Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes

Pancerz, Michał; Kruk, Joanna; Łukasiewicz, Marcin; Witek, Magdalena; Kucharek, Mateusz; Jaschik, J.; Ptaszek, Anna

doi:10.1016/j.foodhyd.2020.106420

Cited by 11 publications

(11 citation statements)

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“…Red currant pectin is characterized by an average molecular weight of 1020 kg•mol −1 [19], which is almost 9 times higher than blackcurrant pectin (115 kg•mol −1 ) [18] and significantly lower than an average molar weight of a commercial apple pectin 1576 kg•mol −1 (Table 1) [22]. Additionally, the aqueous fractions of pectin extracted from both currants contain a lot of simple sugars, the composition of which indicates strong branching, especially in the case of blackcurrant pectin (Table 1) [18].…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

2022

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The aim of the study was to produce gel beads under continuous conditions. Pectins obtained from black and red currants and commercial apple pectin were used as the material. For the production of gel beads, a self-designed device was used. The designed device allows for the production of gel beads in a continuous process, the properties of which are similar to those obtained in the classic, batch process. Thanks to the device, it is possible to obtain a repeatable product while reducing the workload. The produced gel beads were tested for water absorption and textural properties. The water absorption of the obtained gel capsules is strongly influenced by the pectin chain structure. Pectin beads obtained from currant pectins have a less hard structure and are more sensitive to deformation than those from apple pectin. Shorter and more branched chains of currant pectin than apple pectin form gels with a delicate structure, which strongly absorbs water, and unlike apple pectin gel, it disintegrates. The results show that the use of raw material obtained from different sources allows for obtaining products with various properties, using the same method; moreover, the used device is fully scalable and can be used in large scale.

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Section: Resultsmentioning

confidence: 99%

“…Their physicochemical properties were previously described in refs. [18,19]. Commercial apple pectin, with DE = 59% (Pektowin Jasło) was used as comparative material.…”

Section: Methodsmentioning

confidence: 99%

The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

2022

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“…Although Methacanon et al (2014) and Pancerz et al (2020) could obtain the dynamic viscosity pattern for pectin dispersion, especially at the Newtonian plateau regime, they still predicted c* using a zero shear rate. The accuracy of dynamic viscosity flow pattern-based critical concentration determination is highly dependent on the concentration interval employed.…”

Section: Dynamic Viscosity Patternmentioning

confidence: 99%

“…The inset of Figure 2c shows that an increase in shear rate will decrease viscosity. The regime with the highest (apparent) viscosity, the asymptotic point at the lowest shear rate produces the plateau area or Newtonian region labeled as zero shear viscosity ( ) (Chhabra and Uhlherr, 1979;Morris et al, 1981;Pancerz et al, 2020). As a unique molecular representation, zero shear viscosity can be used as a reference to determine the critical concentration (Figure 2c) (Rayner et al, 2016).…”

Section: Zero Shear Viscositymentioning

confidence: 99%

“…Like other types of viscosity, the specific viscosity will change with a function of concentration. This method is the simplest and most used in various studies, especially for pectin (Sayah et al, 2016;Pancerz et al, 2020). The condition of pectin that has different flow behavior at increased concentration makes this method the best choice.…”

Section: K (6) Specific Viscosity and Coil Overlap Parametermentioning

confidence: 99%

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Rheological method for determination of critical concentration of pectin dispersion – A review

Nabilah

Sitanggang

Purnomo

2021

Ann.UDJG.FoodTechnology

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Pectin critical concentration is a parameter that determines the effectiveness of pectin as a thickening and gelling agent. A lower critical concentration indicates the ease of a particular hydrocolloid to thicken the solution or form gel. From the industrial point of view, this is of interest as it entails a lower production cost. This review examines the critical advantages and limitations of various methods in determining the rheological-based critical concentration of pectin. The methods discussed in this work were based on dynamic viscosity flow pattern (η) plotted against shear rate (γ̇), apparent viscosity (ηapp), zero shear viscosity (η0), and consistency index (K) plotted against concentration (c), and specific viscosity (ηsp) plotted against the dimensionless number (c[η]). Empirically, these methods have been shown to successfully predict critical concentrations of pectin. However, models that can be used generally for each type of pectin flow are (1) η0 plotted against c and (2) ηsp plotted against c[η]. Conclusively, this review provides information for industries and researchers to select a suitable method for analyzing the critical concentration of pectin where variations might be present due to different sources and methods for extraction.

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New insights in pectinase production development and industrial applications

Shrestha

Rahman

Qin

2021

Appl Microbiol Biotechnol

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Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes

Cited by 11 publications

References 40 publications

The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

Rheological method for determination of critical concentration of pectin dispersion – A review

New insights in pectinase production development and industrial applications

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