Physicochemical properties of modified citrus pectins extracted from orange pomace.

Autor: Venzon SS; Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil., Canteri MH; Coordenação de Alimentos (COEAL), Universidade Tecnológica Federal do Paraná, Campus Ponta Grossa, Brazil., Granato D; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Ponta Grossa, Paraná Brazil., Junior BD; Departamento Acadêmico de Alimentos (DALIM), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil., Maciel GM; Departamento Acadêmico de Química e Biologia (DAQBi), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil., Stafussa AP; Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil., Haminiuk CW; Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2015 Jul; Vol. 52 (7), pp. 4102-12. Date of Electronic Publication: 2014 Jul 09.
DOI: 10.1007/s13197-014-1419-2
Abstrakt: Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p ≤ 0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.
Databáze: MEDLINE
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