Pectin hydrolysates from different cultivars of pink/red and white grapefruits [Citrus paradisi (Macf.)] as culture and encapsulating media for Lactobacillus plantarum

GERBINO, ESTEBAN; LA CAVA, ENZO LUCIANO MARCELO; GÓMEZ-ZAVAGLIA, ANDREA; SGROPPO, SONIA CECILIA; GERBINO, ESTEBAN; LA CAVA, ENZO LUCIANO MARCELO; GÓMEZ-ZAVAGLIA, ANDREA; SGROPPO, SONIA CECILIA

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2019 vol. 84 p. 1776 - 1783

0022-1147

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 hours-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 hours 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.