Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rasidek, Noor Azwani Mohd; Nordin, Mariam Firdhaus Mad; Rahman, Norazah Abd; Nagatsu, Yuichiro; Tokuyama, Hideaki

doi:10.1080/10942912.2018.1514505

Cited by 11 publications

(8 citation statements)

References 34 publications

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“…The increase in k with the peel content in the extract is due to the increased solids content. Similar results were reported for aqueous solutions of gum arabic [ 30 ] and jams with added banana peel pectin [ 31 ]. This behavior may be due to the agglomerate theory, where the solid phase forms aggregates or nets that trap the dispersing phase [ 32 ].…”

Section: Resultssupporting

confidence: 87%

Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract

Arrieta-Durango

Henao-Rivas

Andrade-Pizarro

2022

Gels

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In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5–40 °C) and peel content in the extract (40–55% w/w). The extract was obtained after blanching the passion fruit peels at 95 °C for 5 min, then they were crushed to reduce their size, water was added, and finally, they were subjected to liquefaction and subsequent filtration. Rheological measurements were made using a rheometer with a plate and plate geometry. Extract samples were adequately described by the power-law model exhibiting pseudoplastic behavior, without the presence of thixotropy. The temperature did not influence the flow behavior index, but the consistency coefficient did. The dynamic study (the temperature sweep test) showed that passion fruit peel extract exhibits a more elastic than viscous behavior, typical of a gel.

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Section: Resultssupporting

confidence: 87%

Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract

Arrieta-Durango

Henao-Rivas

Andrade-Pizarro

2022

Gels

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“…Rheological properties of the materials allow to analyze the behavior of how the stress or force applied in that material is related to the flow and deformation of the material; which depend on the interaction with the solvent and molecular size ( Rasidek et al., 2018 ). Table 1 shows the results obtained for the dynamic viscosity of the pectin extracted at pH 2 and 3 with organic and inorganic acids.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles

Arias

Rodríguez

López

et al. 2021

Heliyon

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Colombia is one of the major producers and exporters of banana Musa paradisiaca . Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles.

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“…For all B. aethiopum pectin gels, the frequency sweep results displayed the characteristic spectrum of gel-like structure (G' > G") (Figure 5) with tan delta around 0.2 (Table 2). Over the entire available frequency range, a minimal dependency to frequency was observed for G' and G", thus proving the formation of stable threedimensional networks (Abid, 2017;Rasidek et al, 2018). IPA precipitated pectin formed stronger gel than the acetone and 50/50 IPA-ACTN pectins as indicated by its higher G'.…”

Section: Effect Of Precipitating Solvent On Functional and Rheological Properties Of B Aethiopum Pectinsmentioning

confidence: 87%

Quality assessment of Borassus aethiopum Mart fruit pulp pectin precipitated with various solvents

Assoi¹,

Wicker²

2020

Afr. J. Food Sci.

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Borassus aethiopum Mart fruits are underutilized in Africa and most of them are left to rot in the field. These fruits have great potential as an alternative and commercially viable pectin source for the pectin industry. Physicochemical and rheological characteristics of B. aethiopum pectins are significantly affected by the extraction process which permits the isolation of tailored pectin of specific applications in the food industry. One important step in pectin recovery is its precipitation from the liquid extract and this can considerably impact the quality attributes of the final product. In this study the effects of precipitating solvents (isopropanol, acetone and 50/50 isopropanol-acetone) on the physicochemical and functionalities of pectin recently extracted from B. aethiopum fruit were investigated. Most of the results for the physicochemical characteristics were not statistically different however great variability was noticed in the functional and rheological properties of pectins precipitated with isopropanol (IPA), acetone (ACTN) and the 50/50 IPA-ACTN solvents. Isopropanol precipitated pectin exhibited statistically higher (p<0.05) emulsifying activity and a better gel sensorial property than the ACTN and IPA-ACTN precipitated pectins. Moreover, regardless of the precipitating solvent, high purity pectin with high viscosifying, emulsifying and gelling properties were obtained. Therefore, production of pectin from B. aethiopum fruit pulp must be governed by its intended use since extraction and precipitation processes isolate pectin samples with various functionalities.

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Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Cited by 11 publications

References 34 publications

Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract

Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract

Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles

Quality assessment of Borassus aethiopum Mart fruit pulp pectin precipitated with various solvents

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