Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication

The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterificatio...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: La Cava, Enzo Luciano, Gerbino, Esteban, Sgroppo, Sonia Cecilia, Gómez Zavaglia, Andrea
Formato: Artículo
Lenguaje:Inglés
Publicado: Wiley Blackwell Publishing, Inc 2021
Materias:
Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/27817
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-27817
record_format dspace
spelling I48-R184-123456789-278172025-03-06T10:57:30Z Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication La Cava, Enzo Luciano Gerbino, Esteban Sgroppo, Sonia Cecilia Gómez Zavaglia, Andrea Antioxidant capacity Grapefruit Infrared spectroscopy Pectin extracts Vitreous transition temperature The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higherGalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH∗) and 2,2-Azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt (ABTS∗+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm−1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. 2021-04-22T18:47:19Z 2021-04-22T18:47:19Z 2018 Artículo La Cava, Enzo Luciano, et al., 2018. Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication. Journal of Food Science. Londres: Wiley Blackwell Publishing, Inc, vol. 83, no. 6, p. 1613-1621. ISSN 0022-1147. 0022-1147 http://repositorio.unne.edu.ar/handle/123456789/27817 eng openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Wiley Blackwell Publishing, Inc Journal of Food Science, 2018, vol. 83, no. 6, p. 1613-1621.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
spellingShingle Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
La Cava, Enzo Luciano
Gerbino, Esteban
Sgroppo, Sonia Cecilia
Gómez Zavaglia, Andrea
Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
topic_facet Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
description The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higherGalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH∗) and 2,2-Azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt (ABTS∗+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm−1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry.
format Artículo
author La Cava, Enzo Luciano
Gerbino, Esteban
Sgroppo, Sonia Cecilia
Gómez Zavaglia, Andrea
author_facet La Cava, Enzo Luciano
Gerbino, Esteban
Sgroppo, Sonia Cecilia
Gómez Zavaglia, Andrea
author_sort La Cava, Enzo Luciano
title Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
title_short Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
title_full Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
title_fullStr Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
title_full_unstemmed Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
title_sort characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
publisher Wiley Blackwell Publishing, Inc
publishDate 2021
url http://repositorio.unne.edu.ar/handle/123456789/27817
work_keys_str_mv AT lacavaenzoluciano characterizationofpectinsextractedfromdifferentvarietiesofpinkredandwhitegrapefruitscitrusparadisimacfbythermaltreatmentandthermosonication
AT gerbinoesteban characterizationofpectinsextractedfromdifferentvarietiesofpinkredandwhitegrapefruitscitrusparadisimacfbythermaltreatmentandthermosonication
AT sgropposoniacecilia characterizationofpectinsextractedfromdifferentvarietiesofpinkredandwhitegrapefruitscitrusparadisimacfbythermaltreatmentandthermosonication
AT gomezzavagliaandrea characterizationofpectinsextractedfromdifferentvarietiesofpinkredandwhitegrapefruitscitrusparadisimacfbythermaltreatmentandthermosonication
_version_ 1832343593733324800

Ejemplares similares