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Registros recuperados: 36
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Ascorbic acid and pectin in different sizes and parts of citric fruits Ciênc. Tecnol. Aliment.
Ywassaki,Larissa Akemi; Canniatti-Brazaca,Solange Guidolin.
Citric fruits - in natura, as frozen pulp or even as juice - are one of the most important Brazilian exportation products. They are a source of ascorbic acid - a potent antioxidant, and pectin, which is used in the food industry and is an important dietary fiber. This project aims to quantify ascorbic acid and pectin contents in citric fruits, commercial oranges and tangerines, comparing them in sizes and varieties. Ascorbic acid amount was measured in juice comparing sizes, varieties and storage conditions, using a tritimetric method with 2.6-dichlorobenzenoindophenol indicator. Total and soluble pectin in each part of the fruits (peel, albedo, pulp and juice) were quantified using the polygalacturonic acid as a standard. Differences were found between...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Orange; Tangerine; Pectin; Ascorbic acid; Composition; Size.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200007
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Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation Electron. J. Biotechnol.
Zhong-Tao,Sun; Lin-Mao,Tian; Cheng,Liu; Jin-Hua,Du.
Apple pomace is a wasted resource produced in large quantities and its deposit has caused serious environmental problems, so it is significance to make the full utilization of the residues. The objectives of this work were to produce multienzyme bio-feed, biodegrade the anti-nutritional factors such as pectin and tannins in apple pomace, and obtain the nutritional enrichment of the fermented substrate. The mixture of apple pomace and cottonseed powder (1:1, w/w), supplemented with 1% (w/w) (NH4)2SO4 and 0.1% (w/w) KH2PO4, was proved to be the optimum medium for the mixed strains of Aspergillus niger M2 and M3 (2:1, w/w). The activities of pectinase, proteinase and cellulase achieved 21168 u/g, 3585 u/g and 1208u/g, and the biodegradation rates of pectin...
Tipo: Journal article Palavras-chave: Apple pomace; Aspergillus niger; Multienzyme bio-feed; Pectin; Solid state fermentation; Tannins.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000100002
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Cell wall polysaccharides of common beans (Phaseolus vulgaris L.) Ciênc. Tecnol. Aliment.
Shiga,Tânia M.; Lajolo,Franco M.; Filisetti,Tullia M.C.C..
The soluble and insoluble cotyledon (SPF-Co and IPF-Co) and tegument (SPF-Te and IPF-Te) cell wall polymer fractions of common beans (Phaseolus vulgaris) were isolated using a chemical-enzymatic method. The sugar composition showed that SPF-Co was constituted of 38.6% arabinose, 23.4% uronic acids, 12.7% galactose, 11.2% xylose, 6.4% mannose and 6.1% glucose, probably derived from slightly branched and weakly bound polymers. The IPF-Co was fractionated with chelating agent (CDTA) and with increasing concentrations of NaOH. The bulk of the cell wall polymers (29.4%) were extracted with 4.0M NaOH and this fraction contained mainly arabinose (55.0%), uronic acid (18.9%), glucose (10.7%), xylose (10.3%) and galactose (3.4%). About 8.7% and 10.6% of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Legume; Pectin; Carbohydrate; Gas chromatography.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000200007
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Characterization of ‘Sabará’ Jabuticabas at different maturation stages Agronomy
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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Chemical and instrumental characterization of pectin from dried pomace of eleven apple cultivars - doi: 10.4025/actasciagron.v33i3.7125 Agronomy
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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Cloning and endogenous expression of a Eucalyptus grandis UDP-glucose dehydrogenase cDNA Genet. Mol. Biol.
Labate,Mônica T. Veneziano; Bertolo,Ana L. Ferreira; Nascimento,Daniela Defávari do; Gutmanis,Gunta; Andrade,Alexander de; Rodrigues,Maria J. Calderan; Camargo,Eduardo L.O.; Boaretto,Luis Felipe; Moon,David H.; Bragatto,Juliano; Labate,Carlos A..
