Extraction, characterization and gelling ability of pectins from Araçá (Psidium cattleianum Sabine) fruits
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106845
Abstract: ABSTRACT Pectins from Araca (Psidium cattleianum Sabine) fruit pulp were extracted, purified and isolated, obtaining the Araca Purified Pectin (APP) under its sodium form. Yield was found 3.5% w/w of the initial dried material. From… read more here.
Keywords: cattleianum sabine; gelling ability; psidium cattleianum;
Essential oils of Psidium cattleianum Sabine leaves and flowers: Anti-inflammatory and cytotoxic activities
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DOI: 10.3389/fchem.2023.1120432
Abstract: Introduction: Psidium cattleianum Sabine is a Brazilian native shrub cultivated for its edible fruit araçá (strawberry guava). P. cattleianum is recognized for health and food applications, although the essential oils (EOs) from the Egyptian inhabitant… read more here.
Keywords: cattleianum; psidium cattleianum; cytotoxic; leaves flowers ... See more keywords
Rheological Behavior of Pectin Gels Obtained from Araçá (Psidium cattleianum Sabine) Fruits: Influence of DM, Pectin and Calcium Concentrations
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DOI: 10.3390/polym14163285
Abstract: In this work, purified pectins from Araçá fruits (Psidium cattleianum Sabine) were obtained and characterized after partial demethylation. On each prepared sample, the carboxylic yield was obtained by titration, the degree of methylation (DM) by… read more here.
Keywords: pectin; calcium; cattleianum sabine; psidium cattleianum ... See more keywords