{"title":"Optimization of Pectin Extraction from Sweet Potato Peels Using Citric Acid and its Emulsifying Properties.","authors":"Nurul Hazirah Hamidon, Dayang Norulfairuz Abang Zaidel, Yanti Maslina Mohd Jusoh","doi":"10.2174/2212798411666200207102051","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>Pectin is a natural polysaccharide that has been used widely as a stabilizer in food emulsion system.</p><p><strong>Objective: </strong>This study aimed to optimize the yield of pectin extracted from sweet potato residue and investigate its emulsifying properties.</p><p><strong>Methods: </strong>Response surface methodology (RSM) has been utilized to investigate the pectin extracted from sweet potato peels using citric acid as the extracting solvent. Investigation of the effect of different extraction conditions namely temperature (°C), time (min) and solution pH on pectin yield (%) were conducted. A Box-Benhken design with three levels of variation was used to optimize the extraction conditions.</p><p><strong>Results: </strong>The optimal conditions determined were temperature 76°C, time 64 min and pH 1.2 with 65.2% yield of pectin. The degree of esterification (DE) of the sweet potato pectin was determined using Fourier Transform Infrared (FTIR) Spectroscopy. The pectin is high-methoxyl pectin with DE of 58.5%. Emulsifying properties of sweet potato pectin were investigated by measuring the zeta-potential, particle size and creaming index with addition of 0.4 and 1.0 wt % pectin to the emulsion.</p><p><strong>Conclusion: </strong>Extraction using citric acid could improve the pectin yield. Improved emulsion stability was observed with the addition of the sweet potato pectin.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798411666200207102051","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Recent patents on food, nutrition & agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2174/2212798411666200207102051","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 4
Abstract
Background: Pectin is a natural polysaccharide that has been used widely as a stabilizer in food emulsion system.
Objective: This study aimed to optimize the yield of pectin extracted from sweet potato residue and investigate its emulsifying properties.
Methods: Response surface methodology (RSM) has been utilized to investigate the pectin extracted from sweet potato peels using citric acid as the extracting solvent. Investigation of the effect of different extraction conditions namely temperature (°C), time (min) and solution pH on pectin yield (%) were conducted. A Box-Benhken design with three levels of variation was used to optimize the extraction conditions.
Results: The optimal conditions determined were temperature 76°C, time 64 min and pH 1.2 with 65.2% yield of pectin. The degree of esterification (DE) of the sweet potato pectin was determined using Fourier Transform Infrared (FTIR) Spectroscopy. The pectin is high-methoxyl pectin with DE of 58.5%. Emulsifying properties of sweet potato pectin were investigated by measuring the zeta-potential, particle size and creaming index with addition of 0.4 and 1.0 wt % pectin to the emulsion.
Conclusion: Extraction using citric acid could improve the pectin yield. Improved emulsion stability was observed with the addition of the sweet potato pectin.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
