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| Registros recuperados: 35 | |
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| Sato, Mariana de Fátima; Universidade Estadual de Ponta Grossa; Rigoni, Dayana Carla; Universidade Estadual de Ponta Grossa; Canteri, Maria Helene Giovanetti; Universidade Tecnológica Federal do Paraná; Petkowicz, Carmen Lúcia de Oliveira; Universidade Federal do Paraná; Nogueira, Alessandro; Universidade Estadual de Ponta Grossa; Wosiacki, Gilvan; Universidade Estadual de Ponta Grossa. |
| Pectic substances from eleven samples of dried apple pomace were extracted using an acid procedure (100 mM HNO3, 10 min., 80ºC), dried, ground and stored in a P2O5 atmosphere. The degree of esterification was determined by the classical titrimetric method and confirmed by the instrumental FTIR method. The samples showed an average DE of 73% and the typical fingerprint in IR spectrogram. The steric exclusion chromatograms obtained with the multi-angle laser light scattering (MALLS) and refraction index (RI) detectors showed that all samples had a high molar fraction eluted at 36-38 min., another large polysaccharide family had an elution time around 43 min, and some samples showed yet another low molecular oligosaccharide that appeared at 58-60 min. Gas... |
| Tipo: Caracterização química e instrumental |
Palavras-chave: 5.07.00.00-6 apple pomace; Dietary fibers; Pectin; Degree of esterification Ciência e Tecnologia de Alimentos apple pomace; Dietary fibers; Pectin; Degree of esterification. |
| Ano: 2011 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/7125 |
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| Becker, Fernanda Salamoni; Vilas Boas, Ana Carolina; Sales, Adones; Tavares, Lucas Silveira; Siqueira, Heloisa Helena de; Vilas Boas, Eduardo Valério de Barros. |
| This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 50700006 CIÊNCIA E TECNOLOGIA DE ALIMENTOS 50701045 FISIOLOGIA PÓS-COLHEITA Myrciaria jaboticaba; Pectin; Polygalacturonase; Chlorophyll; Anthocyanin. FISIOLOGIA PÓS-COLHEITA. |
| Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499 |
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| Maria, Bruno Giovany; Universidade Estadual de Maringá; Scapinello, Cláudio; Universidade Estadual de Maringá; Oliveira, Andréia Fróes Galuci; Universidade Estadual de Maringá; Monteiro, Ana Carolina; Universidade Estadual de Maringá; Catelan, Fernanda; Universidade Estadual de Maringá; Figueira, Josianny Limeira; Universidade Estadual de Maringá. |
| Several experiments were conducted to determine the digestibility of dehydrated citrus pulp (DCP) and evaluate its effect on rabbit feed. Digestibility assay comprised 30 rabbits fed on two diets: a reference diet and a diet in which 20% consisted of DCP. The digestibility assay comprised 10 days for adaptation and four days for feces collection. The digestibility coefficient and digestible nutrient rates for DM, CP, NDF, ADF, and CE of DCP were respectively 83.75 and 76.04%; 70.12 and 5.03%; 40.14 and 9.52%; 68.98 and 15.09%; and 81.48% and 3394 kcalDE kg-1 DM. Performance assay consisted of 120 growing rabbits receiving diets with six DCP levels (0, 20, 40, 60, 80 and 100%) to replace corn. Linear decrease (p < 0.01) in daily feed intake and... |
| Tipo: Ensaio de digestibilidade; análise laboratorial; análise de desempenho |
Palavras-chave: 5.04.05.00-4 carcaça; Rendimento; Nutriente; Fibra digestível; Pectina carcass; Yield; Nutrient; Digestible fiber; Pectin. |
| Ano: 2013 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/12359 |
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| LOCATELLI,GABRIEL O.; FINKLER,LEANDRO; FINKLER,CHRISTINE L.L.. |
| Abstract: Brazil is the world’s largest producer of orange and passion fruit, which are destined mainly for industrialization, generating grand volumes of wastes. The solid portion of these residues is a rich source of pectin - composed mainly of galacturonic acid and neutral sugars, which through the hydrolysis process can be used in biological conversion processes, as the production of polyhydroxyalkanoates (PHAs). This way, we characterized these wastes, followed by the extraction and hydrolysis of pectin for employ as a substrate for the cell growth of Cupriavidus necator. The results confirmed the large portion of pectin (almost 40 g.100g-1) and soluble sugars, present in these wastes. The hydrolyzed extract showed as a good source of carbon for the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biological conversion processes; Enzymatic hydrolyses; Orange wastes; Passion fruit wastes; Pectin; Polyhydroxyalkanoates. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000100629 |
