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Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process.
Su, Dong-Lin; Li, Pei-Jun; Quek, Siew Young; Huang, Zhi-Qin; Yuan, Yu-Jun; Li, Gao-Yang; Shan, Yang.
Afiliación
  • Su DL; Longping Branch Graduate School, Central South University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; International Joint Laboratory on Fruits & Vegetables Processing and Quality Safety, Changsha 410125
  • Li PJ; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China. Electro
  • Quek SY; Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; International Joint Laboratory on Fruits & Vegetables Processing and Quality Safety, Changsha 410125, China.
  • Huang ZQ; Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China.
  • Yuan YJ; Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China.
  • Li GY; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; International Joint Laboratory on Fruits & Vegetables Processing and Quality Safety, Changsha 410125, China.
  • Shan Y; Longping Branch Graduate School, Central South University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; International Joint Laboratory on Fruits & Vegetables Processing and Quality Safety, Changsha 410125
Food Chem ; 286: 1-7, 2019 Jul 15.
Article en En | MEDLINE | ID: mdl-30827581
Surfactant and microwave assisted extraction (S-MAE) was used for pectin extraction from orange peel. First, we optimized the conditions of microwave assisted extraction (MAE), e.g., irradiation time, liquid-to-solid ratio (LSR), and pH on pectin yield (PY), galacturonic acid (GA) content, and degree of esterification (DE) using a Box-Behnken design. Under optimal conditions (pH 1.2, 7.0 min, and 21.5 v/w LSR), we obtained a PY of 28.0 ±â€¯0.5%, which was close to the predicted value (31.1%). Second, we analyzed the effect of surfactant on microwave extraction of pectin. Among the surfactants investigated, Tween-80 (8 g/L, w/v) increased PY by 17.0%. Compared with conventional solvent extraction, S-MAE is a novel and efficient method for pectin extraction, which generated a higher (p < 0.05) PY (32.8%), GA content (78.1%), DE (69.8%), and Mw (286.3 kDa).
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tensoactivos / Pectinas / Citrus sinensis / Microondas Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tensoactivos / Pectinas / Citrus sinensis / Microondas Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido