Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer
| Autor: | Tanpong Chaiwarit, Supuksorn Masavang, Claire-Hélène Brachais, Warintorn Ruksiriwanich, Sarana Rose Sommano, Pensak Jantrawut, Joaquim Mahe, Odile Chambin |
|---|---|
| Přispěvatelé: | Department of Pharmaceutical Sciences [Chiang Mai], Chiang Mai University (CMU), Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] (ICMUB), Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut de Chimie du CNRS (INC), Plant Bioactive Compound Laboratory [Chiang Mai University], Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal [Chiang Mai University], Procédés Alimentaires et Physico-Chimie (PAPC), Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Pectin General Chemical Engineering engineering.material 01 natural sciences Contact angle chemistry.chemical_compound 0404 agricultural biotechnology Adsorption food 0103 physical sciences Glycerol ComputingMilieux_MISCELLANEOUS chemistry.chemical_classification 010304 chemical physics Pectin from mango peel (MP) 04 agricultural and veterinary sciences General Chemistry Polymer Biopolymer for film formulation 040401 food science 6. Clean water Food packaging chemistry engineering Titration Biopolymer [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science Nuclear chemistry |
| Zdroj: | Food Hydrocolloids Food Hydrocolloids, Elsevier, 2020, 102, pp.105611. ⟨10.1016/j.foodhyd.2019.105611⟩ |
| ISSN: | 0268-005X 1873-7137 |
| DOI: | 10.1016/j.foodhyd.2019.105611⟩ |
| Popis: | Pectin from mango peel (MP) was extracted and studied by analytical and physicochemical methods in comparison to low methoxyl pectin (LMP). The results revealed that MP contained 68% galacturonic acid, and its degree of esterification determined by titration and 1H NMR were 76% and 79%, respectively. For water sorption kinetics, LMP exhibited higher adsorption capacity than MP, as shown by the Guggenheim–Anderson–de Boer model. Both pectin types displayed Brunauer type II adsorption behavior. Thin films were then produced from the extracted MP and characterized. The thin film fabricated from LMP and MP at 1:2 ratio with 40% (w/w) glycerol attained the highest elongation at break (8.80%) and lowest Young's modulus (83.19 MPa). When the MP ratio was increased, the water contact angle of the films tended to increase due to the increased hydrophobicity. Overall, this study found that mango peel waste can be used as a source of pectin and this pectin can be regarded as a potential biopolymer for film formulation as drug delivery systems or edible film for food packaging. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect