Volume 17, Issue 104 (2020)                   FSCT 2020, 17(104): 149-162 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Darvishi M, Yazdanpanah S. Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin. FSCT 2020; 17 (104) :149-162
URL: http://fsct.modares.ac.ir/article-7-40699-en.html
1- Department of Food Science and Technology,Kazeroon branch, Islamic Azad University,Kazeroon, Iran.
2- Department of Food Science and Technology,Kazeroon branch, Islamic Azad University,Kazeroon, Iran. , yazdanpanah2004@gmail.com
Abstract:   (1918 Views)
Today, pectin is widely used as gelling agent and stabilizer in the food industry. The present study, pectin extraction from dried powder of peel and cap of pumpkin was performed in two different acidc and water solvents method. Finally, the samples that showed the highest pectin yield in each extraction method was selected for further experiments. Then, galacturonic acid percentage, degree of estrification, emulsifier stability, emulsifier activity, viscosity and FT-IR spectroscopy were applied to selected methods. The highest yield in acidic solvent (pH=2.5) in cap treatment of pumpkin (23.03%) and water solvent (for 3 hours) in cap treatment of pumpkin (17%) in 90 °C, 90 minutes and solvent to dry matter ratio 1:30 ml/mg was determined. According to the results, The highest percentage of galactoronic acid in pectin extracted from the cap treatment was observed in solvent acidc. The highest amount of estrification degree , emulsifiers stability and activity in pectin extracted from the peel treatment was observed in solvent acidc. Pectin extracted from cap treatment showed higher viscosity than pectin peel treatment. The viscosity of all solutions was used in the shear rate (0.05-200 r(s-1)) constant, which indicates the flow index (n) equal to 1 and the Newtonian behavior of the solution. 
Full-Text [PDF 524 kb]   (992 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2020/02/14 | Accepted: 2020/06/15 | Published: 2020/10/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.