scholarly journals Physicochemical Characterization of Pectin Extracted from Six Wild Edible Fruits in Odisha, India

2020 ◽  
pp. 402-409
Author(s):  
Pragyan Aparichita Patra ◽  
Uday Chand Basak
Keyword(s):  
Food Additives ◽  
Physicochemical Characterization ◽  
Rural Livelihoods ◽  
Phyllanthus Emblica ◽  
Equivalent Weight ◽  
Climate Type ◽  
Degree Of Esterification ◽  
Citrus Medica ◽  
Wild Edible Fruits

The life of plant species flourishing in Odisha is luxuriant which is created based on its tropical climate type and assembles a remarkable extensive diversity in edible fruits. These wild edible fruits are predominantly utilized in tribal and rural livelihoods inhabiting in nearby forest regions. Despite their rich source of macronutrients, micronutrients, vitamins and antioxidants, they are often underutilized. Pectins are considered as food additives due to its natural dietary fibre consisting high proportion of galacturonic acid. The main aim of this study was to explore the pectin potential in these six wild edible fruits which might provide alternative commercialised products, value addition and favouring food security.Analysis of pectin yield and degree of esterification are considered as two important factors for marketable pectins. Equivalent weight is directly proportional to the formation of the gelling effect.In this study, highest pectin yield was recorded in Citrus medica (25.34 ± 0.77 % dry wt.) followed by Phyllanthus emblica(14.86 ± 0.40 % dry wt.) and Carissa carandas (11.94 ± 0.60 % dry wt.). To evaluate pectin suitability in food systems, characterization of extracted pectin was carried out following several parameters. The physico-chemical properties from dried pectin revealed highest degree of esterification (87.63 ± 1.33 %),equivalent weight (1516.66 ± 187.63), anhydrouronic acid (94.23± 2.67 %) and methoxyl content (14.62 ± 0.27 %) in Phyllanthus emblica whereas more moisture content of pectin was available in Citrus medica (10.35 ± 0.35 %). Our findings revealed that the methoxyl value and degree of esterification (DE) are classified as high methoxyl pectins (HMP), suitable for industrial and therapeutical applications.

scholarly journals Physicochemical characterization of nanoparticles in food additives in the context of risk identification

2021 ◽  
Vol 18 (6) ◽  
Author(s):  
Eveline Verleysen ◽  
Nadia Waegeneers ◽  
Sandra De Vos ◽  
Frédéric Brassinne ◽  
Marina Ledecq ◽  
...  
Keyword(s):  
Food Additives ◽  
Physicochemical Characterization ◽  
Risk Identification

scholarly journals Extraction and Characterization of Pectin from Dragon Fruit (Hylocerens polyrhizus) Peel Using Different Concentration of Ammonium Oxalate

2018 ◽  
Vol 31 (1) ◽  
pp. 12-19
Author(s):  
Alia Z. Hashim
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ammonium Oxalate ◽  
Titratable Acidity ◽  
Equivalent Weight ◽  
Degree Of Esterification ◽  
Setting Times ◽  
Dragon Fruit ◽  
Soluble Solid

The study was focused on the red dragon fruit (Hylocerens polyrhizus) peel which can be used as a source of pectin .The physicochemical properties were studied moisture, protein, fat, ash, total soluble solid TSS, pH and titratable acidity TA .Using three different concentration of ammonium oxalate 0.5 ,1 ,2 gm. At pH 4.9, temperature 90 ?C, time 90 min to extract pectin. Highest yield with about 0.5 gm. Concentration ammonium oxalate was 26.64% following 23.75%, 15.88% yields at concentration 1 and 2 gm. ammonium oxalate .There were significant differences in yields at (p< 0.05). Characterization of the extracted pectin in terms of equivalent weight, methoxyl  content, degree of esterification, an hydrouronic acid AUA, Fourier-transform infrared spectroscopy FTIR, viscosity, setting times were studied. Based on the value of methoxyl content 2.54% and degree esterification pectin can be categorized as low methoxyl.

