Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota)

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI:10.1016/j.fbp.2024.09.011

Elien De Laet , Tom Bernaerts , José Núñez Ares , Kim De Cock , Peter Goos , Ann M. Van Loey

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Abstract

For the ultrasound-assisted extraction (UAE) of pectin from carrot pomace, the influence of different extraction parameters on the pectin yield and structure was studied. Therefore, an Orthogonal Minimally Aliased Response Surface (OMARS) design and a constant extraction temperature were used. This study showed that pH had the most pronounced effect on the pectin yield and molecular structure, and that a low pH is crucial to liberate pectin from the cell wall matrix. Besides, it was shown that an increased pectin yield can be achieved with an increased ultrasound intensity, provided that the pH is sufficiently low. The optimal UAE conditions resulted in a pectin yield of 57.2 %, while the control extraction, which used the same extraction conditions without the application of ultrasound waves, only resulted in a pectin yield of 37.4 %, showing a significant increase with ultrasonication. Due to the temperature-control during the ultrasonication process, this increased yield can be attributed to the ultrasound waves as such, and not to the accompanying temperature increase. Additionally, shorter extraction times can be used to obtain pectin yields comparable to a conventional acid extraction process. These increased yields and shorter extraction processes show the potential of UAE as an alternative extraction technology.

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超声辅助提取对果胶提取率和结构特征的影响：胡萝卜渣案例研究

针对胡萝卜渣中果胶的超声辅助提取（UAE），研究了不同提取参数对果胶产量和结构的影响。因此，采用了正交最小异或响应面（OMARS）设计和恒定提取温度。研究表明，pH 值对果胶产量和分子结构的影响最为明显，低 pH 值对从细胞壁基质中提取果胶至关重要。此外，研究还表明，在 pH 值足够低的条件下，增加超声波强度可提高果胶产量。最佳 UAE 条件下的果胶产量为 57.2%，而在不使用超声波的相同提取条件下进行的对照提取，果胶产量仅为 37.4%，这表明超声波提取显著提高了果胶产量。由于超声波萃取过程中的温度控制，果胶产量的增加可归因于超声波本身，而不是伴随的温度升高。此外，使用较短的提取时间可以获得与传统酸提取工艺相当的果胶产量。产量的提高和萃取时间的缩短表明了阿联酋作为替代萃取技术的潜力。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.