Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-03-27 DOI:10.1007/s11483-024-09840-y

Joyce Duah, Fidelis M. Kpodo, Vassilis Kontogiorgos, Firibu K. Saalia, Jacob K. Agbenorhevi

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引用次数: 0

Abstract

Pectin was isolated from the African star apple (ASA) (Chrysophyllum albidum) fruit at a fully ripe stage from two geographical zones in Ghana. The study employed Box-Behnken design to determine the effects of extraction conditions, time (30–90 min), temperature (70-90^oC), and pH (2.5–3.5) on yield, degree of esterification and uronic acid content of the pectin extracts. The optimal conditions of the design (90^oC for 60 min at a pH of 2.5) predicted a yield of ~ 11%, with a degree of esterification of 65% and uronic acid content of 75%, which were similar to the experimental values of yield (8.5–10.6%), degree of esterification (DE) (66.8–67.1%) and uronic acid (UA) content (74.5–76.2%). The ASA pectin extracted were characterized in comparison with commercial citrus pectin based on their physicochemical properties. The emulsification capacity of the pectin revealed higher emulsion stability, closely related to commercial citrus pectin. FT-IR analysis of the pectin revealed the presence of a polygalacturonic acid in both samples. The study confirmed that commercial citrus pectin and the citric acid extracted pectin from ASA had comparable characteristics and could be utilized as an alternative extraction source.

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从非洲星苹果（Chrysophyllum albidum）果实中分离果胶并确定其特性

摘要从加纳两个地理区域完全成熟阶段的非洲星苹果（ASA）（Chrysophyllum albidum）果实中分离出果胶。该研究采用 Box-Behnken 设计来确定提取条件、时间（30-90 分钟）、温度（70-90 摄氏度）和 pH 值（2.5-3.5）对果胶提取物的产量、酯化程度和尿酸含量的影响。最佳设计条件（90oC，60 分钟，pH 值为 2.5）预示产率约为 11%，酯化度为 65%，尿酸含量为 75%，与实验值产率（8.5-10.6%）、酯化度（DE）（66.8-67.1%）和尿酸（UA）含量（74.5-76.2%）相近。根据提取的 ASA 果胶的理化性质，将其与商用柑橘果胶进行了比较。果胶的乳化能力显示其具有更高的乳化稳定性，这与商品柑橘果胶密切相关。果胶的傅立叶变换红外分析表明，两种样品中都含有聚半乳糖醛酸。研究证实，商用柑橘果胶和从 ASA 中提取的柠檬酸果胶具有相似的特性，可用作替代提取源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.