A Comparative Study of the Extraction of Pectin from Kinnow (Citrus reticulata) Peel Using Different Techniques

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2023-03-22 DOI:10.1007/s11947-023-03059-4

Muskan Kumari, Shubhendra Singh, Anil Kumar Chauhan

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引用次数: 2

Abstract

Fruit waste has considerable potential for valorization as a pectin source. This research work concentrated on assessing the ability of kinnow (Citrus reticulata) peel as a raw material for pectin isolation. Pectin was isolated from kinnow peel through conventional methods (aqueous extraction and acid-assisted extraction) and novel green methods (microwave and ultrasound-assisted extraction). The pectin obtained with these techniques was analyzed and compared in terms of yield and physicochemical properties. The pectin yield ranged from 18.57% (aqueous extraction) to 30.59% (ultrasound-assisted extraction). The isolated pectin contained methoxyl (5.8 to 7.2%), anhydrouronic acid (57.6 to 73.4%), degree of esterification (55.7 to 80%), and galacturonic acid (64.5 to 68.2%). Structural analysis by Fourier transform infrared spectroscopy and X-ray diffraction showed that the pectin extracted was pure, crystalline, and of high methoxyl in nature. The scanning electron microscopy result showed that the ultrasonic treatment affected the pectin matrix, thus causing the disruption of bonds between pectin molecules. According to the result of characterization, it can be concluded that novel green technologies provide better pectin in terms of yield and quality in comparison with conventional techniques.

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不同工艺提取柑橘果皮中果胶的比较研究

摘要水果废弃物作为果胶来源具有相当大的增值潜力。本研究主要研究了柑橘果皮作为分离果胶原料的能力。采用传统的水萃取法和酸萃取法以及新型的绿色萃取法(微波和超声辅助萃取法)从金果果皮中分离出果胶。从产率、理化性质等方面对所制果胶进行了分析比较。果胶得率为18.57%(水提法)~ 30.59%(超声辅助法)。分离得到的果胶中含有甲氧基(5.8 ~ 7.2%)、无水醛酸(57.6% ~ 73.4%)、酯化度(55.7 ~ 80%)和半乳糖醛酸(64.5 ~ 68.2%)。傅里叶变换红外光谱和x射线衍射的结构分析表明，所提取的果胶纯度高，结晶性好，甲氧基含量高。扫描电镜结果表明，超声波处理对果胶基质产生了影响，导致果胶分子之间的键被破坏。根据表征结果，可以得出结论，与传统技术相比，新型绿色技术在产量和质量方面都能提供更好的果胶。

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

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.