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Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, invitro bile acid andglucose binding
Authors
Abdul-Hamid
Adiotomre
+41 more
Antonio Lama-Muñoz
Betancur-Ancona
Blumenkrantz
Boyd
Camire
Cardoso
Coimbra
Dea
Dische
Dongowski
Dos-Santos
Drzikova
Eastwood
Englyst
Fernández-Bolaños
Fishman
Fuentes-Alventosa
Fátima Rubio-Senent
Galanakis
Gille
Grigelmo-Miguel
Guillermo Rodríguez-Gutiérrez
Hazendonk
Jiménez
Jiménez
Juan Fernández-Bolaños
Kim
Kjeldahl
Lama-Muñoz
Larrauri
López
Markov
Morris
Munarin
Nair
Rodríguez
Rubio-Senent
Sila
Singleton
Waldron
Zhang
Publication date
25 June 2015
Publisher
'Elsevier BV'
Doi
Cite
Abstract
© 2014 Elsevier Ltd. The pectin fraction released from steam-treated alperujo at 160°C for 30, 45, and 60min was purified and characterized. Differences were observed in the composition, and physical and biological activities of the pectin extracts, depending on the length of the thermal treatment. The extracts presented a low molecular weight in the range of 2-40KDa, a high content of neutral sugars, and a high percentage of acetylation. In comparison with commercial pectins, the extracts had low water and high oil holding capacities, a normal emulsifying activity and a similar emulsion stability to that of apple pectin. For the three pectin extracts studied, the invitro analyses showed considerable bile-acid binding activity and a glucose retardation index similar to the values obtained for citrus pectins. Thus, the pectins isolated from olive oil waste have suitable physical and biological properties for commercial use. Pectin extraction from alperujo, a sizeable by-product of the olive oil manufacturing process, would facilitate the use and subsequent reduction of this environmentally damaging organic waste.Funding was received from the Ministerio de Economía y Competitividad of Spain and co-funded by European Social Fund (ESF) (project AGL2013-48291-R). F.R.S. received funding from the Spanish JAE-PRE program (CSIC-ESF).Peer Reviewe
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Digital.CSIC
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oai:digital.csic.es:10261/1171...
Last time updated on 25/05/2016
Crossref
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info:doi/10.1016%2Fj.foodhyd.2...
Last time updated on 05/06/2019