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Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties

Pectina cítrica obtenida por extracción asistida por ultrasonido: propiedades fisicoquímicas, estructurales, reológicas y funcionales

Erik Manuel de Atocha Polanco Lugo José Isabel Martínez Castillo Juan C. Cuevas-Bernardino Tania González-Flores RUBY ALEJANDRA VALDEZ OJEDA Neith Pacheco López Teresa del Rosario Ayora_Talavera (2019)

Tangerine (Citrus reticulata. CRP) and grapefruit (Citrus paradisi. CPP) pectins obtained by ultrasound-assisted extraction (UAE) and conventional extraction (CE) using citric acid were characterized to establish their potential uses as an alternative source of commercial pectin. The pectins obtained by UAE and CE presented a pseudoplastic fluid characteristic with shear thinning behavior, a high esterification degree (CRP 82.30–71.81% and CPP 84.25–72.15%) and were of commercial quality based on galacturonic acid content (CRP 76.03% and CPP 76.03–71.01%). CPP presented greater viscosimetric molecular weight than CRP. Meanwhile, CRP presented greater polyphenol and protein content with respect CPP. The functional properties were influenced by citrus source and extraction method. UAE favored greater yields in a shorter time (CPP: 26.05%, 30 min; CRP: 13.46%, 15 min) compared to CE. UAE combined with the use of citric acid offers an effective alternative for obtaining high-quality pectins with lower polluting effluent, time and energy requirements.

Article

PECTIN ULTRASOUND-ASSISTED EXTRACTION CITRUS RETICULATA CITRUS PARADISI INGENIERÍA Y TECNOLOGÍA CIENCIAS TECNOLÓGICAS TECNOLOGÍA DE MATERIALES PROPIEDADES DE LOS MATERIALES PROPIEDADES DE LOS MATERIALES

Uso de biopolímeros naturales para la formación de geles por complejos polielectrolíticos

JUAN CARLOS CONTRERAS ESQUIVEL SERGIO GABRIEL FLORES GALLARDO LILIANA LICEA JIMENEZ ADRIANA MARISOL RANGEL RODRIGUEZ (2012)

Esta investigación presenta la formación de geles por complejos polielectrolíticos (CPE) utilizando

biopolímeros mediante tecnología enzimática. Actualmente el uso de biopolímeros en el área médica ha aumentado

debido a sus características de biodegradabilidad y biocompatibilidad, además de que presentan baja toxicidad. Para el

desarrollo de la investigación se utilizaron quitosán soluble en agua, pectina y pectin metil esterasa (PME). La formación

del gel fue evaluado mediante parámetros reológicos, mientras que la caracterización del CPE se realizó mediante

infrarrojo por transformadas de Fourier (FTIR). Los resultados mostraron que al utilizar una pectina de bajo metoxilo se

formó un precipitado, mientras que al utilizar la de alto metoxilo permitió la formación de gel. De acuerdo a los

parámetros reológicos el tiempo de gelificación aproximado del sistema se presentó a los 6.1 min. Mientras que en el FTIR

nos permitió mediante las señales evidenciar la interacción de estos materiales. Por lo que de acuerdo a lo anterior se

concluye que la dependencia en la formación del gel se debe al grado de esterificación de la pectina.

Palabras clave—pectin esterasa, quitosano, gel.

Conference proceedings

Pectin esteras BIOLOGÍA Y QUÍMICA QUÍMICA QUÍMICA FÍSICA OTRAS

Effect of the structure and some physicochemical parameters in the formation of the complex pectin-polyphenol and its impact on the hypoglycemic properties in a functional drink

Socorro Josefina Illanueva-Rodríguez EDUARDO PADILLA CAMBEROS JUDITH ESMERALDA URIAS SILVAS (2014)

The aim of this study is to determine the effect of the polyphenol structure (Procyanidin B2, (+)- Catechin and chlorogenic acid), pectin (high (HM), low methoxyl (LM)), the acidifying medium (citric acid and malic), pH (3 and 4) and the presence of ions (KCl) on the formation of pectin-polyphenol complex in a model solution system that simulates a functional beverage matrix; and the impact of the formation of this complex in the biological effect of the beverage. The evaluation of the formation of pectin-polyphenol complex was performed by determining the% inhibition of DPPH radical and free polyphenols profile by HPLC in model solutions. The evaluation of the biological effect was performed by postprandial testing in mice Balb/c which were induced hyperglycemia with maltose. The results were analyzed by analysis of variance (ANOVA) with a 95% confidence. It was determined that the physicochemical parameters such as pH, the presence of ions and type of acidifying if they have a significant effect on the formation of pectin-polyphenol complex, and that the impact of these parameters depend on both the functional groups of the polyphenol as pectin that are in solution. Biological tests show that it is possible to determine the impact of pectin-polyphenol complex functional properties of a food, this allows us to lay the groundwork for the development of new functional foods where it is relevant to interactions with other nutraceuticals components of a food matrix

Conference proceedings

Physicochemical interaction, Postprandial testing, Hypoglycemia, Polyphenol, Pectin BIOLOGÍA Y QUÍMICA