High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction

• Main Authors: Nipat Limsangouan, Chulaluck Charunuch, Sudhir K. Sastry, Warangkana Srichamnong, Weerachet Jittanit
• Other Authors: Kasetsart University
• Format: Article
• Published: 2020
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/58886
• Institution: Mahidol University

© 2020 Elsevier Ltd Tamarind seed xyloglucan was extracted from tamarind kernel powder by applying high pressure processing and a conventional method. The main objective was to investigate the potential of high pressure processing for the extraction of tamarind seed xyloglucan compared to conventional method. The composition, color, viscosity, water absorption index, water solubility index, molecular weight, and xyloglucan identity of the extracts were analyzed. High pressure processing at 250–500 MPa provided extraction yields between 51.6 and 53.0% while that of the conventional method was 46.4%. The SEM micrographs of the defatted tamarind kernel powder residuals collected after high pressure extraction at 250 and 500 MPa had a smooth surface with no porous microstructure. The viscosity and weight average molecular weight values of xyloglucan powders produced using high pressure extraction were between 42-70% and 20–43% compared to those using conventional method. The SEC, FT-IR and HPLC analysis results demonstrated that the main carbohydrate were xyloglucan with 92.0–96.8% of xyloglucan relative to the Megazyme xyloglucan standard examined from FT-IR results.