Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum

Citrus pectin hydrolysates (Citrus paradisi [Mafc.]) from “Foster,” “Red Shambar,” “Tangelo Orlando,” and “Citrumelo Swingle” cultivars were obtained by partial chemical hydrolysis and their properties as culture media (sole carbon/nutrient source) and encapsulating agents of Lactobacillus plantarum...

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Bibliographic Details
Published in:Journal of food science 2019-07, Vol.84 (7), p.1776-1783
Main Authors: Cava, Enzo L., Gerbino, Esteban, Sgroppo, Sonia C., Gómez‐Zavaglia, Andrea
Format: Article
Language:English
Subjects:
Acid production
Agricultural wastes
Arabinose
Bacteria
Calcium
Citrus paradisi
Cultivars
Culture media
dehydration
Drying
Encapsulation
Fermentation
Fruits
Galactose
Gelation
Hydrolysates
Hydrolysis
ionic gelation
Lactic acid
lactobacilli
Lactobacillus plantarum
Mannose
Microorganisms
Organic chemistry
Pectin
pectin‐oligosaccharides
prebiotics
Sugar
Viability
Xylose
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Summary:Citrus pectin hydrolysates (Citrus paradisi [Mafc.]) from “Foster,” “Red Shambar,” “Tangelo Orlando,” and “Citrumelo Swingle” cultivars were obtained by partial chemical hydrolysis and their properties as culture media (sole carbon/nutrient source) and encapsulating agents of Lactobacillus plantarum CIDCA 83114 were evaluated. The concentration of neutral sugars was maximal after 2‐hour hydrolysis. All hydrolysates were rich in glucose >xylose >galactose >galacturonic acid >mannose >arabinose. “Citrumelo Swingle” cultivar was the one with the highest concentration of xylose. After 24 hr of fermentation with L. plantarum CIDCA 83114, bacterial viability increased from 6.76 ± 0.14 to almost 9 log CFU/mL, and lactic acid concentration, from 2.63 ± 0.41 to 7.82 ± 0.15 mmol/L in all hydrolysates. Afterwards, bacteria were entrapped in pectate‐calcium beads by ionotropic gelation. Bacterial viability did not significantly decrease after freeze‐drying and storage the beads at 4 °C for 45 days. Practical Application Pectin hydrolysates were adequate culture media for microorganisms, as determined by the viabililty and lactic acid production. Considering that citrus peels are agro‐wastes obtained in large quantities, their use as encapsulating materials provides a solution to overcome the environmental problem they entail.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.14671