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| Goulart,F.R.; Lovatto,N.M.; Klinger,A.C.; Adorian,T.J.; Mombach,P.I.; Pianesso,D.; Martinelli,S.G.; Veiga,M.L.; Silva,L.P.. |
| ABSTRACT A study was conducted to investigate the effect of Dietary Fiber Concentrates (DFCs) on growth performance, gut morphology, and hepatic metabolic intermediates in jundiá (Rhamdia quelen). At the end of the trial, growth and intestinal villus height was significantly (P< 0.05) higher in fish fed diets supplemented with DFCs. However, the animals in commercial prebiotic group showed higher values for this variable compared to the other treatments. Regarding the thickness of the epithelium bowel, it was greater in the Control group compared to animals supplemented with β-glucan+mannan. Likewise, treatment with commercial prebiotic showed higher values of epithelium bowel compared to the DFCs. The fish supplemented with DFCs, had higher glycogen... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prebiotics; Rhamdia quelen; Mucilage; Pectin; Β-glucan + mannan. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501633 |
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| Villagra,Evelyn; Campos-Hernandez,Carola; Cáceres,Pablo; Cabrera,Gustavo; Bernardo,Yamilé; Arencibia,Ariel; Carrasco,Basilio; Caligari,Peter DS; Pico,José; García-Gonzales,Rolando. |
| BACKGROUND: For the first time, a morphometric characterization of chaura (Gaultheria pumila) fruits has been conducted between natural populations growing in the Villarrica National Park, Araucania Region, Chile. Chaura is a native Ericaceae from Chile that produces aromatic and tasty fruits which could be of agricultural interest. RESULTS: To influence the decision for a further domestication of G. pumila, both the fruit sizes (indicator of productivity) and the nutritional properties of the fruits have been determined from different subpopulations. Samples were a total of 74 plants and 15 fruits per plant which were randomly harvested following its natural distribution around the Villarrica volcano. Altogether, fresh weight, shape, color, diameter in... |
| Tipo: Journal article |
Palavras-chave: Gaultheria pumila; Fruit morphometry; Fruit diversity; Pectin; Anthocyanins. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100026 |
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| Asad,Muhammad; Bashir,Sajid; Mahmood,Tariq; Nazir,Imran; Imran,Muhammad; Karim,Sabiha; ul Hassnain,Fakhar. |
| This study aimed to formulate, characterize and evaluate the Gliclazide (GLZ) microcapsules prepared with sodium alginate, guar gum and pectin in different ratios by ionotropic-gelation method. The microcapsules were evaluated against different parameters such as particle size and shape, Carr's index, Hausner's ratio, rheological studies and drug release kinetics. Fourier Transform Infra Red (FTIR) and Differential Scanning Calorimetric (DSC) studies demonstrated the absence of any drug - polymers interaction. Promising characteristics were observed in rheological behavior and release kinetics. The size of microcapsules and percentage yield was in the range of 676 to 727 µm and 69 to 77%, respectively. Scanning electron micrographs revealed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microcapsules; Gliclazide; Ionotropic-gelation method; Guar gum; Pectin. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600874 |
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| Fertonani,Heloísa Cristina Ramos; Scabio,Ardalla; Carneiro,Eliana Beleski Borba; Schemim,Maria Helene Canteri; Nogueira,Alessandro; Wosiacki,Gilvan. |
| In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Pectin; Extraction; LMP; Nitric acid. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023 |
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| Brenelli,S.L.; Campos,S.D.S.; Saad,M.J.A.. |
