2010
DOI: 10.1007/s11947-010-0344-2
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Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

Abstract: Mixtures of date and lemon pectins were extracted from lemon by-product with acidified date juice under different conditions of temperature, pH and time. Individual pectins from date and lemon, respectively, were also extracted using the same experimental conditions, then analysed and compared to pectin mixtures. It was found that the use of extreme conditions resulted in higher galacturonic acid content, lower degree of methylation, lower neutral sugar content, lower molecular weight and darker colour pectins… Show more

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Cited by 49 publications
(28 citation statements)
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“…The L values for pomelo peel pectin powder at pH 1.5 and pH 2 were similar and recorded as 23.99 and 23.88, respectively (Table ) indicating less lightness of powder. The L* value was lower (23.88 to 23.99), while redness (3.76 and 1.77) and yellowness (12.3 and 8.99) to the values observed by Masmoudi et al () for lemon pectin from lemon by‐products. The difference in L* values might be due to Maillard reactions occurring during the extraction process.…”
Section: Resultsmentioning
confidence: 46%
“…The L values for pomelo peel pectin powder at pH 1.5 and pH 2 were similar and recorded as 23.99 and 23.88, respectively (Table ) indicating less lightness of powder. The L* value was lower (23.88 to 23.99), while redness (3.76 and 1.77) and yellowness (12.3 and 8.99) to the values observed by Masmoudi et al () for lemon pectin from lemon by‐products. The difference in L* values might be due to Maillard reactions occurring during the extraction process.…”
Section: Resultsmentioning
confidence: 46%
“…Due to the emulsifying, thickening and gelling properties, pectin was used in food industry for a long history. In the past decades, pectin was obtained form sugar beet pulp (Ma et al, 2013;Turquois, Rinaudo, Taravel, & Heyraud, 1999;Yapo, Robert, Etienne, Wathelet, & Paquot, 2007), apple pomace (Wang, Chen, & Lü, 2014), passion fruit peel (Kulkarni & Vijayanand, 2010;Seixas et al, 2014), lemon by-product (Masmoudi et al, 2008;Masmoudi et al, 2012), cacao pod husks (Chan & Choo, 2013;Vriesmann, Teófilo, & Lúcia de Oliveira Petkowicz, 2012), green tea (Ele-Ekouna, Pau-Roblot, Courtois, & Courtois, 2011), etc. Commercial pectins are usually extracted from apple and citrus by-products, and have been reported to contain relatively low level of hydroxyproline-rich protein (Kravtchenko, Voragen, & Pilnik, 1992) which was proposed correlated positively with emulsion-stabilizing ability (Dalev & Simeonova, 1995;Kirby, MacDougall, & Morris, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…Citrus peel and apple pomace are the major raw materials used for the production of commercially pectin [1]. Other sources such as mango peels [2,3] sugar beet residues [4] and cactus cladodes [5] have been considered for the extraction of commercial pectins.…”
Section: Introductionmentioning
confidence: 99%
“…HG is composed of (1,4)-linked a-D-galacturonic acid (GalpA) residues that can be partly methylesterified at C6 [11] and possibly partly acetylesterified at O2 or O3 in some plant species [12]. GG-I's backbone is composed of the repeating disaccharide [4)-a-D-GalpA-(1,2)-a-L-Rhap- (1] in which 20-80 % of the rhamnosyl (Rhap) residues are substituted at O-4 with neutral sugar side chains, containing mainly arabinose and galactose [12,13].…”
Section: Introductionmentioning
confidence: 99%