{"title":"Extraction and Characterization of Pectins from Ripe Grape Pomace Using Both Ultrasound Assisted and Conventional Techniques","authors":"Kianoush Vakilian, Leila Nateghi, Afshin Javadi, Navideh Anarjan","doi":"10.1007/s12161-024-02710-w","DOIUrl":null,"url":null,"abstract":"<div><p>Ripe grape pomace is a waste of grape juice processing that can be considered a valuable source for pectin extraction. The pectin was extracted via optimization using both ultrasound-assisted procedure (UAE-PRGP) and conventional extraction procedure (CE-PRGP). The pH values were 1.0, 2.0, and 3.0 for both techniques, the temperatures were set at 50, 60, and 70 °C for UAE, and 60, 75, and 90 °C for CE. The process time levels of the selected techniques were also different as 10, 20, and 30 min for UAE and 60, 90, and 120 min for CE. The yield (EY) of pectin extraction, the esterification degree (DE), and galacturonic acid (GA) were determined for optimization. The optimum values of pH, temperature, and time for UAE were 2.99, 58.82 °C, and 30 min, respectively, and for CE were 2.99, 66.42 °C, and 120 min, respectively. The optimum values (w/w %) for EY, DE, and GA were 16.45%, 42.97%, and 52.05%, respectively, in CE, and 24.25%, 27.78%, 61.39%, respectively, for UAE. Fourier transform infrared spectroscopy (FTIR) showed that UAE-PRGP had lower DE than CE-PRGP. Differential scanning calorimetry (DSC) revealed that UAE-PRGP had slightly greater thermal stability than CE-PRGP while commercial pectins (apple and citrus) had higher thermal stability than both extracted pectins. The apparent viscosity values of commercial pectins were higher than those of CE-PRGP and UAE-PRGP while all pectins indicated pseudoplastic manner. The UAE-PRGP showed higher stability and emulsifying activity than CE-PRGP, while lower than commercial pectins. UAE-PRGP with more GA and EY and less DE can be potentially used in various dairy foods.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 2","pages":"305 - 323"},"PeriodicalIF":2.6000,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-024-02710-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Ripe grape pomace is a waste of grape juice processing that can be considered a valuable source for pectin extraction. The pectin was extracted via optimization using both ultrasound-assisted procedure (UAE-PRGP) and conventional extraction procedure (CE-PRGP). The pH values were 1.0, 2.0, and 3.0 for both techniques, the temperatures were set at 50, 60, and 70 °C for UAE, and 60, 75, and 90 °C for CE. The process time levels of the selected techniques were also different as 10, 20, and 30 min for UAE and 60, 90, and 120 min for CE. The yield (EY) of pectin extraction, the esterification degree (DE), and galacturonic acid (GA) were determined for optimization. The optimum values of pH, temperature, and time for UAE were 2.99, 58.82 °C, and 30 min, respectively, and for CE were 2.99, 66.42 °C, and 120 min, respectively. The optimum values (w/w %) for EY, DE, and GA were 16.45%, 42.97%, and 52.05%, respectively, in CE, and 24.25%, 27.78%, 61.39%, respectively, for UAE. Fourier transform infrared spectroscopy (FTIR) showed that UAE-PRGP had lower DE than CE-PRGP. Differential scanning calorimetry (DSC) revealed that UAE-PRGP had slightly greater thermal stability than CE-PRGP while commercial pectins (apple and citrus) had higher thermal stability than both extracted pectins. The apparent viscosity values of commercial pectins were higher than those of CE-PRGP and UAE-PRGP while all pectins indicated pseudoplastic manner. The UAE-PRGP showed higher stability and emulsifying activity than CE-PRGP, while lower than commercial pectins. UAE-PRGP with more GA and EY and less DE can be potentially used in various dairy foods.
期刊介绍：
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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