2022
DOI: 10.24275/rmiq/alim2887
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Structural, physicochemical, and emulsifying properties of pectin obtained by aqueous extraction from red pitaya (Hylocereus polyrhizus) peel

Abstract: totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

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Cited by 3 publications
(5 citation statements)
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“…Alpizar-Reyes et al and Santos et al ( Hsueh et al, 2007 ; Wong et al, 2016 ) say that it made a new biosurfactant. According to ( Santos et al, 2017 ; Alpizar-Reyes et al, 2022 ), the emulsification index (E24) for the halophilic bacteria under study in this study was 68%. Thus, emulsification activity is recognised as a very reliable and accurate approach to screening for the generation of biosurfactants ( SOFY et al, 2022 ), especially when paired with the drop collapse test ( Wani et al, 2018 ).…”
Section: Discussionmentioning
confidence: 82%
“…Alpizar-Reyes et al and Santos et al ( Hsueh et al, 2007 ; Wong et al, 2016 ) say that it made a new biosurfactant. According to ( Santos et al, 2017 ; Alpizar-Reyes et al, 2022 ), the emulsification index (E24) for the halophilic bacteria under study in this study was 68%. Thus, emulsification activity is recognised as a very reliable and accurate approach to screening for the generation of biosurfactants ( SOFY et al, 2022 ), especially when paired with the drop collapse test ( Wani et al, 2018 ).…”
Section: Discussionmentioning
confidence: 82%
“…EPP had a protein content of 2.53 g/100 g, which can be attributed to the difference in raw materials and extraction techniques. However, FAO suggests that the protein content of pectin should not be higher than 15.6 g/100 g [24]. In addition, EPP showed good values in functional features such as waterholding capacity (WHC) and oil-holding capacity (OHC).…”
Section: Vegetable Sources Of Pectinmentioning
confidence: 99%
“…Pectin is widely used in the food industry as an excellent thickener agent for producing jellies and jams, a pH stabilizer in dairy products and low-calorie products, and an emulsifier in pharmaceutics for the design of drugs to treat gastrointestinal disorders, blood cholesterol reduction, and cancer treatment as well as good former of edible films and coatings, foams, and paper substitutes [17,24]. Because of the functional properties of pectins, both LM and HM, many applications in food, industrial, and pharmaceutic sectors can be considered (Figure 2).…”
Section: Conventional Sources Of Pectin and Their Applicationsmentioning
confidence: 99%
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“…There is an imperative need to find new or unconventional sources of food, nutrients, and micronutrients (Alpizar-Reyes et al, 2022;Franco-Vásquez et al, 2023). One of the most demanded inputs in the food industry is the use of edible oils, especially those that provide unsaturated fatty acids.…”
Section: Introductionmentioning
confidence: 99%