Optimization of Pectin Enzymatic Extraction from Malus domestica 'Fălticeni' Apple Pomace with Celluclast 1.5L.

Florina Dranca,Mircea Oroian

doi:10.3390/molecules24112158

Florina Dranca, Mircea Oroian

Open Access

https://doi.org/10.3390/molecules24112158

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Abstract

Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.

Highlights

Pectins are complex polysaccharides that are widely distributed in the primary cell walls and the middle lamella of higher plants, having important functions in their development, growth, and maturation [1,2]
The pomace obtained by processing apples from the autumn variety Malus domestica ‘Fălticeni’, in the geographical area of Fălticeni, Suceava, Romania, was found to be a good source material for pectin extraction
The commercially available multicatalytic enzyme preparation, Celluclast 1.5L, was used, and the following process parameters were varied—temperature, time, and enzyme dose. The effect of these parameters was studied by recording the changes in pectin yield and its galacturonic acid content and the degree of esterification

Summary

Introduction

Pectins are complex polysaccharides that are widely distributed in the primary cell walls and the middle lamella of higher plants, having important functions in their development, growth, and maturation [1,2]. The three main domains identified and characterized in the structure of pectin are homogalacturonan (HG), rhamnogalacturonan type I (RG-I), and rhamnogalacturonan type II (RG-II). Of the total pectin, is a linear polymer of d-galacturonic acid units that are α(1→4) linked, partial methyl-esterified at the C-6 carboxyl, and depending on the plant source, O-acetylated at the O-2 or. The second most predominant pectic polysaccharide is RG-I (20%–35% of the total pectin), which is formed of d-galacturonic acid units interspersed by α(1→2) linked, L-rhamnose units, which can be substituted with side chains of arabinans, galactans, and arabinogalactans [4]. The overall structure of pectin and its chemical composition govern its applications [6]

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