کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604200 1454426 2015 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin
ترجمه فارسی عنوان
پکتین رمان موجود در فاضلاب زیتون جدید با امولسیون مشابه و خواص بیولوژیکی بهتر نسبت به پکتین مرکبات است
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
چکیده انگلیسی


• Pectin of high mol size was isolated from aqueous phase from alperujo gentle heating.
• Pectin-like polysaccharides contain neutral sugars covalently linked.
• Pectin showed highest oil holding capacity and emulsifier activity than citrus pectin.
• Pectin had high glucose degree retention index and activity of bile acid binding.
• Pectin showed high antioxidant activities, acts like antioxidant fiber.

Alperujo, a semi-solid by-product from the olive oil industry, is currently subjected to a novel industrial treatment, which consisted of gentle heating at 50–80 °C for 1–2 h, followed by a new three-phase centrifugation system that gave alperujo oil, olive pomace and aqueous by-products. This process is a prerequisite to reduce the humidity of the resulting solid to enable its use as biomass, and allows for the recovery of a new olive mill wastewater, which was used in this work for the isolation of water-soluble polysaccharides. Two polysaccharide-enriched extracts were obtained by ethyl alcohol precipitation with 40 and 80% (v/v) EtOH from the new aqueous by-product and purified. The pectic material presented a high molecular size and a low percentage of methyl esterification and acetylation. In comparison with commercial pectins, the extracts had better oil holding capacity and similar emulsifying activity to that of citrus pectin. For the first time, bile-acid binding and glucose retardation activity were considered for the pectic material isolated from olive by-products, which showed better results than commercial pectins. In addition, the antioxidant activities of these extracts were investigated using various in vitro assays and the two raw polysaccharide extracts, rich in associated polyphenol compounds, exhibited a stronger antioxidant activity than that observed for citrus and apple pectins. Thus, polysaccharide-enriched extracts from gentle heat treated alperujo have suitable emulsifying properties for commercial uses and the important bioactive properties of antioxidant dietary fiber.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 50, August 2015, Pages 237–246
نویسندگان
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