A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies

The use of emergent technologies to extract added value compounds from grape by-products

“…Moreover, this process could require a purification stage after extraction, as filtration or centrifugation (Baiano, 2014;Barba et al, 2016). The purification step can be avoided if clean solvents such as water are being used combined with new extraction techniques to extract hydrophobic compounds, such as lycopene (Nagarajan et al, 2019). Nagarajan and co-authors were able to extract lycopene and pectin throughout the formation of the lycopene-pectin complex from pink guava decanter under the hydrated condition (Nagarajan et al, 2019).…”

“…The purification step can be avoided if clean solvents such as water are being used combined with new extraction techniques to extract hydrophobic compounds, such as lycopene (Nagarajan et al, 2019). Nagarajan and co-authors were able to extract lycopene and pectin throughout the formation of the lycopene-pectin complex from pink guava decanter under the hydrated condition (Nagarajan et al, 2019). The extraction involved two steps, in the first step generated the lycopene-pectin colloidal complex, by the mixture of plant sample (2.5 g) with water (50 mL) into an extraction vessel.…”

“…However, it represents a breakthrough for extractions involving hydrophobic compounds, and it uses lesser volumes than other methods. This extraction is believed possible due to the pectin properties, which exist as an emulsifying agent and envelops the lycopene bodies, which may disperse it as emulsions in a water medium (Nagarajan et al, 2019).…”

“…Moreover, the development of the lycopene-pectin complex may be associated with the high-methyl esterified pectin, which forms a threedimensional system through hydrophobic interaction; the non-polar methyl ester groups in pectin minimize their contact with water by coalescing with each other (Nagarajan et al, 2019). Intrinsically, the pectin-stabilized emulsions containing the hydrophobic compounds anchored themselves by its non-polar methyl ester groups and established the cross-linked network structure.…”

“…Intrinsically, the pectin-stabilized emulsions containing the hydrophobic compounds anchored themselves by its non-polar methyl ester groups and established the cross-linked network structure. Eventually, the lycopene-pectin complex is flocculated and recovered as the sediment (Nagarajan et al, 2019). SLE is referred to in some studies to extract BCs from grape by-products.…”