Next Article in Journal
Dot Immunobinding Assay Method with Chlorophyll Removal for the Detection of Southern Rice Black-Streaked Dwarf Virus
Previous Article in Journal
Pristimerin, a Triterpenoid, Inhibits Tumor Angiogenesis by Targeting VEGFR2 Activation
Molecules 2012, 17(6), 6869-6885; doi:10.3390/molecules17066869

Functional and Preliminary Characterisation of Hydrocolloid from Tamarillo (Solanum betaceum Cav.) Puree

, ,  and *
Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor Darul Ehsan, Malaysia
* Author to whom correspondence should be addressed.
Received: 31 March 2012 / Revised: 25 May 2012 / Accepted: 31 May 2012 / Published: 5 June 2012
Download PDF [3889 KB, uploaded 18 June 2014]


Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparison to that of commercial hydrocolloids. Its functional groups and degree of esterification were determined using Fourier Transform Infrared (FT-IR) spectroscopy. Monosaccharide profiling was done using reverse-phase high pressure liquid chromatography (RP-HPLC). Screening of various fruits for high hydrocolloid yield after water extraction resulted in tamarillo giving the highest yield. The yield on dry weight basis was 8.30%. The hydrocolloid constituted of 0.83% starch, 21.18% protein and 66.48% dietary fibre with 49.47% degree of esterification and the monosaccharides identified were mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose. Higher oil-holding capacity, emulsifying activity and emulsion stability compared to commercial hydrocolloids propose its possible application as a food emulsifier and bile acid binder. Foaming capacity of 32.19% and good foam stabilisation (79.36% of initial foam volume after 2 h of foam formation) suggest its promising application in frothy beverages and other foam based food products. These findings suggest that water-extracted tamarillo hydrocolloid can be utilised as an alternative to low methoxyl pectin.
Keywords: tamarillo; hydrocolloid; extraction; functional; FT-IR; RP-HPLC tamarillo; hydrocolloid; extraction; functional; FT-IR; RP-HPLC
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
MDPI and ACS Style

Gannasin, S.P.; Ramakrishnan, Y.; Adzahan, N.M.; Muhammad, K. Functional and Preliminary Characterisation of Hydrocolloid from Tamarillo (Solanum betaceum Cav.) Puree. Molecules 2012, 17, 6869-6885.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here


Cited By

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert