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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
08/04/2026 |
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Data da última atualização: |
08/04/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BESSA, N. U. de C.; ALEXANDRE, J. de B.; FREIRE, G. A.; SILVA, L. C. da; BRUNO, L. M.; MENEZES, J. E. S. A. de; SANTOS, H. S. dos; ALVES, C. R.; MORAES, I. V. M. de; FURTADO, R. F. |
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Afiliação: |
NATHÁLIA UCHÔA DE CASTRO BESSA, STATE UNIVERSITY OF CEARÁ; JOANA DE BARROS ALEXANDRE, STATE UNIVERSITY OF CEARÁ; GABRIELLE ALBUQUERQUE FREIRE, STATE UNIVERSITY OF CEARÁ; LUANA CARVALHO DA SILVA, STATE UNIVERSITY OF CEARÁ; LAURA MARIA BRUNO, CNPAT; JANE EIRE SILVA ALENCAR DE MENEZES, STATE UNIVERSITY OF CEARÁ; HÉLCIO SILVA DOS SANTOS, STATE UNIVERSITY OF CEARÁ; CARLUCIO ROBERTO ALVES, STATE UNIVERSITY OF CEARÁ; INGRID VIEIRA MACHADO DE MORAES, CNPAT; ROSELAYNE FERRO FURTADO, CNPAT. |
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Título: |
Chemical properties and biological evaluation of pectin from pequi external mesocarp. |
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Ano de publicação: |
2026 |
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Fonte/Imprenta: |
Journal of Food Measurement and Characterization, jan. 2026. |
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DOI: |
https://doi.org/10.1007/s11694-025-03859-6 |
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Idioma: |
Inglês |
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Conteúdo: |
Agro-industrial residues serve as valuable sources of pectins with diverse structural and functional properties. However, the influence of extraction parameters on pectins from pequi peels remains poorly understood. To address this, a central composite rotatable design was employed to assess the effects of pH, temperature, and extraction time on pectin yield and properties. Using citric acid, both low- and high-ester pectins were extracted from the external mesocarp of pequi fruit, guided by variations in the three independent variables: pH, time, and temperature. A combination of low pH and elevated temperature significantly enhanced pectin yield by up to 4% and promoted the extraction of pectin with a high degree of esterification, increasing esterification by nearly 20%. Biological evaluation was performed using a zebrafish model assays and in vitro testing of the prebiotic potential of both high and low-ester pectins in promoting the growth of Lacticaseibacillus rhamnosus GG. Notably, all pequi pectin treatments supported probiotic growth, regardless of esteri- fication level. These findings highlight the probiotic potential of pequi-derived pectins and underscore their promise as functional ingredients for industrial applications in food, pharmaceuticals, and cosmetics. |
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Palavras-Chave: |
External mesocarp; Pequi peel. |
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Thesagro: |
Pequi. |
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Thesaurus Nal: |
Caryocar coriaceum; Pectins; Prebiotics. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02222naa a2200313 a 4500
001 2186193
005 2026-04-08
008 2026 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11694-025-03859-6$2DOI
100 1 $aBESSA, N. U. de C.
245 $aChemical properties and biological evaluation of pectin from pequi external mesocarp.$h[electronic resource]
260 $c2026
520 $aAgro-industrial residues serve as valuable sources of pectins with diverse structural and functional properties. However, the influence of extraction parameters on pectins from pequi peels remains poorly understood. To address this, a central composite rotatable design was employed to assess the effects of pH, temperature, and extraction time on pectin yield and properties. Using citric acid, both low- and high-ester pectins were extracted from the external mesocarp of pequi fruit, guided by variations in the three independent variables: pH, time, and temperature. A combination of low pH and elevated temperature significantly enhanced pectin yield by up to 4% and promoted the extraction of pectin with a high degree of esterification, increasing esterification by nearly 20%. Biological evaluation was performed using a zebrafish model assays and in vitro testing of the prebiotic potential of both high and low-ester pectins in promoting the growth of Lacticaseibacillus rhamnosus GG. Notably, all pequi pectin treatments supported probiotic growth, regardless of esteri- fication level. These findings highlight the probiotic potential of pequi-derived pectins and underscore their promise as functional ingredients for industrial applications in food, pharmaceuticals, and cosmetics.
650 $aCaryocar coriaceum
650 $aPectins
650 $aPrebiotics
650 $aPequi
653 $aExternal mesocarp
653 $aPequi peel
700 1 $aALEXANDRE, J. de B.
700 1 $aFREIRE, G. A.
700 1 $aSILVA, L. C. da
700 1 $aBRUNO, L. M.
700 1 $aMENEZES, J. E. S. A. de
700 1 $aSANTOS, H. S. dos
700 1 $aALVES, C. R.
700 1 $aMORAES, I. V. M. de
700 1 $aFURTADO, R. F.
773 $tJournal of Food Measurement and Characterization, jan. 2026.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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