scholarly journals Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction

2020 ◽  
Vol 9 (6) ◽  
pp. e25963453
Author(s):  
Caroline Cagnin ◽  
Geovana Rocha Placido ◽  
Maisa Dias Cavalcante ◽  
Bheatriz Silva Morais de Freitas ◽  
Daniel Emanuel Cabral de Oliveira ◽  
...  
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Food Industry ◽  
Response Analysis ◽  
Citric Acid Concentration ◽  
Pectin Content ◽  
Parameters Extraction ◽  
Neutral Sugars ◽  
Surface Response Analysis

Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N). The experiment was performed using the technique of factorial planning of complete experiments and surface response analysis. The extraction can be reported through factorial planning with coefficients of determination (R²) of 0.92, 0.91, 0.89, 0.88 and 0.90 for the yield extraction, AUA, DE, P, and N, respectively. The content of AUA ranged from 22.82 to 65.35%, the DE varied from 26.72 to 77.50%, the percentage of P found in the extraction 25.50 to 66.12%. The best performance was verified utilizing the following parameters: extraction time less than 75 min, temperature of 70°C, and citric acid concentration of 0.75 mol.L-1.

scholarly journals Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1995-2002
Author(s):  
W.Y.C. Lim ◽  
N.L. Yusof ◽  
Ismail-Fitry M.R. ◽  
N. Suleiman
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Value Added ◽  
Extraction Process ◽  
Ultrasound Assisted Extraction ◽  
Pectin Content ◽  
Watermelon Rind ◽  
Assisted Extraction ◽  
Confectionery Products

The aim of this study was to develop an efficient, reliable, and sustainable technology for the recovery of value-added compounds from by-product, in this case, is watermelon rinds. The properties of the watermelon rinds obtained from innovative ultrasoundassisted extraction (UAE) were evaluated. In regard to this, the pectin content, degree of esterification, and galacturonic acid content of the watermelon rind extracts were determined in order to verify the efficiency of the UAE. Initially, the UAE were conducted using two types of acid: citric and hydrochloric. The highest pectin content was obtained using citric acid. Additional UAE was then performed with citric acid at 50, 60, or 70°C for 10, 20, or 30 mins. Both UAE temperature and time significantly influenced the pectin extracts and galacturonic acid. The best findings for a high galacturonic acid content (47.41%) when the watermelon rinds were extracts at 70°C for 20 mins. According to the findings, the extraction process lasted 10 or 20 mins at all temperatures was mainly high-methoxyl pectin, which can form gels under acidic conditions. This suggests that pectins derived from watermelon rinds using UAE may be especially useful as an additive in some confectionery products.

scholarly journals The The Effect of Concentration of Citric Acid Solution on Extraction of Pectin from Watermelon Albedo

KOVALEN ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 194-201
Author(s):  
Tifa Paramitha ◽  
Tika Paramitha
Keyword(s):  
Citric Acid ◽  
Moisture Content ◽  
Acid Solution ◽  
Functional Groups ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Raw Material ◽  
Hydroxyl Group ◽  
Main Process ◽  
Citric Acid Solution

Watermelon albedo or the white flesh of watermelon rind contains pectin with high enough content. In this study was conducted the extraction of pectin from watermelon albedo by the liquid-solid extraction method. The citric acid solution was used as a solvent with concentrations varied by 4%, 7%, and 10%. The research steps include the pretreatment of raw material, the extraction, the posttreatment of extraction, and the analysis of pectin. The pretreatment aimed to reduce water content and reduce the size of raw material. The extraction process was the main process in which pectin dissolution occurred in the citric acid solvent. Furthermore, the posttreatment of extraction aimed to obtain pectin solid with the addition of ethanol. The final step was the analysis, including pectin yield, moisture content, methoxyl content, galacturonic acid content, and pectin functional group. Based on research obtained, an increase in the concentration of citric acid increased pectin yield, methoxyl content, and galacturonic acid content. The moisture content of pectin decreased with the increasing concentration of citric acid. Pectin yield, moisture content, methoxyl content, galacturonic acid content resulted from 10% concentration of citric acid solvent are 8.356%, 19.748%, 7.029%, and 69.048%, respectively. Based on FTIR analysis, the functional groups contained in pectin are hydroxyl group, methyl group, carbonyl group, and ether group. This functional groups are main constituents of pectin structure.

