An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus

Denman, Laura J.; Morris, Gordon A.

doi:10.1016/j.carbpol.2014.09.081

Cited by 74 publications

(47 citation statements)

References 30 publications

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“…However, it was much less than the pH effect. The same pattern has been reported and proposed related to pectin hydrolysis, which can happen with longer extraction times (Denman and Morris 2015). The effect of the temperature on the pectin yield was less than that of the pH.…”

Section: Effects Of Extraction Variables On the Cw Pectin Yieldsupporting

confidence: 62%

“…The extraction at pH 1.8 resulted in considerably higher pectin yields compared to the yields obtained at higher pHs. Significantly higher pectin yields were also reported from Cucumis melo Inodorus at pH 1.0 in comparison to the yields at higher pHs (Denman and Morris 2015). The ash content of the treated CW, however, was not considerably dependent on the SPEP parameters and remained almost unchanged in the treated CW (Table 2).…”

Section: Effects Of Extraction Variables On the Cw Pectin Yieldmentioning

confidence: 61%

“…Although this finding was in contrast with generally accepted trend of obtaining lower DE from the lower pH extraction as reported by other researchers (e.g., Garna et al (2007) and Yapo et al (2009)), there are some new studies which reported a different trend. For example, Denman et al (2015) and Pereira et al (2016) obtained high DE pectin from Cucumis melo Inodorus and pomegranate peels at pH extraction of 1 and 2.4, respectively. Other than the pH, the extraction time and temp*pH interaction had significant effects on the DE (p-value < 0.05).…”

Section: Ftir Analysis Of the Extracted Cw Pectinmentioning

confidence: 99%

See 2 more Smart Citations

Process Optimization for Citrus Waste Biorefinery via Simultaneous Pectin Extraction and Pretreatment

Satari¹,

Palhed²,

Karimi³

et al. 2017

BioResources

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In a novel valorization approach for simultaneous pectin extraction and pretreatment (SPEP) of citrus waste (CW) by dilute nitric acid and ethanol, almost all of the CW was converted to bio-derived chemicals in a singlestep process at a low/moderate temperature. The SPEP was performed at different temperatures (70 °C and 80 °C), pH (1.8, 3.0, and 4.3), and extraction times (2 h and 3 h) with a full factorial design. The maximum pectin yield of 45.5% was obtained at pH 1.8, 80 °C, and 2 h. The pectin yields at pH 1.8 were much higher than at pH 4.3 and 3. Also, the degree of methyl-esterification at pH 1.8 was higher than 50%, whereas at the higher pH, low methoxyl pectins were extracted. The treated CW obtained after the SPEP, free from limonene, was subjected to separate cellulolytic enzymatic hydrolysis and ethanolic fermentation. The glucose yields in the enzymatic hydrolysates were higher for the CW treated at pH 1.8. The fermentation of the enzymatic hydrolysates by Mucor indicus resulted in fungal biomass yields in the range of 355 to 687 mg per g of consumed sugars. The optimum conditions for obtaining the maximum SPEP yield (glucose + pectin (g) / raw material (g))*100) were pH 1.8, 80 °C, and 2 h, which resulted in a yield of 58.7% (g/g CW).

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Section: Effects Of Extraction Variables On the Cw Pectin Yieldsupporting

confidence: 62%

Section: Effects Of Extraction Variables On the Cw Pectin Yieldmentioning

confidence: 61%

Section: Ftir Analysis Of the Extracted Cw Pectinmentioning

confidence: 99%

See 1 more Smart Citation

Process Optimization for Citrus Waste Biorefinery via Simultaneous Pectin Extraction and Pretreatment

Satari¹,

Palhed²,

Karimi³

et al. 2017

BioResources

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“…Seeds and damaged skin of fresh honeydew melon (Cucumis melo Inodorus) were proposed as other pectins sources with acceptable efficiencies (7.9%) in HCl at pH = 1.0 [32]. Pectins from tomato (Lycopersicum esculentum) peels were also extracted under reflux at 90 °C with ammonium oxalate (16 g·L…”

Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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“…Conventional acid-mediated extraction used in industry and influence of the parameters pH, time, temperature and their interactions need importance as they might result in undesired change of physicochemical properties (Denman and Morris 2015). Statistical experimental methods reduce errors among variable effects (de Oliveira et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Chandrasekaran¹,

Banupriya²,

Harinee³

et al. 2017

3 Biotech

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Pectin derived from plant waste sources is currently focused as an economical and eco-friendly approach. Optimization of pectin extraction from muskmelon peel by response surface methodology (RSM) was investigated in this study. Box-Behnken Design (BBD) was used to identify the optimal level of the extraction variables such as time, pH and temperature. A second-order model equation for pectin extraction was obtained from multiple regression analysis of experimental data with the correlation coefficient (R 2 ) value of 0.92. ANOVA results showed that linear effect of temperature and combined effect of pH with temperature were found significant for pectin extraction from muskmelon peel. Validation results had good agreement with the predicted results. Pectin extracted from muskmelon peel was classed as high methoxy pectin with the equivalent weight of 384.5 g/mol. Non-newtonian pseudoplastic flow behaviour was observed for muskmelon pectin from the viscosity studies.

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An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus

Cited by 74 publications

References 30 publications

Process Optimization for Citrus Waste Biorefinery via Simultaneous Pectin Extraction and Pretreatment

Process Optimization for Citrus Waste Biorefinery via Simultaneous Pectin Extraction and Pretreatment

Natural Pectin Polysaccharides as Edible Coatings

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

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