Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins |
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Authors: | Benoî t Bargui Koubala,Germain Kansci ,Catherine Garnier,Israë l Lape Mbome,Sylvie Durand,Jean-Franç ois Thibault,& Marie-Christine Ralet |
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Affiliation: | Department of Biochemistry, University of YaoundéI, PO Box 812, Yaoundé, Cameroon; CRAN, Ministry of Scientific Research and Innovation, Yaoundé, Cameroon; UR 1268 Biopolymers Interactions Assemblages, INRA, F-44300 Nantes, France |
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Abstract: | Ambarella and mango peels are good sources of pectins (15–20%), with high degree of methylation (60–78%) and high molar masses. Ambarella and mango ( Améliorée and Mango varieties) peel pectins were extracted using HCl or oxalic acid/ammonium oxalate (OAAO). Purified pectins were analysed for their flow behaviour and phase diagrams were established at pH 3 as sucrose vs. pectin concentration. The gelation kinetics and mechanical spectra of these pectin gels were studied and compared to those of commercial citrus (lime) pectins. At a concentration of 1% (w/v), all pectic solutions had a shear thinning behaviour but at 0.6% (w/v), only OAAO-extracted pectins exhibited such behaviour. Phase diagrams showed that at pH 3, gelation of OAAO mango extracted pectins was possible at low polymer concentration (0.2%; w/w) for a sucrose concentration of 60% (w/w). OAAO-extracted pectins exhibited a higher gelling ability than HCl-extracted ones. Sucrose (45–50%) and pectin (0.2–0.6%) concentration had a deep impact on the gel strength. Our results enable to conclude that the OAAO extraction from mango and ambarella peels allowed the recovery of pectins that exhibit high gelling properties. |
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Keywords: | Ambarella extraction gelation mango peel pectins rheological properties |
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