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      Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

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          Abstract

          Industrial by‐product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%. The viscosity and acidity were increased with increasing of the pectin rate. The best viscosity value was obtained with 0.6% of pectin. Furthermore, the effect of the rate of pectin incorporation in the fermented milks was clearly observed on the number of Streptococcus thermophilus and Lactobacillus bulgaricus, the cohesiveness, the adhesiveness, the taste, and the whey exudation.

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          Optimization of microwave assisted extraction of pectin from orange peel.

          R. Sridhar, J Prakash Maran, K. Thirugnanasambandham … (2013)
          In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box-Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid-liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the time, pH and solid-liquid ratio increased. From the results, second order polynomial model was developed and it adequately explained the data variation and significantly represented the actual relationship between independent variables and the response. An optimization study using Derringer's desired function methodology was performed and optimal conditions based on both individual and combinations of all independent variables (microwave power of 422W, irradiation time of 169 s, pH of 1.4 and solid-liquid ratio of 1:16.9 g/ml) were determined with maximum pectin yield of 19.24%, which was confirmed through validation experiments.
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            Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks.

            Siew-Yin Chan, Wee-Sim Choo (2013)
            Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate-extractant ratio affected the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently. The yields and uronic acid contents of the extracted pectins ranged from 3.38-7.62% to 31.19-65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17-57.86% to 1.01-3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w/v)] at 95 °C for 3.0 h. The highest uronic acid content (65.20%) in the pectin was obtained using water [1:25 (w/v)] at 95 °C for 3.0 h.
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              Electrosorption of pectin onto casein micelles.

              R Tuinier, C Rolin, C G De Kruif (2002)
              Pectin, a polysaccharide derived from plant cells of fruit, is commonly used as stabilizer in acidified milk drinks. To gain a better understanding of the way that pectin stabilizes these drinks, we studied the adsorption and layer thickness of pectin on casein micelles in skim milk dispersions. Dynamic light scattering was used to measure the layer thickness of adsorbed pectin onto casein micelles in situ during acidification. The results indicate that the adsorption of pectin onto casein micelles is multilayered and takes place at and below pH 5.0. Renneting, i.e., cleaving-off kappa-casein from the casein micelles, did not alter the adsorption pH. It did, however, show that pectin arrests the rennet-induced flocculation of casein micelles below pH 5.0. From the findings we concluded the attachment of pectin onto casein micelles is driven by electrosorption. Adsorption measurements confirmed the multilayered nature of the adsorption of pectin onto casein micelles. Both the adsorbed amount and the layer thickness increased with decreasing pH in the relevant range 3.5-5.0. The phase behavior of a casein micelles/pectin mixture was determined and could be explained in terms of thermodynamic incompatibility being relevant above pH 5.0 and adsorption, leading to either stabilization and bridging, being relevant below pH 5.0. The results confirm that electrosorption is the driving force for the adsorption of pectin onto casein micelles.
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                Author and article information

                Contributors
                Fatiha Arioui: arioui-fatiha@hotmail.fr
                Journal
                Journal ID (nlm-ta): Food Sci Nutr
                Journal ID (iso-abbrev): Food Sci Nutr
                Journal ID (doi): 10.1002/(ISSN)2048-7177
                Journal ID (publisher-id): FSN3
                Title: Food Science & Nutrition
                Publisher: John Wiley and Sons Inc. (Hoboken )
                ISSN (Electronic): 2048-7177
                Publication date (Electronic): 27 July 2016
                Publication date Collection: March 2017
                Volume: 5
                Issue: 2 ( doiID: 10.1002/fsn3.2017.5.issue-2 )
                Pages: 358-364
                Affiliations
                [ 1 ] Laboratory of Food Technology and Nutrition (LTAN) Department of AgronomyUniversity Abdelhamid Ibn Badis Mostaganem 27000Algeria
                Author notes
                [*] [* ] Correspondence

                Fatiha Arioui, Laboratory of Food Technology and Nutrition (LTAN), Department of Agronomy, University Abdelhamid Ibn Badis, Mostaganem 27000, Algeria.

                Tel: (+213) 558888319;

                E‐mail: arioui-fatiha@ 123456hotmail.fr

                Article
                Publisher ID: FSN3400
                DOI: 10.1002/fsn3.400
                PMC ID: 5332253
                PubMed ID: 28265371
                SO-VID: 7ebd3f35-b440-46a0-a991-7cfae4d35572
                Copyright © © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
                License:

                This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 17 February 2016
                Date revision received : 07 May 2016
                Date accepted : 13 May 2016
                Page count
                Figures: 3, Tables: 2, Pages: 7, Words: 4301
                Categories
                Subject: Original Research
                Subject: Original Research
                Custom metadata
                source-schema-version-number 2.0
                component-id fsn3400
                cover-date March 2017
                details-of-publishers-convertor Converter:WILEY_ML3GV2_TO_NLMPMC version:5.0.8 mode:remove_FC converted:01.03.2017

                Keywords: pectin,preservation,quality,texture,yogurt
                Data availability:
                Keywords: pectin, preservation, quality, texture, yogurt

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