Abstract
Low-temperature soluble and soft gelation (LT-SG) pectin belonging to special gum is an important food additive. Flash extraction optimization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel at low temperature (50°C) by response surface methodology and LT-SG properties was investigated in the present study. Under the optimized conditions of a rotation speed of 5000r/min, extraction time of 9min, and the liquid–solid ratio of 42:1mL/g, the pectin yield was 7.52%. The DE value of 57.02% indicated it was high methoxyl pectin, which easily dissolved at a low temperature (70°C). Gel texture analysis revealed that the soft gelation properties were depended on the sucrose concentration and pH in the pectin solution. Both adding sucrose and decreasing pH refined gel network structure, as results, the gel texture was strengthened.
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.
