Macromolecular and Viscoelastic Properties of Low Methoxy Pectin from Cashew Apple Pomace
Year: 2014
Type: article
Abstract: The study on the yield and some structural and rheological properties of acid-extracted pectins from cashew (Anacardium occidentale L.) apple pomace (AOP) showed that about 25% of pectins could be produced under optimized acid conditions. AOP was mainly composed of galacturonic acid (84.5%) with some neutral sugars of which rhamnose (1.9%), arabinose (3.8%), and galactose (5.5%) were the main constituents. The degree of methylation (DM) of AOP was 41%, indicating extraction of low methoxy pectin (LMP). The intrinsic viscosity and average-molecular weight of AOP were 398 mL/g and 142 kDa, respectively. AOP exhibited a calcium-mediated gelling strength of 128 which appeared to be higher than that (104) of commercial citrus pectin with similar DM. AOP yielded firmer Ca2+-mediated LMP gels, thereby showing a high power of gelation. Viscoelastic analyses also substantiated good gelling behaviour of the produced AOP. Therefore, cashew apple pomace, which is an industrial cell wall residue from the production of cashew nut, appears to be a potentially viable source of production of marketable LMP without the need for enzymatic and/or chemical demethylation.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2108097746