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...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley Blackwell Publishing, Inc
2021
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| Materias: | |
| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/27817 |
| Aporte de: |
| Sumario: | 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. |
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