title: Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industry.
abstract: BACKGROUND
  Preventing post-harvest waste of Palmyra palm (Borassus aethiopum Mart.) fruits is possible by recovery of pectin as a value-added ingredient. Extraction conditions on yield and functionality of Palmyra palm pectin was determined at different temperatures and pH values with 30 min extraction time.
  
  
  RESULTS
  Palmyra palm fruits contain more than 650 g kg-1galacturonic acid and produce soft gels with sucrose in acidic media despite a high degree of acetylation (∼5%). Mechanical deformation of pectin gel was similar when extracted at pH 2.5 and 70 °C or under natural pH at room temperature or 70 °C. Pectins isolated at pH 7 exhibited comparable gel softness (G'/G″) with commercial pectin. Palm pectins also showed emulsifying activity greater than 50%, attributed to high protein content of 8 g 100 g-1. For pectins extracted at pH near 5.2-5.5, molar mass ranged from 3.00 to 3.38 × 105g mol-1; intrinsic viscosity ranged from 218 to 297 mL g-1; arabinose was the main neutral sugar; ζ-potential ranged from -23 to -25 mV.
  
  
  CONCLUSIONS
  Palm fruit offers an inexpensive raw material to extract pectin in environmentally friendly and economical way and yield a pectin with unique gelling, viscosifying and emulsifying properties. © 2016 Society of Chemical Industry.
authors: Departement de Biochimie et Sciences des Aliments, UFR Biosciences, Université de Cocody, 22 BP 582 Abidjan 22, Côte d'Ivoire.
authors: Sylvie
authors: S
authors: Assoi
authors: Department of Food and Animal Sciences, Alabama A&M University, Normal, AL 35762, USA.
authors: Koffi
authors: K
authors: Konan
authors: Departement de Biochimie et Sciences des Aliments, UFR Biosciences, Université de Cocody, 22 BP 582 Abidjan 22, Côte d'Ivoire.
authors: Georges N
authors: GN
authors: Agbo
authors: Department of Food and Animal Sciences, Alabama A&M University, Normal, AL 35762, USA.
authors: Hortense
authors: H
authors: Dodo
authors: Quality and Safety Assessment Unit, USDA ARS SAA, Athens, GA 30605, USA.
authors: Ron
authors: R
authors: Holser
authors: School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.|Department of Home Economics Education, College of Education, Korea University, Seoul 136-701, South Korea.
authors: Louise
authors: L
authors: Wicker
mesh_terms: D028023:Arecaceae / Q000737:chemistry*; D001709:Biotechnology; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008970:Molecular Weight; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D013696:Temperature; D014783:Viscosity
chemical_list: D010936:Plant Extracts; D010368:Pectins
keywords: HPSEC; emulsifying; functional properties; gel strength; shear thinning