Abstract
Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparison to that of commercial hydrocolloids. Its functional groups and degree of esterification were determined using Fourier Transform Infrared (FT-IR) spectroscopy. Monosaccharide profiling was done using reverse-phase high pressure liquid chromatography (RP-HPLC). Screening of various fruits for high hydrocolloid yield after water extraction resulted in tamarillo giving the highest yield. The yield on dry weight basis was 8.30%. The hydrocolloid constituted of 0.83% starch, 21.18% protein and 66.48% dietary fibre with 49.47% degree of esterification and the monosaccharides identified were mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose. Higher oil-holding capacity, emulsifying activity and emulsion stability compared to commercial hydrocolloids propose its possible application as a food emulsifier and bile acid binder. Foaming capacity of 32.19% and good foam stabilisation (79.36% of initial foam volume after 2 h of foam formation) suggest its promising application in frothy beverages and other foam based food products. These findings suggest that water-extracted tamarillo hydrocolloid can be utilised as an alternative to low methoxyl pectin.
Highlights
Hydrocolloids refer to a range of polysaccharides and proteins that are widely used in the food, cosmetic and pharmaceutical industries
The Oil-holding Capacity (OHC) of that water extracted hydrocolloid from tamarillo puree (THwater) was higher than that shown by bovine gelatine, carrageenan, citrus pectin, carboxymethyl cellulose sodium salt (CMC), gum arabic, karaya gum, sodium alginate, wheat starch and xanthan gum suggesting the application of THwater as a food emulsifier
Screening of various tropical and subtropical fruits for high hydrocolloid yield revealed that tamarillo can be a potential source of food hydrocolloid
Summary
Hydrocolloids refer to a range of polysaccharides and proteins that are widely used in the food, cosmetic and pharmaceutical industries. The food industry, in particular, has seen a large increase in the use of hydrocolloids in recent years to perform a number of functions, including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours [1,2,3]. This multitude of functions can be achieved by incorporating hydrocolloids at 1% concentration or less which can have a significant influence on the textural and organoleptic properties of food products [3,4]. Provide a basis for better understanding of this newly extracted hydrocolloid that might have a great importance in various food applications
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