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Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries
ABSTRACT BACKGROUND Pectin is heteropolysaccharide found in cell walls originating mainly from by‐products, as well as citrus peels, apple and sugar beet pulp, and presenting biological and techno‐functional properties. In the present study, a general and structural characterisation of industrial ci...
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| Published in: | Journal of the science of food and agriculture 2018-10, Vol.98 (13), p.4866-4875 |
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| Main Authors: | , , , |
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| cited_by | cdi_FETCH-LOGICAL-c4548-727b19368c7fe7360c322b796bcbf59c25183bce6b4c5f4d67c0fd613d45dbcf3 |
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| cites | cdi_FETCH-LOGICAL-c4548-727b19368c7fe7360c322b796bcbf59c25183bce6b4c5f4d67c0fd613d45dbcf3 |
| container_end_page | 4875 |
| container_issue | 13 |
| container_start_page | 4866 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 98 |
| creator | Muñoz‐Labrador, Ana Moreno, Rodrigo Villamiel, Mar Montilla, Antonia |
| description | ABSTRACT
BACKGROUND
Pectin is heteropolysaccharide found in cell walls originating mainly from by‐products, as well as citrus peels, apple and sugar beet pulp, and presenting biological and techno‐functional properties. In the present study, a general and structural characterisation of industrial citrus pectins was performed together with a study of impact of power ultrasound (US) on their rheological properties, with the aim of using them as edible coatings for fresh strawberries.
RESULTS
The results obtained indicated that pure pectin showed a methylesterification degree greater than 50% and galacturonic acid content > 65%, supporting its consideration as additive E‐440; such conditions were not achieved in pectin with sugar addition. Furthermore, in the rheological study, pectin gels showed a non‐Newtonian flow and pseudoplastic behaviour and presented different viscosity ranges depending on the preparation methods, including power US. Gels were used as edible coatings for fresh strawberries aiming to improve their quality during storage over a period of 5 days, controlling quality characteristics such as humidity loss, acidity and colour parameters (L*, a*, b*, C, h°, ΔE).
CONCLUSION
The results obtained demonstrate that US treatments give rise to pectin gels that can improve the quality of strawberries over their lifetime. © 2018 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.9018 |
| format | article |
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BACKGROUND
Pectin is heteropolysaccharide found in cell walls originating mainly from by‐products, as well as citrus peels, apple and sugar beet pulp, and presenting biological and techno‐functional properties. In the present study, a general and structural characterisation of industrial citrus pectins was performed together with a study of impact of power ultrasound (US) on their rheological properties, with the aim of using them as edible coatings for fresh strawberries.
RESULTS
The results obtained indicated that pure pectin showed a methylesterification degree greater than 50% and galacturonic acid content > 65%, supporting its consideration as additive E‐440; such conditions were not achieved in pectin with sugar addition. Furthermore, in the rheological study, pectin gels showed a non‐Newtonian flow and pseudoplastic behaviour and presented different viscosity ranges depending on the preparation methods, including power US. Gels were used as edible coatings for fresh strawberries aiming to improve their quality during storage over a period of 5 days, controlling quality characteristics such as humidity loss, acidity and colour parameters (L*, a*, b*, C, h°, ΔE).
