Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions

Wandee, Yuree; Uttapap, Dudsadee; Mischnick, Petra

doi:10.1016/j.foodhyd.2018.08.017

Cited by 158 publications

(51 citation statements)

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“…A very wide range of DM of pectins extracted from citrus materials has been reported in the literature (17.0–91.58), which suggest that the extraction conditions might have a very important effect on this parameter. The DM corresponding to extracted pectic polysaccharides are depicted in Table .…”

Section: Resultssupporting

confidence: 90%

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

et al. 2019

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BACKGROUND The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L−1 and US2: 794 W L−1) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. RESULTS Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second‐order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. CONCLUSION Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 90%

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

et al. 2019

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“…Other methods have been tested to reduce extraction times in citrus by-products. For example, microwave-assisted extraction (MAE) has been used in lime [64] and pomelo peels [65] reducing the extraction times to five and two minutes, respectively. However, high microwave powers (700-1100 W) were required to achieve these results.…”

Section: Sources Of Pectinmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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“…Karıştırma hızının pektin verimi üzerindeki etkisi ise Şekil 1'de gösterilmiştir. Literatürde, farklı materyaller kullanılarak yapılan çözgen ekstraksiyonu ile elde edilen pektin verimlerinin; karpuz kabuğu için %15.19 [29], ejder meyvesi için %20.14 [30], nar kabuğu için %11 [31], japon ayvası için %11 [32], greyfurt kabuğu için %12.1-20.5 [33], limon kabuğu için %16.45 [22], mandalina kabuğu için %15.53 [22], portakal kabuğu için %11.46 [22], patates pulpu için %14.34 [34], kavun kabuğu için %28.98 [1], mango kabuğu için %18.80-32.14 [35]…”

Section: Optimum Ekstraksiyon İşlem Koşullarının Belirlenmesiunclassified

Characteristic Properties of Pectin from Quince (Cydonia vulgaris Pers.) Extracted with Different Methods

Fırat

Kaymak‐Ertekin

2020

Akademik Gıda

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Bu çalışmada ayvadan iki farklı yöntemle pektin ekstraksiyonu (çözgen ekstraksiyonu (SE) ve ultrason destekli ekstraksiyon (UAE)) için işlem koşullarının optimizasyonu ve elde edilen pektinlerin verim ve kalite özellikleri bakımından karşılaştırılması amaçlanmıştır. İşlem koşulları olarak; katı/çözgen oranı, pH, işlem sıcaklığı, işlem süresi, karıştırma hızı ve ultrasonik dalga frekansının pektin verimi üzerindeki etkisi incelenmiştir. Çözgen ekstraksiyonunda optimum koşullar (1:10 katı/çözgen oranı, pH 2, 80°C sıcaklık, 120 dakika işlem süresi ve 500 rpm karıştırma hızı) altında maksimum pektin verimi %12.28 olarak bulunurken, UAE'da maksimum pektin verimi %10.85 olarak (20 Hz dalga frekansı, 30 dakika işlem süresi, pH 2, 1:10 katı/çözgen oranı ve 80°C sıcaklık) bulunmuştur. Pektin örneklerinin nem içeriği, renk değerleri (L*, a*, b*), metil esterifikasyon derecesi, kül miktarı, köpük stabilitesi, indirgen şeker miktarı, görünür viskozite ve akış özellikleri, jel derecesi ve jel gücü özellikleri incelenmiş, tüm pektin örnekleri yüksek metoksilli olarak (MED>%50) bulgulanmıştır. İki farklı yöntemle optimum koşullarda elde edilen pektinlerin indirgen şeker miktarları haricinde diğer özellikleri arasında istatiksel olarak bir fark saptanamamıştır (p>0.05). İndirgen şeker içerikleri ise SE ve UAE için sırasıyla %25.29 ve %27.71 olarak belirlenmiştir. Pektinin gıda sanayisinde jelleştirici ve kıvam arttırıcı olarak kullanılması için en önemli kriter olan metil esterifikasyon derecesi iki yöntemle elde edilen pektinde de yüksek bulunduğundan, iki pektinin de gıdalarda katkı maddesi olarak kullanılabilirliği uygun bulunmuştur.

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Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions

Cited by 158 publications

References 42 publications

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Characteristic Properties of Pectin from Quince (Cydonia vulgaris Pers.) Extracted with Different Methods

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