Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from ‘pera’ sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo

Zanella, Karine; Taranto, Osvaldir Pereira

doi:10.1016/j.jfoodeng.2015.05.033

Cited by 37 publications

(25 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The extraction yield of pectin was 24.33%. Maran et al (2013) found that the maximum of yield pectin from orange albedo approximated a rate of 19.24%, while Zanella and Taranto (2015) found that the best yield pectin from albedo of orange (Citrus sinensis L. Osbeck) is 38.21%. The results obtained by Guo et al (2012) showed that this yield was of the order of 15.47%.…”

Section: Pectin Yieldmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Arioui

Saada

Cheriguene

2016

Food Science & Nutrition

View full text Add to dashboard Cite

Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%. The viscosity and acidity were increased with increasing of the pectin rate. The best viscosity value was obtained with 0.6% of pectin. Furthermore, the effect of the rate of pectin incorporation in the fermented milks was clearly observed on the number of Streptococcus thermophilus and Lactobacillus bulgaricus, the cohesiveness, the adhesiveness, the taste, and the whey exudation. 359

show abstract

Section: Pectin Yieldmentioning

confidence: 99%

“…[Correction added on 21 October 2016, after first online publication: Reference "Zanelle and Taranto (2015)" has been changed to " Zanella and Taranto (2015)". ]…”

Section: Pectin Yieldmentioning

confidence: 99%

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Arioui

Saada

Cheriguene

2016

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Further, at industrial levels, the use of mineral acids and their effluents may well cause serious environmental problems, representing an excessive cost for food companies. Therefore, the substitution of these mineral acids by organic acids such as citric acid has been investigated, obtaining similar or even higher yields . However, the use of elevated temperatures may promote the non‐enzymatic degradation of pectins, which may affect their functional properties.…”

Section: Introductionmentioning

confidence: 99%

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

et al. 2019

View full text Add to dashboard Cite

BACKGROUND The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L−1 and US2: 794 W L−1) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. RESULTS Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second‐order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. CONCLUSION Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry

show abstract

“…Huge amount of citrus wastes should be valorized. Conventionally, citrus wastes can be treated to produce essential oils, flavonoids and pectins (Zanella and Taranto ; Sharma et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Huge amount of citrus wastes should be valorized. Conventionally, citrus wastes can be treated to produce essential oils, flavonoids and pectins (Zanella and Taranto 2015;Sharma et al 2017). Among the flavonoids, naringin and hesperidin are the most abundant in content, and generally contain one or more aromatic hydroxyl groups, which can effectively scavenge free radicals and thus have antioxidant activities (Simitzis et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Comparison between irradiating and autoclaving citrus wastes as substrate for solid‐state fermentation by Aspergillus aculeatus

Zhang

Guo

et al. 2019

Lett Appl Microbiol

View full text Add to dashboard Cite

Agricultural or food processing wastes cause serious environmental burden and economic losses. Solid‐state fermentation using these wastes is an attractive option to valorize these wastes. However, conventional autoclaving of substrate may degrade nutrients and generate toxins. Unsterilization of the substrate will cause undesired microbial contamination. Therefore, we compared irradiation with autoclaving to treat citrus wastes as substrate for solid‐state fermentation by Aspergillus aculeatus. By comparing microbial growth, enzymes tested and medium consumption, irradiated substrate had higher biomass and extracellular protein, more sugar consumption and higher enzyme production than those with autoclaved substrate. Irradiation prevented the generation of cell‐inhibiting components such as 5‐hydroxymethylfurfural (5‐HMF) whereas preserved the flavonoids well that are often enzyme inducers. These findings suggest that irradiation of agricultural and food processing wastes as substrate has advantages over autoclaving for solid‐state fermentation. Significance and Impact of the Study This study proposes irradiation as an alternative to sterilize agricultural residues rich in nutrients and thermosensitive compounds, such as citrus wastes for fungal solid‐state fermentation and production of enzymes.

show abstract

Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from ‘pera’ sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo

Cited by 37 publications

References 31 publications

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

Comparison between irradiating and autoclaving citrus wastes as substrate for solid‐state fermentation by Aspergillus aculeatus

Contact Info

Product

Resources

About