The comparison of grapefruit IntegroPectin powders isolated via spray drying and via freeze drying in terms of phenolic content, quantification of the most representative flavonoids (naringin and hesperidin), radical scavenging activity, total protein content and pH of the aqueous solutions provides relevant information. Except for the protein content and the antioxidant power, the two drying methods afford similar pectins. Optimization of the spray drying parameters allowed to maximize the yield of isolated pectin that nearly approached (>95%) the quantitative yield obtained via freeze drying.
Di Prima G., Scurria A., Angellotti G., Belfiore E., Pagliaro M., Meneguzzo F., et al. (2022). Grapefruit IntegroPectin isolation via spray drying and via freeze drying: A comparison. SUSTAINABLE CHEMISTRY AND PHARMACY, 29 [10.1016/j.scp.2022.100816].
Grapefruit IntegroPectin isolation via spray drying and via freeze drying: A comparison
Di Prima G.Primo
Investigation
;Angellotti G.Data Curation
;Belfiore E.Data Curation
;De Caro V.
Co-ultimo
Conceptualization
;
2022-08-01
Abstract
The comparison of grapefruit IntegroPectin powders isolated via spray drying and via freeze drying in terms of phenolic content, quantification of the most representative flavonoids (naringin and hesperidin), radical scavenging activity, total protein content and pH of the aqueous solutions provides relevant information. Except for the protein content and the antioxidant power, the two drying methods afford similar pectins. Optimization of the spray drying parameters allowed to maximize the yield of isolated pectin that nearly approached (>95%) the quantitative yield obtained via freeze drying.
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