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da Costa JS, Maranduba HL, de Sousa Castro S, de Almeida Neto JA, Rodrigues LB. ENVIRONMENTAL PERFORMANCE OF ORANGE CITRUS WASTE AS RAW MATERIAL FOR PECTIN AND ESSENTIAL OIL PRODUCTION. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Ma J, Zhou Z, Li K, Li K, Liu L, Zhang W, Xu J, Tu X, Du L, Zhang H. Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango. Food Chem 2021; 354:129510. [PMID: 33752113 DOI: 10.1016/j.foodchem.2021.129510] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 02/04/2021] [Accepted: 02/28/2021] [Indexed: 01/25/2023]
Abstract
This study aimed to investigate the combined effects of a coating based on shellac and the active agent tannic acid (TA) on the storability and physiological variations of mangoes stored at room temperature. Results showed that TA-shellac prolonged shelf life and improved overall quality of mangoes to a higher extent compared with controls, which was reflected in the extension of shelf life for approximately 10 days, maintaining of tissue firmness and weight loss, slowing down of respiration rate, improvement of physical properties and chemical qualities, suppression of browning, reduction of lipid peroxidation, preservation of aromatic volatiles, and regulation of the related enzymes activities. Addition of TA to shellac coating also improved the antifungal effect of the formulation. The results suggest that a synergistic effect took place between TA and shellac, which demonstrates the high potential for shelf life extension and quality improvement of mangoes of this formulation.
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Affiliation(s)
- Jinju Ma
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
| | - Zhiqiang Zhou
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
| | - Kai Li
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Kun Li
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
| | - Lanxiang Liu
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
| | - Wenwen Zhang
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
| | - Juan Xu
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
| | - Xinghao Tu
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524000, China
| | - Liqing Du
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524000, China
| | - Hong Zhang
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China.
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Ghoshal G, Negi P. Isolation of pectin from kinnow peels and its characterization. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.09.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Umamahesh K, Gandhi AD, Reddy OVS. Ethnopharmacological Applications of Mango ( Mangiferaindica L.) Peel - A Review. Curr Pharm Biotechnol 2020; 21:1298-1303. [PMID: 32310046 DOI: 10.2174/1389201021666200420075759] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 09/23/2019] [Accepted: 03/18/2020] [Indexed: 01/03/2023]
Abstract
BACKGROUND Mango peel is a major by-product of mango (Mangifera Indica L.) fruit that belongs to the Anacardiaceae family. It is a tropical or subtropical fruit and is a potent source of polyphenolic contents. In traditional medicines, mango peel extract has been commonly used, either singly or in combination with other plant extracts against different ailments since ancient times. METHODS An electronic database search for accepted articles in Pubmed, Google Scholar, Researchgate, Google, Scopus and Science Direct was used to review the scientific inputs by searching appropriate keywords. Some information was obtained from books and databases on medicinal plants used in different periods. RESULTS Numerous reports revealed that mango peel contains a wide spectrum of phytochemical compounds like polyphenolics and flavonoids. A mango peel is a potential source of antioxidant, antiinflammatory, antidiabetic, antibacterial and antiproliferative properties. This review suggests that mango peel could be a potential drug to treat various clinical conditions in the future. CONCLUSION In this review, a number of phytochemicals have been summarized for their pharmacological properties and the mechanisms of action, and the possible potential therapeutic applications of mango peel against various diseases are also discussed.
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Affiliation(s)
- Katike Umamahesh
- Department of Biochemistry, Sri Venkateswara University, Tirupati -517 502, India
| | - Arumugam D Gandhi
- Department of Biotechnology, Nano and Energy Biosciences Laboratory, Thiruvalluvar University, Serkkadu, Vellore, Tamil Nadu - 632115, India
| | - Obulam V S Reddy
- Department of Biochemistry, Sri Venkateswara University, Tirupati -517 502, India
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Nagel A, Winkler C, Carle R, Endress HU, Rentschler C, Neidhart S. Processes involving selective precipitation for the recovery of purified pectins from mango peel. Carbohydr Polym 2017; 174:1144-1155. [PMID: 28821039 DOI: 10.1016/j.carbpol.2017.07.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 06/23/2017] [Accepted: 07/02/2017] [Indexed: 10/19/2022]
Abstract
Three methods for the recovery of purified pectins from directly dried mango peel were developed, using selective precipitation of mango pectin in propan-2-ol (IPA) of adequate volume concentrations for purification. Yields, composition, macromolecular and gelling properties of the resultant pectins were compared. Effluent analyses proved postextractive removal of fruit exudate arabinogalactans. The recovery processes involved (A) washing of raw-pectin powder in IPA of defined volume concentration, (B) fractional alcoholic precipitation of dissolved raw pectin, or (C) selective pectin precipitation from the hot-acid extract of mango peel in adequately diluted IPA. High galacturonic acid contents (≥ 721g/kg) and intrinsic viscosities (≥ 320mL/g) enabled ∼2.2-fold gelling capacities compared to raw mango pectin, which resulted from the standard procedure mimicking industrial pectin recovery from established sources. Removal of the predominant impurities (coextractable exudate arabinogalactans, ash) diminished the yields to ∼49% of the raw-pectin yield. Technical feasibility of the proposed procedures was discussed.