scholarly journals MICROPROPAGATION OF ACONZTUM UNCINATUM: GROWTH REGULATOR AND ANTIOXIDANT SCREENING USING THE SURFACE-RESPONSE ANALYSIS METHOD

HortScience ◽  
1995 ◽  
Vol 30 (2) ◽  
pp. 186a-186
Author(s):  
CC. Lim ◽  
S.L. Kitto
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Growth Regulator ◽  
Shoot Proliferation ◽  
Response Analysis ◽  
Surface Response ◽  
The Media ◽  
Antioxidant Concentration ◽  
Initial Objective ◽  
Surface Response Analysis

Aconitum uncinatum L., a herbaceous native, is not widely available for the public because of difficulties in producing plants via conventional methods. The initial objective was to find a growth regulator combination and an antioxidant concentration that provided increased proliferation rates. Growth regulator combinations examined were BA (0, 11.1, 22.2, 44.4 μm), 2iP (0, 24.6, 49.2 μm), kinetin (0, 23.2, 46.5 μm), IAA (0, 28.5, 57.1 μm), and NAA (0, 26.9, 53.71μm). Antioxidants examined were ascorbic acid (0, 150, 500 ppm), citric acid (0, 150, 500 ppm), PVP (0, 250, 500 ppm), PVPP (0, 250, 500 ppm), and MPP (0, 0.5,1 ppm). Surface response analysis was used to select 30 (of more than 3000 possible) combinations of growth regulator or antioxidant concentrations. Experiments were subcultured every 4 weeks and terminated at 8 weeks. Total-shoot proliferation was significantly greater on media containing 44.4 μm BA + 46.5 pm kinetin. There were six antioxidant combinations that were no different from the control (150 ppm each ascorbic acid and citric acid). Further experiments looking at various BA + kinetin and antioxidant concentrations are needed to refine the media for maximal proliferation.

Citric acid concentration in subclinical mastitic milk

1981 ◽  
Vol 48 (3) ◽  
pp. 387-392 ◽  
Author(s):  
Masaharu Oshima ◽  
Hiroshi Fuse
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Acid Content ◽  
Subclinical Mastitis ◽  
Cow’S Milk ◽  
Linear Regression Equation ◽  
Citric Acid Concentration ◽  
Cow's Milk ◽  
Citric Acid Content ◽  
Mastitic Milk

SummaryThe effect of subclinical mastitis on the citric acid concentration of cow's milk was studied by comparing milk from the mastitic quarter with that from a healthy quarter of the same udder. Forty-two pairs of fore-milk from the morning milking of 17 cows were examined and the citric acid content was measured by an automated carboxylic acid analyzer. The citric acid concentration decreased in subclinical mastitic milk and the extent of decrease was proportional to the degree of mastitis as expressed by the quarter difference value in concentration of Na+Cl in mm/1, i.e. the increase in the Na and Cl concentrations in the abnormal milk over that found in normal milk from the same udder. The correlation coefficient between the quarter difference value of Na+Cl and the value for citric acid was –0·77, (d.f. = 46, P <0·001) and a linear regression equation was obtained. The result showed clearly that subclinical mastitis is one of the causes of variation in the citric acid content of cow's milk. The quantitative change in citric acid concentration in subclinical mastitic milk is discussed with reference to the admixture theory for the formation of abnormal milk.

scholarly journals Arsenite Reduces Acid Content in Citrus Fruit, Inhibits Activity of Citrate Synthase but Induces Its Gene Expression

2000 ◽  
Vol 125 (3) ◽  
pp. 288-293 ◽  
Author(s):  
Avi Sadka ◽  
Bracha Artzi ◽  
Lydia Cohen ◽  
Esther Dahan ◽  
David Hasdai ◽  
...  
Keyword(s):  
Gene Expression ◽  
Citric Acid ◽  
Fruit Development ◽  
Acid Content ◽  
Citrate Synthase ◽  
Citrus Fruit ◽  
Tissue Growth ◽  
Citrus Limon ◽  
Citric Acid Concentration ◽  
Citrate Concentration

