Caracterización fisicoquímica de pectinas de tejocote y su funcionalidad en la estabilización de emulsiones aceite-en-agua

La pectina es un polisacárido ampliamente usado en la industria alimentaria y farmacéutica. La pectina de tejocote fue extraída y aislada usando dos diferentes accesiones (PT50 y PT55) para evaluar su potencial como una fuente vegetal para la producción de pectina comercial. En este trabajo, se observó que la pectina de tejocote tuvo mejores propiedades funcionales que la pectina cítrica comercial (PC). La pectina obtenida de PT50 y PT55 fue analizada y comparada con PC en términos de sus características fisicoquímicas, viscosidades intrínsecas, dinámicas de adsorción y propiedades emulsificantes. Los coeficientes aMHKS = 0.71 ± 0.02 y kMHKS = 5.08 × 10-3 ± 2 × 10-4 g dL-1 de Mark-Houwink-Kuhn-Sakurada fueron obtenidos de datos de viscosidad intrínseca. Las constantes de difusión (Kdif), penetración (K1) y reacomodo (K2) fueron determinados mediante dinámicas de adsorción de las pectinas en la interfase aceite-agua. El coeficiente Kdif fue mayor y K1 fue menor para PT50 respecto a los presentados por las otras dos pectinas (PT55 y PC). Estos resultados tuvieron relación con la estabilidad de emulsiones aceite-en-agua. Mayor Kdif produjo tamaños de gotas iniciales más pequeños, debido a una mayor rapidez de difusión de las moléculas a la interfase, mientras que menor K1 produjo estabilidad a largo plazo, ya que se formó una película interfacial más consolidada y más fuerte, haciendo más difícil la penetración de moléculas que llegan nuevamente a través de la monocapa. La tasa de cremado fue la más baja cuando el tamaño de gota fue el menor y la viscosidad aparente la mayor en las diferentes emulsiones. Los resultados de cinéticas de adsorción y de estabilidad de emulsiones aceite-en-agua indicaron que las pectinas de alto metoxilo de tejocote pueden ser consideradas eficientes agentes emulsificantes.Pectin is a polysaccharide that is widely used across food and pharmaceutical industries. Hawthorn pectin was extracted and isolated using two different accessions (HP50 and HP55) from hawthorn to assess its potential utilisation as a novel plant source of commercial pectin production. In this work, it was found that hawthorn pectin had better functional properties than commercial citrus pectin (CP). The pectin obtained from HP50 and HP55 was analysed and compared with CP in terms of physicochemical characteristics, intrinsic viscosity, adsorption dynamics and emulsifying properties. Mark-Houwink-Kuhn-Sakurada coefficients, aMHKS = 0.71 ± 0.02 and kMHKS = 5.08 × 10-3 ± 2 × 10-4 g dL-1 were obtained from intrinsic viscosity data. The diffusion (Kdiff), penetration (K1) and the rearrangement (K2) constants were determined from adsorption dynamics data of the pectins at the canola oil-water interface. Kdiff was higher and K1 was lower for HP50 than for HP55 and for CP. These results had bearing on the stability of oil-in-water emulsions. Higher Kdiff produced smaller initial droplet sizes, due to the faster diffusion of molecules to the interface, while lower K1 produced longer-term stability, as a more consolidated and stronger interfacial film was formed faster, making arduous the penetration of newly arriving molecules through the monolayer. The rate of creaming was lower the smaller was the initial droplet size and the higher the apparent viscosity of the emulsions. The adsorption kinetic studies and the oil-in-water emulsions stability results indicated that the high methoxyl hawthorn pectins can be considered efficient emulsifying agents

Microencapsulación de aceite de semilla de uva mediante secado por aspersión utilizando proteína de suero lácteo y pectina de tejocote

