Addition Of Pectin Research Articles

Effect of NaCl, sucrose and pectin addition on the reductive properties of vegetable and fruit puree

Inclusion of minor components in the formulation of homogeneous food systems should inevitably result in some shift of redox equilibrium under conditions of interaction as "all with all." Chemical nature of components combined with properties of elements of medium chemical composition should determine direction and expression of such displacement. But due to the multicomponence of the medium itself and the small initial expression of redox properties for the added components, predicting the resulting properties of the formed food system becomes difficult. The aim of the work was to study the regularities of the influence of neutral minor components on the change of redox properties of homogeneous canned products from vegetable raw materials. Puree-shaped single-component natural canning products (puree) from fruit (apples, plum) and vegetable (pumpkin, carrots) raw materials are taken as research objects. Table salt (NaCl), sucrose and apple pectin were used as minor components. In the obtained canned product, active acidity (pH) and redox potential (Eh) were determined, and the reducing power index (RH) value was calculated. The studies showed that there was no statistically significant effect of NaCl on the redox properties of the food systems studied. There was a statistically significant effect of sucrose on the reducing power index of homogeneous canned puree from plums (in the range up to 18%) and carrots (in the range up to 10%). It has been found that inclusion of pectin in the composition of fruit and vegetable puree does not have a statistically significant effect on the reducing capacity of the product, except for stone fruit puree, for which there was statistically significant single step increase of RH within a weight fraction value of the minor component as 0.61-0.62%. In order to determine the mechanism of such a response, it is necessary to carry out an additional set of targeted studies.

Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the mousse’s antioxidant and hypotensive activities in vitro, and to evaluate the effect of the long-term intake of mousse samples on the progression of hypertension in spontaneously hypertensive rats (SHRs) and on the microbiome status in Wistar rats with antibiotic-induced dysbiosis. The experimental mousse’s in vitro antioxidant activity (oxygen radical absorbance capacity) increased by 1.2 times. The hypotensive (angiotensin-1-converting enzyme inhibitory) activity increased by 6 times in comparison with a commercial mousse. Moreover, the addition of pectin allowed the elimination of the bitter aftertaste of WPH. In vivo testing confirmed the hypotensive properties of the experimental mousse. The systolic blood pressure in SHRs decreased by 18 mmHg and diastolic blood pressure by 12 mmHg. The experimental mousse also showed a pronounced bifidogenic effect. The Bifidobacterium spp. population increased by 3.7 times in rats orally administered with the experimental mousse. The results of these studies confirm that WPH and pumpkin pectin are prospective ingredients for the development of functional mousses.

Kualitas Permen Jelly Dari Pektin Kulit Buah Naga (Hylocereus Polyrhizus) Dan Penambahan Gula Pasir

Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is one of the fruit peels which has a high pectin content of 10.79%. Dragon fruit peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this study was to determine the addition of dragon fruit peel pectin and sugar to the quality of jelly candy. The study used factorial designs arranged in a completely randomized design (CRD) consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI 2008 standards.

Characteristics stability of cheese whey-tomato juice fermented beverages with pectin and CMC addition

The aim of this study was to investigate the chemical and microbiological stability of 12 days of storage (±4°C) of fermented beverages from cheese whey and tomato juice with addition of pectin:carboxy methyl cellulose combination (0%:0%; 0.15%:0.25%; 0.25%:0.15%; 0.2%:0.2%; 0.1%:0.3%) and to determine the best formula to find out it’s hypocholesterolemic effects. Fermented cheese whey beverages was prepared from cheese whey:tomato juice (95%:5%), sucrose (10% w/v), and 5 variation of pectin:CMC combination. This research used a Completely Random Design (CRD) with one factor, combination of pectin and CMC. The result was analyzed by applying one-way analysis of variance (ANOVA) followed by Duncan test with 5% significant level. The result showed that during 12 days of storage, the addition of pectin:CMC combination in fermented beverages from cheese whey reduced the rate of pH, antioxidant activity, total lactic acid bacteria, and the rate of lactic acid rise. The best formula of fermented beverage from cheese whey and tomato juice is fermented beverage with 0.1%:0.3% (w/v) of pectin:CMC addition which has 34.636% of hypocholesterolemic effect.

