Opuntia dillenii (Ker-gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13806/
https://doi.org/10.1111/jfpp.13165 |
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| Title |
Opuntia dillenii (Ker-gawl) haw fruit peel pectin:
Physicochemical, rheological, and functional behavior.
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| Creator |
Pavithra, Kalegowda
Chauhan, A. S. Shashirekha, M. N. |
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| Subject |
14 Physical properties
24 Fruits |
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| Description |
High methoxyl low molecular weight pectin was extracted from Opuntia dillenii fruit peel under
three acidic media. The effect of extraction medium on the yield and quality characteristics of pectin
was investigated. The extracted samples consisted preponderantly galacturonic acid (68.2–
74.0%) with minor quantities of neutral sugars viz., galactose (10.2–12.4%), arabinose (4.4–5.4%),
and rhamnose (0.9–3.2%). DE (degree of esterification) of pectin samples estimated by FTIR
ranged from 63% to 85%. The rheological properties of pectin showed decreased viscosity with
increasing shear rate resulting in shear thinning flow features. Determination of intrinsic viscosity
(1.4–3.5 dL/g) and molecular weight (21–76 kDa) showed significant differences among the
extracted samples. All the samples were nonsticky, good flow ability, exhibited good functional
properties like emulsion capacity and stability. The study advocates O. dillenii fruit peel as a source
of high methoxy pectin for use in food and food allied industries.
Practical applications
The isolation of pectin from Opuntia dillenii pear peel with different extraction media was investigated
to evaluate its quality with respect to yield and functional properties. CAP (Citric acid
extracted pectin) was found to be HMP, higher yield with low ash content thereby enhancing the
functional properties. Besides, it promotes the use of the underutilized, cactus crop as a source of
pectin that can substitute other commercial HMP pectin used in food and pharmaceutical
industries.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13806/1/Journal_of_Food_Processing_and_Preservation%202017.pdf
Pavithra, Kalegowda and Chauhan, A. S. and Shashirekha, M. N. (2017) Opuntia dillenii (Ker-gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior. Journal of Food Processing and Preservation, 41 (5). pp. 1-8. |
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