Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product

Fertonani, Heloísa Cristina Ramos; Scabio, Ardalla; Carneiro, Eliana Beleski Borba; Schemim, Maria Helene Canteri; Nogueira, Alessandro; Wosiacki, Gilvan

doi:10.1590/s1516-89132009000100023

Cited by 14 publications

(10 citation statements)

References 11 publications

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“…The pectin was extracted according to Fertonani et al (2009). The flour was suspended (ratio 1:50 w/v) in 25 mL of distilled water added to 25 mL of nitric acid 1 mol L -1 , previously warmed to 80 °C in water bath (Precision Reciprocal Shaking Bath Model 50, Thermo Scientific, EUA), stirred for 40 min and cooled in ice bath.…”

Section: Determination Of the Extraction Yield And Degree Of Esterifimentioning

confidence: 99%

“…The content of pectin varies among the different sources of raw material, with focus on orange mesocarp -20% (Fishman et al, 2000), mangoes -18% (Berardini et al, 2005), apple pomace -15% (Fertonani et al, 2009). On the flour of epicarp, mesocarp and bagasse of Tahiti lemon, the pectin contents were 12.8%, 22.8% and 18.9%, respectively (Mendonça et al, 2006).…”

Section: Characterization Of Yield and Color Of Rind Flour And Pectinmentioning

confidence: 99%

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Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

et al. 2019

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The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits. Practical Application:The industrialization of passion fruit produces a huge amount of rinds that can be processed to be used as a new ingredient in the food industry due to its high content of pectin, which confers rheological properties such as stabilizing, thickening and gelling during food processing. The rind of passion fruit is divided into epicarp, mesocarp and endocarp. The separation and processing of these materials can enable to produce better quality mesocarp flour.

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Section: Determination Of the Extraction Yield And Degree Of Esterifimentioning

confidence: 99%

Section: Characterization Of Yield and Color Of Rind Flour And Pectinmentioning

confidence: 99%

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

et al. 2019

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“…Estudos de pesquisadores do Brasil com resultados relacionados à pectina foram conduzidos na gabiroba [64][65][66] , amorapreta [67,68] , morango e framboesa [68] , pequi [69] , abacaxi [70] , casca de maracujá [54,71,72] , goiaba [73] , maçã [33,34,38,[74][75][76] .…”

Section: Controle De Qualidade De Frutos E Produtos Derivadosunclassified

“…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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“…Total reducing sugars content was determined using the Somogyi Nelson method (Somogyi, 1952). The determination of pectin, was performed according to the methodology proposed by Fertonani et al (2009). For the analysis of calcium (Ca), copper (Cu), cobalt (Co), iron (Fe), magnesium (Mg), potassium (K), sodium (Na), zinc (Zn) and manganese (Mn) the readings were taken using a flame atomic absorbtion spectrometer (Varian, model 240FS), using as an accessory an automatic SIPS diluter system equipped with deuterium lamp as background correction and multi-element hollow cathode lamps.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour

Ito

Zielinski

Ávila

et al. 2017

LWT

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The effects of gamma radiation on the physicochemical, thermogravimetric, microstructural and microbiological properties of apple pomace flour were evaluated for a period of nine months storage. Calcium levels were higher in the irradiated samples. The irradiated samples remained stable during storage regarding the contents of protein, lipids, total dietary fibre, total reducing sugars, potassium, zinc, iron and manganese. The chemometric approach enabled a better visualisation of the samples. The results were not influenced by the effect of gamma radiation during storage. The thermogravimetric curves showed four major mass losses in consecutive reactions. The photomicrographs showed a composite of organic and heterogeneous material, with agglomerated particles with irregular shapes and sizes. For the microbiological analysis at a dose of 1 kGy, the presence of moulds occurred at 9 months of storage, however, the levels were below the indicative tolerance and for 2 kGy there was no contamination of yeasts and moulds.

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Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product

Abstract: ABSTRACT

Cited by 14 publications

References 11 publications

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

Pectina: da matéria-prima ao produto final

Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour

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