Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

Li, Deqiang; Du, Guangming; Wei, Jing; Li, Junfang; Yan, Jiayu; Liu, Zhiyong

doi:10.1016/j.carbpol.2015.04.058

Cited by 50 publications

(44 citation statements)

References 41 publications

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“…At optimal conditions, the galacturonic acid content of the extracted pectin was determined to be 47%. This optimization study for the extraction of pectin from musk melon was correlated with the reports published previously (Liew et al 2015;Li et al 2015;Casas-Orozco et al 2015;Korish 2015a, b). The method of extraction is placed in the core for the better yield and quality of pectin.…”

Section: Model Validationsupporting

confidence: 68%

“…Similarly, the maximum yield of citrus peel pectin (CPP) and apple pomace pectin (APP) was 21.95 and 16.68%, respectively (Wang et al 2014). Therefore, in this study, environmental benign and economical citric acid were used for pectin extraction with high yield, gelling strength and less damage to degree of esterification (de Oliveira et al 2016;Li et al 2015;Minjares-Fuentesa et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Model Validationsupporting

confidence: 68%

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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“…It was concluded that the soursop peels are not suitable by their low pectins yield (lower than 6%). In contrast, the extraction of sugar beet pulp pectins in citric acid at 99 °C and 166 min at pH = 1.0 and S:L ratio 20 allowed the maximum extraction yield (23.9%) [27].…”

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

confidence: 88%

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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“…Pectin substances are complex polysaccharides in which the backbone consists of a-1, 4-linked D-galacturonic acid residues (Li et al, 2015), which have been widely used in food industry due to their outstanding functional properties. In the past decades, pectin was obtained from apple pomace (Wang et al, 2014), citrus peel (Wang et al, 2014), sugar beet pulp (Ma et al, 2013), lemon by-product (Masmoudi et al, 2012), passion fruit peel (Seixas et al, 2014), cacao pod husks (Chan & Choo, 2013), grapefruit peel (Xu et al, 2014), etc.…”

Section: Introductionmentioning

confidence: 99%

“…Up to now, different agents such as acid, alkali, reducing agents, and enzymes were used for pectin extraction under the condition of traditional hot solution, microwave-assisted, ultrasonic-assisted heating, high hydrostatic pressure treatment, subcritical water and other methods (Ma et al, 2013;Guo et al, 2014;Methacanon et al, 2014;Seixas et al, 2014;Wang et al, 2014). All the variables obviously affected the structural features and functional properties of pectin (Li et al, 2015). Among them, subcritical water was proved to be more effective for extraction of pectin (Wang et al, 2014) and nonpolar compounds such as protein (Xia et al, 2012) from plant materials, as well as pectic substances which are complexed with Ca 2+ (and Mg 2+ ) in cell walls and therefore require the action of a chelating agent, such as sodium hexametaphosphate (Yamaguchi et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment

Liu

Cheng

Wang

et al. 2015

Int J of Food Sci Tech

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Summary Surface‐active pectin was efficiently extracted from soya hull using phosphate‐assisted subcritical water combined with ultrasonic treatment (PASW‐UT). The physicochemical and functional properties of soya hull pectin (PSHP) were evaluated. Compared to pectin prepared by traditional acid extraction (ASHP), the yield and purity of PSHP were significantly increased, as well as PSHP also contained more protein moiety and displayed better emulsifying and foaming properties. However, the emulsifying and foaming properties of protein‐depleted soya bean hull pectin (PDSHP) were markedly decreased as compared to PSHP, which was supported by data of dynamic interfacial tension of pectins, suggesting that the emulsifying and foaming capacity of PSHP should be mainly ascribed to the existence of more extensin, as evidenced by the results of hydroxyproline content. In further comparison with commercial sugar beet pectin (SBP), the PSHP exhibited similar emulsifying properties with SBP over the pH range of 2–6. Moreover, the foam ability and stability were even higher than those of SBP, especially at pH 4.0. These findings suggest that PASW‐UT could be used as an effective strategy to prepare novel surface‐active pectin from soya hull.

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Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

Cited by 50 publications

References 41 publications

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

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

Natural Pectin Polysaccharides as Edible Coatings

Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment

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