Effect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peels

Koubala, Benoît Bargui; Kansci, Germain; Mbome, L.I.; Crepeau, Marie-Jeanne; Thibault, Jean‐François; Ralet, Marie-Christine

doi:10.1016/j.foodhyd.2007.07.005

Cited by 171 publications

(123 citation statements)

References 19 publications

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“…At constant extracting temperature and time, pH of extraction were the major influencing parameters for pectin isolation (Koubala et al 2008;Levigne et al 2002). The yield of acid-extracted BPP significantly increased (p B 0.05) when extraction was extended from 30 to 60 min, and remained unchanged after that; while that of water-extracted BPP was not affected by the length of extraction.…”

Section: Resultsmentioning

confidence: 98%

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Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

2017

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Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana (Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5°C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v ) of 42-47, 57-61%, and 17-40 kDa, respectively; while waterextracted BPP contained lower DM but higher GalA and M v . Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid-and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full-and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.

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Section: Resultsmentioning

confidence: 98%

“…Commercially, pectin is extracted from apple pomace and citrus peels (Lopes-da-Silva and Rao 2006). Pectin can also be extracted from other fruit and vegetable processing wastes, e.g., mango peel (Koubala et al 2008), and passion fruit rind (Kulkarni and Vijayanand 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

2017

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“…CanteriSchemin et al 2005 stated that nitric acid is an excellent extraction agent. The pectin concentration in different materials vary quantitatively according to the source of raw material, but usually is between 2.9 and 22 % in apples; 9-30 % in lemons; 17 and 25 % in mangoes and 5 and 30 % in oranges (Koubala et al 2008;Min et al 2011;Rha et al 2011). High rates of pectin extraction by hot diluted acid, HCl or HNO 3 , is suggested as the best approach for production on an industrial scale (Canteri-Schemin et al 2005;Liang et al 2012).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of modified citrus pectins extracted from orange pomace

et al. 2014

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Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p≤0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.

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“…13 Três diferentes condições de extração foram aplicadas usando distintas soluções extratoras: em meio ácido utilizou-se o ácido oxá-lico/oxalato de amônio (0,25% -pH 4,6), em meio básico utilizou-se de hidróxido de sódio (0,25%) e água destilada para extração em meio neutro. Todas as extrações foram realizadas a 75 ºC por 1 hora.…”

Section: Extração Da Pectina Do Cucumis Melo Var Acidulusunclassified

“…13 Para realização da sulfatação, adotou-se o procedimento experimental adaptado de outros autores encontrados na literatura.…”

Section: Sulfatação Da Pectinaunclassified

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

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et al. 2017

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Effect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peels

Cited by 171 publications

References 19 publications

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

Physicochemical properties of modified citrus pectins extracted from orange pomace

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

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