Characterization of strawberry pectin extracted by chemical means

Legentil, Anne; Guichard, I.; Piffaut, Bernadette; Haluk, J. P.

doi:10.1016/0023-6438(95)90003-9

Cited by 21 publications

(8 citation statements)

References 29 publications

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“…Um conhecimento detalhado da estrutura da pectina e de suas propriedades é necessário para assegurar um produto adequado a cada processo [21] . O estudo das substâncias pécticas surge como importante ferramenta para implementação de melhorias no processamento de frutas [78] . Entretanto, a determinação do conteúdo de pectina em alimentos mostra algumas dificuldades inerentes à estrutura das moléculas pécticas e interferências causadas por outros carboidratos nas amostras, sejam ácidos ou não [79] .…”

Section: Caracterização De Substâncias Pécticasunclassified

Pectina: da matéria-prima ao produto final

Canteri

Moreno²,

Wosiacki³

et al. 2012

Polímeros

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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.

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Section: Caracterização De Substâncias Pécticasunclassified

Pectina: da matéria-prima ao produto final

Canteri

Moreno²,

Wosiacki³

et al. 2012

Polímeros

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“…The presence of residual glucose in pectin even after the acidic and alcoholic washing during the pectin extraction process can be correlated with the presence of glucan linked to pectin 29 . Pectin is reported to be covalently bound to the other cell‐wall polysaccharides such as xyloglucan, and arabino glucan 30 . Basu et al 31 .…”

Section: Resultsmentioning

confidence: 99%

“…29 Pectin is reported to be covalently bound to the other cell-wall polysaccharides such as xyloglucan, and arabino glucan. 30 Basu et al 31 reported that glucans are responsible for the presence of glucose in pectin. The higher value of glucose in the present study may therefore be correlated with the presence of glucan as reported by these authors.…”

Section: Galacturonic Acid and Monosaccharide Compositionmentioning

confidence: 99%

Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity

et al. 2023

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BACKGROUND The physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods. RESULT The JFP yield increased from 9.7% to 21.5% with fruit maturity, accompanied by an increase in the galacturonic acid content (50.1%, 57.1%, 63.6%, and 65.2%) for stages I–IV respectively. The molecular weight increased from 147 kDa in stage I to 169 kDa in stage III, but decreased to 114 kDa in stage IV, probably due to cell‐wall degradation during maturation. The JFP was of the high methoxyl type and the degree of esterification increased from 65% to 87% with fruit maturity. The functional properties of JFP were similar to or better than those reported for commercial apple pectin, thus highlighting its potential as a food additive. Although the phenolics and flavonoids content of JFP decreased with fruit maturity, their antioxidant capacity increased, which may be correlated with the increased content of galacturonic acid upon fruit development. Gels prepared from JFP showed viscoelastic behavior. Depending on the maturity stage in which they were obtained, different gelation behavior was seen. CONCLUSION The study confirmed the potential of pectin extracted from edible parts of jackfruit as a promising source of high‐quality gelling pectin with antioxidant properties, for food applications. © 2022 Society of Chemical Industry.

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“…The pectin molecule consists mainly of galacturonic acid and neutral sugar such as rhamnose, arabinose, xyrose, mannose, galactose and glucose (Darvill et al 1978). Among them, the rate of arabinose and galactose in alkali-soluble pectin was higher than others in 'Senga sengana' strawberry (Legentil et al 1995). From these finding, the IgE production suppressive activity of OHP may be caused by its structural difference such as molecular size and sugar constituent.…”

Section: The Effect Of Alkali-soluble Pectin Solution On Immunoglobulmentioning

confidence: 94%

Alkali-soluble pectin suppresses IgE production in human myeloma cell line in vitro

et al. 2019

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We found that strawberry (Fragaria x ananassa) extract has an IgE production suppressive activity and its oral administration improved skin manifestation in atopic dermatitis model mice. In present study, we identified an active substance using the IgE-producing human myeloma cell line U266. Gel filtration experiment indicated that the IgE suppressor was more than 6 kDa in molecular size. In addition, its pectinase treatment inhibited the activity, suggesting that the active substance in strawberry extract is pectin. Among solutions of water-(WP), hexametaphosphate-(HXP), acid-(HP) and alkali soluble pectin (OHP) extracted from strawberry, only OHP suppressed IgE production, and their suppressive activity was cancelled by pectinase treatment. In addition, OHP extracted from apple also inhibited IgE production. Furthermore, OHP also suppressed IgE production and did not affect IgG and IgM production in human peripheral blood mononuclear cells in an in vitro immunization condition. From these results, we concluded that OHP was an IgE suppressor in strawberry extract.

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Characterization of strawberry pectin extracted by chemical means

Cited by 21 publications

References 29 publications

Pectina: da matéria-prima ao produto final

Pectina: da matéria-prima ao produto final

Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity

Alkali-soluble pectin suppresses IgE production in human myeloma cell line in vitro

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