Results 21 to 30 of about 131,974 (305)

Extraction and characterization of pectin from selected indigenous fruits for further commercial application in food industries

Food Agricultural Sciences and Technology (FAST), 2023
The aims of this study were to extract pectin from selected indigenous fruits, including breadfruit, papaya and santol as well as investigate the chemical and physical properties of extracted pectin to address the potential of these fruits
Jittawan Kubola, Praphichaya Nitthaisong, Anongnat Jitthaisong, Khakhanang Ratananikom   +3 more
doaj  

Reduction of Redox Potential Exerts a Key Role in Modulating Gut Microbial Taxa and Function by Dietary Supplementation of Pectin in a Pig Model

Microbiology Spectrum, 2023
Pectin exists in a vast range of plants and has a long history of acting as a functional food additive with potential prebiotic effects on intestinal health.
Rongying Xu, Qiuke Li, Hongyu Wang, Yong Su, Weiyun Zhu   +4 more
doaj   +1 more source

Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase [PDF]

, 2004
Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed.
Alonso J., Alonso J., Anthon G. E., Castaldo D., Crelier S., Denès J.-M., Doesburg J., Eagerman B. A., Fachin D., Giovane A., Gross K. C., Heuskeshoven J., Indrawati, Indrawati, Jen J. J., Korner B., Laats M. M., Lee Y. S., Lin T. P., Ly-Nguyen B., Ly-Nguyen B., Markovič O., Pressey R., Puri A., Ramesh M. N., Rexová-Benková L., Sethu K. M. P., Seyderhelm I., Seymour T. A., Van den Broeck I., Van den Broeck I., Van den Broeck I., Versteeg C., Wicker L., Yemenicioǧlu A.   +34 more
core   +2 more sources

Microwave Assisted Extraction of Pectin from Grapefruit Peel and Optimization of Extraction Conditions

Turkish Journal of Agriculture: Food Science and Technology, 2020
In this study, pectin was obtained from dried grapefruit peels by microwave assisted extraction and the extraction conditions were optimized for pectin yield.
Nedra Tektaş Taşan, Özlem Akpınar
doaj   +1 more source

Pectic enzymes as potential enhancers of ascorbic acid production through the D-galacturonate pathway in Solanaceae [PDF]

, 2018
The increase of L-Ascorbic Acid (AsA) content in tomato (Solanum lycopersicum) is a common goal in breeding programs due to its beneficial effect on human health.
Barone, Amalia, Bellincampi, Daniela, Lionetti, Vincenzo, Raiola, Assunta, Rigano, Maria Manuela   +4 more
core   +2 more sources

Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH [PDF]

, 2011
A new method for the examination of the pectin gelation process is presented as a complementation of the most common determination of the gelling point (cross-over of G′ and G″) from oscillation measurements.
Einhorn-Stoll, Ulrike, Kastner, Hanna, Senge, Bernhard   +2 more
core   +1 more source

Pectin‐decorated selenium nanoparticles as a nanocarrier of curcumin to achieve enhanced physicochemical and biological properties

IET Nanobiotechnology, 2019
In this study, the authors developed pectin‐stabilised selenium nanoparticles (pectin‐SeNPs) for curcumin (Cur) encapsulation and evaluated their physicochemical properties and biological activities. Results showed that pectin‐SeNPs and Cur‐loaded pectin‐
Yan Wu, Hong Liu, Zhihua Li, Dongye Huang, Lizheng Nong, Zhengxing Ning, Zhizhong Hu, Chunping Xu, Jing‐Kun Yan   +8 more
doaj   +1 more source

Foaming properties of protein/pectin electrostatic complexes and foam structure at the nanoscale [PDF]

, 2010
The foaming properties, foaming capacity and foam stability, of soluble complexes of pectin and a globular protein, napin, have been investigated with a "Foamscan" apparatus.
Axelos, Monique A. V., Boué, François, Novales, Bruno Null, Schmidt, Isabelle   +3 more
core   +4 more sources

Isolation and characterization of acetylated LM-pectins extracted from okra pods [PDF]

, 2014
Pectin was isolated by aqueous extraction at pH 6.0 or 2.0 from okra (Abelmoschus esculentus L.) pods. An isolation protocol was designed to extract pectin and to study the influence of the extraction pH on their composition and physicochemical ...
A.P. Laws, Anger, Bleton, Bradford, Bédouet, Chatjigakis, Cheng, Cozzolino, Dea, Dubois, Ele-Ekouna, Endreß, Filisetti-Cozzi, Georgiadis, Gnanasambandam, Grasdalen, Happi Emaga, Houben, Hwang, Immerzeel, K. Alba, Kamnev, Kjøniksen, Kontogiorgos, Koštálová, Kravtchenko, Kurita, Lapasin, Leroux, Levigne, MacDougall, May, McComb, Morris, Morris, Morris, Muralikrishna, M’sakni, Nakamura, Ndjouenkeu, Pagan, Ptitchkina, Rombouts, Rosenbohm, Samavati, Schultz, Sengkhamparn, Sengkhamparn, Sengkhamparn, Sudhakar, Tamaki, Thibault, Tomada, Turquois, V. Kontogiorgos, Vincken, Voragen, Yapo, Yapo   +58 more
core   +1 more source

Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation [PDF]

, 2015
Aim of the present study was to investigate the effect of the method of demethoxylation on the particle structure and techno-functional properties of pectins with different degree of methoxylation and distribution of free carboxyl groups.
Drusch, Stephan, Einhorn-Stoll, Ulrike, Hecht, Theresia, Kastner, Hanna, Zimathies, Annett   +4 more
core   +1 more source