Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree
Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity,...
| Autors principals: | , , , |
|---|---|
| Format: | Article |
| Idioma: | English |
| Publicat: |
MDPI
2012
|
| Accés en línia: | http://psasir.upm.edu.my/id/eprint/77993/1/77993.pdf |
| _version_ | 1825950948411834368 |
|---|---|
| author | Gannasin, Sri Puvanesvari Ramakrishnan, Yogeshini Mohd Adzahan, Noranizan Syed Muhammad, Sharifah Kharidah |
| author_facet | Gannasin, Sri Puvanesvari Ramakrishnan, Yogeshini Mohd Adzahan, Noranizan Syed Muhammad, Sharifah Kharidah |
| author_sort | Gannasin, Sri Puvanesvari |
| collection | UPM |
| description | Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparison to that of commercial hydrocolloids. Its functional groups and degree of esterification were determined using Fourier Transform Infrared (FT-IR) spectroscopy. Monosaccharide profiling was done using reverse-phase high pressure liquid chromatography (RP-HPLC). Screening of various fruits for high hydrocolloid yield after water extraction resulted in tamarillo giving the highest yield. The yield on dry weight basis was 8.30%. The hydrocolloid constituted of 0.83% starch, 21.18% protein and 66.48% dietary fibre with 49.47% degree of esterification and the monosaccharides identified were mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose. Higher oil-holding capacity, emulsifying activity and emulsion stability compared to commercial hydrocolloids propose its possible application as a food emulsifier and bile acid binder. Foaming capacity of 32.19% and good foam stabilisation (79.36% of initial foam volume after 2 h of foam formation) suggest its promising application in frothy beverages and other foam based food products. These findings suggest that water-extracted tamarillo hydrocolloid can be utilised as an alternative to low methoxyl pectin. |
| first_indexed | 2024-03-06T10:22:25Z |
| format | Article |
| id | upm.eprints-77993 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:22:25Z |
| publishDate | 2012 |
| publisher | MDPI |
| record_format | dspace |
| spelling | upm.eprints-779932020-06-01T03:13:26Z http://psasir.upm.edu.my/id/eprint/77993/ Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree Gannasin, Sri Puvanesvari Ramakrishnan, Yogeshini Mohd Adzahan, Noranizan Syed Muhammad, Sharifah Kharidah Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparison to that of commercial hydrocolloids. Its functional groups and degree of esterification were determined using Fourier Transform Infrared (FT-IR) spectroscopy. Monosaccharide profiling was done using reverse-phase high pressure liquid chromatography (RP-HPLC). Screening of various fruits for high hydrocolloid yield after water extraction resulted in tamarillo giving the highest yield. The yield on dry weight basis was 8.30%. The hydrocolloid constituted of 0.83% starch, 21.18% protein and 66.48% dietary fibre with 49.47% degree of esterification and the monosaccharides identified were mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose. Higher oil-holding capacity, emulsifying activity and emulsion stability compared to commercial hydrocolloids propose its possible application as a food emulsifier and bile acid binder. Foaming capacity of 32.19% and good foam stabilisation (79.36% of initial foam volume after 2 h of foam formation) suggest its promising application in frothy beverages and other foam based food products. These findings suggest that water-extracted tamarillo hydrocolloid can be utilised as an alternative to low methoxyl pectin. MDPI 2012 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/77993/1/77993.pdf Gannasin, Sri Puvanesvari and Ramakrishnan, Yogeshini and Mohd Adzahan, Noranizan and Syed Muhammad, Sharifah Kharidah (2012) Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree. Molecules, 17 (6). pp. 6869-6885. ISSN 1420-3049 https://www.mdpi.com/1420-3049/17/6/6869 10.3390/molecules17066869 |
| spellingShingle | Gannasin, Sri Puvanesvari Ramakrishnan, Yogeshini Mohd Adzahan, Noranizan Syed Muhammad, Sharifah Kharidah Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree |
| title | Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree |
| title_full | Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree |
| title_fullStr | Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree |
| title_full_unstemmed | Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree |
| title_short | Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree |
| title_sort | functional and preliminary characterisation of hydrocolloid from tamarillo solanum betaceum cav puree |
| url | http://psasir.upm.edu.my/id/eprint/77993/1/77993.pdf |
| work_keys_str_mv | AT gannasinsripuvanesvari functionalandpreliminarycharacterisationofhydrocolloidfromtamarillosolanumbetaceumcavpuree AT ramakrishnanyogeshini functionalandpreliminarycharacterisationofhydrocolloidfromtamarillosolanumbetaceumcavpuree AT mohdadzahannoranizan functionalandpreliminarycharacterisationofhydrocolloidfromtamarillosolanumbetaceumcavpuree AT syedmuhammadsharifahkharidah functionalandpreliminarycharacterisationofhydrocolloidfromtamarillosolanumbetaceumcavpuree |