Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure

Abstract

Pectin was acid extracted from orange albedo by microwave heating under pressure. Extraction times ranged from 2.5 to 8 min. Solubilized pectin was characterized for molar mass ( M), rms radius of gyration ( R g) and intrinsic viscosity [ η] by HPSEC with online light scattering and viscosity detection. M, R g and [ η] all decreased with increasing extraction time. Nevertheless, at heating times of 2.5 and 3.0 min, M, R g and [ η] were significantly higher than a commercial citrus pectin when the albedo:solvent ratio was 1:25 (w/v). At the heating time of 2.5 min M w was 3.6×10 5, R gz was 38 nm and [ η] w was 10.8 dL/g. Chromatography revealed that solubilized pectin distributions were bimodal in nature and that the low-molar-mass fraction increased at the expense of the high-molar-mass fraction with increasing extraction time. Scaling law exponents revealed that the high-molar-mass fraction was extremely compact in shape, whereas the low-molar-mass fraction was more asymmetric in shape. Possibly these results indicated that at short extraction times, pectin was solubilized as compact aggregated network structures that were broken down to their more asymmetric components with increased heating times.