Preparation and properties of composite films from gelatin and low-methoxyl pectin from simultaneous reversible and permanent polyion-complex hydrogels are presented. Ionic interactions between positively charged gelatin and negatively charged pectin produce reversible physical hydrogels with homogeneous molecular arrangement that improve both mechanical and water resistance but do not alter th...

Discarded red beetroot (DRB) is an organic waste generated in the food industry. This study focused on valorization of DRB through recovery bioactive compounds. The characterization juice confirmed a higher content antioxidants (DPPH 504 ± 24 μmol TE/L, FRAP 10920 440 ABTS 22012 592 TE/L), phenolic compounds (1789 56 mg GAE/L), flavonoids (471 17 CE/L) and betalains (1426 mg/L) than commercial ...

Pineapple peel has the potential to become one of sources for pectin production due high content in its dietary fibre composition. Pectin is used as food thickener, emulsifier, stabiliser and gelling agent industry. The conventional extraction process with long operating hours at temperature been identified cause thermal degradation molecules. Microwave technology application shown expedite pro...

In an attempt to mimic the proximate composition found in Artemia’s nauplii, a type of food commonly used in intensive rearing of fi sh larvae, inert diets were produced by ionic gelation using either low methoxyl amidated pectin or sodium alginate and subsequently coated with whey proteins by electrostatic interaction. The particles were morphologically characterized by optical microscopy and ...

Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context an...

Bưởi Năm Roi (Citrus grandis (L.) Osbeck) là một giống bưởi đặc trưng ở vùng đồng bằng sông Cửu Long với lớp vỏ trắng chiếm gần 30% khối lượng quả bưởi, nguồn nguyên liệu có tiềm năng để thu nhận pectin. Phương pháp trích ly pectin hỗ trợ nhiệt đơn giản và dễ thực hiện giúp tăng hiệu suất ly. Các thông số được khảo sát trong quá trình từ kích thước bột loại dung dịch acid ly, pH acid, tỷ lệ bưở...

Abstract. Shaibu CO, Dinshiya J, VE. 2022. Short Communication: Extraction and characterization of pectin from ripe unripe mango (Mangifera indica) peel. Asian J Nat Prod Biochem 20: 16-20. Pectin is a heteropolysaccharide present in the cell walls different plants at concentrations with widespread applications. This work aimed extracting characterizing peel to investigate effect ripeness on yi...