Cocoa (Theobroma cacao L.) hulls: A posible commercial source of pectins;La cáscara de cacao ( Theobroma cacao L.): Una posible fuente comercial de pectinas

Archivos Latinoamericanos de Nutricion

Volumn 58, Issue 1, 2008, Pages 64-70

  Barazarte, Humberto ^a   Sangronis, Elba ^a   Unai, Emaldi ^a  

^a NONE

Author keywords

Galacturonic acid; Metoxil; Pectins; Texture

Indexed keywords

GALACTURONIC ACID; HEXURONIC ACID; PECTIN;

ARTICLE; CACAO; CHEMISTRY; ESTERIFICATION; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; PH; TASTE; TEMPERATURE;

CACAO; ESTERIFICATION; FOOD HANDLING; HEXURONIC ACIDS; HUMANS; HYDROGEN-ION CONCENTRATION; PECTINS; TASTE; TEMPERATURE;

FRAGARIA X ANANASSA; THEOBROMA CACAO;

EID: 49449102575     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Cartay R. El cacao venezolano en el mercado mundial: situación mundial y perspectivas. [Informe final]. Venezuela: CONICIT Agenda Cacao, 1999.
2. López AS, Ferreira H, Llamosas A, Romeu A. Present status of cacao by-products utilization in Brazil. Rev Theobroma 1984; 14(4): 271-291.
3. Food and Agriculture Organization (FAO). Base de datos estadísticos de la FAO. FAOSTAT. Disponible en: www.fao.org. Acceso 15 Sep 2006.
4. Francis BJ, Bell J-MK. Comercial pectin: a review. Tropical Sci 1975; 17(1):25-44.
5. Badui S. Química de los alimentos. 3era ed. México: Addison Wesley Longman de México, S.A. de C.V., 1999.
6. Thakur BR, Singh RK, Handa AK Chemistry and uses of pectin - A Review. Crit Rev Food Sci Nutr 1997; 37 (1): 47-73.
7. Morillon V, Debeaufort F, Blond G, Capelle M, Voilley A. Factors affecting the moisture permeability of lipid-based edible films: a review. Crit Rev Food Sci Nutr 2002; 42 (1): 67-89.
8. Pastor C, Vargas M, González-Martínez C. Recubrimientos comestibles: aplicación a frutas y hortalizas. Rev Alim Equip Tecnol 2005; 197: 130-135.
9. Endress H-U. Nonfood uses of pectin. En: Walter RH. The chemistry and technology of pectin. California: Academic Press, Inc, 1991:251-268.
10. Fontes PR. Estudo da pectina do mel e da casca do fruto de cacao. Rev Theobroma 1972; 2(2): 49-51.
11. Adomako D. Cocoa pod husk pectin. Phytochemistry 1972; 11: 1145-1148.
12. Srirangarajan AN, Shrikhande AJ. Characterization of mango peel pectin. J Food Sci 1977; 42 (1): 279-280.
13. McCready RM. Pectin. En: Joslyn M. Methods in Food Analysis. Second edition. New York: Academic Press, 1970: 565-599.
14. McCready RM, McComb EA. Extraction and determination of total pectin materials in fruits. Anal Chem 1952; 24: 1986-1988.
15. Luh B, Dastur K. Texture and pectin in canned apricots. J Food Sci 1966; 31(2): 178-183.
16. Salazar E, Paz S, Mata M. Cuantificación y caracterización de pectinas en cáscara de mango. Gest Tecnol 1987; 6: 53-58.
17. Tressler DK, Woodroof JG.. Food products formulary. Vol. 3. Connecticut - USA: The Avi Pub Company, INC, 1976.
18. COVENIN. 2592-89. Comisión Venezolana de Normas Industriales. Mermeladas y Jaleas de Frutas. Venezuela: Ministerio de Fomento.
19. Blakemore WR, Dewar ET, Hodge RA. Polysaccharides of the cocoa pod husk. J Sci Food Agric 1966; 17: 558-560.
20. Joslyn MA. The chemistry of protopectin: a critical review of historical data and recent developments. Adv Food Res 1962; 11:1-107.
21. Miyamoto A, Chang KC. Extraction and physicochemical characterization of pectin from sunflower head residues. J Food Sci 1992; 57: 1439 - 1443.
22. Monsoor MA, Proctor A. Preparation and functional properties of soy hull pectin. J Am Oil Chem Soc 2001; 78(7):709-713.
23. Corona M, Díaz A, Páez G, Ferrer JR, Mármol Z, Ramones E. Extracción y caracterización de pectina de la corteza de parchita. Rev Fac Agron (LUZ) 1996; 13: 785-791.
24. Espina EJ, Moreno MA. Factibilidad de producción de pectinas a partir del mucílago del cacao. [Trabajo especial de Grado para optar al título de Ingeniero Químico]. Barquisimeto, Venezuela: UNEXPO. Universidad Experimental Politécnica 2002.
25. Wang CC, Chang KC. Beet pulp and isolated pectin physicochemical properties as related to freezing. J Food Sci 1994; 59(6): 1153-1154.
26. Adomako D. Chemical characterization of cocoa pectin. Chem Ind 1974; 21: 873-874.
27. Michel F, Thibault J-F, Mercier C, Heitz F, Pouillaude F. Extraction and characterization of pectins from sugar beet pulp. J Food Sci 1985; 50: 1499-1502.
28. Chang KC, Dhurandhar N, You X, Miyamoto A. Sunflower head residue pectin extraction as affected by physical conditions. J Food Sci 1994; 59(6): 1207-1210.
29. Pilgrim GW, Walter RH, Oakenfull DG. Jams, jellies, and preserves. En: Walter RH. The chemistry and technology of pectin. California: Academic Press, Inc, 1991: 23-50.
30. Hoefler AC. Other pectin in food products. En: Walter RH. The chemistry and technology of pectin. California: Academic Press, Inc, 1991:51 - 66.
31. Axelos MA, Thibault J-F. The chemistry of low-methoxyl pectin gelation. En: Walter RH. The chemistry and technology of pectin. California: Academic Press, Inc, 1991:109-118.