Potential utilization of Citrullus lanatus var. Colocynthoides waste as a novel source of pectin

Korish, Mohamed A.

doi:10.1007/s13197-014-1277-y

Cited by 15 publications

(18 citation statements)

References 33 publications

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“…On the other hand, at lower S: L ratios, lower pectin yields were liberated due to the incomplete solublization of pectin as a result of inadequate solvent (Kulkarni and Vijayanand 2010). Similar results for the effect of S: L ratio on the pectin yield extracted from soy hull was reported by Korish (2014); Monsoor and Proctor (2001). From the Table 4, it can be concluded that, the highest extracted pectin yield was 15.75 % of the dry weight of the faba bean hulls.…”

Section: Effect Of Extraction Timesupporting

confidence: 76%

Faba bean hulls as a potential source of pectin

Korish

2014

J Food Sci Technol

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This study aimed for the first time to assess the potential use of faba bean hulls as a source of pectin. The study involved extracting pectin under various conditions of pH, temperature and extraction time and determining how these conditions affected pectin yield and its characteristics. The maximum yield of extracted pectin did not coincide with the highest degree of esterification since the maximum yield (15.75 %) was recorded at pH 1.5 and at a temperature of 85°C for an 80-min extraction period and solid to liquid (1: 25) ratio, while the highest degree of esterification (54.62 %) occurred at pH 2.5 and at temperature of 90°C for a 60-min extraction period. The composition of the pectin varied according to the extraction conditions: the neutral sugars galactose, arabinose and rhamnose increased under milder extraction conditions while glucose, mannose and xylose sugars predominated under harsher extraction conditions. The results indicated that faba bean hulls contains adequate amount of pectin, suitable for commercial utilization.

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Section: Effect Of Extraction Timesupporting

confidence: 76%

Faba bean hulls as a potential source of pectin

Korish

2014

J Food Sci Technol

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“…The viscosity measurement of food product is much useful behavioral and predictive information to take guidelines in formulation, processing and product development (Shahnawaz and Shiekh, 2011). Results as shown in Table 4, indicated that jam viscosity increased gradually from 70 to 100 Pa.s during storage period, such results may be due to the nature of Gurma melon pectin (Korish, 2015). Concerning to colour indices, it could observed that lightness (L) increased during storage.…”

Section: Physicochemical Characteristicsmentioning

confidence: 78%

“…The seeds were only utilized while the total deseeded fruits are thrown into nature as waste, causing environmental problems. This waste can be used as a raw material for the production of useful biomaterials and intermediate chemical products (Abdelhady et al, 2014;Korish, 2015).…”

Section: Food Dairy and Home Economic Researchmentioning

confidence: 99%

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Innovation of Jam From Gurma Melon Pulp as Un Traditional Source

Salama

Abo-Elmaaty

Sulieman

et al. 2019

Zagazig Journal of Agricultural Research

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Gurma melon (Nubian or Seed melon) Citrullus lantus var. colocynthoides, became an important crop in Egypt. It was cultivated for seeds only, while the residue of fruits are removed as waste. The main objective of the study is to investigate the possibility of utilization Gurma melon pulp in an economic nutrient food products as jam. The obtained results declared that Gurma melon wastes which represented about 95% of crop contained moisture 94.55%, protein 0.84%, fat 0.19%, crude fiber 0.12%, mineral matter 0.21, TSS 4.32° Brix and acidity 0.18%. Gurma melon pulp were used to prepare both flavored jam by adding up to 1.5% of cinnamon and mixed jam by substituting up to 30% of fig with Gurma melon. All the jam samples were stored in sterilized glass jars at room temperature for 6 months and the physicochemical and organoleptic characteristics were studied. The results indicated that high acceptance jam could be processed from Gurma melon pulp plain or flavored by 1% cinnamon. Also Gurma pulp up to 20% could incorporated in blends with fig fruits for producing good quality fig-melon mixed jam.

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“…Korish reported the use of the Citrullus lanatus var. Colocynthoides watermelon seeds as source of pectins [30]. The optimum yield was obtained with acidic water solution (HCl, pH 2.0, S:L ratio 1:15 and 85 °C), for 60 min yielding pectins extraction efficiency of 16.7%.…”

Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 98%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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Potential utilization of Citrullus lanatus var. Colocynthoides waste as a novel source of pectin

Cited by 15 publications

References 33 publications

Faba bean hulls as a potential source of pectin

Faba bean hulls as a potential source of pectin

Innovation of Jam From Gurma Melon Pulp as Un Traditional Source

Natural Pectin Polysaccharides as Edible Coatings

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