Por favor, use este identificador para citar o enlazar este ítem:
http://cicy.repositorioinstitucional.mx/jspui/handle/1003/2106| Kinetic, thermodynamic, physicochemical, and economical characterization of pectin from Mangifera indica L. cv. Haden residues | |
| Sergio Valdivia-Rivera IVAN EMANUEL HERRERA POOL Teresa del Rosario Ayora_Talavera MANUEL ALEJANDRO LIZARDI JIMENEZ NORBERTO ULISES GARCIA CRUZ Juan C. Cuevas-Bernardino JOSE MANUEL CERVANTES UC Neith Pacheco López | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| https://doi.org/10.3390/foods10092093 | |
| HADEN MANGO (MANGIFERA INDICA L.) PECTIN THERMODYNAMIC EXTRACTION KINETIC PHYSICOCHEMICAL CHARACTERIZATION CITRIC ACID EXTRACTION | |
| The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications. | |
| 2021 | |
| Artículo | |
| Foods, 10(9), 2093, 2021. | |
| Inglés | |
| Valdivia-Rivera, S., Herrera-Pool, I. E., Ayora-Talavera, T., Lizardi-Jiménez, M. A., García-Cruz, U., Cuevas-Bernardino, J. C., ... & Pacheco, N. (2021). Kinetic, thermodynamic, physicochemical, and economical characterization of pectin from Mangifera indica L. cv. Haden residues. Foods, 10(9), 2093. | |
| BIOLOGÍA MOLECULAR DE PLANTAS | |
| Versión publicada | |
| publishedVersion - Versión publicada | |
| Aparece en las colecciones: | Artículos de Investigación Arbitrados |
Cargar archivos:
| Fichero | Tamaño | Formato | |
|---|---|---|---|
| 2021_Sergio_Valdivia_Rivera.pdf | 1.75 MB | Adobe PDF | Visualizar/Abrir |