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Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
dc.contributor.author | La Cava, Enzo L. | |
dc.contributor.author | Gerbino, Esteban | |
dc.contributor.author | Sgroppo, Sonia Cecilia | |
dc.contributor.author | Gómez Zavaglia, Andrea | |
dc.date.accessioned | 2021-04-22T18:47:19Z | |
dc.date.available | 2021-04-22T18:47:19Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | La Cava, Enzo L., et al., 2018. Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication. Journal of Food Science. Londres: Wiley Blackwell Publishing, Inc, vol. 83, no. 6, p. 1613-1621. ISSN 0022-1147. | es |
dc.identifier.issn | 0022-1147 | es |
dc.identifier.uri | http://repositorio.unne.edu.ar/handle/123456789/27817 | |
dc.description.abstract | The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higherGalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH∗) and 2,2-Azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt (ABTS∗+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm−1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Wiley Blackwell Publishing, Inc | es |
dc.rights | openAccess | es |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | es |
dc.source | Journal of Food Science, 2018, vol. 83, no. 6, p. 1613-1621. | es |
dc.subject | Antioxidant capacity | es |
dc.subject | Grapefruit | es |
dc.subject | Infrared spectroscopy | es |
dc.subject | Pectin extracts | es |
dc.subject | Vitreous transition temperature | es |
dc.title | Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication | es |
dc.type | Artículo | es |
unne.affiliation | Fil: La Cava, Enzo L. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. | es |
unne.affiliation | Fil: Gerbino, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. | es |
unne.affiliation | Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. | es |
unne.affiliation | Fil: Gómez Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. | es |
unne.journal.pais | Reino Unido | es |
unne.journal.ciudad | Londres | es |
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