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Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels

Liew SQ, Ngoh GC, Yusoff R, Teoh WH

Int J Biol Macromol, 2016 Dec;93(Pt A):426-435.
PMID: 27565298 DOI: 10.1016/j.ijbiomac.2016.08.065

This study aims to optimize sequential ultrasound-microwave assisted extraction (UMAE) on pomelo peel using citric acid. The effects of pH, sonication time, microwave power and irradiation time on the yield and the degree of esterification (DE) of pectin were investigated. Under optimized conditions of pH 1.80, 27.52min sonication followed by 6.40min microwave irradiation at 643.44W, the yield and the DE value of pectin obtained was respectively at 38.00% and 56.88%. Based upon optimized UMAE condition, the pectin from microwave-ultrasound assisted extraction (MUAE), ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) were studied. The yield of pectin adopting the UMAE was higher than all other techniques in the order of UMAE>MUAE>MAE>UAE. The pectin's galacturonic acid content obtained from combined extraction technique is higher than that obtained from sole extraction technique and the pectin gel produced from various techniques exhibited a pseudoplastic behaviour. The morphological structures of pectin extracted from MUAE and MAE closely resemble each other. The extracted pectin from UMAE with smaller and more regular surface differs greatly from that of UAE. This has substantiated the highest pectin yield of 36.33% from UMAE and further signified their compatibility and potentiality in pectin extraction.

Matched MeSH terms: Pectins/isolation & purification*
Optimization of pectin extraction from durian rind (Durio zibethinus) using response surface methodology

Wai WW, Alkarkhi AF, Easa AM

J Food Sci, 2009 Oct;74(8):C637-41.
PMID: 19799660 DOI: 10.1111/j.1750-3841.2009.01331.x

Response surface methodology (RSM) was carried out to study the effect of temperature, pH, and heating time as input variables on the yield and degree of esterification (DE) as the output (responses). The results showed that yield and DE of extracted pectin ranged from 2.27% to 9.35% (w/w, based on dry weight of durian rind) and 47.66% to 68.6%, respectively. The results also showed that a 2nd-order model adequately fitted the experimental data for the yield and DE. Optimum condition for maximum yield and DE was achieved at 85 degrees C, a time of either 4 or 1 h, and a pH of 2 or 2.5.

Matched MeSH terms: Pectins/isolation & purification*
High methoxyl pectin extracts from Hylocereus polyrhizus's peels: Extraction kinetics and thermodynamic studies

Zaid RM, Mishra P, Tabassum S, Wahid ZA, Sakinah AMM

Int J Biol Macromol, 2019 Dec 01;141:1147-1157.
PMID: 31494156 DOI: 10.1016/j.ijbiomac.2019.09.017

The effect of physicochemical treatment on pectin yield, degree of esterification, along with the kinetics and thermodynamics characteristics was investigated in the present study. Several extraction parameters were observed to have impacted the yield and degree of esterification significantly, and the best extraction condition was as follows: agitation rate of 250 rpm, temperature of 70 °C, extraction time of 120 min, pH 2, and liquid to solid ratio of 10 v/w which has resulted in 28.20% of pectin yield, with DE (degree of esterification) of 57.00%. A theoretical model which describes the extractability, dissolution and degradation rate of pectin to predict the maximal yield at the maximal time was established to study the extraction kinetics of pectin from HPP. The kinetic analysis from Panchev's model shows the extraction rate was found highest at LSR 10 with ymax 30.85%. The calculated activation energy for pectin dissolution and degradation was found to be 4.532 kJ/mol and 28.054 kJ/mol, respectively. The thermodynamic study has suggested that the process was endothermic, spontaneous and reversible. These results suggest that the physical and chemical treatment applied could be an efficient technique for the extraction of pectin from Hylocereus polyrhizus peels.

Matched MeSH terms: Pectins/isolation & purification*
Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks

Chan SY, Choo WS

Food Chem, 2013 Dec 15;141(4):3752-8.
PMID: 23993545 DOI: 10.1016/j.foodchem.2013.06.097

Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate-extractant ratio affected the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently. The yields and uronic acid contents of the extracted pectins ranged from 3.38-7.62% to 31.19-65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17-57.86% to 1.01-3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w/v)] at 95 °C for 3.0 h. The highest uronic acid content (65.20%) in the pectin was obtained using water [1:25 (w/v)] at 95 °C for 3.0 h.

Matched MeSH terms: Pectins/isolation & purification*
A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies

Nagarajan J, Krishnamurthy NP, Nagasundara Ramanan R, Raghunandan ME, Galanakis CM, Ooi CW

Food Chem, 2019 Oct 30;296:47-55.
PMID: 31202305 DOI: 10.1016/j.foodchem.2019.05.135

The redfleshed pulp discarded from pink guava puree industry is a rich source of lycopene and pectin. In this study, we developed a facile extraction process employing water as the primary extraction medium to isolate the lycopene and pectin from pink guava decanter. When the decanter was suspended in water, the complexation of lycopene and pectin formed the cloudy solution, where the colloidal complexes were recovered through centrifugation. The presence of lycopene and pectin in the complex was confirmed by the spectroscopic, microscopic and chromatographic analyses. The lycopene fractionated from the complexes had a purity level of 99% and was in all-trans configuration. The colloidal complexes yielding the highest concentration of lycopene was obtained at pH 7, 1% (w/v) solid loading and 25 °C. The experimental data of time-course extraction of lycopene-pectin complex were best fitted with two-site kinetic model, hinting the fast- and slow-release phases in the extraction process.

Matched MeSH terms: Pectins/isolation & purification
Deep eutectic solvents (DES) mediated extraction of pectin from Averrhoa bilimbi: Optimization and characterization studies

Shafie MH, Yusof R, Gan CY

Carbohydr Polym, 2019 Jul 15;216:303-311.
PMID: 31047070 DOI: 10.1016/j.carbpol.2019.04.007

The Box-Behnken design was applied to optimize the extraction of pectin from Averrhoa bilimbi (ABP) using deep eutectic solvents (DES). The four variables of extraction were percentage of DES (X1), extraction time (X2), temperature (X3), and molar ratio of DES components (X4). The quadratic regression equation was established as a predicted model with R2 value of 0.9375. The optimal condition was X1 = 3.74% (w/v), X2 = 2.5 h, X3 = 80 °C, and X4 = 1:1. No significant difference between the predicted (14.70%) and experimental (14.44%) maximum yield of sample was noted. Characterization of physico-chemical properties characterization of ABP was performed. The main components of ABP were galacturonic acids, arabinoses, and xyloses. ABP also showed good functional properties such as water holding capacity (3.70 g/g), oil holding capacity (2.40 g/g), and foaming capacity (133.33%). The results also showed that ABP exhibited free radical scavenging activity (41.46%) and ferric reducing antioxidant power (1.15 mM).

Matched MeSH terms: Pectins/isolation & purification
Optimization of Pectin Extraction from Sweet Potato Peels Using Citric Acid and its Emulsifying Properties

Hamidon NH, Abang Zaidel DN, Mohd Jusoh YM

Recent Pat Food Nutr Agric, 2020;11(3):202-210.
PMID: 32031081 DOI: 10.2174/2212798411666200207102051

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.

Matched MeSH terms: Pectins/isolation & purification*