scholarly journals Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening

2020 ◽  
Vol 9 (5) ◽  
pp. 67
Author(s):  
Diriisa Mugampoza ◽  
Samuel Gafuma ◽  
Peacekind Kyosaba ◽  
Richard Namakajjo
Keyword(s):  
Banana Peel ◽  
Equivalent Weight ◽  
Secondary Products ◽  
East African ◽  
Degree Of Esterification ◽  
Potential Source ◽  
Ripening Stages ◽  
Three Stages ◽  
High Degree

East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green maturity), 1, 2, 5 and 7. Extracted pectin at stages 2, 5 &amp; 7 was characterized. Pectin yield from banana pulp decreased significantly with ripening (P&lt;0.05) from between 18.1 to 22.65% at green maturity to between 0.65 to 1.28% at stage 7 of ripening. Pectin yield from banana peels was generally lower decreasing from between 5.34 to 6.61% at green maturity to between 1.01 to 1.38% at stage 7. The equivalent weight (1774 to 10144) of the pectin at selected stages of ripening was not significantly different (P&gt;0.05) except individually. Methoxyl content was not significantly different among cultivars (P&gt;0.05), however, it increased significantly through ripening stages (P&lt;0.05). Anhydrouronic acid (AUA) ranged between 24.51 to 67.38% and increased with stage of ripening. AUA of pectin from pulp and peel did not differ significantly (P&gt;0.05). The degree of esterification at each of the three stages was generally high (77 to 94%) implying high gelling power. These results showed that purity of pectin increases while yield decreases with ripening and that banana pectin has a high degree of esterification implying rapid set pectin. Thus, banana peel and pulp can be good sources of industrial pectin.

scholarly journals Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

2019 ◽  
Vol 7 (1) ◽  
pp. 61-68
Author(s):  
Jolantje Latupeirissa ◽  
Eirene G. Fransina ◽  
Matheis F.J.D.P. Tanasale
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Ash Content ◽  
Equivalent Weight ◽  
Degree Of Esterification

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

scholarly journals Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

2019 ◽  
Vol 7 (1) ◽  
pp. 61-68
Author(s):  
Jolantje Latupeirissa ◽  
Eirene G. Fransina ◽  
Matheis F.J.D.P. Tanasale
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Ash Content ◽  
Equivalent Weight ◽  
Degree Of Esterification

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

Optimization and Physicochemical Characterization of Chitosan and Chitosan Nanoparticles Extracted from the Crayfish Procambarus clarkii Wastes

2019 ◽  
Vol 38 (2) ◽  
pp. 385 ◽  
Author(s):  
Marwa M. El-Naggar ◽  
Wael S. I. Abou-Elmagd ◽  
Ashraf Suloma ◽  
Hamza A. El-Shabaka ◽  
Magdy T. Khalil ◽  
...  
Keyword(s):  
Procambarus Clarkii ◽  
Chitosan Nanoparticles ◽  
Physicochemical Characterization

Physicochemical Characterization of Solid Dispersions of Cefdinir with PVP K-30 and PEG 4000

2010 ◽  
Vol 3 (2) ◽  
pp. 948-956
Author(s):  
Kumar P ◽  
S Kumar ◽  
A Kumar ◽  
M Chander
Keyword(s):  
Solid Dispersions ◽  
Physicochemical Characterization ◽  
Drug Carriers ◽  
Dissolution Properties ◽  
Rate Of Dissolution ◽  
Peg 4000 ◽  
Release Studies ◽  
Crystalline Nature ◽  
Physical Mixtures

The purpose of this study was to prepare and characterize solid dispersions of the antibacterial agent Cefdinir with PEG 4000 and PVP K-30 with a view to improve its dissolution properties. Investigations of the properties of the dispersions were performed using release studies, X-ray powder diffraction (XRD) and Fourier transform infrared (FTIR). The results obtained showed that the rate of dissolution of Cefdinir was considerably improved when formulated in solid dispersions with PVP K-30 and PEG 4000 as compared with pure drug and physical mixtures. The results from XRD studies showed the transition of crystalline nature of drug to amorphous form, while FTIR studies demonstrated the absence of drug-carriers interaction.

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