Optimization of continuous and intermittent microwave extraction of pectin from banana peels

Swamy, Gabriela John; Muthukumarappan, Kasiviswanathan

doi:10.1016/j.foodchem.2016.09.197

Cited by 105 publications

(61 citation statements)

References 22 publications

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“…The yield of galacturonic acid, which took into account the extraction yield and the pectin purity, was improved at higher temperature and lower pH values, with yields ranging between 5.2% and 12.2%. In the same line, Swamy and Muthukumarappan () obtained a lower yield 2.18% to 2.58 % by applying microwave assisted extraction and a pH of 3. In a similar study, Hernández‐Carmona, Morales‐Matos, Lambis‐Miranda, and Pasqualino () determined a starch extraction yield of 29% under acidic conditions (5% w / v ascorbic acid solution) and with 5 min immersion time.…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 84%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 84%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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“…Three levels of pH were tested (1.5, 2 or 2.5) by adding the appropriate amount of HCl (0.5 mol L -1 ). Each sample was then placed in the microwave pressure cooker and three pulse ratios (1, 1.25 or 1.51) and three times (5,10 or 15 min) were tested.…”

Section: Preparation Of Soybean Hulls Powdermentioning

confidence: 99%

“…The improved efficiency of intermittent microwave extraction compared to the continuous process is also because of efficiency of the pulsed heat supply [4]. Swamy and Muthukumarappan [5] showed that intermittent processing yielded higher pectin retrieval from banana peel compared to continuous processing microwave extraction (MAE), and is also comparable to other modern extraction techniques including supercritical fluid extraction (SFE), subcritical water extraction (SWE) and ultrasoundassisted extraction (UAE), due to its simplicity and low cost. Wang and Weller [6] considered both economic and practical aspects of extraction processes and concluded that MAE was a strong novel technique for the extraction of nutraceuticals.…”

Section: Introductionmentioning

confidence: 99%

“…Gnanasambandam and Proctor [15] reported that pectin from soybean hulls is a natural, inexpensive food grade form. It has been reported that IMAE can be successfully used to extract important substances from plants including pectin from pomelo peel [16] and banana peel [5], piperine-oleoresin from both black and white pepper [17,18], β-carotene from carrot peel [19] and polysaccharides from seaweed (Porphyra dentate) [20]. Various techniques have been used to extract pectin, including extraction by hydrochloric acid [21] and hot-compressed water at temperatures of 110 to 180 o C [13].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

Sobmor¹,

Banjong²

2020

AJFAND

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Soybean (Glycine max), a major crop worldwide, is used to produce oil for cooking and for industrial purposes such as production of soy milk, soy sauce and biodiesel fuel. The hulls are mainly used as animal feed but they can be used for pectin extraction for food industries; but, the methods currently used for extraction have limited efficiency. Therefore, pressurised intermittent microwave-assisted extraction (PIMAE) was tested to extract pectin from soybean hulls from either flakes (SHF) or flakes ground into powder (SHP). Pressurised intermittent microwave-assisted extraction reduced both extraction time and solvent consumption. It also uses a by-product of a processed crop and is an environmentally friendly technology. Box-Behnken response surface design was utilized to study and optimize the effects of processing variables, which included pH from 1.5 to 2.5, pulse ratios from 1.0 to 1.51 and extraction time from 5 to 15 min on pectin yield. The degree of esterification of pectin was measured since it affects pectin's commercial value as a gelling and thickening agent. The amount of pectin extracted increased with increasing extraction time and reduced as the pH and pulse ratio increased. The conditions that resulted in the highest pectin yield were pH 2 pulse ratio 1.0 and extraction time 15 min, which gave 6.42% from SHF samples and pH 1.5, pulse ratio 1.0 and extraction time 10 min, which gave 12.09% from SHP samples. The conditions that produced the highest percentage of esterification were pH 2.5, pulse ratio 1.25 and extraction time of 5 min, which gave 80.81% for SHF and 80.59% for SHP samples. The extracted pectin contained high levels of methoxy pectin. Levels of pectin yield and degree of esterification were below the predicted theoretical values from the Box-Behnken response surface design, despite the good fit of the models, which were 0.99 R 2 for SHF and 0.98 R 2 for SHP for yields of pectin and 0.97 R 2 for SHF and 0.98 R 2 for SHP for the degree of esterification of pectin. In these optimal conditions, experimental yield correlated with predicted yields.

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“…In recent years, some updated methods have been developed for liquid extraction using HPLC-ESI/MS (Feng et al, 2016) and ultra-HPLC coupled with quadrupole time-of-flight mass spectrometry (Tang et al, 2013;Yi et al, 2012). More importantly, microwave combined with other technologies has been developed for extracting target components of foods, such as polysaccharide from orange peel (Chen, Zhang, Fu, & Liu, 2016), flavonoids from Terminalia bellerica (Yedhu Krishnan & Rajan, 2016), pectin from banana peels (Swamy & Muthukumarappan, 2017), and phenols from Juglansregia L. (Vieira et al, 2017).…”

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confidence: 99%

Kinetic modeling of microwave extraction of polysaccharides from Astragalus membranaceus

Cheng

Guo

Sun

et al. 2019

J Food Process Preserv

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Astragalus is one of the traditional Chinese herbs used for both medicine and food, and the extraction of polysaccharides from Astragalus is popular for its pharmacological activities. In this present study, a new theoretical kinetic model for microwave extraction of polysaccharides was developed by combining Fick's law with microwave electromagnetic field enhancement diffusion theory. Based on fitting to experimental data, a semi‐empirical kinetic model was then established using multiple nonlinear regression, achieving a high determination coefficient (R2) of 0.9223. The semi‐empirical model was used to provide more insights in microwave extraction and mass transfer mechanism of Astragalus polysaccharides. Astragalus cellular structures as affected by microwave extraction were also analyzed by scanning electron microscopy, revealing that the extraction was mainly due to the action of microwave‐induced pressure in Astragalus cells, causing destruction of Astragalus cellular structure. Practical applications Astragalus is a traditional Chinese herb that can be used for both medicine and food. Extraction of polysaccharides from Astragalus is popular as Astragalus polysaccharide (APS) has high biological activity for reducing blood sugar, anti‐oxidation, anti‐virus, anti‐tumor, anti‐inflammatory, and enhancing immunity. Therefore, optimizing the extraction process plays an important role in enhancing extraction rate. In this study, kinetic models for microwave extraction of APS were established, scanning electron micrograph revealed that microwave treatment could generate Astragalus intracellular pressure, which caused destruction of the Astragalus cellular structure, thus improving the extraction efficiency. Results indicated that higher degree of Astragalus cellular structure damaged by microwave would lead to higher extraction rate of polysaccharide. The study would thus provide guidance for improving the microwave extraction process of polysaccharides from Astragalus for the industry.

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Optimization of continuous and intermittent microwave extraction of pectin from banana peels

Cited by 105 publications

References 22 publications

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

Kinetic modeling of microwave extraction of polysaccharides from Astragalus membranaceus

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