Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin

Li, Deqiang; Jia, Xin; Wei, Zhong; Liu, Zhiyong

doi:10.1016/j.carbpol.2011.12.017

Cited by 67 publications

(32 citation statements)

References 18 publications

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“…Although commercial pectins are extracted from apple pomace and citrus peel, new potential sources such as sugar beet pulp, berries, etc. have been recently investigated for extraction of these polysaccharides (Li et al 2012;Bélafi-Bakó et al 2012). MAE can be applied for fast and low exposure to harsh extraction conditions of pectins (Holck et al 2014).…”

Section: Pectinsmentioning

confidence: 99%

“…The filtrate (containing pectin) is cooled down and centrifuged. The supernatant is precipitated with absolute alcohol or isopropyl alcohol and left to rest in order to float pectin which is finally dried to constant weight (Li et al 2012;Bélafi-Bakó et al 2012). …”

Section: Pectinsmentioning

confidence: 99%

“…Some experiments have demonstrated that pectin could not be extracted by MAE under pressure using pure water as solvent (Fishman et al 2006), and consequently, pectin extraction is usually carried out using acidulated water (pH adjusted to 1.4-1.5 with 0.1 N HCl or H 2 SO 4 ) (Bagherian et al 2011;Li et al 2012). Acidic conditions can promote the hydrolysis of insoluble pectin constituents into soluble pectin, increasing its recovery (El-Nawawi and Shehata 1988; Prakash Maran et al 2013).…”

Section: Pectinsmentioning

confidence: 99%

“…Because bioactivity of polysaccharides usually depends on their molecular weight and their monomeric composition, a trade-off between the extracted amount and the structural composition is usually aimed during the extraction processes. Before MAE of polysaccharides, samples are usually dried either in convection ovens (45-60 C; (Bagherian et al 2011;Li et al 2012;Prakash Maran et al 2013;Panthapulakkal et al 2013) until constant weight or freeze-dried, ground, and sieved to obtain powdered samples. In some cases, samples are subjected to different pretreatments to enhance extraction efficiency.…”

Section: Applications To Polysaccharide Extractionmentioning

confidence: 99%

“…In some cases, samples are subjected to different pretreatments to enhance extraction efficiency. For instance, sugar beet pulp was bleached at 95 C for 5 min (Li et al 2012), pumpkin flesh powder was treated with 0.1 N HCl (pH 1.0) at 25 C for 1 h (Yoo et al 2012), birchwood powder was treated with 0.05 M HCl at 70 C for 2 h followed by a treatment with 14 M NH 4 OH (Panthapulakkal et al 2013), etc.…”

Section: Applications To Polysaccharide Extractionmentioning

confidence: 99%

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Microwave-Assisted Extraction of Polysaccharides

et al. 2015

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Section: Pectinsmentioning

confidence: 99%

Section: Pectinsmentioning

confidence: 99%

Section: Pectinsmentioning

confidence: 99%

Section: Applications To Polysaccharide Extractionmentioning

confidence: 99%

Section: Applications To Polysaccharide Extractionmentioning

confidence: 99%

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Microwave-Assisted Extraction of Polysaccharides

et al. 2015

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Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads

et al. 2018

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An optimization of temperature, time, and extracting agent concentration of pectin extraction from sunflower heads using sodium citrate and nitric acid (SP-SC and SP-NA) was carried out. At optimal conditions, the yield of extraction with nitric acid (SPO-NA) was twofold greater than the corresponding with sodium citrate (SPO-SC) (14.3 versus 7.7%, respectively). Regarding pectin structure, the galacturonic acid (GalA) content in both, SPO-SC and SPO-NA, was similar (∼85%). However, SPO-NA showed lower molecular weight (Mw) (88.9 kDa) and neutral sugar content (4%) than SPO-SC (464 kDa, 9%), indicating that nitric acid deeply degraded pectin structure. These differences derived into dissimilar behavior in their technological functionality. SPO-SC showed higher viscosity and better emulsifying capacity than SPO-NA, although any of them were able to stabilize the oil/water emulsion. Both sunflower pectins formed gels with Ca (75 mg/g of pectin) at pH 3.0. However, when sucrose was added, the gels formed by SP-SC and 20% sucrose presented the same hardness as those of SP-NA with 40% sucrose. These results suggest that the pectin extracted with sodium citrate, an eco-friendly agent, could be a promising ingredient, with good thickening and gelling properties.

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Optimization of pulsed electric field conditions for sugar extraction from carrots

Dastangoo

Mosavian

Yeganehzad³

2020

Food Science & Nutrition

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Physical destruction and thermal treatment are pretreatment methods used to destroy cell membranes and facilitate the release of solute extraction. In this paper, sugar extraction from carrots under different pulsed electric field conditions (field strengths of 250, 750, and 1,250 V/cm, pulse numbers of 10, 45, and 80, and pulse frequency of 1 Hz) and simultaneous thermal treatments (at 20, 45, and 70°C) were studied based on full factorial design experiments with 27 runs. Carrot slices treated with PEF were suspended in water at the desired temperature and liquid-to-solid weight ratio of L/S = 2. Immediately after the PEF treatment, a significant increase in solute extraction was observed due to the permeability of cell membrane that could lead to the enhancement of solute convection on the surface of the tissue.Optimum extraction parameters were obtained as follows: PEF with the field intensity of 750 V/cm, 10 pulses, and temperature of 45°C. K E Y W O R D Scarrot; optimization, pulsed electric field, sugar extraction

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Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin

Cited by 67 publications

References 18 publications

Microwave-Assisted Extraction of Polysaccharides

Microwave-Assisted Extraction of Polysaccharides

Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads

Optimization of pulsed electric field conditions for sugar extraction from carrots

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