Kinetics of acid‐catalysed de‐esterification of pectin in a heterogeneous medium

Kirtchev, N.; Панчев, И.; Kratchanov, Chr.

doi:10.1111/j.1365-2621.1989.tb00670.x

Cited by 11 publications

(3 citation statements)

References 8 publications

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“…The higher yield was obtained when BPP were extracted under acidic conditions (Fig. 2a), possibly because the acid enhanced cell wall disruption and hence increase pectin release (Kirtchev et al 1989).…”

Section: Resultsmentioning

confidence: 99%

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: 99%

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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“…The results obtained are supported by Yeoh et al (2008) who reported that orange peel pectin yield increased by 4.5% at pH 1 using microwave extraction. The increase in pectin yield was because of the acid-enhanced cell wall disruption and hence increases pectin release (Kirtchev et al 1989). A lower pH enhanced the release of glucose from starch hydrolysis and disintegrated the polysaccharides that could co-precipitate with pectin in ethanol.…”

Section: Extraction Of Ppp Pectinmentioning

confidence: 99%

Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel

et al. 2021

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The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum yield of 13.8% on purple, 10.0% on green, and 9.8% on orange was obtained at pH 1.0 and medium power level. Ash content of the extracted pectin was significantly high at 25.16, 34.26, and 36.30% for green, orange and purple PPP, respectively. However, pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28, 2.38, and 3.86%, for anhydrouronic acid contents were 25.58, 25.93, and 38.84%, and degree of esterification was 49.87, 50.63, and 56.39% across the orange, purple, and green varieties. The PPP pectin spectra exhibited similarities in their absorption pattern to that of commercial citrus pectin.

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“…Alkalibehandlung) als auch enzymatische Methoden beschrieben, bei denen die Freisetzung durch unterschiedliche Methyl-, Acetyl-bzw. Ferulasäureesterasen erfolgt (Kirtchev et al 1989;El-Nawawi und Heikal 1995;Renard und Thibault 1996;De Vries et al 2002;Kim et al 2008;Gou et al 2012; Müller-Maatsch et al…”

Section: Modifikation Des Veresterungsgrads Durch Alkalibehandlungunclassified

Charakterisierung funktioneller Zusammenhänge zwischen Extraktionsbedingungen, molekularer Struktur und Emulgiereigenschaften von Zuckerrübenpektinen

Eichhöfer,

Bunzel,

Wefers

2024

Lebensmittelchemie

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Kinetics of acid‐catalysed de‐esterification of pectin in a heterogeneous medium

Cited by 11 publications

References 8 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 South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel

Charakterisierung funktioneller Zusammenhänge zwischen Extraktionsbedingungen, molekularer Struktur und Emulgiereigenschaften von Zuckerrübenpektinen

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