Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties
tarafından
Çavdaroğlu, Elif, author.
Başlık
:
Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties
Yazar
:
Çavdaroğlu, Elif, author.
Yazar Ek Girişi
:
Çavdaroğlu, Elif, author.
Fiziksel Tanımlama
:
xx, 171 leaves: charts;+ 1 computer laser optical disc.
Özet
:
This thesis aimed extraction and characterization of pectin from processing wastes as stalks and low-grade fruits of sun-dried figs as an alternative pectin source. The extraction performed with three techniques (hot acidic, ultrasonic, enzymatic extraction) was optimized for key parameters. The hot acidic extraction, the most feasible method, yielded 11.7% crude fig stalk pectin (CSP) and 9.4% crude low-grade fig pectin (CFP) at optimal extraction conditions. The CSP had higher galacturonic acid content (GA: 34.2%) and degree of esterification (DE: 45%) than CFP (GA: 32.2% and DE: 36.7%). Purification of CSP gave pectin (PSP) with the highest GA (63%) and DE (65.9%). Despite differences in sugar compositions (D-glucose, L-rhamnose, D-galactose and Larabinose), fig and citrus pectins displayed similar molecular weights and FT-IR profiles. The fig pectins were characterized for their gelation, antioxidant activity, water/oil absorption, emulsification/foaming capacities and stabilities, and viscosity. The properties of edible fig pectin films obtained with or without CaCl2 crosslinking were also investigated. PSP films showed greater mechanical strength (15.6-19.1 MPa), but lower water vapor permeability (6.28-12.85 g.mm/m2 .day.kPa) than other films. The crosslinked CFP film exhibited the lowest solubility (32.8%) and degree of swelling. The emulsion films of CFP with eugenol (EUG) characterized and applied as a coating on whole melons effectively inhibited Listeria innocua (-2.2 log reduction) within 1 weeks at 10 °C. Fig pectins exhibited comparable or superior functional properties than commercial pectins, thus, utilization of low-quality figs and fig stalks into pectin could provide huge economic benefits to Turkish dried-fruit industry.
Konu Başlığı
:
Pectin.
Dried fruit.
Fig
Yazar Ek Girişi
:
Yemenicioğlu, Ahmet,
Tüzel Kişi Ek Girişi
:
Izmir Institute of Technology. Food Engineering.
Tek Biçim Eser Adı
:
Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.
İzmir Institute of Technology:Food Engineering--Thesis (Doctoral).
Elektronik Erişim
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Library | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi |
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IYTE Library | Tez | T002730 | TP248.P4 C37 2013 | Tez Koleksiyonu |