High methoxyl pectin extracts from Hylocereus polyrhizus's peels: Extraction kinetics and thermodynamic studies

Zaid, Rubaiyi M.; Mishra, Puranjan; Tabassum, Shabana; Wahid, Zularisam Ab; Sakinah, A. M. Mimi

doi:10.1016/j.ijbiomac.2019.09.017

Cited by 41 publications

(30 citation statements)

References 32 publications

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“…A kinetic model of pectin extraction consisting of two simultaneous reactions was used: Diffusion of pectin from mango peel flour (mediated by reaction rate constant k1) and partial degradation of dissolved pectin (mediated by reaction rate constant k2) [24], i.e. :…”

Section: Kinetic Characterizationmentioning

confidence: 99%

“…This behavior may be explained by the fact that thermal degradation of pectin occurred, as a consequence of a prolonged time of exposure to high temperatures causing a de-polymerization to monosaccharides or oligosaccharides that could be reflected in low molecular weights [43,44]. It is also interesting to note that the yield increased as the temperature increased, possibly due to an increment in the solubility of the pectin before of being degraded [24]. Results suggest that at higher temperatures it is possible to extract more pectin from Haden mango peel flour but at a certain time, despite the fact that there is an extraction of the pectin reflected in the extraction yield, the pectin also starts to being degraded which generates decrease in extraction performance, possibly due that the maximum solubility of the pectin has been achieved [24].…”

Section: Time and Temperature Effect On Extraction Yieldmentioning

confidence: 99%

“…It is also interesting to note that the yield increased as the temperature increased, possibly due to an increment in the solubility of the pectin before of being degraded [24]. Results suggest that at higher temperatures it is possible to extract more pectin from Haden mango peel flour but at a certain time, despite the fact that there is an extraction of the pectin reflected in the extraction yield, the pectin also starts to being degraded which generates decrease in extraction performance, possibly due that the maximum solubility of the pectin has been achieved [24]. To prove this hypothesis, the kinetic and thermodynamic characterization was carried out from the mathematical model presented in sections 2.4 and 2.5.…”

Section: Time and Temperature Effect On Extraction Yieldmentioning

confidence: 99%

“…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]. For the best of our knowledge, no kinetic and thermodynamic parameters of Haden mango pectin citric acid extraction have been previously reported.…”

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: Kinetic Characterizationmentioning

confidence: 99%

Section: Time and Temperature Effect On Extraction Yieldmentioning

confidence: 99%

Section: Time and Temperature Effect On Extraction Yieldmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Valdivia-Rivera¹,

Herrrera-Pool²,

Ayora-Talavera³

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…The structure and characteristics of pectin can vary depending on its source and recovery techniques. Pectin attribute has influenced how it is used in the industry and the degree of esterification (DE) is an important feature in exploring the efficacy of pectin gelling agent (Zaid et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison

Muhammad¹,

Nurrulhidayah²,

Hamzah³

et al. 2020

Food Res.

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Dragon fruit is a tropical fruit belongs to Cactae family of genus Hylocereus. Popular as buah naga in Malay, dragon fruit is not only sought after for its wonderful taste, but this fruit is also nutritionally and medicinally attractive for consumers. The dragon fruit flesh is usually eaten raw or it is processed into juices and the remaining peel will be discarded. To minimize the waste created from dragon fruit consumption, an idea of transforming the peel of dragon fruit into edible pectin has been proposed. Pectin can be found in food products as a gelling agent and it is used to maintain the quality of foods. Recent market demand for pectin is increasing annually and to meet the supply-demand, researchers are working towards obtaining pectin from available non-conventional sources. In this study, pectin was extracted from dragon fruit peel by hot acid extraction at pH 3.5 and 75 mins of extraction. Distilled water was used as a solvent and the acidic environment was achieved with dilute HCl. Degree of esterification (DE) analysis was performed by FTIR. The extracted pectin was categorized as high methoxyl pectin based on DE (52%). The endothermic properties of dragon fruit pectin analyzed by DSC indicating the stability of extracted pectin compared to citrus peel pectin. Pectin extracted was characterized in terms of moisture (14.03±1.925), ash content (8.73±1.218), as well as water and oilholding capacity (4.08±0.0.81) (2.18±0.096), swelling capacity (5.94±1.271) and texture profile in terms of gumminess (33.66±6.05), cohesiveness (1.06±0.08) and hardness (31.63±3.81). All characteristics were compared with citrus peel pectin.

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Optimization of calcium pectinate gel production from high methoxyl pectin

et al. 2021

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BACKGROUND Calcium pectinate (CaP) gel is traditionally prepared by de‐esterifying high methoxyl pectin (HMP) to low methoxyl pectin (LMP), followed by gelation with calcium. To save both time and cost in the production of CaP gel, an alternative method was developed by the addition of CaCl2 to HMP at alkaline pH. To optimize the production, response surface methodology (RSM) was used to investigate the effects of temperature (30–50 °C), time (20–40 min) and pH (8–10) on yield, calcium content of the CaP gel and the degree of esterification (DE) of pectin following decalcification of CaP (DC‐pectin). RESULTS The linear term for pH had a significant effect (P < 0.01) on all three responses, whereas interaction effects were not significant (P > 0.01), except on the calcium content (P < 0.01). The optimized process conditions (temperature, time and pH) to obtain maximum CaP‐HMP gel yield (88.83%) were 50 °C, 40 min and pH 9.6, and for the highest calcium content (97.23 mg g–1) they were 40 °C, 30 min and pH 9.7. DC‐pectin was a typical LMP with DE varying from 26.92% to 50.33%. The DE of DC‐pectin could be predicted by a model that proved significant (R2 = 0.9888). CONCLUSION The optimum conditions were established to produce CaP gels from HMP with high yield and calcium content. Also, LMP with predictable DE can be produced following a significant model. This study provides new insights into the production and application of CaP gel. © 2021 Society of Chemical Industry.

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High methoxyl pectin extracts from Hylocereus polyrhizus's peels: Extraction kinetics and thermodynamic studies

Cited by 41 publications

References 32 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

Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison

Optimization of calcium pectinate gel production from high methoxyl pectin

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