Microwave-assisted acid extraction of high-methoxyl kinnow (Citrus reticulata) peels pectin: Process, techno-functionality, characterization and life cycle assessment

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2024-07-17 DOI:10.1016/j.fochms.2024.100213

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Abstract

The present study assessed the efficacy of kinnow peel pectin-acetic acid extraction using microwave heating at 110 °C, pH 2.2 for 10 min with a 1:2 ratio supernatant to ethanol for higher yield. The kinnow peel was freeze dried and grinded to fine powder for pectin extraction. The microwave extracted (ME) kinnow pectin showed 833 mg equivalent weight, 7.44 % methoxyl content, 66.67 % degree of esterification, 63.15 % galacturonic acid content and evinced higher purity than commercial citrus pectin. ME kinnow pectin exhibited shear thinning behaviour while higher apparent viscosity (Pa. s) at 20 % concentration. The ME kinnow pectin showed characteristic functional groups and a less crystalline structure as deduced from FT-IR, SEM and XRD respectively, and a higher thermal decomposition analysed from TGA. Further, life cycle assessment (LCA) predicted that the ethanol and acetic acid were major contributors toward climate change in this study. ME kinnow pectin has the potential to be used as a commercial pectin in various food applications.

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微波辅助酸提取高甲氧基金诺（Citrus reticulata）果皮果胶：工艺、技术功能、特性和生命周期评估

本研究评估了在 110 °C、pH 值为 2.2 的条件下用微波加热 10 分钟提取金诺皮果胶-乙酸的功效，上清液与乙醇的比例为 1:2，以获得更高的产量。将金诺皮冷冻干燥并研磨成粉末，用于提取果胶。微波提取（ME）的金翘果胶的当量重量为 833 毫克，甲氧基含量为 7.44%，酯化度为 66.67%，半乳糖醛酸含量为 63.15%，纯度高于商品柑橘果胶。ME 金诺果胶具有剪切稀化特性，浓度为 20% 时表观粘度（Pa. s）较高。根据傅立叶变换红外光谱、扫描电子显微镜和 XRD 分别推断，ME 金诺果胶显示出特有的官能团和较低的结晶结构，而 TGA 分析则显示出较高的热分解率。此外，根据生命周期评估（LCA）预测，乙醇和乙酸是本研究中导致气候变化的主要因素。ME金诺果胶具有在各种食品应用中用作商业果胶的潜力。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days