Foaming and emulsifying properties of pectin isolated from different plant materials

Yancheva, Nikoleta; Marková, Daniela; Murdzheva, Dilyana; Vasileva, Ivelina; Slavov, Anton

doi:10.1515/asn-2016-0001

Cited by 6 publications

(2 citation statements)

References 14 publications

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“…The EAI of pectin (36.8%) was lower than the reported values for potato pectins (44.97%-47.71%), sugar beet pectin extracted by acids and the commercial citrus pectin (44.87%), and apple pectin (45.34%) [60,61]. Our data for EA were similar to [62]. In comparison with 50% emulsion prepared with 0.4% amidated pectin that showed emulsion stability (94%), our emulsions possessed lower stability [63].…”

Section: Water-holding Capacity and Oil-holding Capacitysupporting

confidence: 68%

Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

Ognyanov

Georgiev

Petkova

et al. 2018

International Journal of Polymer Science

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In the current study, an acidic polysaccharide from the in vitro suspension culture of Fumaria officinalis L. was obtained by extraction with 0.8% (w/v) aqueous ammonium oxalate. The polysaccharide fraction mainly consisted of galacturonic acid (41.0%), followed by galactose (7.3%) and arabinose (5.6%). This suggests the presence of arabinogalactan side chains in the rhamnogalacturonan-I segment of the studied pectin, which was mainly built up by homogalacturonan segments. The pectin was evaluated as low-methyl-esterified (45.0%) with degree of acetylation 3.4%. The polymer fraction was consisted of different molecular weight populations in the range of 6–600 kDa. The high amount of 4-L-hydroxyproline (11.7% of total protein) and the specific positive reaction to Yariv’s phenylglycoside reagent indicated the presence of an arabinogalactan protein in the cell walls. The functional properties of the polysaccharide fraction were evaluated, as it possessed better water-holding capacity than oil-holding capacity. The studied pectin demonstrated significant foaming ability and promising emulsifying properties in a concentration 1%. Therefore, the isolated polysaccharide fraction could be successfully used as emulsifier and foaming agent in food products and pharmaceutical supplements.

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Section: Water-holding Capacity and Oil-holding Capacitysupporting

confidence: 68%

Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

Ognyanov

Georgiev

Petkova

et al. 2018

International Journal of Polymer Science

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“…Hal ini diduga karena perbedaan karakteristik dan foaming capacity pulp jambu biji merah dengan pulp pepaya maupun pulp tomat yang menyebabkan terjadinya perbedaan pada daya leleh velva. Menurut Yancheva et al (2016) foaming capacity dipengaruhi oleh kadar pektin. Semakin tinggi pektin yang terkandung, maka foaming capacity akan semakin tinggi.…”

Section: Daya Lelehunclassified

PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951)

et al. 2020

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This study was processed pink guava becomes probiotic's velva as a functional food which safe to be consumed by lactose intolerance. The use of honey as a substitute for sucrose is expected to minimize calorie content, increase functional value, and maintain the viability of LAB in velva. The aim of this study was to determine the effect of honey on velva's characteristics (total soluble solids, overruns, melting rate, and total calories), to determine the effect of honey on velva's characteristics (pH, titratable acidity, and total LAB) during storage, and to determine the effect of honey on velva's vitamin C levels and antioxidant activity after 6 weeks storage. There were 4 treatments which consist of F0 25% sucrose (control), F1 15% honey, F2 20% honey, and F3 25% honey. This study used Randomized Block Design. Data was analyzed using One Way ANOVA. The results showed that variations in honey concentrations significantly affect the characteristics of the velva (total soluble solids, overruns, melting rate, and total calories), affecting the pH value and total LAB during storage, and affecting vitamin C levels and antioxidant activity after storage. The higher the concentration of honey, the higher the value of total soluble solids, melting rate, total calories, vitamin C levels, antioxidant activities, and was effective at preserving the viability of LAB, while the value of overrun, and pH is lower.

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Pectic polysaccharides extracted from pot marigold (Calendula officinalis) industrial waste

2020

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Foaming and emulsifying properties of pectin isolated from different plant materials

Cited by 6 publications

References 14 publications

Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951)

Pectic polysaccharides extracted from pot marigold (Calendula officinalis) industrial waste

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