Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 2. Pectins, alginates and xanthan

Quéméner, Bernard; Marot, Cécile; Mouillet, L.; Riz, V Da; Diris, J

doi:10.1016/s0268-005x(99)00041-7

Cited by 14 publications

(3 citation statements)

References 5 publications

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“…Guar gum is widely used in food formulations such as ice creams and deserts because of its ability to bind water and to increase the viscosity of the mixture (Regand & Goff, 2002). Pectin is widely used in jam industry as a gelling agent (Quemener, Marot, Mouillet, Da Riz, & Diris, 2000). CMC is a cellulose derivative hydrocolloid and forms a three-dimensional network with an ability to link water molecules within the system (Andrew, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions

Tiwari

Muthukumarappan

O’Donnell

et al. 2008

Food Research International

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Section: Introductionmentioning

confidence: 99%

Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions

Tiwari

Muthukumarappan

O’Donnell

et al. 2008

Food Research International

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“…The molecular weight was calculated using a calibration curve of log of the molecular weight versus the HPSEC retention time. Quemener et al (2000) determined pectin and other polysaccharides in several foods (yoghurt, gelling milk or p ât e) by reversed phase HPLC. The polysaccharides are extracted from the food, hydrolysed with methanolic HCl, and the resulting methylglycosides are analysed by HPLC using refractometric detection.…”

Section: Liquid Chromatographic Methodsmentioning

confidence: 99%

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. An acceptable daily intake (ADI) 'not specified' was allocated by the Scientific Committee for Food (SCF) for E 440i and E 440ii. Pectin and amidated pectin would not be absorbed intact, but extensively fermented by intestinal microbiota in animals and humans; products formed from pectins in the gastrointestinal tract are similar to manufactured pectin-derived acidic oligosaccharides (pAOS). There is no indication of genotoxicity for pectin and amidated pectin, although the available data were limited. No adverse effects were reported in a chronic toxicity study in rats at levels up to 5,000 mg pectin/kg bw per day, the highest dose tested. No treatment-related effects were observed in a dietary one-generation reproductive toxicity study with pAOS in rats at up to 6,200 mg/kg body weight (bw) per day, the highest dose tested. The Panel did not consider E 440i and E 440ii as having allergenic potential. A dose of 36 g/day (equivalent to 515 mg/kg bw per day) for 6 weeks in humans was without adverse effects. Exposure to pectins from their use as food additives ranged up to 442 mg/kg bw per day for toddlers at the 95th percentile (brand-loyal scenario). The Panel concluded that there is no safety concern for the use of pectin (E 440i) and amidated pectin (E 440ii) as food additives for the general population and that there is no need for a numerical ADI.

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“…hojas hasta los 90 min, mantuvo sus partículas en suspensión de manera homogénea, condición importante para realizar la solubilización. Los hidrocoloides naturales se encuentran como mezclas de polisacáridos en las diferentes partes de las plantas, que, dependiendo de la fuente, su separación es complicado (Quemener, et al 2000) para ello, la agitación mecánica y sonificación son técnicas de solubilización empleadas generalmente, en el presente estudio, se aplicó la expresión mecánica (nueva técnica de solubilización) mediante martillos de las partículas hidratadas con presión de 53 db. La figura 3, muestra el peso las gomas bajo sistemas coloidales, obtenidas por efecto de la solubilización del polvo de hojas hidratadas, expresión mecánica a 424, 508 y 592 movimientos/min con 60, 120 y 180 segundos.…”

Section: Hidratación De Hojas De Malva Sylvestrisunclassified

Hidratación y solubilización mecánica en la extracción de hidrocoloides de las hojas de malva sylvestris

Castañeda

Capcha

2020

INGnosis

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El trabajo tuvo por objetivo determinar las condiciones de hidratación y solubilización por expresión mecánica para extraer hidrocoloides con máximo rendimiento (% p/p) a partir de hojas de Malva sylvestris. Se establecieron para la hidratación los efectos de proporción disolvente: soluto (W/S) de 15, 20 y 25 g. agua/g. hojas en polvo y tiempos de maceración de 30, 60 y 90 min usando como metodología el diseño de superficie de respuesta en arreglo factorial 32 y para la solubilización mediante martillos con presión de 53 db a velocidades de 424, 508 y 592 mov/min por tiempos de 60, 120 y 180 s. Los resultados mostraron un coeficiente de determinación de 96.5 %, un modelo de segundo orden que se ajustó a la respuesta estudiada. Las condiciones para lograr extraer hidrocoloides con mayor rendimiento (19.21 %) en la hidratación fue la relación W/S de 25 por 30 min y para la solubilización de 592 mov/min por 180 s.

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Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 2. Pectins, alginates and xanthan

Cited by 14 publications

References 5 publications

Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions

Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Hidratación y solubilización mecánica en la extracción de hidrocoloides de las hojas de malva sylvestris

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