Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/11877
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dc.contributor.authorÇavdaroğlu, Elifen_US
dc.contributor.authorYemenicioğlu, Ahmeten_US
dc.date.accessioned2021-12-24T09:18:43Z-
dc.date.available2021-12-24T09:18:43Z-
dc.date.issued2022-01-15-
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112624-
dc.identifier.urihttps://hdl.handle.net/11147/11877-
dc.description.abstractThis study aimed the utilization of fig stalk waste as an alternative pectin source. For this purpose, the characteristics of extracted stalk waste pectin (SP) were compared with those of citrus pectin (CP) and pectin extracted from defected substandard whole sun-dried figs (FP). The SP had a higher extraction yield (11.7%) than FP (9.4%). The galacturonic acid content and degree of esterification of SP (32.3 and 50.1%) were higher than those of FP (19.9 and 38.8%), but lower than those of CP (79.3 and 56.2%), respectively. The SP and CP had different sugar compositions (D-glucose, L-rhamnose, D-galactose and L-arabinose) and weight average molecular weights, but similar FTIR profiles. The SP showed almost 1.9 and 1.6-fold higher Trolox equivalent antioxidant capacity (TEAC), and 2.7 and 2.0-fold higher water absorption capacity than CP and FP, respectively. SP at 3% (w/w) showed the second highest viscosity after CP and the highest emulsion stability. Gels of SP and CP at 1.75–3% range had similar firmness, but SP formed more fracturable gels than CP. Sun-dried fig stalk waste is a better source of pectin than defected substandard whole sun-dried figs. The SP could be utilized to develop functional food with alternative textural and rheological properties.en_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc.en_US
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAcidic extractionen_US
dc.subjectCitrus pectinen_US
dc.subjectFig pectinen_US
dc.subjectFunctional propertiesen_US
dc.subjectFig stalken_US
dc.titleUtilization of stalk waste separated during processing of sun-dried figs (Ficus carica) as a source of pectin: Extraction and determination of molecular and functional propertiesen_US
dc.typeArticleen_US
dc.authorid0000-0003-0912-6454en_US
dc.authorid0000-0002-5356-0058en_US
dc.institutionauthorÇavdaroğlu, Elifen_US
dc.institutionauthorYemenicioğlu, Ahmeten_US
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.wosWOS:000710204700006en_US
dc.identifier.scopus2-s2.0-85118637019en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.lwt.2021.112624-
dc.contributor.affiliation01. Izmir Institute of Technologyen_US
dc.contributor.affiliation01. Izmir Institute of Technologyen_US
dc.relation.issn0023-6438en_US
dc.description.volume154en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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