Artículo
Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
Fecha
2018Registro en:
La Cava, Enzo L., et al., 2018. Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication. Journal of Food Science. Londres: Wiley Blackwell Publishing, Inc, vol. 83, no. 6, p. 1613-1621. ISSN 0022-1147.
0022-1147
Autor
La Cava, Enzo L.
Gerbino, Esteban
Sgroppo, Sonia Cecilia
Gómez Zavaglia, Andrea
Institución
Resumen
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of
grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated.
The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed.
Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison
among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated
extracts. Pectin extracts obtained by CHE showed mostly higherGalA than those obtained by TS. All the extracts had a high
antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH∗) and 2,2-Azino-bis(3-ethylbenzothiazoline-
6-sulfonic acid) diammonium salt (ABTS∗+) assays, and a high correlation with the GalA content. The main differences
observed in the FTIR spectra occurred in the 1200 to 900 cm−1 region (differences in GalA). The glass transition
temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry.