Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Natural Pectin Polysaccharides as Edible Coatings

“…Table 2 summarizes the most recent trends on the application of these methods for pectins extraction. Gold kiwifruit pomace 4.5 [51] MAE is an extraction technique that uses microwave power to heat samples in solution by enhancing the mass transfer rate of the solutes from the vegetable raw materials to solvents. Two main mechanisms allows the pectin extraction by MAE, i.e., the rapid increase in temperature, which reduces the emulsion viscosity and breaks the chemical bonds in the raw material structure, and the molecular rotation due to the electrical charges of molecules, resulting in enhanced movement of ions which increase the efficiency of the extraction process [41].…”

“…These methods are based on the degradation of pectins by selective depolymerisation or their isolation by breaking the plants cell wall [20]. Only few works have reported the use of these methods by comparing the enzymatic extraction of pectins obtained from gold kiwifruit wastes at different stages of maturity with other extraction methods [50,51]. In both cases, the enzymatic treatment was conducted at 25 °C for 30 min with a Celluclast 1.5 L (1.05 mL·kg ) at pH 3.70 ± 0.05.…”

Application of Celluclast 1.5L in apple pectin extraction

“…Among them, the ones with predominant celulo-and xylanolytic activities are particularly interesting for researchers (Panouillé, Thibault & Bonnin, 2006;Fissore et al, 2009;Yuliarti, Matia-Merino, Goh, Mawson & Brennan, 2011;Lim, Yoo, Ko & Lee, 2012;Naghshineh, Olsen & Georgiou, 2013;Dominiak et al, 2014). The kind of preparation determines not only extraction yield but also the composition and properties of obtained pectin (Yuliarti, Matia-Merino, Goh, Mawson & Brennan, 2012;Dominiak et al, 2014). As shown in our previous studies, in case of apple pectin extraction the most promising is Celluclast 1.5L, being capable of complete pectin isolation even from non-disintegrated apple pomace thanks to very high xylano-, cellulo-, and mannolytic activities (Wikiera, Mika & Grabacka, 2015).…”

Development of pectin–eugenol emulsion coatings for inhibition of Listeria on webbed‐rind melons: a comparative study with fig and citrus pectins

“…Pectin was extracted by the hot acidic extraction method (Yuliarti et al ., ) with slight modifications. For this purpose, 50 g of sun‐dried fig puree was mixed with 150 mL of a solution of citric acid (CA) at different concentrations (1.0%, 3.0% or 6.0% (w/v)).…”