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Journal of Food Science and Technology

, Volume 52, Issue 7, pp 4102–4112 | Cite as

Physicochemical properties of modified citrus pectins extracted from orange pomace

  • Simoni Spohr Venzon
  • Maria Helene Giovanetti Canteri
  • Daniel Granato
  • Bogdan Demczuk Junior
  • Giselle Maria Maciel
  • Ana Paula Stafussa
  • Charles Windson Isidoro Haminiuk
Original Article

Abstract

Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p ≤ 0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.

Keywords

Pectin Modified pectin Degree of esterification Rheological properties Antioxidant activity Fourier transform infrared spectroscopy 

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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Simoni Spohr Venzon
    • 1
  • Maria Helene Giovanetti Canteri
    • 2
  • Daniel Granato
    • 3
  • Bogdan Demczuk Junior
    • 5
  • Giselle Maria Maciel
    • 4
  • Ana Paula Stafussa
    • 1
  • Charles Windson Isidoro Haminiuk
    • 1
  1. 1.Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA)Universidade Tecnológica Federal do ParanáCampus Campo MourãoBrazil
  2. 2.Coordenação de Alimentos (COEAL)Universidade Tecnológica Federal do ParanáCampus Ponta GrossaBrazil
  3. 3.Programa de Pós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Estadual de Ponta GrossaPonta GrossaBrazil
  4. 4.Departamento Acadêmico de Química e Biologia (DAQBi)Universidade Tecnológica Federal do ParanáCampus Campo MourãoBrazil
  5. 5.Departamento Acadêmico de Alimentos (DALIM)Universidade Tecnológica Federal do ParanáCampus Campo MourãoBrazil

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