Characteristics and Permeability Properties of Sago Starch Edible Film

The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability.
 Keywords: edible film, sago, wrapping

Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions

Microencapsulation by spray drying of hydrophobic materials, such as pink pepper essential oil (Schinus terebinthifolia Raddi), relies on the efficient stabilization of the oil-in-water emulsion to be dried. Association colloids resulting from electrostatic interactions between proteins and polysaccharides are able to provide higher interfacial activity when compared to proteins alone. The main purpose of this work was to examine the role of pectin in the physicochemical properties of powders produced by spray-drying emulsions stabilized by protein single-layer or by protein/pectin double-layer. Oil retention, water activity, hygroscopicity, reconstitution, flow behavior, particle size and morphological properties were evaluated. Powders produced from double-layer emulsions had higher oil retention and, despite presenting higher water activity, were less hygroscopic (0.280, 8.5%) when compared to single-layer powders (0.176, 9.3%). Double-layer powders also showed higher contact angle and higher wetting time in water. Both powders had good water solubility (about 70%) and good dissolution in water and in oil. Powder flowability was affected by formulation, with single-layer powders presenting greater cohesion than double-layer ones. Addition of pectin allowed a more homogeneous distribution of particle sizes, preventing formation of oversized particles and agglomerates. Scanning electron microscopy showed spherical particles with absence of pores, which is desirable for greater preservation of the volatile compounds. Based on the complete set of results, double-layer powders presented higher oil retention and better shelf life properties than single-layers ones, showing the ability of association colloids between soy proteins and pectin to enhance the possibilities of applying pink pepper essential oil in the food industry.

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.

Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin-encapsulated-fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P>0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P<0.05). Nevertheless, these changes had no influence (P>0.05) on sensory acceptability of treated samples, and actually improved (P<0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P< 0.05) by 20% on T2 samples compared to control and it was superior (P< 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. PRACTICAL APPLICATION: Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full-animal-fat meat products, without affecting their sensory acceptability.

Effect of Pectin on the Characteristics of Edible Film from Skin Gelatin of Red Snapper (Lutjanus argentimaculatus)

The aim of this research was to determine the effect of addition of pectin on characteristics of edible film from gelatin of red snapper (Lutjanus argentimacalatus) skin. Concentration of pectin used were 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1%. Water content, thickness, tensile strength, elongation, and the transmition rate of the water vapor of edible film were analysed. Results from analysis of variance showed that different concentration of pectin significantly affected (P&amp;lt;0.05) on the water content, thickness, tensile strength, elongation, and transmition rate of water vapor of edible film. Therefore, it was suggested that addition of 0.6% of pectin showed a good quality of edible film and in accordance with the Japan International Standard (JIS).

Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation.

The aim of this study was to develop biodegradable films using fruit and vegetable residue (FVR) flour with different granulometry range and pectin levels. The FVR flour was divided in three fractions, according to their granulometric distribution: A (425-500 μm), B (212-300 μm) and C (<150 μm). FVR presented heterogeneous particle size distribution and fibrous structure showing granular compounds adhered to the surface. The fiber contents decreased according to granulometry, whereas the protein content increased. The films obtained from FVR were malleable, homogeneous, yellowish, and presented high solubility (90%). The granulometry reduction and the pectin addition have significantly improved the viscosity and the yellow color of the film solutions (FS). There was decrease of solubility (50%) and improvement of the mechanical properties of the pectin-based films: decrease of elongation (16-30%) and increase of tensile strength (2.88 ± 0.79 MPa). The sorption isotherms of the pectin-FVR films evidenced the lower availability of polar groups able to work as water-sorption sites. Therefore, different residue fractions could have different applications depending on their particle size and composition, either as source of dietary fibers (the thickest fractions) or as raw material for film production.

Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin

The granular morphology, long-range and short-range ordered structures of fried potato starch were measured in the absence and presence of the dietary fibers. The in vitro digestibility of the fried starchy samples was also quantified using the Englyst method with logarithm-of-slope (LOS) analysis. After frying, the starch granules disintegrated, their internal crystalline structure disappeared, and the quantity of double helices present decreased. As a result of these changes, the fried starch was digested rapidly. Addition of pullulan or pectin to the samples prior to frying, reduced the structural changes observed in the starch granules during frying. Consequently, the fractions of slowly digestible and resistant starch (SDS and RS) increased significantly in the presence of the dietary fibers. These effects were attributed to the ability of the dietary fibers to sequester some of the water, thereby reducing starch granule structural changes, as well as due to their ability to coat the starch granules and interfere with the starch digestion process.

PH-Sensitive Chitosan-Sodium Phytate Core-Shell Hollow Beads and Nanocapsules for the Encapsulation of Active Ingredients.

The oral administration of nutraceuticals and vitamins is the most compliant route because of its minimal invasiveness, painlessness, ease of use, and cost effectiveness. To overcome the possible destruction and low availability induced by the harsh gastrointestinal environment, we use sodium phytate as a cross-linker to fabricate pH-sensitive core-shell chitosan hollow beads and nanocapsules through the ionic linking method for the controllable release of active ingredients. Texture profile analysis, transmission electron microscopy, dynamic light scattering, and scanning electron microscopy were used to characterize the morphologies and behaviors of the beads and nanocapsules. The size of the beads could be adjusted from 0.1 to 10 mm, and the diameter of the nanocapsules was 50-100 nm. The addition of pectin in sodium phytate remarkably increased the hardness of the chitosan beads. Nile blue A was used as a model active ingredient for loading into the chitosan beads with the maximum encapsulation efficiency (EE) and loading capacity of 96.07 ± 2.45% and 9.61 ± 0.29%, respectively. Polyphenols including catechin, epicatechin, epigallocatechin-3-gallate, and proanthocyanidin were successfully loaded into the chitosan nanocapsules with an EE of above 90%. The cumulative release of Nile blue A from the beads at pH 1.2 (after 2 h) and pH 6.8 (after 6 h) was less than 20% and more than 80%, respectively. Similarly, the cumulative release of polyphenols in the nanocapsules at pH 1.2 (after 2 h) and pH 6.8 (after 6 h) was less than 30% and more than 70%, respectively. In sum, chitosan-sodium phytate with and without pectin could form pH-responsive macro- and nanoscale carriers suitable for the encapsulation and controlled release of active ingredients.

Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry.

The aim of this study was to use micro-encapsulation technology to create microcapsules containing anthocyanins from chokeberry with guar gum, gum arabic, pectin, β-glucan and inulin as wall material. Aqueous extracts from chokeberry fruit were enclosed and spray dried using maltodextrin as a coating material with the addition of guar gum, gum arabic, pectin, beta-glucan, and inulin respectively. Physical properties of microcapsules were tested. The preparations also determined the total content of anthocyanins and vitamin C on the day of preparation and after 7 days of storage. In the executed research, the highest moisture content for gum arabic capsules was observed. The most different parameters of color were observed for capsules with beta-glucan. The biggest particles were observed for gum arabic and the smallest for guar gum. The differences were also noticed in chemical assays. The highest content of anthocyanins on the day of drying and after 7 days of storage was noticed for beta-glucan samples whereas the lowest content was observed for gum arabic samples. In case of vitamin C content, the sample, which stood out particularly, was pectin sample. The main conclusion is that the micro-encapsulation is an effective method to maintain the stability of sensitive compounds such as anthocyanins, but also ascorbic acid.

Extraction of Pectin from Banana Peels (Musa Paradiasica Fomatypica) for Biodegradable Plastic Films

The main goal of this research is to determine the effect of banana peels pectin on the characteristics of biodegradable film plastic, especially thickness, water resistance, tensile strength, and elongation. With the addition of citric acid, extract of banana peel starch as filler, and glycerol as plasticizer. The results showed that the use of citric acid could reduce the browning effect of pectin with the characteristics of water content of 11.56%, ash content of 3.060%, low methoxyl content of 3.906% (<7%), characteristics of the best biodegradable plastic film on the addition of pectin 5 grams with thickness characteristics 0.00387 cm, water resistance 63.63%, tensile strength of 10.5620 MPa, and elongation of 58.33%.

