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• W2039802383 abstract "Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Bael fruit, obtained from Aegle marmelos, is a rich source of pectin. Bael fruit pectin (BFP) was extracted from ripe Bael fruits. The process yielded 15% (w/w) pure BFP. The swelling index decreased in the following order: water > pH 7.4 > pH 6.8 > pH 1.2 > HCl (0.1 N). Galacturonic acid content of 87.8%, degree of esterification of 47.2%, 17.3% methoxy groups, 0.29% acetyl groups and equivalent weight of 1209.5, indicate it to be a good gelling agent and easily amenable to derivatization. BFP exhibited a significant concentration-dependent prolongation of prothrombin time. The absence of hemagglutinating activity and antinutritional factors coupled with the activity to confer better emulsion capacity, stability and antimicrobial activity gives BFP a clear edge over commercial citrus pectin (CP) for exploitation as an additive in food and pharmaceuticals." @default.
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• W2039802383 date "2013-04-01" @default.
• W2039802383 modified "2023-10-11" @default.
• W2039802383 title "Aegle marmelos fruit pectin for food and pharmaceuticals: Physico-chemical, rheological and functional performance" @default.
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• W2039802383 doi "https://doi.org/10.1016/j.carbpol.2012.12.012" @default.
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