Borassus aethiopum Mart tree fruits are underused in Africa, with the majority of them allowed to decay in the field. These fruits contain a lot of pectin, making them good raw materials for the pectin business. Because the extraction processes alter the properties of B. aethiopum fruit pectin, it was vital to emphasise the effects of the precipitating methods on the quality of the isolated pectin. Different precipitating solvents were tested in this investigation, and the end products' properties were identified. The functional and rheological characteristics of pectin precipitated with isopropanol (IPA), acetone (ACTN), and the 50/50 IPA-ACTN solvents varied greatly. Precipitated isopropanol (IPA) pectin had the highest emulsifying activity (p0.05) and the best gel sensory property. High purity pectin with high viscosifying, emulsifying, and gelling capabilities was produced regardless of the precipitating solvent. Because extraction and precipitation techniques separate pectin samples with varying functions, commercial production of pectin from B. aethiopum fruit pulp should be regulated by its intended application.
Sylvie Assoi,
Laboratory of Biotechnology, Agri-Resources Valorization and Natural Substances, UFR of Biological Sciences, University of Peleforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire and Centre Suisse de Recherche Scientifique de Côte d’Ivoire, 01 BP 1303 Abidjan 01, Côte d’Ivoire.
Louise Wicker,
School of Nutrition and Food Science, LSU College of Agriculture, 297B Knapp Hall Baton Rouge, LA 70803, USA.
Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6978
No comments:
Post a Comment