Ultrasound assisted extraction and characterization of pectin from tomato waste

Grassino, Antonela Ninčević; Brnčić, Mladen; Vikić‐Topić, Dražen; Roca, Sunčica; Dent, Maja; Brnčić, Suzana Rimac

doi:10.1016/j.foodchem.2015.11.095

Cited by 251 publications

(137 citation statements)

References 29 publications

Supporting

Mentioning

123

Contrasting

Unclassified

Order By: Relevance

“…The main signal at 3.82 ppm observed in the 1 H NMR spectrum (Fig. S‐3) is due to methyl protons of ester groups . Thus the 1 H and 13 C NMR spectra revealed that the investigated samples contained predominantly esterified GalA.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Tai

Wei

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Tai

Wei

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Citrus processing industries generate huge amounts of agro‐wastes, representing serious environmental problems. The peels and rag discarded in such processes account for 50% to 55% of the weight of processed fruit, and are generally used as feed for livestock (Berk, ; Grassino et al., ). However, citrus peels are important sources of bioactive compounds, antioxidants, essential oils, and pectins (Bayar et al., ; La Cava, Gerbino, Sgroppo, & Gómez‐Zavaglia, ; Kaya, Sousa, Crépeau, Sørensen, & Ralet, ).…”

Section: Introductionmentioning

confidence: 99%

“…However, citrus peels are important sources of bioactive compounds, antioxidants, essential oils, and pectins (Bayar et al., ; La Cava, Gerbino, Sgroppo, & Gómez‐Zavaglia, ; Kaya, Sousa, Crépeau, Sørensen, & Ralet, ). Pectins are valuable compounds because of their functional and technological properties, as they are used as thickening, stabilizing or gelling agents in the elaboration of certain jams (Grassino et al., ). About 80% of pectins are obtained from citrus peels worldwide (Berk, ), which underlines their economical importance.…”

Section: Introductionmentioning

confidence: 99%

Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum

Cava

Gerbino

Sgroppo

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Citrus pectin hydrolysates (Citrus paradisi [Mafc.]) from “Foster,” “Red Shambar,” “Tangelo Orlando,” and “Citrumelo Swingle” cultivars were obtained by partial chemical hydrolysis and their properties as culture media (sole carbon/nutrient source) and encapsulating agents of Lactobacillus plantarum CIDCA 83114 were evaluated. The concentration of neutral sugars was maximal after 2‐hour hydrolysis. All hydrolysates were rich in glucose >xylose >galactose >galacturonic acid >mannose >arabinose. “Citrumelo Swingle” cultivar was the one with the highest concentration of xylose. After 24 hr of fermentation with L. plantarum CIDCA 83114, bacterial viability increased from 6.76 ± 0.14 to almost 9 log CFU/mL, and lactic acid concentration, from 2.63 ± 0.41 to 7.82 ± 0.15 mmol/L in all hydrolysates. Afterwards, bacteria were entrapped in pectate‐calcium beads by ionotropic gelation. Bacterial viability did not significantly decrease after freeze‐drying and storage the beads at 4 °C for 45 days. Practical Application Pectin hydrolysates were adequate culture media for microorganisms, as determined by the viabililty and lactic acid production. Considering that citrus peels are agro‐wastes obtained in large quantities, their use as encapsulating materials provides a solution to overcome the environmental problem they entail.

show abstract

“…Isolation of pectin uses extruder screw can also be done (Hwang et al, 1988). Isolation pectin used Ultrasound assisted extraction (Grassino et al, 2016;Wang et al, 2016), The use of acid will dissolve into protopectin soluble in water. Precipitation pectin done using alcohol.…”

Section: Introductionmentioning

confidence: 99%