Physicochemical, structural and rheological properties of pectin isolated from citrus canning processing water

Li, Gen; Wang, Fan; Wang, Miaomiao; Tang, Meng-Ting; Zhou, Tao; Gu, Qing

doi:10.1016/j.ijbiomac.2021.11.203

Cited by 35 publications

(22 citation statements)

References 41 publications

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“…Both elastic (G′) and loss (G″) moduli enhanced with the frequency, while G′ depends more on frequency than G″; all pectin samples had a higher G′ than G″ in the 0.1–100 Hz frequency domain applied until cross-over between moduli occurs. Moreover, the intersection of moduli (G′ and G″) presents a good viscoelasticity of pectin samples [ 54 ]; the same behavior was also noticed for the 5% pectin solutions from pulp of gabiroba [ 55 ], lime peel waste [ 49 ] and cacao pod husks [ 53 ]. In addition, the extraction technique had a great impact on the dynamic viscoelastic properties of pectin, and samples obtained under CE and PUAE could be considered adequate for use in the food industry.…”

Section: Resultsmentioning

confidence: 73%

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Spinei

Oroian

2022

Foods

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The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70–90 °C), pH (1–3) and time (1–3 h) were considered as independent variables for CE, while amplitude (20–100%), pH (1–3) and time (20–60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 104 g/mol of molecular weight (Mw) for Fetească Neagră (FN) pectin; 11.08% yield, 80.05 g/100 g of GalA content, 80.86% of DE and 5.59 × 104 g/mol of Mw for Rară Neagră (RN) pectin), while for PUAE they were amplitude of 100%, pH 1.8 for 60 min (8.83% yield, 80.24 g/100 g of GalA content, 81.07% of DE and 4.19 × 104 g/mol of Mw for FN pectin; 8.94% yield, 78.64 g/100 g of GalA content, 80.04% of DE and 4.23 × 104 g/mol of Mw for RN pectin). The yield and physicochemical parameters of CE pectin were higher than PUAE pectin. The FT-IR spectra of pectin samples revealed the occurrence of polysaccharide compound, while rheology characteristics confirming its application in different food products.

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Section: Resultsmentioning

confidence: 73%

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Spinei

Oroian

2022

Foods

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“…For that reason, the ability of pectin network to keep the temporarily enforced energy enhances, and it involves more like an elastic solid 81 . Furthermore, the intersection of moduli (G′ and G″) shows the good viscoelasticity of pectin solutions 83 ; the lower the value of intersection moment, the major the role of elasticity 84 . The similar behavior was also noticed for the 5% pectin solutions from cacao pod husks 81 , lime peel waste 25 , pulp of gabiroba 85 and apple pomace 79 .…”

Section: Resultsmentioning

confidence: 97%

Microwave-assisted extraction of pectin from grape pomace

Spinei

Oroian

2022

Sci Rep

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The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.

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“…The shear‐thinning behaviors suggested they were pseudo‐plastic fluids; but ESP, which had the highest value of n (1.06), was close to a Newtonian fluid (Chalapud et al ., 2018). The shear‐thinning behaviors indicate that external shear force can gradually overcome the interaction between the hydrated pectin macromolecules, destroying the ordered structure of pectin (Li et al ., 2022). Notably, STP had the highest viscosity, corresponding to the highest K value in Table S1.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull

Guo

Zhao

et al. 2023

Int J of Food Sci Tech

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Sesame hull is a byproduct of sesame processing and is currently treated as waste, but it could be an important source of pectic polysaccharides. To increase the value of the sesame crop, pectic polysaccharides were extracted from sesame hull using four different chelators, namely trans-cyclohexane-1,2diamine tetraacetic acid (CDTA), ethylene diamine tetraacetic acid (EDTA), sodium tripolyphosphate (STLP), and sodium hexametaphosphate (SHMP), which were named CSP, ESP, STP, and SHP, respectively. Physicochemical and functional properties were assessed. SHP mainly contained homogalacturonan (HG) linear regions but the others had more branching with rhamnogalacturonan (RG-I) as the predominant region. CSP showed the highest molecular weight (155 kDa) with a smooth surface. The molecular weight of ESP, STP, and SHP ranged from 40 kDa to 90 kDa and presented cracked surfaces. Furthermore, CSP had the highest oil holding capacity (9.03 g oil g −1 dry matter). ESP showed Newtonian-fluid characteristics (n = 1.06) and weaker thermal stability than others. STP had the highest viscosity and good emulsifying stability in concentrations of 1% and 2%. SHP showed excellent water holding capacity, foaming capacity, emulsifying stability, and antioxidant activity. This study provides valuable information for selecting a suitable chelator to extract desirable pectic polysaccharides from sesame hull waste.

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Physicochemical, structural and rheological properties of pectin isolated from citrus canning processing water

Cited by 35 publications

References 41 publications

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Microwave-assisted extraction of pectin from grape pomace

Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull

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