Optimization of Pectin Extraction from Sweet Potato Peels Using Citric Acid and its Emulsifying Properties.

Q1 Agricultural and Biological Sciences
Nurul Hazirah Hamidon, Dayang Norulfairuz Abang Zaidel, Yanti Maslina Mohd Jusoh
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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.

柠檬酸提取甘薯皮中果胶的工艺优化及其乳化性能。
背景:果胶是一种天然多糖,在食品乳化体系中作为稳定剂得到了广泛的应用。目的:优化甘薯渣中果胶的得率并考察其乳化性能。方法:以柠檬酸为提取溶剂,采用响应面法(RSM)对甘薯皮中果胶的提取工艺进行研究。考察了不同提取条件温度(℃)、时间(min)和溶液pH对果胶得率(%)的影响。采用Box-Benhken三变量设计优化提取条件。结果:最佳工艺条件为温度76℃、时间64 min、pH 1.2,果胶得率为65.2%。采用傅里叶变换红外光谱法测定了甘薯果胶的酯化度。果胶为高甲氧基果胶,DE为58.5%。以0.4 wt %和1.0 wt %的果胶为乳剂,通过测定其ζ电位、粒径和乳化指数,研究了甘薯果胶的乳化性能。结论:柠檬酸提取可提高果胶得率。甘薯果胶的加入改善了乳状液的稳定性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Recent patents on food, nutrition & agriculture
Recent patents on food, nutrition & agriculture Agricultural and Biological Sciences-Agronomy and Crop Science
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