Effect of Drying on Pectin Made From Lime and Lemon Pomace

Crandall, Philip G.; Braddock, R. J.; Rouse, A. H.

doi:10.1111/j.1365-2621.1978.tb07387.x

Cited by 18 publications

(14 citation statements)

References 3 publications

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“…In addition, Crandall et al . () showed that a reduction in moisture content of the sample reduced the extraction yield of dry samples compared with fresh samples. Using dried samples in the current study may also account for the lower pectin content measured in golden kiwifruit compared with the values reported by Yuliarti et al .…”

Section: Discussionmentioning

confidence: 99%

“…In contrast, Liu et al (2006) showed that the pectin yield was reduced following an increase in the ratio of sample to water and was undetected when a ratio of 1:50 was used. In addition, Crandall et al (1978) showed that a reduction in moisture content of the sample reduced the extraction yield of dry samples compared with fresh samples. Using dried samples in the current study may also account for the lower pectin content measured in golden kiwifruit compared with the values reported by Yuliarti et al (2011) for golden kiwifruit grown in New Zealand.…”

Section: Extracting Solventmentioning

confidence: 99%

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The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki)

Nguyễn

Savage

2012

Int J of Food Sci Tech

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Summary Oxalates and pectin were extracted from four locally grown fruits at three different pH levels, 6.9, 0.6 and −0.3, at two different temperatures, 21 and 80 °C. Green kiwifruit (Actinidia deliciosa L. Hayward), golden kiwifruit (Actinidia chinensis L. Hort 16A Zespri), kiwiberry (Actinidia arguta, CV. Takaka Green) and persimmon (Diospyros kaki) contained moderate levels of oxalates. Total and soluble oxalates were more efficiently extracted at 21 °C using 2 m HCL, while the highest amounts of pectin were extracted from the fruits at 80 °C using 0.2 m HCL. Extraction using 0.2 and 2 m HCL gave the highest yields of total oxalates, which ranged from 47.1 to 220.4 mg total oxalates per 100 g dry matter (DM) for persimmon and kiwiberry, respectively. Extraction using water at 21 °C gave soluble oxalate contents ranging from 21.2 mg 100 g−1 DM, for persimmon, to 105.0 mg 100−1 DM, for kiwiberry fruits. Extraction of pectin was not achieved efficiently using water at either temperature, while extraction using 2 m HCL gave lower values; optimal extractions of pectin were achieved at 80 °C using 0.2 m HCL.

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Section: Discussionmentioning

confidence: 99%

Section: Extracting Solventmentioning

confidence: 99%

The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki)

Nguyễn

Savage

2012

Int J of Food Sci Tech

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“…When compared to commercial lime pectin with a color of L*91.6,a* 1.8,b* 14.6, the soy pectinaceous material was found to be slightly darker in color. Typically pectin extracted from lime or lemon peel has a yield of about 30% and a purity greater than 65% (Crandall et al 1978). The minimum 65% purity as galacturonic acid is required by USP Standards.…”

Section: Small Scale Pilot Plant Extractionsmentioning

confidence: 99%

ISOLATION and CHARACTERIZATION of PECTINACEOUS SUBSTANCES FROM SOYBEAN BYPRODUCTS

Crandall

McCAIN

2000

J Food Processing Preservation

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A novel method was developed to extract pectinaceous materials from a commercial mixture of soy hulls and hypocotyls. Two ambient temperature water washings of the material improved the purity of the pectin. A water and acid soak at pH 2.4 significantly increased the yield of pectin by expanding the cellular matrix. the pectinaceous materials were then extracted at pH 1.8 and 90C for 45 min. Laboratory extraction methods were scaled up using a solid‐bowl, continuous centrifuge. After extraction and precipitation and washing in 2‐propanol, a 3–6% yield of dry pectin was obtained. Chemical analysis revealed the pectinaceous substances were mainly a rhamnogalacturonic and xylogalacturonic backbone with −32% neutral sugars. These pectinaceous materials had an UA of 41%, a DE of 30%, a DA of 27% and a MW of 21 kD. These results demonstrate that a commercial mixture of soy hulls and hypocotyls are a potential source of pectin that has unique properties significantly different from citrus pectin.

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“…This feature allows better penetration of extracting solvent into the tissues; improving the subsequent extraction of pectin. Microwave extraction also gave a higher rate and amount of extraction [14].…”

Section: Introductionmentioning

confidence: 98%

Extraction of Pectin from Orange Peels and Characterizing Its Physical and Chemical Properties

Alamineh¹

2018

AJAC

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The aim of this study was to extract pectin from orange peels. In order to increase profits for citrus orange growers and processors, citrus orange peels, a by-product of citrus orange processing, were investigated as a source of pectin. An orange, specifically, the sweet orange is the most commonly grown tree orange in Ethiopia. The present work addressed to the development of the part of the process needed for the extraction of value added products like pectin from orange peel, which is the waste of orange juice processing industry. The outcome of the present work highlighted that the sweet orange peels are good source of pectin and does have the potential to become important raw material for food processing industries. It was found from the experimental observations that the peel source. It was concluded that the process in which pectin was first extracted using technique of water bathing or drying followed by acid extraction of pectin was most suitable for industrial production for isolation of pectin. These results demonstrated the pectin, providing potential benefits for industrial extraction of pectin from an economic and environmental point of view. It was possible that pectin loss was occurring during the precipitation step and the alcohol washes. There was a large cloudy mass within the liquid that was possibly pectin that was not being recovered and retained in the following separation and washing steps. Experiments were set up to test the method of retrieving the pectin from the alcohol after precipitation. Experiments were conducted under standard extraction conditions comparing centrifugation and cheesecloth as retrieval methods for the precipitated pectin. The pectin yields for the centrifugation and cheesecloth methods were 14.3% and 10.6%, respectively. These results indicated that more pectin was retained using the centrifugation method.

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Effect of Drying on Pectin Made From Lime and Lemon Pomace

Cited by 18 publications

References 3 publications

The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki)

The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki)

ISOLATION and CHARACTERIZATION of PECTINACEOUS SUBSTANCES FROM SOYBEAN BYPRODUCTS

Extraction of Pectin from Orange Peels and Characterizing Its Physical and Chemical Properties

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