Joyce Duah, Fidelis M. Kpodo, Vassilis Kontogiorgos, Firibu K. Saalia, Jacob K. Agbenorhevi
{"title":"从非洲星苹果（Chrysophyllum albidum）果实中分离果胶并确定其特性","authors":"Joyce Duah, Fidelis M. Kpodo, Vassilis Kontogiorgos, Firibu K. Saalia, Jacob K. Agbenorhevi","doi":"10.1007/s11483-024-09840-y","DOIUrl":null,"url":null,"abstract":"<div><p>Pectin was isolated from the African star apple (ASA) (<i>Chrysophyllum albidum)</i> 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<sup>o</sup>C), 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<sup>o</sup>C 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.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"490 - 502"},"PeriodicalIF":2.8000,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit\",\"authors\":\"Joyce Duah, Fidelis M. Kpodo, Vassilis Kontogiorgos, Firibu K. Saalia, Jacob K. Agbenorhevi\",\"doi\":\"10.1007/s11483-024-09840-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Pectin was isolated from the African star apple (ASA) (<i>Chrysophyllum albidum)</i> 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<sup>o</sup>C), 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<sup>o</sup>C 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.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 2\",\"pages\":\"490 - 502\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-03-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09840-y\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09840-y","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit
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 (70-90oC), 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 (90oC 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.
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.
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