CONCLUSION
The results obtained demonstrate that US treatments give rise to pectin gels that can improve the quality of strawberries over their lifetime. © 2018 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9018</identifier><identifier>PMID: 29570806</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acidity ; Biological properties ; Cell walls ; characterisation ; citrus pectin ; Coatings ; edible coating ; Food Preservation - instrumentation ; Food Preservation - methods ; Fragaria - chemistry ; Fragaria ananassa ; Fruit - chemistry ; Gels ; Gels - chemistry ; Organic chemistry ; Pectin ; Pectins - chemistry ; Pseudoplasticity ; Pulp ; Rheological properties ; Rheology ; Strawberries ; strawberry ; Ultrasonic imaging ; Ultrasound ; Viscosity</subject><ispartof>Journal of the science of food and agriculture, 2018-10, Vol.98 (13), p.4866-4875</ispartof><rights>2018 Society of Chemical Industry</rights><rights>2018 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4548-727b19368c7fe7360c322b796bcbf59c25183bce6b4c5f4d67c0fd613d45dbcf3</citedby><cites>FETCH-LOGICAL-c4548-727b19368c7fe7360c322b796bcbf59c25183bce6b4c5f4d67c0fd613d45dbcf3</cites><orcidid>0000-0003-2117-6999 ; 0000-0001-6847-8359</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29570806$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Muñoz‐Labrador, Ana</creatorcontrib><creatorcontrib>Moreno, Rodrigo</creatorcontrib><creatorcontrib>Villamiel, Mar</creatorcontrib><creatorcontrib>Montilla, Antonia</creatorcontrib><title>Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>ABSTRACT
BACKGROUND
Pectin is heteropolysaccharide found in cell walls originating mainly from by‐products, as well as citrus peels, apple and sugar beet pulp, and presenting biological and techno‐functional properties. In the present study, a general and structural characterisation of industrial citrus pectins was performed together with a study of impact of power ultrasound (US) on their rheological properties, with the aim of using them as edible coatings for fresh strawberries.
RESULTS
The results obtained indicated that pure pectin showed a methylesterification degree greater than 50% and galacturonic acid content > 65%, supporting its consideration as additive E‐440; such conditions were not achieved in pectin with sugar addition. Furthermore, in the rheological study, pectin gels showed a non‐Newtonian flow and pseudoplastic behaviour and presented different viscosity ranges depending on the preparation methods, including power US. Gels were used as edible coatings for fresh strawberries aiming to improve their quality during storage over a period of 5 days, controlling quality characteristics such as humidity loss, acidity and colour parameters (L*, a*, b*, C, h°, ΔE).
CONCLUSION
The results obtained demonstrate that US treatments give rise to pectin gels that can improve the quality of strawberries over their lifetime. © 2018 Society of Chemical Industry</description><subject>Acidity</subject><subject>Biological properties</subject><subject>Cell walls</subject><subject>characterisation</subject><subject>citrus pectin</subject><subject>Coatings</subject><subject>edible coating</subject><subject>Food Preservation - instrumentation</subject><subject>Food Preservation - methods</subject><subject>Fragaria - chemistry</subject><subject>Fragaria ananassa</subject><subject>Fruit - chemistry</subject><subject>Gels</subject><subject>Gels - chemistry</subject><subject>Organic chemistry</subject><subject>Pectin</subject><subject>Pectins - chemistry</subject><subject>Pseudoplasticity</subject><subject>Pulp</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Strawberries</subject><subject>strawberry</subject><subject>Ultrasonic imaging</subject><subject>Ultrasound</subject><subject>Viscosity</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1kU1r3DAQhkVpSbZpDvkDRdBLenAyki3JOoaQj5ZAC03PRpJHQYvXciWbZf99tdk0h0APYpDmmQcxLyFnDC4YAL9cZ28uNLD2HVkx0KoCYPCerEqPV4I1_Jh8zHkNAFpLeUSOuRYKWpArMv5MOJlk5hBHGj11YU5LphO6OYz0CYdM7Y5OcYuJLsOcTI7L2FNTTpgzNdM0BHeYNuU6UuyDHZC6WB7HJ1okuUxtLaYUMH8iH7wZMp6-1BPy-_bm8fq-evhx9-366qFyjWjaSnFlma5l65RHVUtwNedWaWmd9UI7LlhbW4fSNk74ppfKge8lq_tG9Nb5-oScH7xTin8WzHO3CdnhMJgR45I7XpYFXCjJC_rlDbqOSxrL7wqlVd0y0YpCfT1QLsWcE_puSmFj0q5j0O1D6PYhdPsQCvv5xbjYDfav5L-tF-DyAGzDgLv_m7rvv26vnpV_AQjfkjU</recordid><startdate>201810</startdate><enddate>201810</enddate><creator>Muñoz‐Labrador, Ana</creator><creator>Moreno, Rodrigo</creator><creator>Villamiel, Mar</creator><creator>Montilla, Antonia</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-2117-6999</orcidid><orcidid>https://orcid.org/0000-0001-6847-8359</orcidid></search><sort><creationdate>201810</creationdate><title>Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries</title><author>Muñoz‐Labrador, Ana ; Moreno, Rodrigo ; Villamiel, Mar ; Montilla, Antonia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4548-727b19368c7fe7360c322b796bcbf59c25183bce6b4c5f4d67c0fd613d45dbcf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acidity</topic><topic>Biological properties</topic><topic>Cell walls</topic><topic>characterisation</topic><topic>citrus pectin</topic><topic>Coatings</topic><topic>edible coating</topic><topic>Food Preservation - instrumentation</topic><topic>Food Preservation - methods</topic><topic>Fragaria - chemistry</topic><topic>Fragaria ananassa</topic><topic>Fruit - chemistry</topic><topic>Gels</topic><topic>Gels - chemistry</topic><topic>Organic chemistry</topic><topic>Pectin</topic><topic>Pectins - chemistry</topic><topic>Pseudoplasticity</topic><topic>Pulp</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Strawberries</topic><topic>strawberry</topic><topic>Ultrasonic imaging</topic><topic>Ultrasound</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Muñoz‐Labrador, Ana</creatorcontrib><creatorcontrib>Moreno, Rodrigo</creatorcontrib><creatorcontrib>Villamiel, Mar</creatorcontrib><creatorcontrib>Montilla, Antonia</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Muñoz‐Labrador, Ana</au><au>Moreno, Rodrigo</au><au>Villamiel, Mar</au><au>Montilla, Antonia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2018-10</date><risdate>2018</risdate><volume>98</volume><issue>13</issue><spage>4866</spage><epage>4875</epage><pages>4866-4875</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>ABSTRACT
BACKGROUND
Pectin is heteropolysaccharide found in cell walls originating mainly from by‐products, as well as citrus peels, apple and sugar beet pulp, and presenting biological and techno‐functional properties. In the present study, a general and structural characterisation of industrial citrus pectins was performed together with a study of impact of power ultrasound (US) on their rheological properties, with the aim of using them as edible coatings for fresh strawberries.
RESULTS
The results obtained indicated that pure pectin showed a methylesterification degree greater than 50% and galacturonic acid content > 65%, supporting its consideration as additive E‐440; such conditions were not achieved in pectin with sugar addition. Furthermore, in the rheological study, pectin gels showed a non‐Newtonian flow and pseudoplastic behaviour and presented different viscosity ranges depending on the preparation methods, including power US. Gels were used as edible coatings for fresh strawberries aiming to improve their quality during storage over a period of 5 days, controlling quality characteristics such as humidity loss, acidity and colour parameters (L*, a*, b*, C, h°, ΔE).
CONCLUSION
The results obtained demonstrate that US treatments give rise to pectin gels that can improve the quality of strawberries over their lifetime. © 2018 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>29570806</pmid><doi>10.1002/jsfa.9018</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-2117-6999</orcidid><orcidid>https://orcid.org/0000-0001-6847-8359</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2018-10, Vol.98 (13), p.4866-4875 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Acidity Biological properties Cell walls characterisation citrus pectin Coatings edible coating Food Preservation - instrumentation Food Preservation - methods Fragaria - chemistry Fragaria ananassa Fruit - chemistry Gels Gels - chemistry Organic chemistry Pectin Pectins - chemistry Pseudoplasticity Pulp Rheological properties Rheology Strawberries strawberry Ultrasonic imaging Ultrasound Viscosity |
| title | Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries |
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