Citation
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 20 mM HEPES buffer (THH), had no foaming capacity. The pulp hydrocolloid, however, possessed high oil-holding and water-holding capacities in the range of 3.3–3.6 g oil/g dry sample and 25–27 g water/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.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Biotechnology and Biomolecular Sciences Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1016/j.foodchem.2015.09.081 |
| Publisher: | Elsevier |
| Keywords: | Tamarillo; Hydrocolloids; Techno-functional properties; In vitro bile acid-binding capacities |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 18 May 2016 05:05 |
| Last Modified: | 18 May 2016 05:05 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2015.09.081 |
| URI: | http://psasir.upm.edu.my/id/eprint/43355 |
| Statistic Details: | View Download Statistic |
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