Journal
FOOD CHEMISTRY
Volume 241, Issue -, Pages 127-134Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.08.051
Keywords
Enzymatic extraction; Pectin; Opuntia ficus indica cladodes; Optimization
Funding
- European Union under the PASRI program
Ask authors/readers for more resources
In this study, pectin was isolated from Opuntia ficus indica (OFI) cladodes after removing mucilage using the xylanase and cellulase. The process variables were optimized by the Box Behnken design with three factors at three levels. The optimal extraction condition obtained was: liquid to solid (LS), cellulase to xylanase and enzymes to matter ratios of 22 ml/g, 2:1 U/U and 4 U/g, respectively. The simulated extraction yield of 17.91% was validated by the experimental result (16.67 +/- 0.30). The enzyme-extracted pectin from OFI cladodes (EAEPC) was low methylated, with a high uronic acid content, a water and oil holding capacity of 5.42 g/g and 1.23 g/g, respectively, a good foam and emulsion stability and important DPPH radical scavenging activity. Both the OFI cladodes and enzymatic process present promising alternatives to traditional sources and extraction processes of pectin, respectively. EAEPC thus represents a promising additive in food industries.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available