On the production of low esterified pectins by acid maceration of pectic raw materials with ultrasound treatment

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

doi:10.1016/s0268-005x(09)80140-9

Cited by 42 publications

(17 citation statements)

References 5 publications

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“…(Rolin 2002). In search for an improved extraction in terms of yield, extraction time and/or quality of the obtained products, different alternatives have been investigated including the application of ultrasound (Panchev et al 1994), microwave heating (under pressure) (Fishman et al 2000) and steam treatment (Fishman et al 2003;Grohmann et al 2012). Finally, the application of enzymes presents a more environmentally friendly way for the extraction of pectin.…”

Section: Pectin Structure Determination Methodsmentioning

confidence: 99%

Process–Structure–Function Relations of Pectin in Food

Christiaens

Buggenhout

Houben

et al. 2015

Critical Reviews in Food Science and Nutrition

161

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Pectin, a complex polysaccharide rich in galacturonic acid, has been identified as a critical structural component of plant cell walls. The functionality of this intricate macromolecule in fruit- and vegetable-based-derived products and ingredients is strongly determined by the nanostructure of its most abundant polymer, homogalacturonan. During food processing, pectic homogalacturonan is susceptible to various enzymatic as well as nonenzymatic conversion reactions modifying its structural and, hence, its functional properties. Consequently, a profound understanding of the various process-structure-function relations of pectin aids food scientists to tailor the functional properties of plant-based derived products and ingredients. This review describes the current knowledge on process-structure-function relations of pectin in foods with special focus on pectin's functionality with regard to textural attributes of solid plant-based foods and rheological properties of particulated fruit- and vegetable-derived products. In this context, both pectin research performed via traditional, ex situ physicochemical analyses of fractionated walls and isolated polymers and pectin investigation through in situ pectin localization are considered.

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Section: Pectin Structure Determination Methodsmentioning

confidence: 99%

Process–Structure–Function Relations of Pectin in Food

Christiaens

Buggenhout

Houben

et al. 2015

Critical Reviews in Food Science and Nutrition

161

View full text Add to dashboard Cite

show abstract

“…16 Reaction yield of L-ascorbyl 6-palmitate as affected by ultrasound at 100% power output and various reaction temperatures (Reproduced with permission from [79]) parameters showed that the degree of esterification could be decreased by 4-6% along with an increased yield of low esterified pectin by 16-18% over the conventional method. Prolonged ultrasonic treatment beyond 30 min led to a decrease in gel strength of the obtained pectin [57]. The effect of de-esterification of pectin in tomato products can lead to deleterious effects such as loss in viscosity, texture and quality.…”

Section: Esterificationmentioning

confidence: 99%

“…Panchev et al [57] developed a technique for production of low esterified pectins by acid maceration in the presence of ultrasound operated at 22 kHz and 1-1.2 W cm -2 . Optimisation of the process variables and ultrasound Fig.…”

Section: Esterificationmentioning

confidence: 99%

Selected Applications of Ultrasonics in Food Processing

2009

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Ultrasonic processing in simple terms is the application of sound waves in the frequency range of 20 kHz-1 MHz which is above the range of human hearing. This review focuses on the applications of ultrasound to accelerate processes such as dehydration, drying, freezing and thawing, tenderization of meat, crystallization of lactose and fat and to improve processes such as cutting, extraction, emulsification, ageing of wines and esterification. The effect of ultrasound on physical properties such as viscosity, opacity, particle size and gel strength is also considered. We find that it is the physical effects of ultrasound that predominate in most applications considered to date. Ultrasound increases heat and mass transfer, disrupts aggregates and can break macromolecular chains.

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“…[8][9][10] Positive effect of ultrasound on the extractability of polysaccharides from corn bran, 11 buckwheat hulls, 12 and Salvia officinalis L. 13 has been reported. In addition, the ultrasonic treatment is simple and more rapid than other conventional techniques in the fractionation of plant materials.…”

Section: Introductionmentioning

confidence: 99%