Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin.

Pectins Fruit Emulsifying Agents Emulsions Camphor Menthol Water
Dragon fruit peel Emulsifying properties Environment-friendly Pectin Structure

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Dec 2023
Historique:
received: 10 11 2022
revised: 28 06 2023
accepted: 18 07 2023
medline: 24 8 2023
pubmed: 26 7 2023
entrez: 25 7 2023
Statut: ppublish

Résumé

Pectin extraction is generally an energy-intensive industrial process, while on the other hand their extraction methods vary from different sources. Starting with that perspective, pectin (WSP) containing ultra-low degree of methylation (31.08 ± 1.27%) from dragon fruit peel (DFP) was extracted by using pure water at room temperature. WSP, dominant in DFP (17.13 ± 1.01%), showed both a high molecular weight and a wide molecular weight distribution, while the yield of the rest acid-soluble pectin (HAP) from DFP residue was only 5.22 ± 0.76%. Furthermore, WSP can stabilize emulsions over a wide range of concentrations and oil phases, especially HIPE. Therefore, the hypothesis was verified that the pectin-rich extract from dragon fruit peel with excellent emulsifying properties could be simply extracted by pure water. This environmentally-friendly and energy-saving extraction method provides a new insight to increase the additional value of dragon fruit peel produced in food processing.

Identifiants

DOI: 10.1016/j.foodchem.2023.136955 PMID: 37490817
pubmed: 37490817
pii: S0308-8146(23)01573-X
doi: 10.1016/j.foodchem.2023.136955
pii:
doi:

Substances chimiques

Pectins 89NA02M4RX
Emulsifying Agents 0
Emulsions 0
Camphor 76-22-2
Menthol 1490-04-6
Water 059QF0KO0R

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136955

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yiyan Liu (Y)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Hongru Chen (H)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Shufan Chen (S)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Yuehan Zhang (Y)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Jingkai Zhang (J)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Xiaoqi Zhu (X)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Wenxuan Li (W)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Jialu Liu (J)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Yang Jiang (Y)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China. Electronic address: jiangyangsdau@163.com.

Dapeng Li (D)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China. Electronic address: dpli73@sdau.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Pectine › Pectin-rich dragon fruit peel extracts: An...
questionsmedicales.fr › Aliments et boissons › Aliments › Fruit › Pectin-rich dragon fruit peel extracts: An...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Tensioactifs › Émulsifiants › Pectin-rich dragon fruit peel extracts: An...
questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Pectin-rich dragon fruit peel extracts: An...
questionsmedicales.fr › Composés polycycliques › Composés pontés › Composés bicycliques pontés › Monoterpènes de type norbornane › Monoterpènes de type bornane › Camphre › Pectin-rich dragon fruit peel extracts: An...
questionsmedicales.fr › Lipides › Alcools gras › Hexanols › Cyclohexanols › Menthol › Pectin-rich dragon fruit peel extracts: An...
questionsmedicales.fr › Produits chimiques inorganiques › Composés de l'oxygène › Oxydes › Eau › Pectin-rich dragon fruit peel extracts: An...