Title |
Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids
|
---|---|
Published in |
Food Chemistry, September 2015
|
DOI | 10.1016/j.foodchem.2015.09.081 |
Pubmed ID | |
Authors |
Sri Puvanesvari Gannasin, Noranizan Mohd. Adzahan, Shuhaimi Mustafa, Kharidah Muhammad |
Abstract |
Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo (Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed. The seed mucilage hydrocolloids that were extracted, using either 1% citric acid (THC) or water (THW), had a good foaming capacity (32-36%), whereas the pulp hydrocolloids that were extracted, using 72% ethanol (THE) or 20mM HEPES buffer (THH), had no foaming capacity. The pulp hydrocolloid, however, possessed high oil-holding and water-holding capacities in the range of 3.3-3.6goil/g dry sample and 25-27gwater/g dry sample, respectively. This enabled the pulp hydrocolloid to entrap more bile acids (35-38% at a hydrocolloid concentration of 2%) in its gelatinous network in comparison to commercial oat fibre and other hydrocolloids studied. The exceptional emulsifying properties (80-96%) of both hydrocolloids suggest their potential applications as food emulsifiers and bile acid binders. |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 67 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 12 | 18% |
Researcher | 7 | 10% |
Student > Master | 7 | 10% |
Lecturer | 5 | 7% |
Student > Doctoral Student | 4 | 6% |
Other | 15 | 22% |
Unknown | 17 | 25% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 18 | 27% |
Biochemistry, Genetics and Molecular Biology | 9 | 13% |
Engineering | 5 | 7% |
Chemical Engineering | 3 | 4% |
Pharmacology, Toxicology and Pharmaceutical Science | 2 | 3% |
Other | 9 | 13% |
Unknown | 21 | 31% |