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Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits ( Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum
Author(s) -
Cava Enzo L.,
Gerbino Esteban,
Sgroppo Sonia C.,
GómezZavaglia Andrea
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14671
Subject(s) - citrus paradisi , food science , xylose , hydrolysate , chemistry , lactobacillus plantarum , pectin , lactic acid , fermentation , hydrolysis , botany , bacteria , biochemistry , rutaceae , biology , genetics
Citrus pectin hydrolysates ( Citrus paradisi [Mafc.]) from “Foster,” “Red Shambar,” “Tangelo Orlando,” and “Citrumelo Swingle” cultivars were obtained by partial chemical hydrolysis and their properties as culture media (sole carbon/nutrient source) and encapsulating agents of Lactobacillus plantarum CIDCA 83114 were evaluated. The concentration of neutral sugars was maximal after 2‐hour hydrolysis. All hydrolysates were rich in glucose >xylose >galactose >galacturonic acid >mannose >arabinose. “Citrumelo Swingle” cultivar was the one with the highest concentration of xylose. After 24 hr of fermentation with L. plantarum CIDCA 83114, bacterial viability increased from 6.76 ± 0.14 to almost 9 log CFU/mL, and lactic acid concentration, from 2.63 ± 0.41 to 7.82 ± 0.15 mmol/L in all hydrolysates. Afterwards, bacteria were entrapped in pectate‐calcium beads by ionotropic gelation. Bacterial viability did not significantly decrease after freeze‐drying and storage the beads at 4 °C for 45 days. Practical Application Pectin hydrolysates were adequate culture media for microorganisms, as determined by the viabililty and lactic acid production. Considering that citrus peels are agro‐wastes obtained in large quantities, their use as encapsulating materials provides a solution to overcome the environmental problem they entail.