Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization
نویسندگان
چکیده
In the valorisation of fruit and vegetable by-products by high pressure homogenization (HPH) into texturizing ingredients, source by-product is an important determining factor. This study aims to demonstrate potential citrus residues after acidic pectin extraction (AR) investigate differences between species (lemon, orange, grapefruit) parts (peel pulp) as residues. Based on results, favourable in improving storage modulus (G′) residue. However, residual content different ARs, indicated pectic monosaccharides (e.g., GalA, Rha, Fuc), did not correlate G′ HPH. The all ARs suspensions, regardless source, improved significantly HPH at 20 MPa. After HPH, fragmentation subsequently aggregation particles were observed from particle size reduction microscopy visualization. Particle morphology with suspensions. Residual pectin's Rhamnogalacturonan-I contribution degree methyl-esterification, protein content, glucose related hemicellulose correlated suspensions before no correlation was found these characteristics, likely due changes structure particles. results highlight sources be functionalized ingredients. peel AR grapefruit lemon exhibited better rheological properties may considered compared other by-products.
منابع مشابه
Digestion kinetics of carbohydrate fractions of citrus by-products
The present experiment was carried out to determine the digestion kinetics of carbohydrate fractions of citrus by-products. Grapefruit pulp (GP), lemon pulp (LE), lime pulp (LI) and orange pulp (OP) were the test feed. Digestion kinetic of whole citrus by-products and neutral detergent fiber (NDF) fraction and acid detergent fiber (ADF) fractions of citrus by-products were measured using the <e...
متن کاملMicrobial production of pectin from citrus peel.
A new method for the production of pectin from citrus peel was developed. For this purpose, a microorganism which produces a protopectin-solubilizing enzyme was isolated and identified as a variety of Trichosporon penicillatum. The most suitable conditions for the pectin production were determined as follows. Citrus (Citrus unshiu) peel was suspended in water (1:2, wt/vol), the organism was add...
متن کاملModified Citrus Pectin Monograph
Modified Citrus Pectin Introduction Modified citrus pectin (MCP), also known as fractionated pectin, is a complex polysaccharide obtained from the peel and pulp of citrus fruits. Modified citrus pectin is rich in galactoside residues, giving it an affinity for certain types of cancer cells. Metastasis is one of the most life-threatening aspects of cancer and the lack of effective anti-metastati...
متن کاملcontrol of the optical properties of nanoparticles by laser fields
در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...
15 صفحه اولذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2022
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2022.107638