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http://cicy.repositorioinstitucional.mx/jspui/handle/1003/1696| Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties Pectina cítrica obtenida por extracción asistida por ultrasonido: propiedades fisicoquímicas, estructurales, reológicas y funcionales | |
| Erik Manuel de Atocha Polanco Lugo José Isabel Martínez Castillo Juan C. Cuevas-Bernardino Tania González-Flores RUBY ALEJANDRA VALDEZ OJEDA Neith Pacheco López Teresa del Rosario Ayora_Talavera | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| 10.1080/19476337.2019.1600036 | |
| PECTIN ULTRASOUND-ASSISTED EXTRACTION CITRUS RETICULATA CITRUS PARADISI | |
| Tangerine (Citrus reticulata. CRP) and grapefruit (Citrus paradisi. CPP) pectins obtained by ultrasound-assisted extraction (UAE) and conventional extraction (CE) using citric acid were characterized to establish their potential uses as an alternative source of commercial pectin. The pectins obtained by UAE and CE presented a pseudoplastic fluid characteristic with shear thinning behavior, a high esterification degree (CRP 82.30–71.81% and CPP 84.25–72.15%) and were of commercial quality based on galacturonic acid content (CRP 76.03% and CPP 76.03–71.01%). CPP presented greater viscosimetric molecular weight than CRP. Meanwhile, CRP presented greater polyphenol and protein content with respect CPP. The functional properties were influenced by citrus source and extraction method. UAE favored greater yields in a shorter time (CPP: 26.05%, 30 min; CRP: 13.46%, 15 min) compared to CE. UAE combined with the use of citric acid offers an effective alternative for obtaining high-quality pectins with lower polluting effluent, time and energy requirements. | |
| 2019 | |
| Artículo | |
| CyTA-Journal of Food, 17(1), 463-471, 2019 | |
| Inglés | |
| Polanco-Lugo, E., Martínez-Castillo, J. I., Cuevas-Bernardino, J. C., González-Flores, T., Valdez-Ojeda, R., Pacheco, N., & Ayora-Talavera, T. (2019). Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties. CyTA-Journal of Food, 17(1), 463-471 | |
| PROPIEDADES DE LOS MATERIALES | |
| Versión publicada | |
| publishedVersion - Versión publicada | |
| Aparece en las colecciones: | Artículos de Investigación Arbitrados |
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| 2019_E_Polanco.pdf | 2.06 MB | Adobe PDF | Visualizar/Abrir |