Microwave-assisted extraction of pectic polysaccharide from waste mango peel

Maran, J. Prakash; Swathi, Konda; Jeevitha, P.; Jayalakshmi, J.; Ashvini, G.

doi:10.1016/j.carbpol.2014.11.072

Cited by 122 publications

(59 citation statements)

References 29 publications

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“…Two main mechanisms allows the pectin extraction by MAE, i.e., the rapid increase in temperature, which reduces the emulsion viscosity and breaks the chemical bonds in the raw material structure, and the molecular rotation due to the electrical charges of molecules, resulting in enhanced movement of ions which increase the efficiency of the extraction process [41]. MAE has been reported as the preferred extraction method of pectins from natural sources such as dragon fruit peels [40,41], bagasse and pomace obtained from Mexican lime fruit [28], pomelo [42], mango [43] and papaya peels [44] under different operation conditions. MAE conditions are dependent on different factors, such as microwave power, pH, time and S:L ratio.…”

Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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“…However, the use of microwave (MAE) is an alternative due to the heating principles of ionic conduction and dipole rotation of MAE. The electromagnetic energy is transferred rapidly on the bio-molecules by ionic conduction and dipole rotations, which result more power was dissipated inside the solvent and plant materials which generate molecular movement and heating on the extraction system rapidly and enhanced the loosening of the cell wall matrix quickly, increases the penetration of the solvent into the plant matrix which leads to enhanced the leaching of pectin from plant material to solvent [19].…”

Section: Introductionmentioning

confidence: 99%

Mango Peel as Source of Antioxidants and Pectin: Microwave Assisted Extraction

Rojas

Contreras-Esquivel

Orozco-Esquivel

et al. 2015

Waste Biomass Valor

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In this study, we evaluated the microwave-assisted extraction of pectin and polyphenols from mango (Mangifera indica) peels var. Ataulfo using several extraction conditions (time and temperature). Under best extraction conditions, an extract was prepared from dehydrated and pulverized mango peels and fractionated by liquid chromatography on Amberlite XAD-16, until obtain an polyphenols-rich ethanolic fraction which was evaporated to recover the total polyphenols as fine powder. Chemical and antioxidant properties were measured. The dry peels represent only 2.66 % of the fresh mango, however this extraction method was shown to significantly act upon yield of pectin (3.88-10.43 % dry weight). Also, this material is an important source of polyphenols (11.66 mg g -1 dry peels) with higher antioxidant capacity (70.31, 91.46 and 86.46 % of inhibition to DPPH, ABTS and Lipid oxidation inhibition, respectively) at 75 ppm. Based in our findings a good recovery yield was obtained. Fine characteristics of the pectin and polyphenols make them an important biomaterial that can be exploited and used in food, pharmaceutical and other industries.

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“…The polysaccharide yield was determined according to the method as follows (Maran et al 2013(Maran et al , 2015:…”

Section: Extraction Of Garlic Polysaccharidementioning

confidence: 99%

“…Food technicians have investigated the effects of process parameters on the product's yield and have developed other nontraditional techniques such as the pulsed electric field (PEF) technique, the moderate electric field (MEF) technique, the microwave technique, and the ultrasonic technique, in an effort to improve the extraction efficiency (Maran et al 2013(Maran et al , 2015Parniakov et al 2014;Bouzrara and Vorobiev 2000;Sensoy and Sastry 2004). The principle of ultrasonic-assisted extraction is that acoustic cavitation induces cell wall disruption and enhances the contact between target compounds and solvents (Rostagno et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Electric-Field-Assisted Extraction of Garlic Polysaccharides via Experimental Transformer Device

Yang

Jin

et al. 2016

Food Bioprocess Technol

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Using the mutual conversion between electric energy and magnetic energy, we designed and built an experimental device based on the o-core transformer structure for extraction of garlic polysaccharides. That is, an acidic solvent acted as the secondary coil conductor under the action of alternating magnetic flux and then induced an electric field in the biochemical medium (the sample and extractant) at 20-60 kHz. The polysaccharide yield improved, in comparison to the conventional heating method, when the excitation voltage applied on the primary coil was increased. Low pH helps to improve the polysaccharide yield due to the enhancement of the ionic conduction resulting from the induced electric field. However, the polysaccharide yield decreases with the increase of partial frequency due to the resulting decrease in the input power of the system. The orthogonal experiments showed that the excitation voltage, frequency, pH, and temperature all significantly affected the polysaccharide yield. The garlic polysaccharide extracted by using the induced electric field method had a DPPH radical scavenging ability and a ferric-reducing power. This novel system is a potential alternative for the extraction of garlic polysaccharides without the use of powered electrodes inserted into solutions, unlike other electric-field-assisted techniques.

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Microwave-assisted extraction of pectic polysaccharide from waste mango peel

Cited by 122 publications

References 29 publications

Natural Pectin Polysaccharides as Edible Coatings

Natural Pectin Polysaccharides as Edible Coatings

Mango Peel as Source of Antioxidants and Pectin: Microwave Assisted Extraction

Electric-Field-Assisted Extraction of Garlic Polysaccharides via Experimental Transformer Device

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