Abstract
Sugar beet is a potential source of pectin, competitive with traditional sources, that has recently acquired great relevance for its interesting covalent gelling and applications in food and biomedical industries. Pectins from three Sugar beet (Beta vulgaris L.) commercial cultivars (Cadet, Coronado large, and SV MEI) were grown under irrigated desertic conditions and the influence of cultivar, on pectin yield, composition, physicochemical and gelling characteristics was investigated. The composition and chemical properties of pectin from the three cultivars were in general, statistically different, especially in the Syngenta Cadet cultivar, presenting higher protein (10.3%), neutral sugars (21.6%), galacturonic acid (55%) and ferulic acid (5.5 mg/g) content, which are important parameters for gel formation. All pectins gelled via oxidative coupling and the main ferulic acid dimers found were 8-5′ and 8-O-4′. Pectin from Cadet cultivar formed gels with higher hardness (6.65 N) and adhesiveness (12.2 N) values than the other two varieties. The results indicate that pectin composition is affected by the sugar beet cultivars reported herein, especially in ferulic acid content, which confer the covalent gelling capability. Sugar beet cultivars grown under desert conditions could be a source of gelling ferulated pectins for the food industry, as valuable as those obtained in temperate conditions.
Highlights
Sugar beet (Beta vulgaris L.) is an herbaceous plant, belonging to the Chenopodaceae family, and traditionally cultivated in temperate countries such as Germany, France, Turkey, Russia, among others, for sugar production [1]
The pectin yield obtained in this investigation was lower than previously reported by Guo et al [30], who found a yield of 9.6% for pectins in sugar beet pulp, not fresh samples
The results obtained in this investigation support that the composition and physicochemical features of pectin extracted from sugar beet were affected lightly by the cultivars tested
Summary
Sugar beet (Beta vulgaris L.) is an herbaceous plant, belonging to the Chenopodaceae family, and traditionally cultivated in temperate countries such as Germany, France, Turkey, Russia, among others, for sugar production [1] This process generates high percentages of by-products like sugar beet pulp, which contains considerable amounts of polysaccharides such as cellulose, hemicellulose and pectins. The amount of pectin present in the sugar beet pulp can be compared to those obtained from traditional sources like apple pomace or citric peel that are widely used in the food industry as texturizers, emulsifiers, and thickeners [2] In this regard, pectins are complex polysaccharides from plants primary cell wall and middle lamella. The presence of FA gives SBP antioxidant activity [10] and pectin structure has shown immunomodulatory properties [11,12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
