Bibliographic Details
| Title: |
Sequential Extraction and Physicochemical Property Analysis of Cell Wall Polysaccharides from the Passion Fruit Peels |
| Authors: |
Wujuan SHI, Jianwen TENG, Ning XIA, Baoyao WEI, Li HUANG |
| Source: |
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 198-207 (2024) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
passion fruit peel, cell wall polysaccharides, pectin, hemicellulose, physicochemical property, Food processing and manufacture, TP368-456 |
| More Details: |
This study sequentially extracted five cell wall polysaccharides from passion fruit peels using water, cyclohexane-trans-1,2-diamine tetra-acetate (CDTA), Na2CO3, and NaOH at varying concentrations. The composition, structure, and physical properties of these polysaccharides were investigated. The results demonstrated that water-extracted polysaccharides yielded the highest content, accounting for 9.04% of the dry weight of the peel's alcohol-insoluble residue. This was followed by polysaccharides extracted with 4 mol/L NaOH (8.15%), 0.05 mol/L CDTA (7.38%), 0.05 mol/L Na2CO3 (5.36%), and 1 mol/L NaOH (3.89%). Water-extracted and 0.05 mol/L CDTA-extracted polysaccharides were dominated by homogalacturonan, with molecular weights of 198.46 kDa and 73.67 kDa, respectively. The 0.05 mol/L Na2CO3-extracted polysaccharides had a high percentage of rhamnogalacturonan (53.47%) and the most negligible molecular weight (30.29 kDa). The polysaccharides extracted with 1 mol/L NaOH and 4 mol/L NaOH were hemicellulosic in nature, primarily composed of xylose, glucose, mannose, and galactose. All polysaccharides exhibited shear-thinning flow behaviors in aqueous solutions. The 0.05 mol/L Na2CO3-extracted polysaccharides showed the highest apparent viscosity and demonstrated elastic behavior, with the elastic modulus G′ exceeding the viscous modulus G″. The water-extracted polysaccharides and the 0.05 mol/L CDTA-extracted polysaccharides exhibited a gel-to-sol transition at angular frequencies near 1.10 and 0.43 rad/s, respectively. The 0.05 mol/L Na2CO3-extracted polysaccharides displayed relatively excellent emulsifying ability and emulsion stability. Hemicellulosic polysaccharides exhibited lower viscosity and higher thermal stability. Thus, passion fruit peels contained abundant cell wall polysaccharides, with different polysaccharides showing varied potential for emulsification and food texture improvement. This study provides valuable insights for the in-depth development of the extraction and use of peel polysaccharide fractions. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023110001 |
| Access URL: |
https://doaj.org/article/d5697043b5b9420d8421c507c758829b |
| Accession Number: |
edsdoj.5697043b5b9420d8421c507c758829b |
| Database: |
Directory of Open Access Journals |
