Macromolecular and Viscoelastic Properties of Low Methoxy Pectin from Cashew Apple Pomace

Besson, Véronique; Yapo, Beda M.; Beugré, Grah Avit Maxwell; Koffi, Kouassi L.; Gnakri, D.

doi:10.13189/ujfns.2014.020101

Cited by 6 publications

(1 citation statement)

References 14 publications

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“…In this study the highest pectin yield comparatively higher than the previous study using CE with HNO3 15.04% [23] and MWAE with HCl 15.75% [24], However it is lower relatively than CE with HNO3 25.3% [25] and when MAE with HCl (23.32%) was achieved [26]. Thus, Between CE and MAE using CA and HCl at 0.1 M was the similar pectin yield, however, the extraction time was significantly shorter for MAE (90 s) than CE (∼150 min).…”

Section: Resultscontrasting

confidence: 67%

Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace

Gebremeskal,

Nadtochii,

Duangkaew

2023

P&FPE

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Pectin is one of the most widely used functional polysaccharide, which is extensively used in food, biotechnological, chemical, cosmetic, and pharmaceutical industries. Pectin can be suitably extracted from apple pomace which is the main by-product of apple juice industry. In this study, pectin obtained from microwave assisted extraction (MAE) and conventional extraction (CE) were compared in terms of extraction yield, extraction time and extraction temperature. The type of acids namely organic acids and mineral acids were also compared, in which pectin from apple pomace was extracted using different concentration of organic acid (citric acid, 0.1 M and 0.05 M) and mineral acid (hydrochloric acid, 0.1 M and 0.05 M). The best extraction condition of the extraction process was found to be higher in yield by using citric acid at microwave power of 180 W, solid-to-liquid ratio of (1:25), concentration of citric acid of 0.1 M for 90 s. Under these conditions, the extraction yield of pectin reached 19.1 ± 0.2%, methoxyl content (5.27%), anhydroglacturonic acid (43.38%) and degree of esterification (68.97%). The current work showed that critic acid is a ‘green’ and safe acidic solvent that could be used to extract pectin from apple pomace that was highly competitive and environmentally friendly process. The microwave Assisted extraction method is considered to be a potential alternative conventional (traditional) extraction method. The obtained data undertakes that apple pomace obtained by the green extraction has a great potential to be a valuable source of pectin, while preserving similar quality to conventional sources of pectin.

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Section: Resultscontrasting

confidence: 67%

Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace

Gebremeskal,

Nadtochii,

Duangkaew

2023

P&FPE

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Application of combined Box–Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels

Haque

2023

J Sci Food Agric

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BackgroundThis study aimed to extract pectin from various fruits peel, namely apple, orange, green citron and pomegranate, and evaluate the effect of experimental conditions. The extraction continued under 50–90°C extraction temperatures with the solid‐liquid ratio of 0.03 to 0.08 g/ml within 120–180 minutes. The Box‐Behnken Design (BBD) was applied at three‐level and four‐factor factorial design, including 29 experiments for each extraction with varied conditions. The interaction effects were investigated from the data analysis. Each experiment's optimal conditions were optimized by applying its maximum desirability function for the highest response with the best combined independent parameters.ResultsThe outcomes were varied for % yield (11.70–37.37%), %MC (1.55–4.69), %AUA (65.98–82.32%) and %DE (48.53–56.75). The maximum amount was found in apples, whereas the lowest was in pomegranates. All the significant parameters are related to the experimental conditions, and values depend on the independent variables. The optimization process experimented against predicted values error within the 10%, supported the developed quadratic model and indicated its significance. The 3D response surface plot discovered the interaction between the independent variables and their influences on the dependent variables.ConclusionUnder varied optimized experimental conditions, the physicochemical results provide high‐quality pectin extracted from pomegranate, orange, green citron, and apple peel waste, which are potential sources of commercial pectin. The extract was considered high methyl ester pectin with a degree of esterification of >50% and pectin purity with an AUA content of > 65%. Therefore, the studied peel pectin could be a food additive for numerous uses. The currently developed procedure effectively reuses the waste resources that contributed to a novel concept to explore the natural assets for food and pharmaceutical applications.This article is protected by copyright. All rights reserved.

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Extraction, structure, and emulsifying properties of pectin from potato pulp

2018

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Macromolecular and Viscoelastic Properties of Low Methoxy Pectin from Cashew Apple Pomace

Cited by 6 publications

References 14 publications

Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace

Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace

Application of combined Box–Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels

Extraction, structure, and emulsifying properties of pectin from potato pulp

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