Continuous and pulsed ultrasound-assisted extraction of pectin from pomelo fruit peel using citric acid

Wani, Khalid Mehmood; Uppaluri, R.

doi:10.1007/s13399-022-03513-x

Cited by 8 publications

(2 citation statements)

References 54 publications

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“…Sieve analysis of the grounded onion waste was accomplished, and the mass mean diameter of onion powders was calculated to be 356.05 μm (Figure S1 ). SLR was fixed at 1/30 g/mL according to the reported optimization study (Wani & Uppaluri, 2022b ). Extraction media with 1/30 SLR consisted of either pure water and organic–inorganic acids used alone or their mixtures.…”

Section: Resultsmentioning

confidence: 99%

Comparisons of pulsed ultrasound‐assisted and hot‐acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste

Şen,

Göktürk,

Hajiyev

et al. 2023

Food Science & Nutrition

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The aim of this study is to compare the physicochemical properties and yields of pectins extracted from onion waste under hot acid (HAE) and pulsed ultrasound‐assisted extraction (PUAE) methods using different organic–inorganic acids, their mixtures, and pure water. The extraction temperature for experiments carried out under HAE was kept at 90°C for 90 min, whereas PUAE experiments were accomplished at RT in 15 min. In general, HAE gave better pectin yields compared with PUAE due to the significance of the increasing extraction temperature for the release of pectin from the plant matrix. While the maximum pectin yield from onion waste was 16.22% for HAE, the highest yield for PUAE was 9.83%. PUAE provides less time‐ and energy‐consuming extraction of pectin within 15 min and thus seems to be more economic compared with the HAE. According to the physicochemical properties (equivalent weight (EW), degree of esterification (DE), methoxyl (MeO), and galacturonic acid (Gal‐A) contents) of obtained pectins, extracted pectins were mostly high methoxy pectin. While the DE and MeO values of pectins extracted in organic acid conditions under HAE were higher, these values were found to be higher for pectins extracted in inorganic acids under PUAE. For acid mixtures, the DE and MeO values of pectins under HAE were mostly found to be lower than those under PUAE. Sequential PUAE and HAE methods for the extraction of pectin from onion waste were also found to be useful in terms of obtaining higher yields and better physicochemical properties. The highest pectin yield was 20.32% for the sequential PUAE and HAE methods. FT‐IR analyses of the extracted pectins by both HAE and PUAE methods showed similar vibration bands compared with those of commercial citrus pectin.

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Section: Resultsmentioning

confidence: 99%

Comparisons of pulsed ultrasound‐assisted and hot‐acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste

Şen,

Göktürk,

Hajiyev

et al. 2023

Food Science & Nutrition

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show abstract

“…The result of this mass and heat transfer occurring in the same direction is enhanced solute transfer and the quick collection of more polysaccharides. The MAE method was shown to be more beneficial not just because it has low extraction time, reduced thermal gradients provide higher yield, lowers solvent usage, and requires less amount of energy but also because, in this technique, water is used, which is a polar and environment‐friendly solvent (Mandal et al., 2023). The study evaluated the effectiveness of using MAE to obtain a high yield of polysaccharides, such as mucilage from bael fruit, as summarized in Table 1.…”

Section: Extraction Of Polysaccharides From Bael Fruitmentioning

confidence: 99%

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

Sharma,

Bains,

Goksen

et al. 2024

Food Science & Nutrition

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Polysaccharides from non‐conventional sources, such as fruits, have gained significant attention recently. Aegle marmelos (Bael), a non‐conventional fruit, is an excellent source of biologically active components with potential indigenous therapeutic and food applications. Apart from polyphenolic components, this is an excellent source of mucilaginous polysaccharides. Polysaccharides are one the major components of bael fruit, having a high amount of galactose and glucuronic acid, which contributes to its potential therapeutic properties. Therefore, this review emphasizes the conventional and emerging techniques of polysaccharide extraction from bael fruit. Insight into the attributes of polysaccharide components, their techno‐functional properties, characterization of bael fruit polysaccharide, emulsifying properties, binding properties, reduction of hazardous dyes, application of polysaccharides in film formation, application of polysaccharide as a nanocomposite, and biological activities of bael fruit polysaccharides are discussed. This review also systematically overviews the relationship between extraction techniques, structural characteristics, and biological activities. Additionally, recommendations, future perspectives, and new valuable insight towards better utilization of bael fruit polysaccharide have been given importance, which can be promoted in the long term.

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Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation

Mukherjee,

Baruah,

Uppaluri

2023

Food Measure

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Continuous and pulsed ultrasound-assisted extraction of pectin from pomelo fruit peel using citric acid

Cited by 8 publications

References 54 publications

Comparisons of pulsed ultrasound‐assisted and hot‐acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste

Comparisons of pulsed ultrasound‐assisted and hot‐acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

Encapsulation and characterization of commercial green tea extracts using green methods: a comparative study of inclusion complexation and ion gelation

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