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Affiliation(s)
- Andreas Nagel
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany.
| | - Carina Winkler
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany.
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany; Biological Science Department, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia.
| | - Hans-Ulrich Endress
- Herbstreith & Fox KG Pektin-Fabriken, Turnstrasse 37, 75305 Neuenbürg, Germany.
| | | | - Sybille Neidhart
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany.
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Cheok CY, Mohd Adzahan N, Abdul Rahman R, Zainal Abedin NH, Hussain N, Sulaiman R, Chong GH. Current trends of tropical fruit waste utilization. Crit Rev Food Sci Nutr 2017; 58:335-361. [PMID: 27246698 DOI: 10.1080/10408398.2016.1176009] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.
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Affiliation(s)
- Choon Yoong Cheok
- a Department of Chemical and Petroleum Engineering, Faculty of Engineering , UCSI University , KL Campus (South Wing), Kuala Lumpur , Malaysia
| | - Noranizan Mohd Adzahan
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Russly Abdul Rahman
- c Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Nur Hanani Zainal Abedin
- c Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Norhayati Hussain
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Rabiha Sulaiman
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Gun Hean Chong
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
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Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4153-4160. [PMID: 28453286 DOI: 10.1021/acs.jafc.7b00441] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The interfacial and emulsion-forming properties of sugar beet extract (Beta vulgaris L.) were examined and compared to a Quillaja extract that is widely used within the food industry. We investigated the influence of extract concentration on surface activity at oil-water and air-water interfaces and on the formation of oil-in-water emulsions (10% w/w, pH 7). Sugar beet extract reduced the interfacial tension up to 38% at the oil-water interface, and the surface tension up to 33% at the air-water surface. The generated emulsions were negatively charged (ζ ≈ -46 mV) and had the smallest particle sizes (d43) of ∼1.3 μm at a low emulsifier-to-oil ratio of 0.75:10. Applying lower or higher extract concentrations increased the mean particle sizes. The smallest emulsions were formed at an optimum homogenization pressure of 69 MPa. Higher homogenization pressures led to increased particle sizes. Overall, sugar beet extract showed high surface activity. Furthermore, the formation of small emulsion droplets was successful; however, the droplets were bigger compared to those from the Quillaja extract. These results indicate sugar beet as an effective natural emulsifier that may be utilized for a variety of food and beverage applications.
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Affiliation(s)
- Theo Ralla
- Department of Food Physics and Meat Science, University of Hohenheim , Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science, University of Hohenheim , Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Matthias Edelmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, University of Hohenheim , Garbenstrasse 21/25, 70599 Stuttgart, Germany
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Nagel A, Conrad J, Leitenberger M, Carle R, Neidhart S. Structural studies of the arabinogalactans in Mangifera indica L. fruit exudate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.038] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.022] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Serna-Cock L, García-Gonzales E, Torres-León C. Agro-industrial potential of the mango peel based on its nutritional and functional properties. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094815] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Pectin Extraction from Mango Peels in Batch Reactor: Dynamic One-Dimensional Modeling and Lattice Boltzmann Simulation. CHEMICAL PRODUCT AND PROCESS MODELING 2015. [DOI: 10.1515/cppm-2015-0014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
A dynamic one-dimensional model accounting for pectin generation from protopectin in the solid matrix of mango peels and its degradation in both interstitial and extra-particle (i.e. reactor-filling) acid solution is proposed. The model assumes that pectin diffusive transport occurs in the interstitial fluid while eventual diffusive, thermal and pH influences in the solid phase were lumped into the kinetic coefficient of protopectin-pectin conversion. First-order kinetic was assumed to pectin degradation. Differential equations were numerically solved by adapting an in-house simulator of bioprocesses via the lattice Boltzmann method (LBM). As part of the LBM method, particle distribution functions were assigned to the pectin concentration in interstitial and reactor-filling fluid as well as assigned to the protopectin concentration in the solid phase. Equilibrium distribution functions were adopted by considering stationary solid phase, diffusive transport in interstitial fluid, and no spatial dependence in the reactor-filling fluid. Model parameters were assessed by comparing numerically simulated extraction yield curves with existing experimental data of pectin extraction using a batch reactor under either conventional or microwave heating. While the expected behavior of extraction yield curves was fairly reproduced in LBM simulations, discrepancies with respect to the experimental data can be assigned to assumptions in this preliminary model (e.g. first-order degradation kinetic and/or lumping effects into the protopectin-to-pectin kinetic). Prospective influence of slab thickness on extraction yields was also examined in LBM simulations.
