Impact of sprouting process on pectin content of ragi seed (Eleusine coracana L. Gaertn): isolation and characterization
1
Issued Date
2025-12-01
Resource Type
eISSN
27314286
Scopus ID
2-s2.0-105000791852
Journal Title
Discover Food
Volume
5
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
Discover Food Vol.5 No.1 (2025)
Suggested Citation
Deokar G.S., Nirmal N., Pathak V.A., Kshirsagar S.J., Udawant P.B., Koirala P. Impact of sprouting process on pectin content of ragi seed (Eleusine coracana L. Gaertn): isolation and characterization. Discover Food Vol.5 No.1 (2025). doi:10.1007/s44187-025-00319-4 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/108520
Title
Impact of sprouting process on pectin content of ragi seed (Eleusine coracana L. Gaertn): isolation and characterization
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Abstract
The study aimed isolation and characterization of pectin from Ragi seeds. The isolation was carried from both sprouted and non-sprouted Ragi seeds. Sprouting of Ragi seeds significantly enhanced pectin yield producing 15–18% more pectin as compared to non-sprouted seeds (4–8%) yield. Isolated pectin was then tested for physico-chemical characters like hygroscopicity, DE, molecular weight, swelling ability, FTIR, DSC, XRD etc. The results indicated non-hygroscopic nature of pectin ideal for use in dry food products and pharmaceutical powders to avoid degradation. The 61% degree of methyl esterification is a mark of good gelling activity for jams, jellies and as an emulsifier. Further 827.6 Da of molecular weight was determined using mass spectrometry. The O–H, C-O, and C-H stretching peak of pectin and the presence of uronic acid was identified by FTIR. Glass transition temperature (Tg) was noted to be 46.81 °C and crystallization temperature (Tc) were observed with an onset of 241.27 °C and end set of 247.29 °C indicating stabilization of structure in the form of crystalline domain. The moderate Tg reflects thermal stability under processing and storage conditions, critical for maintaining functionality in high-temperature food and drug manufacturing processes. XRD and DSC indicate the amorphous nature of pectin. These findings suggest that sprouted Ragi seeds are a promising source of pectin making it suitable for multiple applications like dispersion in sauces and syrups, confectionaries and also as controlled drug release in pharmaceutical formulations like tablets or hydrogels.