UDP-glucose dehydrogenase (UGDH) catalyzes the oxidation of UDP-glucose (UDP-Glc) to UDP-glucuronate (UDP-GlcA), a key sugar nucleotide involved in the biosynthesis of plant cell wall polysaccharides. A full-length cDNA fragment coding for UGDH was cloned from the cambial region of 6-month-old E. grandis saplings by RT-PCR. The 1443-bp-ORF encodes a protein of 480 amino acids with a predicted molecular weight of 53 kDa. The recombinant protein expressed in Escherichia coli catalyzed the conversion of UDP-Glc to UDP-GlcA, confirming that the cloned cDNA encodes UGDH. The deduced amino acid sequence of the cDNA showed a high degree of identity with UGDH from several plant species. The Southern blot assay indicated that more than one copy of UGDH is present...
Tipo: Info:eu-repo/semantics/article Palavras-chave: UDP-glucose; UDP-glucuronate; Hemicellulose; Pectin; Cell wall.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572010000400015
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Composition of pectic polysaccharides in a Portuguese apple (Malus domestica Borkh. cv Bravo de Esmolfe) Scientia Agricola
Silva,Ana S.; Nunes,Claudia; Coimbra,Manuel A.; Guido,Luís F..
Malus domestica Borkh. cv Bravo de Esmolfe is a typical Portuguese apple cultivar classified as Protected Designation and Origin (PDO). It is a traditional product produced under strict conditions and labelled with a specific law protected designation. This cultivar presents quite good sweetness and flavor. The monosaccharide composition of the pectic polysaccharides from this traditional apple is herein reported for the first time. Based on the molar ratios obtained from the sugar composition, the presumable pectin structure could be inferred. The cell-wall polysaccharides present in the alcohol-insoluble residue (AIR) of unpeeled BE apple were sequentially fractionated. In addition, pectic material was also extracted by citric acid treatment prior to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin; Alcohol-insoluble residue; Galacturonic acid; Uronic acids.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000400011
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Constitutive and inducible pectinolytic enzymes from Aspergillus flavipes FP-500 and their modulation by pH and carbon source BJM
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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Dehydrated citrus pulp digestibility and the effect of its inclusion in diet on the performance of growing rabbits - doi: 10.4025/actascianimsci.v35i1.12359 Animal Sciences
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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Determination of pectin methylesterase activity in commercial pectinases and study of the inactivation kinetics through two potentiometric procedures Ciênc. Tecnol. Aliment.
Gonzalez,Samantha Lemke; Rosso,Neiva Deliberali.
Pectinases are enzymes that degrade pectic substances and are widely used in juice and fruit beverages to improve the quality of the process. The objective of this study was to determine the optimum pH and temperature of two samples of commercial pectinases and propose an alternative procedure to determine the residual activity comparing the data with those of the traditional procedure. The pectin methylesterase (PME) activity in Pectinex 100 L Plus and Panzyn Clears was determined by potentiometry. The reaction consisted of 5.00 mg.mL-1 apple pectin, 0.100 mol.L-1 NaCl, and 50 µL enzyme to a total volume of 30 mL. The pectin reaction in the presence of PME in all experiments revealed a first order kinetics. The PME in the two enzyme preparations showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin; Pectin methylesterase; Potentiometric procedure; Residual activity.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200020
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Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design Ciênc. Tecnol. Aliment.
OLIVEIRA,Dóris Faria de; GRANATO,Daniel; BARANA,Ana Cláudia.
Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1) and total soluble solids ≥20 g.100 mL-1. Response surface...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carrageenan; Cassava starch; Pectin; Design of experiments; Desirability function; Dairy foods.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300413
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Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana Ciênc. Tecnol. Aliment.
SIDDIQUI,Nouman Rashid; MUHAMMAD,Aish; KHAN,Muhammad Ramzan; ALI,Ghulam Muhammad; MAHMOOD,Talat; SHAHZAD,Armghan; JABBAR,Saqib.
Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Basrai and Pisang were selected for this study. Sampling were carried out after every 2 weeks during development and there was 6 sampling stages (from emergence to harvesting stage). After harvesting the fruit of all cultivars were subjected to natural ripening in the lab and sampling during ripening were carried out according to the colour changes in the fruit skin. 5 ripening stages were studied. Hence...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin; Pectin esterase; Gene expression; Development and ripening; Banana.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005208
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Draft genome of Thermomonospora sp. CIT 1 (Thermomonosporaceae) and in silico evidence of its functional role in filter cake biomass deconstruction Genet. Mol. Biol.
Omori,Wellington P.; Pinheiro,Daniel G.; Kishi,Luciano T.; Fernandes,Camila C.; Fernandes,Gabriela C.; Gomes-Pepe,Elisângela S.; Pavani,Claudio D.; Lemos,Eliana G. de M.; Souza,Jackson A. M. de.
Abstract The filter cake from sugar cane processing is rich in organic matter and nutrients, which favors the proliferation of microorganisms with potential to deconstruct plant biomass. From the metagenomic data of this material, we assembled a draft genome that was phylogenetically related to Thermomonospora curvata DSM 43183, which shows the functional and ecological importance of this bacterium in the filter cake. Thermomonospora is a gram-positive bacterium that produces cellulases in compost, and it can survive temperatures of 60 ºC. We identified a complete set of biomass depolymerizing enzymes in the draft genome of Thermomonospora sp. CIT 1, such as α-amylase, catalase-peroxidases, β-mannanase, and arabinanase, demonstrating the potential of this...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Actinobacteria; Pectin; Hemicellulose; Crystalline cellulose; Orthologous genes.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572019000100145
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Dry fruit as source of fungal contaminants or functional compounds? Ciênc. Tecnol. Aliment.
HARTWIG,Naralice; FERREIRA,Cláudia Fetter Jorge; COLAZZO,Carolina Carvalho; KUPSKI,Larine; BADIALE-FURLONG,Eliana.
Abstract This study evaluated the role of dry fruits as a source of fungal contaminants or functional compounds. Dry apple, apricot, candied fruits, prune, and white and black raisin were evaluated regarding patulin and ergosterol content, centesimal composition, pH, acidity, pectin, and phenolic profile. The ergosterol was detected in 38% of the samples and patulin (PAT) in 89%, the apricot samples stood out most by contaminant level. Apricot, candied fruit, and prunes presented moisture values beyond the other dry fruits. The pH ranged from 3.8 to 4.6; acidity from 0.1 to 1.0%; sugar content from 1.7 to 5.5%; and levels of soluble and insoluble pectin from 1.6 to 5.1% and 10.9% to 27.3%, respectively. The apples showed a higher content of free phenolic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ergosterol; Patulin; Pearson correlation; Phenolic acids; Pectin.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100076
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Effect of dietary fiber concentrates on growth performance, gut morphology and hepatic metabolic intermediates in jundiá (Rhamdia quelen) Arq. Bras. Med. Vet. Zootec.
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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Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit Ciênc. Tecnol. Aliment.
Lins,Ana Carolina de Almeida; Cavalcanti,Diana Teresa de Barros; Azoubel,Patrícia Moreira; Mélo,Enayde de Almeida; Maciel,Maria Inês Sucupira.
The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alginate; Gelatin; Pectin; Response surface methodology.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004
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Effects of diets with increasing levels of citrus pulp on the blood parameters linked to energy metabolism in horses Ciência e Agrotecnologia
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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Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady Ciencia e Investigación Agraria
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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Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product BABT
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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Extraction of pectin from apple pomace BABT
Canteri-Schemin,Maria Helene; Fertonani,Heloísa Cristina Ramos; Waszczynskyj,Nina; Wosiacki,Gilvan.
As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Apple pomace; Pectin; Agricultural wastes; Yield; Extraction; Response Surface Methodology.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200013
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