Título

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

Autor

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

Nivel de Acceso

Acceso Abierto

Licencia

http://creativecommons.org/licenses/by-nc-nd/4.0

Referencia de datos

datasetDOI/10.1080/19476337.2019.1600036

Materias

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

Resumen o descripción

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.

Fecha de publicación

2019

Tipo de publicación

Artículo

Versión de la publicación

Versión publicada

Recurso de información

http://cicy.repositorioinstitucional.mx/jspui/handle/1003/1696

Formato

application/pdf

Fuente

CyTA-Journal of Food, 17(1), 463-471, 2019

Idioma

Inglés

Relación

&

Ayora-Talavera, T. (2019). Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties. CyTA-Journal of Food, 17(1), 463-471

Sugerencia de citación

Polanco-Lugo, E., Martínez-Castillo, J. I., Cuevas-Bernardino, J. C., González-Flores, T., Valdez-Ojeda, R., Pacheco, N.,

Repositorio Orígen

Repositorio Institucional CICY

Descargas

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