In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)

Table 2

Physicochemical characteristics of the different pectin extracts and their hydrolysates.

Pectin	Procedure	Pectin solution	Pectin hydrolysate
2.5	15 minutes after addition of KOH	Formation of transparent semi-gel	No formation of transparent semi-gel
	Acidification with dilute HCl	Gelatinous precipitate is formed	Gelatinous precipitate is not formed
	Boil precipitate for 5 minutes at 100°C	Precipitate becomes cloudy	Precipitate does not become cloudy
4	15 minutes after addition of KOH	Formation of transparent semi-gel	No formation of transparent semi-gel
	Acidification with dilute HCl	Gelatinous precipitate is formed	Gelatinous precipitate not formed
	Boil precipitate for 5 minutes at 100°C	Precipitate becomes cloudy	Precipitate does become cloudy
Commercial pectin	15 minutes after addition of KOH	Formation of transparent semi-gel	No formation of transparent semi-gel
	Acidification with dilute HCl	Gelatinous precipitate is formed	Gelatinous precipitate is not formed
	Boil precipitate for 5 minutes at 100°C	Precipitate becomes cloudy	Precipitate does not become cloudy