Optimization of ohmic heating extraction of pectin from apple pomace and comparison with conventional method

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

Food and Bioproducts Processing Pub Date : 2025-03-28 DOI:10.1016/j.fbp.2025.03.010

Runze Wang , Zhihang Xu , Daming Jiang , Xiufang Xiong , Yudong Li , Xingshu Li

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引用次数: 0

Abstract

Apple pomace have economic potential for industry because of valuable components such as pectin. To enhance the extraction efficiency of apple pectin, in this study, pectin was obtained from apple pomace by Ohmic heating extraction (OHE) and the extraction conditions were optimized using response surface methodology (RSM). The yield and energy consumption of OHE and conventional extraction (CE) were compared under optimal conditions. The physicochemical properties of the two kinds of pectin and the commercial apple pectin (CAP) were characterized by analyzing their GalA content, degree of esterification (DE), crystallinity, thermal properties, functional groups, color, rheological and morphological characteristics. The optimized OHE conditions were voltage gradient of 14 V/cm, time of 102 min and temperature of 93 ℃. The pectin yield (PY) of OHE at the optimal conditions was 25.02 %, which was close to the predicted value (24.97 %). Compared with CE, OHE provided a 19.87 % increase in PY and a 37.53 % reduction in energy consumption. It can be considered that the non-thermal effect of ohmic heating might have accounted for these differences. FTIR analysis confirmed that there was no significant difference in the structure of the three kinds of pectin. CAP exhibited higher GalA content and DE while the extracted pectin had better thermal stability and viscoelastic properties. Overall, OHE can be considered as a promising pectin extraction technique with increased yield and reduced energy consumption compared to conventional methods.

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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.