Quality of industrial pectin extracted from peach pomace at different pH and temperatures

Pagán, Jordi; Ibarz, Albert; Llorca, M.; Coll, L.

doi:10.1002/(sici)1097-0010(19990515)79:7<1038::aid-jsfa325>3.0.co;2-6

Cited by 34 publications

(10 citation statements)

References 9 publications

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“…The peach fibre composition is typical of vegetable products, reflecting the vegetable cell walls components. Paga´n et al (1999) describes the degree of esterification in peach pectin are in the order of 74-95%. Thus, it is classified as a high-methoxyl (HM) pectin (BeMiller & Huber, 2008), and a low molecular charge is expected when in solution.…”

Section: Discussionmentioning

confidence: 99%

Influence of fibre addition on the rheological properties of peach juice

Augusto¹,

Falguera²,

Cristianini³

et al. 2011

Int J of Food Sci Tech

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The addition of dietary fibres is a tendency in several foods. Understanding the changes in food sensory and physical properties due to fibre addition is thus, essential for food process design. The present work has evaluated the influence of peach fibre addition on the rheological properties of peach juice. Flow behaviour and influence of fibre concentration on Herschel-Bulkley model's parameters were evaluated. The flow behaviour of the products was changed due to fibre addition, from Newtonian to pseudoplastic and then, Herschel-Bulkley behaviour. The parameters could be well modelled by exponential (r 0 ), power law (k) and sigmoidal (n) functions (R 2 > 0.98). The viscoelastic properties were evaluated for the most concentrated products. Variation of storage and loss modulus with the oscillatory frequency were well described by a power function (R 2 > 0.96), and dependency of its parameters with temperature was well modelled by Arrhenius' model (k¢, k¢¢, R 2 > 0.94) and quadratic function (n¢, n¢¢, R 2 > 0.90).

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Section: Discussionmentioning

confidence: 99%

Influence of fibre addition on the rheological properties of peach juice

Augusto¹,

Falguera²,

Cristianini³

et al. 2011

Int J of Food Sci Tech

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“…This type of pectins may contain 3.3 to 5.0% water soluble high-methoxyl pectin and 11.8 to 14.3% insoluble low-methoxyl pectin [ 89 , 90 ]. Other authors also reported a representative quality of pectins in potato pulp [ 91 ], a waste material from the potato starch industry pumpkin pulp [ 92 ], peach pulp [ 93 , 94 ], (residue from juice industry) and linseed seeds [ 95 ] which show attractive yields and properties. Eventually, full characterization of novel pectins will find a way into applications we now only presume to understand.…”

Section: Introductionmentioning

confidence: 99%

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

et al. 2018

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Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars branching that harbor functional moieties. Physicochemical features as pH, temperature, ions concentration, and cosolute presence, affect directly the extraction yield and gelling capacity of pectins. The chemical and structural features of this polysaccharide enables its interaction with a wide range of molecules, a property that scientists profit from to form new composite matrices for target/controlled delivery of therapeutic molecules, genes or cells. Considered a prebiotic dietary fiber, pectins meetmany regulations easily, regarding health applications within the pharmaceutical industry as a raw material and as an agent for the prevention of cancer. Thus, this review lists many emergent pectin-based composite materials which will probably palliate the impact of obesity, diabetes and heart disease, aid to forestall actual epidemics, expand the ken of food additives and food products design.

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“…On a laboratory scale, alcohol-precipitation or dialysis is frequently used for the purification of pectins from aqueous medium-soluble cell wall extracts. Even if either process is believed to effectually remove small molecular weight sugar components, notably, monosaccharides and disaccharides (Pagán, Ibarz, Llorca, & Coll, 1999;Panouillé, Thibault, & Bonnin, 2006), because of their high alcohol-solubility or ability to pass through dialysing membrane pores, it could not be the case for non-pectin-incorporated longer neutral oligosaccharides and polysaccharides. The final pectin samples are most likely to contain notable amounts of free neutral polysaccharides with high molecular weight, which are distinguished from neutral polysaccharides covalently incorporated into the side chains of pectins (Hwang et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Pectin quantity, composition and physicochemical behaviour as influenced by the purification process

Yapo

2009

Food Research International

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Quality of industrial pectin extracted from peach pomace at different pH and temperatures

Cited by 34 publications

References 9 publications

Influence of fibre addition on the rheological properties of peach juice

Influence of fibre addition on the rheological properties of peach juice

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

Pectin quantity, composition and physicochemical behaviour as influenced by the purification process

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