ArticleFoods (Basel, Switzerland)2025
Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes.
Olivia Patricia Ramos-Aguilar, Saul Ruiz-Cruz, Juan Ornelas-Paz, José de Jesús Ornelas-Paz, Jaime David Pérez-Martínez, Claudio Rios-Velasco, Carmen Lizette Del-Toro-Sánchez, Enrique Márquez-Ríos, Irma Ofelia Maya-Meraz, Vrani Ibarra-Junquera and 2 more
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In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 · Who and what moneyAuthors and funding
12 authors.
Olivia Patricia Ramos-AguilarCoordinación de Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc 31570, Chihuahua, Mexico.
Saul Ruiz-CruzDepartamento de Investigación y Postgrado, Universidad de Sonora, Blvd. Rosales y Luis Encinas S/N, Hermosillo 83000, Sonora, Mexico.ORCID 0000-0002-7125-8952 Juan Ornelas-PazCoordinación de Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc 31570, Chihuahua, Mexico.
José de Jesús Ornelas-PazCoordinación de Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc 31570, Chihuahua, Mexico.ORCID 0000-0003-1989-019X Jaime David Pérez-MartínezFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava 6 Zona Universitaria, San Luis Potosí 78210, San Luis Potosí, Mexico.
Claudio Rios-VelascoCoordinación de Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc 31570, Chihuahua, Mexico.ORCID 0000-0002-3820-2156 Carmen Lizette Del-Toro-SánchezDepartamento de Investigación y Postgrado, Universidad de Sonora, Blvd. Rosales y Luis Encinas S/N, Hermosillo 83000, Sonora, Mexico.ORCID 0000-0001-7029-7741 Enrique Márquez-RíosDepartamento de Investigación y Postgrado, Universidad de Sonora, Blvd. Rosales y Luis Encinas S/N, Hermosillo 83000, Sonora, Mexico.
Irma Ofelia Maya-MerazFacultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Universidad S/N, Ciudad Universitaria, Chihuahua 31110, Chihuahua, Mexico.
Vrani Ibarra-JunqueraFacultad de Ciencias Químicas, Universidadde Colima, Km. 9 Carretera Coquimatlán-Colima, Coquimatlán 28400, Colima, Mexico.ORCID 0000-0003-1352-4949 Pilar Escalante-MinakataFacultad de Ciencias Químicas, Universidadde Colima, Km. 9 Carretera Coquimatlán-Colima, Coquimatlán 28400, Colima, Mexico.
José Juan Virgen-OrtizCentro de Investigación en Alimentación y Desarrollo, A.C., Centro de Innovación y Desarrollo Agroalimentario de Michoacán, A.C., Km. 8 Antigua Carretera a Pátzcuaro S/N, Morelia 58341, Michoacán, Mexico.ORCID 0000-0002-6752-2415 Funding
Wellcome Trust 103391
6 · The paper itselfAbstract
Brown Jalapeno peppers (BPs) are accidentally harvested and discarded at different points of the postharvest handling and processing lines because they are not visually attractive to consumers. Water-, chelator-, and alkali-soluble pectins (WSP, CSP, and NSP) were extracted from raw and heat-treated BPs and evaluated for basic physicochemical properties. Heat treatment increased the yield of WSP with the concomitant decrease in CSP and NSP. The extracted pectins were classified as low-methoxyl pectins, as only CSP from raw peppers showed a degree of methyl esterification slightly above 50%. Heat treatment decreased (13.5-86.2%) the molecular weight of the most abundant fraction in all pectins. It also decreased the degree of methyl esterification and Gal and Man contents in all pectins. The viscosity of WSP solutions decreased (28-41%) with heat treatment. Heat treatment negatively affected the color of pectin.
Indexed as
chilifunctional polysaccharidesnew pectin sourcesstructural analysis
Identifiers
PMID41517184
PMCPMC12786000
What Socratic holds
Textmetadata
LicenceCC BY
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