Search results for "PECTIN"

The Use of Opuntia ficus-indica Mucilage and Aloe arborescens as Edible Coatings to Improve the Physical, Chemical, and Microbiological Properties of…

2022

Edible coatings (EC) with mucilage of Opuntia ficus-indica or Aloe arborescens are promising to extend the shelf life of fresh-cut fruit products by reducing weight loss and microbial spoilage. In this work, fresh-cut kiwifruits (cv. Hayward) were coated in solutions with mucilage extracted from Opuntia ficus-indica (MC) and A. arborescens (AL). We used three alternative treatments with AL or MC, MC+AL, and with distilled water as control, and stored in passive atmosphere at 5 °C for 3, 5, 7, and 9 d, respectively. For all treatments at each storage period, firmness, weight loss, color, visual quality score, respiration rate, pectin content, and microbiological characteristics were observed…

The recruitment of scallops (and beyond) by two different artificial collectors (Gulf of Taranto, Mediterranean Sea)

2015

This study provides for the first time an evaluation of the natural availability of scallop seeds along the coastal area of Taranto (Mediterranean Sea, Southern Italy). To select the best artificial collectors to harvest scallop seeds in this area, cylindrical collectors (Cyl) were compared to traditional 'Japanese-style onion bags' (Bag) across three sites. Scallops represented 26.6% of total bivalve recruitment among all collectors (782 ± 331 ind. m-2). The most recruited scallops were Flexopecten glaber and Mimachlamys varia. The white (F. glaber) and black scallops (M. varia) were abundant at all three sites, while the queen scallop, Aequipecten opercularis, was only found at one site. …

CADMIUM AND COPPER SORPTION ON PECTIN ENCAPSULATED IN CALCIUM ALGINATE BEADS

2008

Pectin is an acidic polysaccharide constituted by monomer units of galacturonic acid. It is a main component of peel fruits where is present as protopectin. Due to the presence of a high number of carboxylic binding sites in its structure, pectin (Pect) shows a good sequestering capacity towards metal ions. Pectin has been proposed as a sorbent to remove metal ions from aqueous solutions. In this work the ability of pectin on solid phase to remove Cd(II) and Cu(II) from aqueous solutions has been evaluated. To this end, a powder of a commercial pectin, (esterified potassium salt from Citrus fruit) was encapsulated in a polymeric matrix of calcium alginate (CA) at different ratios of pectin …

Complex species formation in the pectin-cadmium(II) and pectin-copper(II) systems in aqueous solution.

2009

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

2022

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.

Freeze drying versus Spray drying to obtain Grapefruit IntegroPectin powder

Background: IntegroPectin is a new family of citrus pectins of broad biological activity obtained via hydrodynamic cavitation of citrus biowaste carried out in water only. These pectins have already been isolated by freeze drying, a time-consuming and expensive procedure difficult to be scaled up. Since recently the spray drying technique has been greatly appreciated for food and pharmaceutical applications, this work proposes a comparison between Grapefruit IntegroPectin powders isolated via spray drying (SD) and via freeze drying (FD). Methods: A mini Spray Dryer B-290 with B-295 inert loop (Büchi) and a FreeZone 2.5 Liter freeze dry system (Labconco) were used. Dried powders comparison w…

A way to follow the viability of encapsulated Bifidobacterium bifidum subjected to a freeze-drying process in order to target the colon: Interest of …

2012

The aim of this work was to apply flow cytometry in order to assess and compare the viability of freeze-dried entrapped bacteria with an usual technique by quantification by plate count techniques. It also aimed at studying the effect of various cryoprotectants on the viability of an entrapped Bifidobacterium bifidum subjected to freeze-drying to check their ability to be delivered all along the gastro-intestinal tract. The alginate-pectinate beads were chosen as the encapsulation matrix added with different protectants. The beads were characterized by scanning electron microscopy and the viability was checked by both methods. The best combination to improve viability of entrapped bacteria …

Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions

2010

International audience; In this study, development of pea (Pisum sativum) protein stabilised dry and reconstituted emulsions is presented. Dry emulsions were prepared by spray-drying liquid emulsions in a laboratory spray-dryer. The effect of drying on the physical stability of oil-in-water emulsions containing pea protein-coated and pea protein/pectin-coated oil droplets has been studied. Oil-in-water emulsions (5 wt.% Miglyol 812 N, 0.25 wt.% pea protein, 11% maltodextrin, pH 2.4) were prepared that contained 0 (primary emulsion) or 0.2 wt.% pectin (secondary emulsion). The emulsions were then subjected to spray-drying and reconstitution (pH 2.4). The stability of the emulsions to dry pro…

Impact of Destroying the Structure of Model Gels on Volatile Release

2007

International audience; The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to…

Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

1991

Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.