Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction

Wikiera, Agnieszka; Mika, Magdalena; Grabacka, Maja

doi:10.1016/j.foodhyd.2014.09.018

Cited by 93 publications

(39 citation statements)

References 33 publications

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“…Moreover, according to the data in Table 3, the extraction temperature did not significantly affect the extraction yield ( p > 0.05). The best results were obtained when the temperature was 50 °C—an observation that was in accordance with the optimal value for the temperature of enzymatic pectin extraction with Celluclast 1.5L, as found by Wikiera et al [16].…”

Section: Resultssupporting

confidence: 84%

“…As the 3D graph in Figure 1C shows, together with the increase of extraction time, the increase in enzyme dose led to a substantial increase of pectin yield from 3.80% (20 µL/g of apple pomace; 12 h extraction time) to 8.08% (60 µL/g of apple pomace; 24 h extraction time). Although the increase of pectin yield was substantial, the maximum recovery reached in this study was way below the minimum value of 15.3% [17] and the level of 18.95% [16] reported for the use of Celluclast 1.5L for the apple pectin extraction. Furthermore, the maximum pectin yield was more than three times lower than the maximum yield of 21.24% that we obtained for the extraction of pectin from Malus domestica ‘Fălticeni’ using citric acid [18].…”

Section: Resultscontrasting

confidence: 74%

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Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Dranca

Oroian

2019

Molecules

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Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.

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Section: Resultssupporting

confidence: 84%

Section: Resultscontrasting

confidence: 74%

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Dranca

Oroian

2019

Molecules

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“…The kind of preparation determines not only extraction yield but also the composition and properties of obtained pectin (Yuliarti, Matia-Merino, Goh, Mawson & Brennan, 2012;Dominiak et al, 2014). As shown in our previous studies, in case of apple pectin extraction the most promising is Celluclast 1.5L, being capable of complete pectin isolation even from non-disintegrated apple pomace thanks to very high xylano-, cellulo-, and mannolytic activities (Wikiera, Mika & Grabacka, 2015).…”

Section: Introductionmentioning

confidence: 91%

Application of Celluclast 1.5L in apple pectin extraction

Wikiera

Mika

Starzyńska-Janiszewska

et al. 2015

Carbohydrate Polymers

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“…Commercially available enzyme preparations contain mixtures of cellulases and proteases. Under optimal conditions, enzymatic extraction delivers higher yields than acidic extraction [62]. They break down cell wall lamellae liberating the water-soluble pectin.…”

Section: Pectin Extractionmentioning

confidence: 99%

Apple Pomace as Potential Source of Natural Active Compounds

2017

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Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii) optimized extraction methods of apple pomace compounds, and (iii) biological activities of apple pomace. Current evidence of apple pomace influence on digestion and metabolism, cholesterol and triglyceride homeostasis, diabetes, and sex hormones is summarized. Furthermore, studies regarding its antioxidative, anti-inflammatory, antiproliferative, antibacterial and antiviral effects are presented. The review concludes that apple pomace is an underutilized waste product of the apple industry with the potential of being processed for its nutritional and pharmaceutical value.

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Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction

Cited by 93 publications

References 33 publications

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Application of Celluclast 1.5L in apple pectin extraction

Apple Pomace as Potential Source of Natural Active Compounds

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