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Yu Y, Lu P, Yang Y, Ji H, Zhou H, Chen S, Qiu Y, Chen H. Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques. Sci Rep 2024; 14:9182. [PMID: 38649422 PMCID: PMC11035564 DOI: 10.1038/s41598-024-59760-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 04/15/2024] [Indexed: 04/25/2024] Open
Abstract
In order to obtain high yield pomelo peel pectin with better physicochemical properties, four pectin extraction methods, including hot acid extraction (HAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction, and enzymatic assisted extraction (EAE) were compared. MAE led to the highest pectin yield (20.43%), and the lowest pectin recovery was found for EAE (11.94%). The physicochemical properties of pomelo peel pectin obtained by different methods were also significantly different. Pectin samples obtained by MAE had the highest methoxyl content (8.35%), galacturonic acid content (71.36%), and showed a higher apparent viscosity, thermal and emulsion stability. The pectin extracted by EAE showed the highest total phenolic content (12.86%) and lowest particle size (843.69 nm), showing higher DPPH and ABTS scavenging activities than other extract methods. The pectin extracted by HAE had the highest particle size (966.12 nm) and degree of esterification (55.67%). However, Fourier-transform infrared spectroscopy showed that no significant difference occurred among the different methods in the chemical structure of the extracted pectin. This study provides a theoretical basis for the industrial production of pomelo peel pectin.
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Affiliation(s)
- Yangyang Yu
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Ping Lu
- China Tobacco Fujian Industrial Co., Ltd, Xiamen, 361012, China
| | - Yongfeng Yang
- China Tobacco Henan Industrial Co., Ltd, Zhengzhou, 450000, China
| | - Huifu Ji
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Hang Zhou
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Siyuan Chen
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Yao Qiu
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Hongli Chen
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China.
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Vellaisamy Singaram AJ, Ganesan ND. Modeling the influence of extraction parameters on the yield and chemical characteristics of microwave extracted mango ( Mangifera indica L.) peel pectin by response surface methodology. Prep Biochem Biotechnol 2021; 52:711-723. [PMID: 34669553 DOI: 10.1080/10826068.2021.1989697] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Extraction is considered to be a critical unit operation to recover bioactive compounds from the in-situ state of many plant-based food processing wastes. The characteristics of pectin were predicted to vary with the source of raw material, extraction and post-extraction conditions. The study was focused to investigate the optimal conditions for extracting mango peel pectin (MPP) with increased yield and quality by microwave-assisted extraction (MAE). Box Behnken experimental design was used to model the influence of extraction parameters (microwave power, pH, and time) on the responses (yield, esterification degree, equivalent weight, anhydrouronic acid, and methoxyl content of pectin). The predicted models were adequately fitted to the experimental data (p ≤ 0.001) for all the response variables. A higher yield of pectin with better quality was obtained with optimal conditions of microwave power 606 watts (W), extraction time 5.15 min, and pH 1.83. The MPP obtained is categorized as low-methoxyl pectin as the range for the degree of esterification (DE) at all possible treatment variations remained below 50%. The study revealed that mango peel was an effective alternative source of pectin which could be extracted by microwave method on large scale.
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Affiliation(s)
| | - Nandhini Devi Ganesan
- Department of Biotechnology, Centre for Food Technology, Anna University, Chennai, India
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Valdivia-Rivera S, Herrera-Pool IE, Ayora-Talavera T, Lizardi-Jiménez MA, García-Cruz U, Cuevas-Bernardino JC, Cervantes-Uc JM, Pacheco N. Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues. Foods 2021; 10:2093. [PMID: 34574203 PMCID: PMC8467629 DOI: 10.3390/foods10092093] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 11/18/2022] Open
Abstract
The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.
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Affiliation(s)
- Sergio Valdivia-Rivera
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
| | - Iván Emanuel Herrera-Pool
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
| | - Teresa Ayora-Talavera
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
| | - Manuel Alejandro Lizardi-Jiménez
- CONACYT, Universidad Autonoma de San Luis Potosi, Sierra Leona 550, Lomas Segunda Seccion, San Luis Potosi 78210, San Luis Potosi, Mexico;
| | - Ulises García-Cruz
- Centro de Investigacion y de Estudios Avanzados-Merida, Antigua Carretera a Progreso Km 6, Cordemex, Loma Bonita Xcumpich, Mérida 97310, Yucatan, Mexico;
| | - Juan Carlos Cuevas-Bernardino
- CONACYT, Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico;
| | - José Manuel Cervantes-Uc
- Centro de Investigacion Cientifica de Yucatan, Unidad de Materiales, Calle 43 No. 130 x 32 y 34, Chuburna de Hidalgo, Merida 97205, Yucatan, Mexico;
| | - Neith Pacheco
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
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Rajendran NS, Harikumaran Thampi BS. Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15332] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- N. S. Rajendran
- Department of Life Sciences University of Calicut Calicut India
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Shahidi F, Hossain A. Preservation of aquatic food using edible films and coatings containing essential oils: a review. Crit Rev Food Sci Nutr 2020; 62:66-105. [DOI: 10.1080/10408398.2020.1812048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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