Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industry.

• Autores: Sylvie Assoi, Koffi Konan, Georges N Agbo, Hortense Dodo, Ron Holser, Louise Wicker
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 7, 2017, págs. 2057-2067
• Idioma: inglés
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• Resumen

  • Preventing post-harvest waste of Palmyra palm (Borassus aethiopum Mart.) fruits is possible by recovery of pectin as a value-added ingredient. Extraction conditions on yield and functionality of Palmyra palm pectin was determined at different temperatures and pH values with 30 min extraction time.; Results: Palmyra palm fruits contain more than 650 g kg-1 galacturonic acid and produce soft gels with sucrose in acidic media despite a high degree of acetylation (∼5%). Mechanical deformation of pectin gel was similar when extracted at pH 2.5 and 70 °C or under natural pH at room temperature or 70 °C. Pectins isolated at pH 7 exhibited comparable gel softness (G'/G″) with commercial pectin. Palm pectins also showed emulsifying activity greater than 50%, attributed to high protein content of 8 g 100 g-1 . For pectins extracted at pH near 5.2-5.5, molar mass ranged from 3.00 to 3.38 × 105 g mol-1 ; intrinsic viscosity ranged from 218 to 297 mL g-1 ; arabinose was the main neutral sugar; ζ-potential ranged from -23 to -25 mV.; Conclusion: Palm fruit offers an inexpensive raw material to extract pectin in environmentally friendly and economical way and yield a pectin with unique gelling, viscosifying and emulsifying properties. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.