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Nagel A, Mix K, Kuebler S, Bogner H, Kienzle S, Elstner P, Carle R, Neidhart S. The arabinogalactan of dried mango exudate and its co-extraction during pectin recovery from mango peel. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Influence of cultivar, ripeness, blanching, drying, irradiation, and pectin recovery on alk(en)ylresorcinols in mango peels. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2426-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Nagel A, Sirisakulwat S, Carle R, Neidhart S. An acetate-hydroxide gradient for the quantitation of the neutral sugar and uronic acid profile of pectins by HPAEC-PAD without postcolumn pH adjustment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2037-2048. [PMID: 24547908 DOI: 10.1021/jf404626d] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An HPAEC-PAD method was developed and validated to quantitate seven neutral sugars and two uronic acids of hydrolyzed pectic polysaccharides without postcolumn pH adjustment. Due to a short gradient phase minimizing the ion concentrations after equilibrating the CarboPac PA20 column with sodium acetate and hydroxide, subsequent isocratic separation of the neutral sugars was characterized by almost baseline resolution of rhamnose and arabinose (1.45 ± 0.15) and xylose and mannose (1.21 ± 0.02) at their maximal concentrations. Linearity was shown (R² = 0.9975-0.9998) for the relevant ranges (0.28-30.3 μmol L⁻¹); galacturonic acid, 1.7-128 μmol L⁻¹) above the limits of detection (30-81 nmol L⁻¹; galacturonic acid, 179 nmol L⁻¹) and ∼3.8 times higher limits of quantification. Conformity of the findings for four pectins after methanolysis plus hydrolysis in trifluoroacetic acid with those of reference procedures (total uronic acids, 95-102%; total neutral sugars, 97-105%) proved the accuracy.
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Affiliation(s)
- Andreas Nagel
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University , Garbenstrasse 25, 70599 Stuttgart, Germany
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Montoya-Arroyo A, Schweiggert RM, Pineda-Castro ML, Sramek M, Kohlus R, Carle R, Esquivel P. Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Buchweitz M, Speth M, Kammerer D, Carle R. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions. Food Chem 2013; 139:1168-78. [DOI: 10.1016/j.foodchem.2013.02.005] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2012] [Revised: 01/29/2013] [Accepted: 02/06/2013] [Indexed: 10/27/2022]
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Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.020] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Geerkens CH, Schweiggert RM, Steingass H, Boguhn J, Rodehutscord M, Carle R. Influence of apple and citrus pectins, processed mango peels, a phenolic mango peel extract, and gallic Acid as potential feed supplements on in vitro total gas production and rumen methanogenesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5727-5737. [PMID: 23687998 DOI: 10.1021/jf401544v] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Several food processing byproducts were assessed as potential feed and feed supplements. Since their chemical composition revealed a high nutritional potential for ruminants, the Hohenheim in vitro gas test was used to investigate total gas, methane, and volatile fatty acid production as well as protozoal numbers after ruminal digestion of different substrate levels. Processing byproducts used were low- and high-esterified citrus and apple pectins, integral mango peels, and depectinized mango peels. In addition, the effect of a phenolic mango peel extract and pure gallic acid was investigated. The highest decrease in methane production (19%) was achieved by supplementing high levels of low-esterified citrus pectin to the hay-based diet. Interestingly, total gas production was not affected at the same time. Showing valuable nutritional potential, all byproducts exhibited, e.g., high metabolizable energy (11.9-12.8 MJ/kg DM). In conclusion, all byproducts, particularly low-esterified citrus pectin, revealed promising potential as feed and feed supplements.
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Affiliation(s)
- Christian Hubert Geerkens
- Institute of Food Science and Biotechnology, Hohenheim University, Garbenstrasse 25, D-70599 Stuttgart, Germany
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Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin-based natural blue food colourants. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.034] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Canteri MHG, Moreno L, Wosiacki G, Scheer ADP. Pectina: da matéria-prima ao produto final. POLIMEROS 2012. [DOI: 10.1590/s0104-14282012005000024] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A pectina, provavelmente a mais complexa macromolécula natural, é um heteropolissacarídeo contendo predominantemente resíduos de ácido galacturônico. Este polímero, do grupo das fibras dietéticas, é amplamente utilizado como geleificante e estabilizante na indústria de alimentos. O principal processo industrial para obtenção de pectina está baseado na solubilização da protopectina do bagaço de maçã e casca de frutos cítricos, realizada em condições levemente ácidas sob aquecimento. Estudos recentes têm reportado a extração de pectina de novas matérias-primas sob diferentes condições, com influência sobre a qualidade e sobre o rendimento do produto final, para aumentar sua qualidade reológica. Esta revisão descreve a estrutura, as fontes, as aplicações, o processo de extração industrial assim como as principais técnicas de caracterização da pectina.
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Migliori M, Gabriele D, Checchetti A, Facciolo D, Battipede B. Effect of water addition on pectin recovery from solution in centrifugal separation process. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02458.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sirisakulwat S, Sruamsiri P, Carle R, Neidhart S. Resistance of industrial mango peel waste to pectin degradation prior to by-product drying. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02314.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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