Kinetic model of pectin extraction

Панчев, И.; Kirtchev, N.; Kratchanov, Chr.

doi:10.1016/0144-8617(89)90050-7

Cited by 34 publications

(9 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Extraction kinetics of pectin by conventional heating was widely studied. Panchev, Kirtchev, and Kratchanov (1989) described a model of apple pectin extraction which involved a non-linear correlation between yield and extraction time. A mathematical model, describing the extraction of pectin with a first order chemical reaction in the solid phase, was proposed by Minkov, Minchev, and Paev (1996).…”

Section: Introductionmentioning

confidence: 99%

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Sijin

Chen

et al. 2007

Journal of Food Engineering

295

122

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Sijin

Chen

et al. 2007

Journal of Food Engineering

295

122

View full text Add to dashboard Cite

“…Compared to other sources of pectins such as sugar beet pulp (Michel and others 1985; Phatak and others 1988; Levigne and others 2002), soy hull (Kalapathy and Proctor 2001), and peach pomace (Pagán and Ibarz 1999; Pagán and others 2001), there are few scientific publications studying the influence of different acid extraction conditions on the chemical characteristics of apple pectin (Panchev and others 1989; Minkov and others 1996; Cho and Hwang 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of Extraction Conditions on the Yield and Purity of Apple Pomace Pectin Precipitated but Not Washed by Alcohol

Garna

Mabon

Robert

et al. 2007

Journal of Food Science

136

View full text Add to dashboard Cite

A study of the influence of extraction conditions (pH: 1.5 to 2; temperature: 80 to 90 degrees C; extraction time: 1 to 3 h), on the yield and purity of apple pomace pectin without elimination of impurities by alcohol washing was carried out. The alcohol precipitate yields varied from 2.9% to 8.9% depending on the pH. At pH 1.5, these yields were higher than those obtained at pH 2 contrary to the galacturonic acid purity (%w/w). Compounds other than pectins were solubilized from the cell walls of apple pomace at pH 1.5, and they were precipitated with alcohol. The apple pectins obtained from the different extraction procedures were highly methylated (54.5% to 79.5%), especially when the conditions (temperature, pH) were drastic. Similar conclusions can be drawn for the neutral sugar content that decreased at pH 1.5 (arabinose, xylose, and galactose) or at the highest temperatures and extraction times (arabinose and galactose). The phenomenon of demethylation and pectin degradation of neutral sugars chains can be observed at acid pH, and for long extraction times. The presence of high quantities of mannose or fructose, glucose, and xylose in the alcohol precipitate showed that pectin precipitation with ethanol was not specific.

show abstract

“…A kinetic model of pectin extraction consisting of two simultaneous reactions was used: Diffusion of pectin, or protopectin, from mango peel flour (mediated by reaction rate constant k 1 ) and partial degradation of dissolved pectin (mediated by reaction rate constant k 2 ) in the acid media [ 25 , 26 ], i.e.,:

…”

Section: Methodsmentioning

confidence: 99%

“…Some studies have even reported optimization of the citric acid extraction process coupled with ultrasound-assisted extraction to recover pectin from fruits like passion fruit [ 19 ]. However, few studies have reported kinetic and thermodynamic characterization of pectin extraction in acid medium [ 14 , 24 ] and even less have used citric acid [ 25 ], which is relevant for evaluation, optimization, and scale-up of the process [ 26 ]. To 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%

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

Kinetic model of pectin extraction

Cited by 34 publications

References 5 publications

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Effect of Extraction Conditions on the Yield and Purity of Apple Pomace Pectin Precipitated but Not Washed by Alcohol

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

Contact Info

Product

Resources

About