| Experiments were carried out in vitro with three viscous polysaccharides (guar gum, pectin, and carboxymethylcellulose (CMC)) of similar initial viscosity submitted to conditions that mimic events occurring in the stomach and duodenum, and their viscosity in these situations was compared to their actions on postprandial hyperglycemia in normal human subjects. Guar gum showed greater viscosity than the other gums during acidification and/or alkalinization and also showed larger effects on plasma glucose levels (35% reduction in maximum rise in plasma glucose) and on the total area under the curve of plasma glucose (control: 20,314 ± 1007 mg dl-1 180 min-1 vs guar gum: 18,277 ± 699 mg dl-1 180 min-1, P<0.01). Pectin, which showed a marked reduction in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Viscosity of dietary fiber; Glucose tolerance test; Insulin; Guar gum; Carboxymethylcellulose; Pectin. |
| Ano: 1997 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1997001200009 |
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| Martínez-Trujillo,Aurora; Aranda,Juan S.; Gómez-Sánchez,Carlos; Trejo-Aguilar,Blanca; Aguilar-Osorio,Guillermo. |
| Growth and enzymes production by Aspergillus flavipes FP-500 were evaluated on pectin, polygalacturonic acid, galacturonic acid, arabinose, rhamnose, xylose, glycerol and glucose at different initial pH values. We found that the strain produced exopectinases, endopectinases and pectin lyases. Exopectinases and pectin lyase were found to be produced at basal levels as constitutive enzymes and their production was modulated by the available carbon source and pH of culture medium and stimulated by the presence of inducer in the culture medium. Endo-pectinase was basically inducible and was only produced when pectin was used as carbon source. Our results suggest that pectinases in A. flavipes FP-500 are produced in a concerted way. The first enzyme to be... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus flavipes; Pectinolytic enzymes; Constitutive enzymes; Inducible enzymes; Pectin. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100006 |
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| Menezes,Madalena Lima; Brandi,Roberta Ariboni; Bueno,Ives Cláudio da Silva; Balieiro,Júlio Cesar de Carvalho; Moreira,Camilla Garcia; Nascimento,Olivia Carmen de Araújo. |
| Currently, the use of alternative energy ingredients for horses has increased because these foods contain "superfibers", making safer diet for these animals. To study the influence of diets containing increasing levels of citrus pulp on albumin, triglycerides, cholesterol, glucose, insulin and short chain fatty acid (SCFA) concentrations in the blood, five animals were used, with an average age of 3.5 years and a live weight of 460.66±76.86 kg, they were fed twice a day, at 7:00 am and 4:00 pm. The diets were formulated to meet the requirements of the animals at maintenance. 60% of the energy was obtained from forage, and 40% from concentrate, containing the following inclusion levels of citrus pulp (0, 7, 14, 21 and 28%). The area under the curve (AUC)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soluble fiber; Nutrition; Pectin; Plasma. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600008 |
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| Loyola,Nelson; Pavéz,Paula; Lillo,Sergio. |
| The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw materials were obtained from the Marengo farm, Los Niches, Curicó province, in the south-central region of Chile. Acid hydrolysis was used and the material was then subjected to sensory analysis, evaluating the organoleptic characteristics of pectin. The pectin was extracted with citric acid, which was tested under three pH conditions (2.5, 3.0 and 3.5, the latter corresponding to the natural pH of apples) for 60 and 90 min and subjected to a constant temperature of 90 °C. The degree of esterification (DE) of... |
| Tipo: Journal article |
Palavras-chave: Apple; Pectin; Esterification; Sensory analysis. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300012 |
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| Gil Cortiella,Mariona; Peña-Neira,Álvaro. |
| Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and potential sensory attributes. In the present work, several conditions (i.e., a chelating agent, pH, titratable acidity, extraction time, number of successive extractions, solid to liquid ratio and alcoholic fermentation) were tested to assess their effects on the yield of soluble polysaccharides obtained from grape skins. Among the four tested solvents (i.e., water, tartaric acid, ammonium oxalate, and ethylenediaminetetraacetic acid), aqueous ammonium oxalate was the most effective for polysaccharide extraction but also produced the highest amount of protein impurities. Increasing the number of successive... |
| Tipo: Journal article |
Palavras-chave: Carménère; Extraction; Grape skin polysaccharides; Pectin; Polysaccharides; Wine. |
| Ano: 2017 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000100009 |
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| Ribeiro,Erika Maria de Oliveira; Silva,Nicácio Henrique da; Lima Filho,José Luiz de; Brito,Júlio Zoe de; Silva,Maria da Paz Carvalho da. |
| Types and content of carbohydrates were evaluated by chemical (spectrophotometric assay) and physicochemical (Thin Layer Chromatography - TLC and High Performance Liquid Chromatography - HPLC) methods in some Opuntia ficus-indica varieties according to age and season. The samples comprised four varieties of palm (giant, copena F1, clone 20, and round palm). The results demonstrated that the four varieties of palm contain a good quantity of neutral and acid sugars in both summer and winter seasons. However, samples collected in the summer presented a higher content of carbohydrates specially glucose, fructose, galactose, xylose, and arabinose. The tertiary cladode (old cladode) presented almost the double content of sugar found in the quaternary cladodes... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Opuntia ficus-indica; Carbohydrates; Pectin. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400015 |
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| Reno,Marciu José; Prado,Mônica Elisabeth Torres; Resende,Jaime Vilela de. |
| Strawberries were submitted to freezing after pre-treatments with hydrocolloid and calcium salts (pectin and calcium chloride) at different concentrations, in the attempt to establish a correlation of the effects of these substances and their processing, on the physical and microstructural characteristics of fruits after thawing. Strawberry halves were submitted to impregnation with controlled vacuum pressure of 84.4, 50.5 and 16.6 kPa; comprising pectin at concentrations of 0, 1.5 and 3%; with the addition of calcium chloride at concentrations of 0, 3 and 6%; and glucose at 20%, for 4 hours. Measurements were made of the total soluble solid contents, cellular fluid loss, texture and viscosity of the solution, before and after the freezing/thawing. Images... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microstructure; Cellular fluid loss; Pectin. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100038 |
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| Abreu,José Renato de; Santos,Custódio Donizete dos; Abreu,Celeste Maria Patto de; Corrêa,Angelita Duarte; Lima,Luiz Carlos de Oliveira. |
| Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Guava; Sugar; Pectin. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100023 |
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| Abreu,José Renato de; Santos,Custódio Donizete dos; Abreu,Celeste Maria Patto de; Castro,Evaristo Mauro de. |
| Guava (Psidium guajava L.) is a highly perishable fruit due to its intense metabolism during ripening. Information on the enzyme activities that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. Thus, this study aimed to monitor the changes occurred in the fruit during ripening through histochemical, physical, and scanning microscopy processes. Guavas were picked at the half-mature stage and stored for 9 days at 22 ± 1 °C and 78 ± 1% RH. The analyses conducted on the day of harvest (0) and each day of storage (1, 2, 3, 4, 5, 6, 7, and 8 days) were: firmness and histochemical analyses (ferric chloride, lugol, comassie blue, vanillin hydrochloric, and ruthenium red) observed under an optic microscope... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pectin; Firmness; Psidium guajava L. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100027 |
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| Registros recuperados: 35 | |
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