Оптимизация процесса производства макаронных изделий специального назначения с добавлением моркови и пектина

Оптимизация процесса производства макаронных изделий специального назначения с добавлением моркови и пектина

Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin.

The influence of the addition of low methoxyl amidated pectin (LMA) on acid milk gels from whole camel milk (WCM) on physicochemical and rheological proprieties were studied. The zeta potential, particle size, viscosity, dynamic oscillatory rheology and isothermal titration calorimetry were monitored. The presence of LM-pectin in milk had an impact on the average size of the casein micelles and a large and dominant influence on rheological behavior during acidification. Zeta potential and viscosity of gels with 0.5% pectin were not affected. However, milk gels containing 1%, 1.5% and 2% of LM-pectin showed highest values of particle size at pH4. This modification of the structure of the casein micelles induces a significant improvement (p<0.05) on its acid gelation behavior. Therefore, the addition of pectin enhanced the rheological proprieties. Higher pectin concentration led to a strong gel with higher G' values. This result could be attributed to the formation of complexes and the mechanical spectra prove the hypothesis that pectin forms strands with caseins micelles. Isothermal titration calorimetry results showed that pectin concentration had a marked influence on the gels structure and that this polysaccharide stabilizes caseins micelles in acidified camel milk gel due to electrostatic interaction and steric repulsion.

Microencapsulation of blue maize (Zea mays L.) polyphenols in two matrices: their stability during storage and in vitro digestion release

Blue maize owes its coloration to a high anthocyanin content, and is therefore a promising source of unstable bioactive compounds. Spray-drying microencapsulation (SDM) can maintain the integrity of labile compounds during storage and digestion. We microencapsulated blue maize polyphenols by SDM in two matrices, maltodextrin (MD) and maltodextrin-pectin (MP) mixture. Morphology, degradation kinetics during storage and release were analyzed. Particle size ranged from 3 to 5 µm, with spherical morphology and surface depressions. The compounds and antioxidant activity had longer half-life in the MP matrix. Both matrices showed near complete release under simulated digestion (~ 95%), the majority of the compounds in the MP matrix were released during the intestinal phase, while those in the MD matrix were released during the gastric phase. These results suggest that microencapsulating blue maize polyphenols allows their incorporation into other products, and the addition of pectin improves the protective properties of MD, possibly due to its lower reactivity.

THE POSSIBILITY OF USING PECTIN OF CONIFEROUS TREES AS STRUCTURE-FORMING

In recent years, the demand for food has sharply increased in functional ingredients, especially in pectin. At present, there is no production of pectin substances in the Russian Federation, and the demand for them is satisfied, mainly due to the use of imported pectin. At the same time, the country has prerequisites for its own production of pectin from non-traditional types of raw materials, for example, bark of coniferous trees, which in the form of waste is produced in large quantities when processing wood in the timber, woodworking and pulp and paper industries, and goes to incineration, although its can be used to obtain such a valuable substance as pectin. The article considers the possibility of using pectins from the bark of coniferous trees in the production of fruit and vegetable nectars with pulp as a biological additive that improves the consistency of the product. To confirm this, VNII researchers of conservation technology conducted studies to test pectin from the bark of spruce and larch on their structure-forming ability. For this purpose, experimental samples of fruit and vegetable nectars with pulp were made: apricot, quince, cherry, redcod, plum and carrot, obtained on the basis of fruit and vegetable purees, as well as the calculated amount of sugar syrup with a certain concentration, with the addition of pectin from the spruce bark and larch, and for comparison samples with the addition of ordinary apple pectin. Pectin was added as a 10% solution in an amount of 9.0% of the total weight of nectar (in terms of dry pectin – 0.9%), which allowed to provide a homogeneous, non-dissolving consistency of nectars.

Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks

This project investigated the influence of the addition of high methoxyl pectin (HMP) and carboxymethylcellulose (CMC) with different combination ratios on the stability of acidified skim milk drinks (SAMD) and whole milk drinks (WAMD). The experimental results showed that with the addition of combination polysaccharides, the SAMDs were not stabilised after period of time, but the WAMDs showed a markedly reduced formation of serum phase. The presence of milk fat globule membranes (MFGM) aided the dispersion of casein micelles and prevented casein sedimentation and serum separation. The rheological properties of the unstable drinks in this study demonstrated severe shear-thinning behaviour and less frequency dependence, however, for the stable drinks, the opposite properties were observed. Drink stability improved when the amount of HMP increased in the polysaccharide ratio, highlighting the importance of the molecular properties of polysaccharides.

Starch and Pectin Affect Hardness of Cooked Bananas

Texture is an important quality attribute of fresh and processed foods. In plant foods, texture is closely related with the structural integrity of the primary cell walls and middle lamella that is mainly composed of pectic substances. Bananas mainly contain water, starch, pectin and fibre which influence texture. Cooking bananas soften on cooking but harden on cooling. Despite many studies on retrogradation of starch and its effects on texture, little is known about the effect of added starch and/or breakdown of pectin on hardness of bananas upon cooking and cooling. In this study, the effects of added pectin and starch and structural elimination of pectin on hardness of bananas during cooking and cooling were investigated.&#x0D; &#x0D; Hydrolysis of pectin resulted in significantly harder bananas during cooking and upon cooling (P&amp;lt;0.05). Hardness of starch-treated bananas increased significantly with increasing starch concentration upon cooking and cooling relative to the control (P&amp;lt;0.05). However, treatment of bananas with added pectin alone resulted in an insignificant increase in hardness relative to the control. Upon cooling, hardness of pectin-treated bananas decreased significantly with increasing pectin concentration (P&amp;lt;0.05). Hardness of cooked bananas treated with a combination of starch and pectin increased but was not significantly different from the control. Upon cooling, hardness of the starch-pectin treated bananas decreased with increasing concentration similar to the effect of pectin when added alone. &#x0D; &#x0D; Current results showed that starch addition increases hardness of bananas upon cooking and cooling. However, pectin addition decreases hardness of cooked bananas upon cooling while structural elimination of pectin increases hardness upon cooking and cooling. These results imply that pectin contributes to a softer texture of bananas during cooking and cooling whereas starch increases hardness in cooked bananas. Pectin can therefore be added up to 5% to decrease hardness of cooked bananas.

Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree

The production of healthy, ready-to-eat fruit snacks by means of foam-mat drying has to face the challenge of ensuring high foam stability throughout the entire process. Foaming properties of raspberry puree whipped for 10 min with varying concentrations of potato protein isolate (2.5, 5, 10% w/w) as foaming agent were studied. Furthermore, the impact of hydrocolloids as foam stabilizers, i.e., maltodextrin (5, 15, 30% w/w) and pectin (0.1, 0.25, 0.5, 0.75, 1.0, 2.5% w/w), in combination with the variation of protein concentration as well as the impact of a homogenization treatment of fruit puree on the foam characteristics and puree properties were investigated. Foam stability was enhanced by the increase of protein and hydrocolloid concentration. Maltodextrin and pectin showed similar behavior even though pectin was used at considerably smaller concentrations. Compared to single hydrocolloid systems, the addition of pectin and maltodextrin in combination led to a further enhancement of foam stability, which offered the opportunity to simultaneously decrease the concentration of both hydrocolloids. The destruction of fruit tissue by homogenization treatment resulted in a reduction of mean particle diameters (D[4,3], D[3,2]) and a decrease of viscosity. Despite the increase in the specific surface area (ASF) and thus, expected enhanced oxidative processes, no changes were observed for ascorbic acid and anthocyanin contents. However, the structural changes induced by the homogenization treatment significantly affected foaming properties.