Amaranth protein–cacao pectin/phenolic extract complex
Main Article Content
Keywords
Abstract
Agricultural waste can be successfully channeled into organic components with improved functional properties. The interactions between Amaranth protein (AP), cacao pod husk pectin (CP), in 2:1 and 5:1 weight ratios, and cacao shell/husk phenolic extract (PE) (0.0, 0.1, 0.5% w/v), were conducted at pH 3 to produce ternary complex coacervates (CC). CC displayed ζ-potential values approaching charge neutrality; FTIR spectra showed transposed peaks; SEM micrographs revealed heterogeneous and porous structures, which were distinct from those exhibited by the individual components. CC yield and antioxidant activity were higher as the AP:CP weight ratio and PE concentration increased. CC may be considered promising ingredients for developing novel food products with enhanced properties.
References
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Hadidi, M., Aghababaei, F., Mahfouzi, M., Zhang, W., & McClements, D. J. (2024). Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds. Food Chemistry, 439, 138164. https://doi.org/10.1016/j.foodchem.2023.138164
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Hutomo, G. S., Rahim, A., & Kadir, S. (2016). Pectin isolation from dry pod husk cocoa with hydrochloride acid. International Journal of Current Microbiology and Applied Sciences, 5(11), 751–756. https://doi.org/10.20546/ijcmas.2016.511.086
Kashyap, P., Riar, C. S., & Jindal, N. (2022). Effect of extraction methods and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and antioxidant activity of Meghalayan cherry (Prunus nepalensis) pomace extracts. LWT – Food Science and Technology, 153, 112570. https://doi.org/10.1016/j.lwt.2021.112570
Kim, M. J., Ju, H. K., Kim, Y., Yoo, S.-H., & Kim, Y.-S. (2016). Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration. Food Hydrocolloids, 52, 343–349. https://doi.org/10.1016/j.foodhyd.2015.07.006
Koralegedara, I. D., Hettiarachchi, C. A., Prasantha, B. D. R., & Wimalasiri, K. M. S. (2020). Synthesis of nano-scale biopolymer particles from legume protein isolates and carrageenan. Food Technology and Biotechnology, 58(2), 214–222. https://doi.org/10.17113/ftb.58.02.20.6279
Kuck, L. S., & Noreña, C. P. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chemistry, 194, 569–576. https://doi.org/10.1016/j.foodchem.2015.08.066
Lan, Y., Ohm, J.-B., Chen, B., & Rao, J. (2020). Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density. Food Hydrocolloids, 101, 105556. https://doi.org/10.1016/j.foodhyd.2019.105556
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Li, Y., Zhang, X., Sun, N., Wang, Y., & Lin, S. (2018). Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification. International Journal of Biological Macromolecules, 120(Pt A), 783–788. https://doi.org/10.1016/j.ijbiomac.2018.08.145
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Oct 1, 2025
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García-de la Rosa, K. ., Hernández-Rodríguez, L. ., Lobato-Calleros, C., Vernon-Carter, E. J., & Cuevas-Bernardino, J. C. (2025). Amaranth protein–cacao pectin/phenolic extract complex. Italian Journal of Food Science, 37(4), 279-294. https://doi.org/10.15586/ijfs.v37i4.3132
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Consuelo Lobato-Calleros, Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Texcoco, México
Departamento de Preparatoria Agrícola
How to Cite
García-de la Rosa, K. ., Hernández-Rodríguez, L. ., Lobato-Calleros, C., Vernon-Carter, E. J., & Cuevas-Bernardino, J. C. (2025). Amaranth protein–cacao pectin/phenolic extract complex. Italian Journal of Food Science, 37(4), 279-294. https://doi.org/10.15586/ijfs.v37i4.3132