Characterization of pectins extracted from pomegranate peel and their gelling properties

Abid, Mouna; Cheikh-Rouhou, Salma; Renard, Catherine M.G.C.; Bureau, Sylvie; Cuvelier, Gérard; Attia, Hamadi; Ayadi, Mariem

doi:10.1016/j.foodchem.2016.07.181

Cited by 145 publications

(67 citation statements)

References 30 publications

(35 reference statements)

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“…Differences were found in pectin gel formation between varieties. Furthermore, the gelling properties of the pectins gave good characteristics in the presence of calcium (Abid et al., ). Moreover, pectins with different acylation and methylation degree showed prebiotic properties in vitro with strains of Lactobacillus and Bifidobacterium (Khatib et al., ).…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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“…El azúcar que posee en mayor cantidad es la glucosa (probablemente de origen celulósico), seguido de manosa y xilosa. En cantidades menores se encuentra la arabinosa, galactosa, ramnosa y fructosa (Abid, et al, 2016). La Tabla 5 revela un alto contenido de fibra alimentaria total, tanto para la harina como para la fracción insoluble y se aprecia una diferencia significativa entre la fibra presente en estos y en el extracto soluble.…”

Section: Etiquetasunclassified

“…Nota. Letras diferentes en una fila implican diferencias significativas entre muestras (p < 0.05).Los valores de humedad, proteínas, grasas, cenizas y carbohidratos obtenidos son similares a lo reportado porAbid et al (2016), quienes estudiaron distintas variedades de granada y establecieron rangos de resultados posibles correspondientes a cada característica fisicoquímica. Por un lado, concluyen que la cáscara de granada, independientemente de la variedad, no tiene aporte de grasa, lo cual coincide con los datos obtenidos en esta investigación.…”

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De residuo industrial a ingrediente funcional: el potencial de la cáscara de granada

Torres

Lebed

Arcia

et al. 2019

INNOTEC

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During the industrial production of pomegranate juice, peel is generated as a by-product. The aim of this work was to valuate this by-product through the green extraction of soluble antioxidants while recovering insoluble fiber. Pomegranate by-product once dried and ground was subjected to a water extraction process (65 ℃ for 30 min), obtaining two fractions: soluble and insoluble ones. The insoluble fraction had a high fiber content (52,28 ± 2,99 g/100g) while the soluble fraction had a high total polyphenol content (1049,98 ± 3,98 mg gallic acid/100g) and an antioxidant capacity against ABTS radicals of 1486,57 ± 0,05 μmol Trolox/g. Using the soluble fraction, a jelly and a beverage were formulated, while cookies and muffins were formulated with the insoluble fraction. All products were formulated without sugar, and cookies and muffins also complying with the claim "source of fiber". Acceptability was evaluated by consumers (n = 100), being cookies and muffins the most accepted (7,0 and 6,3, respectively). Pomegranate by-product was revalued in a sustainable and low cost way, obtaining new functional ingredients, so representing an opportunity for industry.

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“…Dentre os diversos biopolímeros que são utilizados como matrizes poliméricas para tal aplicação, a pectina tem se destacado por apresentar características favoráveis na confecção de soluções filmogênica, tais como baixa toxicidade, alta biocompatibilidade, biodegradabilidade e não apresentar nenhum risco a saúde, além de ser um hidrocolóide capaz de formar redes que capturam água e formam géis em concentrações abaixo de 1 % (m/v) (4). Sua obtenção se dá principalmente através dos resíduos de processamento de sucos de maça e laranja, sendo assim, uma matéria prima de fácil acesso e custo benefício (5).…”

Section: -Introduçãounclassified

Preparação e caracterização de biofimes comestíveis a base de nanoestruturas poliméricas em matriz de pectina

Santos¹,

Aouada²,

Moura³

2019

JETI

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ResumoO objetivo deste trabalho foi produzir filmes biodegradáveis com nanopartículas de quitosana em matriz de pectina. As nanopartículas foram obtidas por condensação de refluxo e os filmes foram produzidos pela técnica de casting, utilizando-se uma solução filmogênica composta por nanopartículas de quitosana (NPsQs) e pectina. As nanopartículas em solução foram caracterizadas quanto ao seu tamanho, através de espalhamento dinâmico de luz (DLS) e sua estabilidade, medida pelo potencial Zeta. Os filmes foram analisados por Espectrometria de Infravermelho com Transformada de Fourier (FT-IR). Os filmes obtidos apresentaram uma superfície bastante homogênea. Palavras-chave: Filmes comestíveis, nanopartículas de quitosana, pectina

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Characterization of pectins extracted from pomegranate peel and their gelling properties

Cited by 145 publications

References 30 publications

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

De residuo industrial a ingrediente funcional: el potencial de la cáscara de granada

Preparação e caracterização de biofimes comestíveis a base de nanoestruturas poliméricas em matriz de pectina

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