Characterization of pectins extracted from pomegranate peel and their gelling properties - Archive ouverte HAL
Article Dans Une Revue Food Chemistry Année : 2017

Characterization of pectins extracted from pomegranate peel and their gelling properties

Résumé

The composition of pomegranate peel, the main by-product during pomegranate processing, and some of the characteristics of the water-soluble pectins were investigated. Four tunisian pomegranate peels were subjected to hot aqueous extractions (86 °C, 80 min, 20 mM nitric acid). Pomegranate peels yielded between 6.8% and 10.1% pectins. The extracted pectins were low methylated and were characterized by the predominance of homogalacturonan regions. Principal component analysis applied on FT-IR spectral data in the region between 4000 and 650 cm−1 differentiated the samples according to their degree of methylation. At pH 3, in the presence of 0.7% pectin, all solutions showed a rapid gel formation with G′ > G″. With decreasing temperature from 90 °C to 10 °C, G′ increased to reach a plateau at 10 °C. The variation in the pectin gel formation between varieties was attributed to difference in pectin characteristics particularly the hydrodynamic volume and the neutral sugar content.
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Dates et versions

hal-01561183 , version 1 (27-05-2020)

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Mouna Abid, S. Cheikhrouhou, Catherine M.G.C. Renard, Sylvie Bureau, Gerard G. Cuvelier, et al.. Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry, 2017, 215, pp.318-325. ⟨10.1016/j.foodchem.2016.07.181⟩. ⟨hal-01561183⟩
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