Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

DARVISHI M.; YAZDANPANAH S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:104 Page(s): 149-162

Download Full-Text

Persian Verion

View:

263

Download:

Cites:

Information Journal Paper

Title

Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin

Author(s)

DARVISHI M. | YAZDANPANAH S. | Issue Writer Certificate

Keywords

Extraction yieldQ1

pectinQ1

Degree of estrificationQ1

PumpkinQ1

FTIR spectroscopyQ1

Abstract

Today, pectin is widely used as gelling agent and stabilizer in the food industry. The present study, pectin extraction from dried powder of peel and cap of Pumpkin was performed in two different acidc and water solvents method. Finally, the samples that showed the highest pectin yield in each extraction method was selected for further experiments. Then, galacturonic acid percentage, Degree of estrification, emulsifier stability, emulsifier activity, viscosity and FT-IR spectroscopy were applied to selected methods. The highest yield in acidic solvent (pH=2. 5) in cap treatment of Pumpkin (23. 03%) and water solvent (for 3 hours) in cap treatment of Pumpkin (17%) in 90 ° C, 90 minutes and solvent to dry matter ratio 1: 30 ml/mg was determined. According to the results, The highest percentage of galactoronic acid in pectin extracted from the cap treatment was observed in solvent acidc. The highest amount of estrification degree, emulsifiers stability and activity in pectin extracted from the peel treatment was observed in solvent acidc. pectin extracted from cap treatment showed higher viscosity than pectin peel treatment. The viscosity of all solutions was used in the shear rate (0. 05-200 r(s-1 )) constant, which indicates the flow index (n) equal to 1 and the Newtonian behavior of the solution.

Cites

No record.

References

No record.

Cite

APA: Copy

DARVISHI, M., & YAZDANPANAH, S.. (2020). Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(104 ), 149-162. SID. https://sid.ir/paper/402746/en

Vancouver: Copy

DARVISHI M., YAZDANPANAH S.. Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(104 ):149-162. Available from: https://sid.ir/paper/402746/en

IEEE: Copy

M. DARVISHI, and S. YAZDANPANAH, “Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 104 , pp. 149–162, 2020, [Online]. Available: https://sid.ir/paper/402746/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops