Fernández-Martínez María Carmen, Jiménez-Martínez Cristian, Jaime-Fonseca Mónica Rosalía, Alamilla-Beltrán Liliana
Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Wilfrido Massieu s/n, U.P. Adolfo López Mateos, Gustavo A. Madero, Ciudad de México CP 07738, Mexico.
Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Legaria. Calz. Legaria 694, Col. Irrigación, Miguel Hidalgo, Ciudad de México CP 11500, Mexico.
Polymers (Basel). 2024 Nov 30;16(23):3383. doi: 10.3390/polym16233383.
Mucilages are valuable to the food industry, but the solvents used to extract and concentrate them are detrimental to the environment. Therefore, environmentally friendly technologies that preserve the properties of biopolymers and reduce the use of solvents are being sought. In this work, the mucilage of (mesocarp-endocarp) was extracted by two methods: In the first one, the pulp from the mesocarp-endocarp was extracted by ethanol precipitation and centrifugation cycles, then dried at room temperature. For the second, the pulp was processed in a three-step tangential microfiltration process: microfiltration (separation), diafiltration (purification), and concentration. The mucilages obtained differed significantly ( < 0.05) in color, betalains, total sugars, and proteins. The proportions of insoluble and soluble dietary fiber were similar. GC/MS analysis identified seven neutral sugars and a high content of uronic acids (31.3% in the microfiltered mucilage and 47.5% in the ethanol-precipitated mucilage). These show a low degree of esterification, which gives them a polar and hydrophilic character and the possibility of interacting with divalent ions through the carboxylic acid groups, which could form gels stabilized by an egg-box mechanism, with application as a thickening, stabilizing, gelling, or film-forming agent for foods with low sugar content.
黏液质对食品工业很有价值，但用于提取和浓缩它们的溶剂对环境有害。因此，人们正在寻找能够保留生物聚合物特性并减少溶剂使用的环保技术。在这项工作中，通过两种方法提取了（中果皮 - 内果皮）的黏液质：第一种方法是通过乙醇沉淀和离心循环从中果皮 - 内果皮中提取果肉，然后在室温下干燥。第二种方法是将果肉进行三步切向微滤过程：微滤（分离）、渗滤（纯化）和浓缩。所获得的黏液质在颜色、甜菜碱、总糖和蛋白质方面存在显著差异（<0.05）。不溶性和可溶性膳食纤维的比例相似。气相色谱/质谱分析鉴定出七种中性糖和高含量的糖醛酸（微滤黏液质中为31.3%，乙醇沉淀黏液质中为47.5%）。这些糖醛酸显示出低酯化程度，赋予它们极性和亲水性特征，并有可能通过羧酸基团与二价离子相互作用，这可能通过蛋盒机制形成凝胶，可作为低糖食品的增稠剂、稳定剂、胶凝剂或成膜剂应用。
