6533b7d8fe1ef96bd126a352

RESEARCH PRODUCT

Grapefruit IntegroPectin isolation via spray drying and via freeze drying: A comparison

Giulia Di PrimaAntonino ScurriaGiuseppe AngellottiElena BelfioreMario PagliaroFrancesco MeneguzzoViviana De CaroRosaria Ciriminna

subject

Settore CHIM/09 - Farmaceutico Tecnologico ApplicativoSpray dryingFlavonoidFreeze dryingPharmaceutical ScienceEnvironmental ChemistryGrapefruitManagement Monitoring Policy and LawPollutionIntegroPectin

description

The comparison of grapefruit IntegroPectin powders isolated via spray drying and via freeze drying in terms of phenolic content, quantification of the most representative flavonoids (naringin and hesperidin), radical scavenging activity, total protein content and pH of the aqueous solutions provides relevant information. Except for the protein content and the antioxidant power, the two drying methods afford similar pectins. Optimization of the spray drying parameters allowed to maximize the yield of isolated pectin that nearly approached (>95%) the quantitative yield obtained via freeze drying.

yearjournalcountryeditionlanguage
2022-08-01
10.1016/j.scp.2022.100816http://hdl.handle.net/10447/567783