Arsenic compounds generate diverse effects in all living organisms. In citrus (Citrus L. sp.), they reduce acidity and improve fruit quality by unknown mechanisms. The major organic acid in citrus fruit is citric acid, which begins accumulating early in fruit development, reaches a peak in middle-sized fruit and then, in most species, declines as the fruit matures. In an attempt to understand the basis of the effect of arsenite, it was applied to `Minneola' tangelo (Citrus paradisi Macf. × C. reticulata Blanco) ≈6 weeks postanthesis, and a detailed analysis of total titratable acidity and citric acid concentration was performed throughout fruit growth. Within 35 days after arsenite application, total acid content and citrate concentration were slightly lower compared with the controls, and this difference persisted throughout fruit development. The concentrations of other organic acids were not reduced by the treatment. Sodium arsenite reduced the citrate concentration in `Eurieka' lemon callus [Citrus limon (L.) Burm.] also, without affecting tissue growth. Extractable activity of citrate synthase in treated fruit was inhibited within 1 day following arsenite spray, but recovered to a normal level a few days later. In contrast, gene expression was remarkably induced 1 day following treatment, which might explain the recovery in enzyme activity. Data suggest that reduction in acid accumulation may not be related to the initial inhibition of citrate synthase activity.

scholarly journals CITRIC ACID CONTENT OF MILK AND MILK PRODUCTS

1921 ◽  
Vol 48 (2) ◽  
pp. 453-461
Author(s):  
G.C. Supplee ◽  
B. Bellis
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Milk Products ◽  
Citric Acid Content

scholarly journals Phytoextraction of Lead Using a Hedge Plant [Alternanthera bettzickiana (Regel) G. Nicholson]: Physiological and Biochemical Alterations through Bioresource Management

2021 ◽  
Vol 13 (9) ◽  
pp. 5074
Author(s):  
Urooj Kanwal ◽  
Muhammad Ibrahim ◽  
Farhat Abbas ◽  
Muhammad Yamin ◽  
Fariha Jabeen ◽  
...  
Keyword(s):  
Citric Acid ◽  
Growth Parameters ◽  
Cost Effective ◽  
Dry Weight ◽  
Citric Acid Concentration ◽  
Biochemical Alterations ◽  
Biomass Plant ◽  
Environmentally Friendly Approach ◽  
Pb Concentration

Phytoremediation is a cost-effective and environmentally friendly approach that can be used for the remediation of metals in polluted soil. This study used a hedge plant–calico (Alternanthera bettzickiana (Regel) G. Nicholson) to determine the role of citric acid in lead (Pb) phytoremediation by exposing it to different concentrations of Pb (0, 200, 500, and 1000 mg kg−1) as well as in a combination with citric acid concentration (0, 250, 500 µM). The analysis of variance was applied on results for significant effects of the independent variables on the dependent variables using SPSS (ver10). According to the results, maximum Pb concentration was measured in the upper parts of the plant. An increase in dry weight biomass, plant growth parameters, and photosynthetic contents was observed with the increase of Pb application (200 mg kg−1) in soil while a reduced growth was experienced at higher Pb concentration (1000 mg kg−1). The antioxidant enzymatic activities like superoxide dismutase (SOD) and peroxidase (POD) were enhanced under lower Pb concentration (200, 500 mg kg−1), whereas the reduction occurred at greater metal concentration Pb (1000 mg kg−1). There was a usual reduction in electrolyte leakage (EL) at lower Pb concentration (200, 500 mg kg−1), whereas EL increased at maximum Pb concentration (1000 mg kg−1). We concluded that this hedge plant, A. Bettzickiana, has the greater ability to remediate polluted soils aided with citric acid application.

scholarly journals Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus

2021 ◽  
Author(s):  
Viruja Ummat ◽  
Marco Garcia-Vaquero ◽  
Mahesha M. Poojary ◽  
Marianne N. Lund ◽  
Colm O’Donnell ◽  
...  
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Food Industry ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Green Solvents ◽  
Brown Macroalgae ◽  
Extraction Solvent

AbstractSeaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.

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