Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification

Santos, Emylle Emediato; Amaro, Rodrigo Chaves; Bustamante, Constanza Catarina Cid; Guerra, Milton Hércules Andrade; Soares, Liliane Catone; Froes, Roberta Eliane Santos

doi:10.1016/j.foodhyd.2020.105921

Cited by 136 publications

(49 citation statements)

References 30 publications

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“…Additionally, the extraction performed with citric acid as reported in this work could be considered more friendly to the environment and cheaper than other traditional extraction methods with sulfuric, hydrochloric or nitric acid due that is a less aggressive acid and comes from citrus fruits such as lemon, which makes it easy to obtain as well as biodegradable in the environment [11,18]. By the technological side, citric acid extraction of pectin has been reported to improve specific characteristics of the pectin such as molecular weight, viscosity and methoxy groups compared to pectin from the same source but extracted by different methods [19].…”

Section: Pectin Extraction Yieldmentioning

confidence: 95%

“…Usually in the extraction of pectin, mineral acids that generate corrosive effluents are used (e.g. sulfuric, hydrochloric and nitric acid), so in order to avoid environmental contamination, work has begun with other types of acids such as citric acid, which is more friendly to the environment [11,18]. Additionally, citric acid extraction has been reported to improve higher amount of methoxy groups, viscosity and molecular weight compared to other pectin from the same source but extracted with conventional methods [17,19].…”

Section: Introductionmentioning

confidence: 99%

“…Citric acid extraction has become more common in recent years for pectin obtention, due to the advantages reported. Pectin has been extracted from hawthorn wine pomace waste [20], apple pomace [21], or even from mango varieties like Tainong [17] and Keitt [22] using citric acid; some studies have even reported optimization of the citric acid extraction process coupled to ultrasound-assisted extraction to recovery pectin from fruits like passion fruit [18]. However, few studies have reported kinetic and thermodynamic characterization of pectin extraction in acid medium [13,23] even less using citric acid [24],which are relevant for evaluation, optimization and scale-up of the process [25].…”

Section: Introductionmentioning

confidence: 99%

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Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

Valdivia-Rivera¹,

Herrrera-Pool²,

Ayora-Talavera³

et al. 2021

Preprint

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The effect of temperature (60, 70, 80 and 90 ºC) and time (30, 45, 60, 75 and 90 min) on citric acid extraction of Haden mango ( Mangifera indica L . cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: 1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; 2) thermodynamic, obtaining activation energies, enthalpies, entropies and Gibbs free energies for each stage of the process; 3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses) and; 4) economical, of the pectin with the highest yield. The mango Haden peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00 %), regular galacturonic acid content (71.57 ± 1.26 %), low protein (0.83 ± 0.05 %) and high ash (3.53 ± 0.02 %) content, low mean viscometric molecular weight (55.91 kDa) and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food, pharmaceutical and environmental applications such as delivery system, gelling agent or as an emulsifier.Statement of NoveltyThe novelty of this work lies in the valorization of an agro-industrial waste (Haden mango peel) through the kinetic, thermodynamic, physicochemical, and economic characterization of a product obtained (pectin). This work contributes to laying the groundwork for an industrial scale-up for pectin production in a mango processing industry.

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Section: Pectin Extraction Yieldmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

Valdivia-Rivera¹,

Herrrera-Pool²,

Ayora-Talavera³

et al. 2021

Preprint

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“…Reaktivitas pektin sebagai biosorben logam berat sangat bergantung pada derajat esterifikasinya [4]. Berdasarkan derajat esterifikasinya pektin terbagi dua yaitu pektin metoksil rendah dengan kadar metoksil kurang dari 50% dan apabila kadar metoksil lebih dari 50% maka pektin tergolong ke dalam pektin metoksil tinggi [5]. Pektin terdapat pada salah satu senyawa dinding sel tumbuhan darat terutama pada buah-buahan, seperti kulit jeruk, kulit cokelat, papaya, apel, wortel, kulit pisang, alpukat, dan lain-lainnya [6].…”

Section: Pendahuluanunclassified

Ekstraksi Pektin dari Kulit Jeruk dan Kulit Pisang sebagai Biosorben pada Proses Adsorpsi Logam Berat Fe

Rahayu

Harisma

Syamsuddin

et al. 2021

JSE

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One of the alternatives in the treatment of waste containing heavy metals is the use of natural materials as adsorbents, which is known as the biosorption process Pectin is one of the components found in plant cell wall compounds which contain many active groups that plays a key role in the biosorption process which can be used as biosorbents. In this research, the raw materials for pectin resources were orange peel and banana peel. The effectiveness of pectin for both ingredients will be analyzed on the basis of 2 variables, namely the length of contact time (60, 90, 120, and 150 minutes) and the mass of pectin used (20, 30, 40, and 50 mg). The pectin of orange and banana peel was proven by Fourier Transform Infrared (FTIR) analysis shown by C=O functional group of aldehyde and carboxylic acid compounds. The results of this study indicated that the optimum condition was 150 minutes contact with the addition of 50 mg pectin giving the best adsorption efficiency for orange peel pectin of 88,096% and banana peel pectin of 99,428%. From the isothermal analysis, the Langmuir and Freundlich isotherms can be applied to the adsorption of Fe metals using orange peel and banana peel pectin with a coefficient of determination of R2 ≥ 0.9.

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“…However, there are other sources, such as tomato peel (32.60%), watermelon rind (19.00 to 21.00%), or mango peel (17.15%), where DE of 85.43–88.38% have been reported that would be worth exploring because pectin yield may vary depending on the pectin source [ 17 ], extraction method, and temperature used [ 18 ]. Usually, in the extraction of pectin, mineral acids that generate corrosive effluents are used (e.g., sulfuric, hydrochloric, and nitric acid), so in order to avoid environmental contamination, work has begun with other types of acids, such as citric acid, which is friendlier to the environment [ 12 , 19 ]. Additionally, citric acid extraction has been reported to produce a higher amount of methoxy groups, and improve the viscosity and molecular weight compared to other pectins from the same source but extracted with conventional methods that can be used in other important industry areas [ 18 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Valdivia-Rivera

Herrera-Pool

Ayora‐Talavera

et al. 2021

Foods

View full text Add to dashboard Cite

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

show abstract

Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification

Cited by 136 publications

References 30 publications

Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

Ekstraksi Pektin dari Kulit Jeruk dan Kulit Pisang sebagai Biosorben pada Proses Adsorpsi Logam Berat Fe

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

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