Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids

• Main Authors: Gannasin, Sri Puvanesvari, Mohd Adzahan, Noranizan, Mustafa, Shuhaimi, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English
• Published: Elsevier 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/43355/1/Techno-functional%20properties%20and%20in%20vitro%20bile%20acid-binding%20capacities%20of%20tamarillo%20%28Solanum%20betaceum%20Cav.%29%20hydrocolloids.pdf; http://psasir.upm.edu.my/id/eprint/43355/; http://www.sciencedirect.com/science/article/pii/S0308814615014247

Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo (Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed. The seed mucilage hydrocolloids that were extracted, using either 1% citric acid (THC) or water (THW), had a good foaming capacity (32–36%), whereas the pulp hydrocolloids that were extracted, using 72% ethanol (THE) or 20 mM HEPES buffer (THH), had no foaming capacity. The pulp hydrocolloid, however, possessed high oil-holding and water-holding capacities in the range of 3.3–3.6 g oil/g dry sample and 25–27 g water/g dry sample, respectively. This enabled the pulp hydrocolloid to entrap more bile acids (35–38% at a hydrocolloid concentration of 2%) in its gelatinous network in comparison to commercial oat fibre and other hydrocolloids studied. The exceptional emulsifying properties (80–96%) of both hydrocolloids suggest their potential applications as food emulsifiers and bile acid binders.