Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

Blanca E Morales-Contreras; Walfred Rosas-Flores; Juan C Contreras-Esquivel; Louise Wicker; Juliana Morales-Castro

doi:10.1016/j.carbpol.2017.09.097

Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

Carbohydr Polym. 2018 Jan 1:179:282-289. doi: 10.1016/j.carbpol.2017.09.097. Epub 2017 Sep 29.

Authors

Blanca E Morales-Contreras¹, Walfred Rosas-Flores¹, Juan C Contreras-Esquivel², Louise Wicker³, Juliana Morales-Castro⁴

Affiliations

¹ TECNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico.
² Universidad Autónoma de Coahuila, Facultad de Ciencias Químicas, Ing J. Cárdenas Valdez, República, Saltillo, Coah., Mexico.
³ School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70808, USA; Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610, USA.
⁴ TECNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico. Electronic address: jmorales@itdurango.edu.mx.

PMID: 29111053
DOI: 10.1016/j.carbpol.2017.09.097

Abstract

A rheological study was carried out to evaluate formulations of test dispersions and gels of high methoxyl pectins (HTHMP) obtained at different conditions from husk tomato waste (Physalis ixocarpa Brot.). The effect of extraction agent (hydrochloric acid or citric acid), blanching time (10 or 15min) and extraction time (15, 20 or 25min) on the rheology of the tested samples was evaluated. Flow behavior and activation energy were evaluated on the test dispersions, while (E_a) frequency sweeps, temperature sweep, creep-recovery test and penetration test were performed on the gels. HTHMP dispersions showed shear thinning flow behavior, while showing a good fit to Cross model. Extraction agent, blanching time and extraction time did not have effect on Cross parameters (η_z, η∞, C, and m). E_a decreased as blanching time and extraction time increased. Frequency sweeps revealed high dependence on frequency for both G' and G", while temperature sweeps (25- 95°C) showed thermostable husk tomato pectin gels. Hydrocloric acid (HCl) extracted pectin gels showed stronger structure than citric acid (CA) gels.

Keywords: Gels; Husk tomato; Pectin; Physalis ixocarpa Brot; Rheology; Tomatillo.