The use of O/W emulsions with well-functioning wall materials, such as whey protein and pectin from different origins, allows stabilization and protection of bioactive ingredients. The HP-protein interaction allowed the formation of thicker physical barriers, with high MEE and adequate morphology, which can stabilize GSO against oxidation processes. The GSO’s MEE was influenced by the TS content and the type of pectin used. The emulsions with hawthorn pectin from accessions 55 and 100, with 40 % TS, had the highest viscosities in the whole shear rate range. The EWPC-HP100,3:1 treatment produced microcapsules with the highest MEE (71.29 %) and the smallest emulsion droplet diameter (d3,2 = 1.45 μm). Generally, a reduction in droplet size is associated with greater stability for possible use in food matrices. The morphology of the capsules was affected by the type of biopolymer and the concentration of the wall materials. Microcapsules with HP100 had spherical particles with smaller dents on the outer surface than those formulated with CPObjective was to microencapsulate grape seed oil (GSO). GSO by spray drying of emulsions stabilized with biopolymer complexes formed from whey protein concentrate (WPC) and hawthorn pectin (HP) from two different cultivars Grape seed oil (GSO) contains unsaturated fatty acids that make it susceptible to degradation, causing it to deteriorate. In this sense, microencapsulation in biopolymer matrices is a good alternative to protect it. Emulsions were developed with different wall material: GSO ratios (2:1 and 3:1) and percentage of total solids (30 and 40 %). The wall materials were WPC-citrus pectin and WPC-HP from two cultivars (HP55 and HP100, with an esterification degree of 70.3 and 61 %, respectively). The factors evaluated were viscosity, mean surface diameter (d3,2) and morphology of the emulsions, and d3,2, microencapsulation efficiency (MEE) and electron microscopy of the microcapsules. The d3,2 of the emulsions ranged from 1.45 to 2.54 μm, where EWPC-HP100,3:1 exhibited the smallest d3,2. These values were related to the type of pectin and were inversely proportional to the viscosity and solids content. The highest MEE was presented by MWPC-HP100,3:1 (71.29 %), which had the highest viscosity and the lowest d3,2 in the emulsion

Microencapsulation of grape seed oil by spray drying using whey protein and hawthorn pectin

"Introduction: Grape seed oil (GSO) contains unsaturated fatty acids that make it susceptible to degradation, causing it to deteriorate. In this sense, microencapsulation in biopolymer matrices is a good alternative to protect it.Objective: To microencap

Ultrasound-Assisted Extraction of Phenolic Compounds from Different Maturity Stages and Fruit Parts of <i>Cordia dodecandra</i> A. DC.: Quantification and Identification by UPLC-DAD-ESI-MS/MS

In the present work, the total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity, and phenolic profile from pulp (PU) and peel (PE) extracts obtained from the ciricote (Cordia dodecandra A. DC.) fruit by ultrasound-assisted extraction (UAE) in immature (IM), semimature (SM), and mature (MM) stages were investigated. The effect of the diameter of the ultrasonic probe in the IM stage was also evaluated. The TPC and antioxidant activity in IM fruit extracts by UAE increased up to 11.01 and 23.82 times, respectively, compared to the maceration method. The main phenolic compounds in the PE of IM fruit identified by UPLC-DAD-ESI-MS/MS were quantified as caffeic acid, rutin, and rosmarinic acid, distributed as 45.82, 41.45, and 12.72%, respectively. The PE extracts of IM fruit obtained with the 3 mm diameter probe had 1.27, 2.44, and 1.37 times the TPC (19.93 ± 0.28 mg GAE (Gallic equivalents) g−1 dw), TFC (34.85 ± 4.99 mg RE (Rutin equivalents) g−1 dw), and antioxidant activity (122.09 ± 17.09 µTE (Trolox equivalents) g−1 (DPPH)), respectively, compared to those obtained with a 13 mm diameter probe. The results obtained suggest the use of the ciricote native fruit as a source of bioactive compounds, directly as fresh fruit or processed, thus helping to increase its production and consumption

Physicochemical, Mechanical, and Structural Properties of Bio-Active Films Based on Biological-Chemical Chitosan, a Novel Ramon (Brosimum alicastrum) Starch, and Quercetin

The properties of biological-chemical chitosan (BCh) films from marine-industrial waste and a non-conventional Ramon starch (RS) (Brosimum alicastrum) were investigated. Blended films of BCh/RS were prepared to a volume ratio of 4:1 and 1:4, named (BChRS-80+q, biological-chemical chitosan 80% v/v and Ramon starch, BChRS-20+q, biological-chemical chitosan 20% v/v and Ramon starch, both with quercetin), Films from commercial chitosan (CCh) and corn starch (CS), alone or blended (CChCS-80+q, commercial chitosan 80% v/v and corn starch, CChCS-20+q commercial chitosan 20% v/v and corn starch, both with quercetin) were also prepared for comparison purposes. Films were investigated for their physicochemical characteristics such as thickness, moisture, swelling, water-vapor permeability, and water solubility. In addition, their mechanical and structural properties were studied using Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis (TGA) and Scanning Electron Microscopy (SEM) techniques. Antioxidant activity was evaluated as radical scavenging, and antimicrobial effect was also determined. The BCh and RS films presented similar tensile strength values compared with commercial biopolymers. Only films with chitosan presented antioxidant and antimicrobial activity. The FTIR spectra confirmed the interactions between functional groups of the biopolymers. Although, BChRS-80+q and BChRS-20+q films exhibited poor mechanical performance compared to their commercial counterparts, they showed good thermal stability, and improved antioxidant and antimicrobial activity in the presence of quercetin. BChRS-80+q and BChRS-20+q films have promising applications due to their biological activity and mechanical properties, based on a novel material that has been underutilized (Ramon starch) that does not compete with materials for human feeding and may be used as a coating for food products