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- W3033566650 abstract "About 0.5 ton of coffee pulp is generated for each ton of coffee cherry processed. In the present study, this waste was investigated as a source of pectin. Coffea arabica L. pulp was dried, treated with ethanol and the pectin extracted with 0.1 M HNO3 (14.6 % yield). Chromatographic, colorimetric and spectroscopic methods were used for pectin characterization. It had 79.5 % galacturonic acid, high methoxyl content (63.2 %), low levels of acetylation, protein and phenolics and Mw of 3.921 × 105 g/mol. The pectin from coffee pulp was able to form gels with high concentration of sucrose or xylitol and low pH. The effect of pH (1.5–3.0), concentrations of pectin (0.5–2.5 %), sucrose (55–65 %) and xylitol (55–60 %) on the viscoelastic properties was investigated. Gels prepared with xylitol diplayed similar viscoelastic behavior to the gels prepared with sucrose. The results demonstrated that coffee pulp is a potential source of commercial pectin with gelling properties." @default.
- W3033566650 created "2020-06-12" @default.
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- W3033566650 date "2020-10-01" @default.
- W3033566650 modified "2023-10-16" @default.
- W3033566650 title "Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties" @default.
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- W3033566650 doi "https://doi.org/10.1016/j.carbpol.2020.116473" @default.
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