence of Ca 2? at pH 5-8, while gelation was observed at lower pH, probably because the stronger acidity reduced the dissociation of carboxylic groups and charge density of pectin chain that diminished electrostatic repulsion and promoted interchain interaction (Singthong et al 2005). The lack of gelation in LMP was also observed in water-extracted pectin from dragon fruit peel, which is reported to be due to the high ash content of the pectin (Nazaruddin et al 2011).…”

Section: Resultsmentioning

confidence: 98%

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

2017

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Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana (Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5°C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v ) of 42-47, 57-61%, and 17-40 kDa, respectively; while waterextracted BPP contained lower DM but higher GalA and M v . Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid-and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full-and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.

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Section: Resultsmentioning

confidence: 98%

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

2017

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“…Decreased viscosity values are common in polysaccharide solutions, as polysaccharide chains are known to be able to form ordered structures through chain-chain entanglements, which are disrupted under the application of shear force to a system, consequently leading to decreases in viscosity in response to increases in shear rates [40]. …”

Section: Rheological Behaviormentioning

confidence: 99%

Physicochemical Properties of Edible Seed Hemicelluloses

Sousa¹,

Holanda-Araújo²,

Souza³

et al. 2017

OALib

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In this work, galactomannans and xyloglucans were isolated from the seed endosperm and cotyledon of Brazilian non-conventional sources, respectively. Extraction yields, monosaccharide ratios, macromolecular parameters and molar mass distributions were determined and compared to commercial guar gum and Locust Bean Gum (LBG). The extraction yield in relation to seed mass ranged from 7.0% to 40.63%, with xyloglucan yields being higher than galactomannan yields. Schizolobium parahyba and Caesalpinia pulcherrima galactomannans exhibited the lowest protein contents, 0.05% and 0.08%, respectively. Flow curves of 1% hemicellulose solutions (w:v) were measured by varying the shear rate from 0.1 to 100 s −1 . The resulting data were fitted to a Power Law model, and all the hemicelluloses presented shear-thinning behavior. Galactomannans and xyloglucans with different monosaccharide ratios showed similar consistency indices. Rheological properties were also compared, and the results suggest new hemicellulose sources, which can be studied for additional applications in areas such as materials science, medicine and biology.

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“…Novas fontes potenciais permanecem não usuais em função de certas propriedades estruturais indesejáveis [3,39] . Dentre as matérias-primas alternativas estudadas para extração de substâncias pécticas podem ser citadas: os frutos de Chaemomeles japonica ou marmelo do Japão [39] , as folhas do Krueo Ma Noy, uma planta trepadeira nativa da Tailândia [40,41] , o pericarpo de ambarela (fruta nativa da Polinésia) [42] , a casca de manga [43,[44][45] , o repolho [46] , as cascas de banana [47] , o resíduo de cacau [48] e a casca de maracujá [49][50][51][52][53][54] . Na Tabela 1, podem ser encontrados os teores aproximados de pectina em diferentes fontes vegetais [55,56] .…”

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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Extraction and physicochemical characterization of Krueo Ma Noy pectin

Cited by 119 publications

References 14 publications

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

Physicochemical Properties of Edible Seed Hemicelluloses

Pectina: da matéria-prima ao produto final

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