Fruit pectins - A suitable tool for screening gelling properties using infrared spectroscopy

Food Hydrocolloids

Volumn 24, Issue 1, 2010, Pages 1-7

  Lima, M S ^a   Paiva, E P ^a   Andrade, S A C ^a   Paixao J A ^a  

^a FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

Author keywords

Degree of methoxylation; Extraction; Gel formation; Infrared; Pectins

Indexed keywords

CITRUS FRUITS; INFRARED SPECTROSCOPY;

CONDITION; DEGREE OF METHOXYLATION; GEL FORMATION; GELLING PROPERTIES; GROUP III; HIGHER PLANTS; INDEPENDENT VARIABLES; INFRARED: SPECTROSCOPY; PECTIN; STRUCTURAL CHARACTERIZATION;

EXTRACTION;

CITRUS; EMBRYOPHYTA; PSIDIUM;

EID: 70349758078     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.04.002     Document Type: Article

References (31)

1. Barbosa-Canovas G.V., Kokini J.L., Ma L., and Ibarz A. The rheology of semi liquid foods. Advances in Food and Nutrition Research 39 (1996) 1-69
2. Bartley I.M., and Knee M. The chemistry of textural changes in fruit during storage. Food Chemistry 9 1-2 (1982) 47-58
3. Capel F., Nicolai T., Durand D., Boulenguer P., and Langendorff V. Calcium and acid induced gelation of (amidated) low methoxyl pectin. Food Hydrocolloids 20 6 (2006) 901-907
4. 2+ networks: a rheological study. Food Hydrocolloids 17 6 (2003) 801-807
5. Cho Y.-J., and Hwang J.-K. Modeling the yield and intrinsic viscosity of pectin in acidic solubilization of apple pomace. Journal of Food Engineering 44 2 (2000) 85-89
6. Fishman M.L., Chau H.K., Hoagland P.D., and Hotchkiss A.T. Microwave-assisted extraction of lime pectin. Food Hydrocolloids 20 8 (2006) 1170-1177
7. Garna H., Mabon N., Nott K., Wathelet B., and Paquot M. Kinetic of the hydrolysis of pectin galacturonic acid chains and quantification by ionic chromatography. Food Chemistry 96 3 (2006) 477-484
8. Grant G.T., Morris E.R., Ree D.A., Smith P.J.C., and Thom D. Biological interactions between polysaccharides and divalent cations: the egg-box model. Federation of European Biochemical Societies Letters 32 1 (1973) 195-198
9. Grosso C.R.F., Bobbio P.A., and Airoldi C. Effect of sugar and sorbitol on the formation of low methoxyl pectin gels. Carbohydrate Polymers 41 4 (2000) 421-424
10. Guillotin S.E., Van Loey A., Boulenguer P., Schols H.A., and Voragen A.G.J. Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation. Food Hydrocolloids 21 1 (2007) 85-91
11. Joye D.D., and Luzio G.A. Process for selective extraction of pectins from plant material by differential pH. Carbohydrate Polymers 43 4 (2000) 337-342
12. Kalapathy U., and Proctor A. Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Food Chemistry 73 4 (2001) 393-396
13. Kerr W.L., and Wicker L. NMR proton relaxation measurements of water associated with high methoxyl and low methoxyl pectins. Carbohydrate Polymers 42 2 (2000) 133-141
14. Levigne S., Thomas M., Ralet M.C., Quemener B., and Thibault J.F. Determination of the degrees of methylation and acetylation of pectins using a C18 column and internal standards. Food Hydrocolloids 16 6 (2002) 547-550
15. Liu Y., Shi J., and Langrish T.A.G. Water-based extraction of pectin from flavedo and albedo of orange peels. Chemical Engineering Journal 120 3 (2006) 203-209
16. Löfgren C., and Hermansson A.-M. Synergistic rheological behaviour of mixed HM/LM pectin gels. Food Hydrocolloids 21 3 (2007) 480-486
17. McCready R.M. Pectin. In: Joslyn M.A. (Ed). Methods in food analysis: Physical, chemical, and instrumental (1970), Academic Press, New York 565-599
18. Manrique G.D., and Lajolo F.M. FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharverst Biology and Technology 25 1 (2002) 99-107
19. Melford A.J., and Prakash M.D. Postharvest changes in fruit cell wall. Advances Food Research 30 (1986) 139-193
20. Mesbahi G., Jamalian J., and Farahnaky A. A comparative study on functional properties of beet and citrus pectins in foods systems. Food Hydrocolloids 19 4 (2005) 731-738
21. Micard V., and Thibault J.F. Oxidative gelation of sugar-beet pectins: use of laccases and hydration properties of the cross-linked pectins. Carbohydrate Polymers 39 3 (1999) 265-273
22. Pinheiro E.R., Silva I.M.D.A., Gonzaga L.V., Amante E.R., Teófilo R.F., Ferreira M.M.C., et al. Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology. Bioresource Technology 99 (2008) 5561-5566
23. Pomeranz Y., and Meloan C. Food analysis: Theory and practice (2000), Chapman & Hall, New York
24. Sahari A.L., Akbarian A., and Hamedi M. Effect of variety and acid washing method on extraction yield and quality of sunflower head pectin. Food Chemistry 83 1 (2003) 43-47
25. Statsoft, Inc. Statistica for windows 6.0 [Computer program manual] (1997), StatSoft, Tulsa
26. Tabilo-Munizaga G., and Barbosa-Canovas G.V. Rheology for the food industry. Journal of Food Engineering 67 1-2 (2005) 147-156
27. Willats W.G.T., Knox J.P., and Mikkelsen J.D. Pectin: new insights into an old polymer are starting to gel. Trends in Food Science & Tecnology 17 3 (2006) 97-104
28. 1H NMR spectroscopy and chemometrics. Food Hydrocolloids 21 2 (2007) 256-266
29. Yamada H. Contribution of pectins on health care. In: Visser J., and Voragen A.G.J. (Eds). Pectins and pectinases (1996), Elsevier, Amsterdam 173-190
30. Yamada H., Kiyohara H., and Matsumoto T. Recent studies on possible functions of bioactive pectins and pectic polysaccharides from medicinal herbs. In: Voragen F., Schols H., and Visser R. (Eds). Advances in pectin and pectinase research (2003), Kluwer Academic Publishers, Dordrecht 481-490
31. Yapo B.M., Robert C., Etienne I., Wathelet B., and Paquot M. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry 100 4 (2007) 1359-1364