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.
RESUMOO minimilho, uma espiga imatura ainda não fertilizada, vem ganhando importância no Brasil para o consumo como conserva, principalmente por ser agradável e apresentar baixo valor calórico. a pesquisa se propôs avaliar a qualidade das conservas de quatro híbridos; determinar a composição nutricional destes híbridos; e determinar o rendimento de minimilho para a produção de conserva. Os procedimentos de acidificação aplicados durante o processamento, essencial para a qualidade dessas conservas, resultaram em produtos seguros para o consumo. Os provadores preferiram a conserva de minimilho mais ácida, apresentando um valor de pH projetado para o equilíbrio de 3,9 ao invés de 4,2, bem como, a conserva contendo a salmoura de 4,0 %, p/v, de sal. as conservas dos híbridos DKB 214, p 3021, aG 6018 e DKB 215 não diferiram estatisticamente quanto ao paladar. as composições nutricionais desses híbridos foram similares e confirmaram se tratar de um produto de pouco valor calórico, apresentando concentrações porcentuais baixas de carboidratos digeríveis mais proteínas (6,87-7,21 %) e insignificante de lipídeo (< 0,30 %). Considerando o rendimento em massa média de minimilho sem palha em relação à matéria-prima com palha, o híbrido p 3021 foi o recomendado, pois, apresentou 25,90 % a mais em relação ao híbrido de menor rendimento aG 6018.PalavRaS-chavE: Zea mays, conservas de minimilho, agroindústria, alimento funcional, composição nutricional. Processing of canned baby corn: assessment of cultivars aBSTRacTBaby corn, immature corn-cob yet fertilized, has become important for the canning in Brazil, because it is specially pleasant and low-calories. This research proposed to evaluate the quality of canned baby corn from four cultivars; determine the nutritional compositions of these cultivars; and determine the baby corn yield for canning. The acidification procedures used in processing resulted in a product safe for consumption. The tasters preferred the canned baby corn with highest acidity, which had an estimated pH 3.9 for stabilization, instead of 4.2 and canned with 4.0% brine. The canned of the cv. DKB 214, p 3021, aG 6018 and DKB 215 were considered equally palatable by the tasters. The nutritional compositions of the four cultivars were similar and these were low-calories because they had law-concentration in both the carbohydrate and the protein, and the lipid was insignificant (lower than 0.30%). Thus, considering the yield in baby corn for the canned, the cv. p 3021 was recommended, because it had a yield of 25.90% higher than the cv aG 6018, which had the lower.KEy-wORdS: Zea mays, baby corn canned, agroindustry, functional food, nutritional composition.
SummaryThe jaboticaba is a fruit that is native to Brazil, which has antioxidant activity and is known to have levels of bioactive compounds. This fruit is a berry with a lilac-coloured husk and white flesh; sweet and acid, which justifies its high levels of fresh consumption. The aim of this study was to contribute to the study of a new raw material in small agribusinesses. Jaboticaba-Sabará variety-was fractionated into three parts for pectin analysis: the skin, pulp and juice. The pectic substances of the jaboticaba were analysed. The degree of methoxylation was determined by titration and infrared spectroscopy (FTIR). Pectin extracted from the skin had a higher degree of esterification. The macromolecular composition, determined by high pressure steric exclusion chromatography (HPSEC), discriminated the pectins of high molar mass (skin) and low molecular weight (juice and pulp). The pectin from all the fractions presented homogalacturonan segments with a high degree of esterification, and ramnogalacturan side chains composed of galactose and arabinose. The jaboticaba pectins presented a high content of arabinose in the skin, whilst galactose was only found in traces in the juice, showing different proportions of monosaccharides, similar to commercial samples of apple pectin.
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