Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions
Tamarillo (Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments....
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| Format: | Article |
| Language: | English |
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Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/45860/ http://psasir.upm.edu.my/id/eprint/45860/1/TAMARILLO.pdf |
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| author | Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Hamzah, Mohd. Yusof Mustafa, Shuhaimi Muhammad, Kharidah |
| author_facet | Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Hamzah, Mohd. Yusof Mustafa, Shuhaimi Muhammad, Kharidah |
| author_sort | Gannasin, Sri Puvanesvari |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Tamarillo (Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments. The ability to retain both polar and non-polar pigments in the mesocarp could be related to the unique properties of its hydrocolloids. To understand the pigment–hydrocolloid interaction in the fruit, information on the physicochemical characteristics of the hydrocolloids is required. Therefore, hydrocolloids from the anthocyanin-rich seed mucilage fraction of the tamarillo and its carotenoid-rich pulp fraction were extracted and characterised. Water and 1% citric acid were used to extract the seed mucilage hydrocolloid while 72% ethanol and 20 mM HEPES buffer were used for pulp hydrocolloid extraction. Seed mucilage hydrocolloid was primarily composed of arabinogalactan protein-associated pectin whereas pulp hydrocolloid was composed of hemicellulosic polysaccharides with some naturally interacting proteins and neutral polysaccharides. |
| first_indexed | 2025-11-15T10:08:04Z |
| format | Article |
| id | upm-45860 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:08:04Z |
| publishDate | 2015 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-458602021-04-30T09:04:10Z http://psasir.upm.edu.my/id/eprint/45860/ Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Hamzah, Mohd. Yusof Mustafa, Shuhaimi Muhammad, Kharidah Tamarillo (Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments. The ability to retain both polar and non-polar pigments in the mesocarp could be related to the unique properties of its hydrocolloids. To understand the pigment–hydrocolloid interaction in the fruit, information on the physicochemical characteristics of the hydrocolloids is required. Therefore, hydrocolloids from the anthocyanin-rich seed mucilage fraction of the tamarillo and its carotenoid-rich pulp fraction were extracted and characterised. Water and 1% citric acid were used to extract the seed mucilage hydrocolloid while 72% ethanol and 20 mM HEPES buffer were used for pulp hydrocolloid extraction. Seed mucilage hydrocolloid was primarily composed of arabinogalactan protein-associated pectin whereas pulp hydrocolloid was composed of hemicellulosic polysaccharides with some naturally interacting proteins and neutral polysaccharides. Elsevier 2015-09 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/45860/1/TAMARILLO.pdf Gannasin, Sri Puvanesvari and Mohd Adzahan, Noranizan and Hamzah, Mohd. Yusof and Mustafa, Shuhaimi and Muhammad, Kharidah (2015) Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions. Food Chemistry, 182. pp. 292-301. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814615003611 10.1016/j.foodchem.2015.03.010 |
| spellingShingle | Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Hamzah, Mohd. Yusof Mustafa, Shuhaimi Muhammad, Kharidah Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions |
| title | Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions |
| title_full | Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions |
| title_fullStr | Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions |
| title_full_unstemmed | Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions |
| title_short | Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions |
| title_sort | physicochemical properties of tamarillo (solanum betaceum cav.) hydrocolloid fractions |
| url | http://psasir.upm.edu.my/id/eprint/45860/ http://psasir.upm.edu.my/id/eprint/45860/ http://psasir.upm.edu.my/id/eprint/45860/ http://psasir.upm.edu.my/id/eprint/45860/1/TAMARILLO.pdf |