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

dc.creatorErik Manuel de Atocha Polanco Lugo
dc.creatorJosé Isabel Martínez Castillo
dc.creatorJuan C. Cuevas-Bernardino
dc.creatorTania González-Flores
dc.creatorRUBY ALEJANDRA VALDEZ OJEDA
dc.creatorNeith Pacheco López
dc.creatorTeresa del Rosario Ayora_Talavera
dc.date2019
dc.date.accessioned2023-07-21T19:18:58Z
dc.date.available2023-07-21T19:18:58Z
dc.identifierhttp://cicy.repositorioinstitucional.mx/jspui/handle/1003/1696
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7737258
dc.descriptionTangerine (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.
dc.formatapplication/pdf
dc.languageeng
dc.relationinfo:eu-repo/semantics/datasetDOI/10.1080/19476337.2019.1600036
dc.relationcitation:Polanco-Lugo, E., Martínez-Castillo, J. I., Cuevas-Bernardino, J. C., González-Flores, T., Valdez-Ojeda, R., Pacheco, N., & 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
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceCyTA-Journal of Food, 17(1), 463-471, 2019
dc.subjectinfo:eu-repo/classification/Autores/PECTIN
dc.subjectinfo:eu-repo/classification/Autores/ULTRASOUND-ASSISTED EXTRACTION
dc.subjectinfo:eu-repo/classification/Autores/CITRUS RETICULATA
dc.subjectinfo:eu-repo/classification/Autores/CITRUS PARADISI
dc.subjectinfo:eu-repo/classification/cti/7
dc.subjectinfo:eu-repo/classification/cti/33
dc.subjectinfo:eu-repo/classification/cti/3312
dc.subjectinfo:eu-repo/classification/cti/331208
dc.subjectinfo:eu-repo/classification/cti/331208
dc.titleCitrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties
dc.titlePectina cítrica obtenida por extracción asistida por ultrasonido: propiedades fisicoquímicas, estructurales, reológicas y funcionales
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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