Characterization of cloud components from selected tropical fruits
2007
Koffi, Ernest | Phillips, Robert | Wicker, Louise
The composition and characteristics of insoluble fruit matter (IFM) and alcohol insoluble solids (AIS) from banana, mango and orange were evaluated. The galacturonic acid content was significantly higher for mango and orange pectin (6.0%) compared to banana (5%). The degrees of esterification of pectin in AIS were 78 ± 5, 85 ± 6 and 85 ± 2 for mango, orange and banana, respectively. Proteins in the fruit pulps were of low molecular weight (<100,000 Da). The relative proportions of the amino acids in the AIS and IFM were similar, with predominant aspartic acid and low methionine and tyrosine contents. Phenolic compounds were highest in banana pulp (138 ± 2 mg gallic acid equivalent/L = mg GA/L) compared to 102 ± 8 mg GA/L for orange. Phenolic compounds were about 10-fold less (15 ± 2 mg GA/L) in mango. This work has applications to the development of natural clouding agents for juices, juice-added beverages and protein-fortified beverages. The chemical analysis provides fundamental information on the potential for stable protein interactions from banana and mango, tropical fruits that are desirable in beverages. Further, the research enhances the potential for value-added processing of these fruits.
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