Amount Of Pectin Research Articles

Determination of pectin from Orange, Pomegranate, Lemon and Banana fruits

In this study, the amount of pectin was determined from the peels of waste orange, pomegranate, lemon and banana fruits consumed especially in winter months. The pectin in these waste fruit peels was extracted using 100 mL of 50% ethyl alcohol-water mixture. HPLC method was used for pectin analysis. Calibration graph was drawn according to known pectin concentrations. Validation values of the method were measured. Extracted fruit peel samples were analyzed for pectin amounts by HPLC using the appropriate procedure.

PECTIN EXTRACTION AND CHARACTERIZATION FROM LOCAL WHITE PUMPKIN (LAGENARIA SICERARIA)

Pectin, a naturally occurring heteropolysaccharide, has in recent years grown increasingly in importance. In this present study, white pumpkin or bottle gourd was chosen as a representative of the Cucurbitaceae family to extract powder pectin. At initial and final times, treatment (T1) and treatment (T2), the amount of pectin in calcium pectate in fresh pumpkin ranges from 3.7% to 5.8%. Standardized water bath heating was used to extract pectin from white pumpkins by boiling the fruit at atmospheric pressure for five minutes at 95 oC. Distilled water was also tested for pectin isolation from white pumpkins as an extraction solvent. The weight increased by 844.98% at T1 and decreased to 675.67% at T6, following which was precipitation with 95% ethanol yielding maximum on the above during the extraction of pectin by water bath at varied period durations. Finally, the degree of esterification was the rate 68.76% at T1 to 59.87% at T6, with the methoxyl content having a value 9.45% at T1 to 6.82% at T6 and the anhydrouronic acid content (AUA%) being 76.66% at T1 to 64.77% at T6. Moisture, equivalent weight, degree of esterification, and methoxyl concentration all reduced as extraction time increased. However, many indicators, like ash content, acetyl value, and jelly grade, exhibited an early rise in value that later declined as extraction time increased. Thus, the optimal method for pectin isolation involves boiling the pumpkin in water at atmospheric pressure for 5 to 30 minutes. In addition, among different times of extraction pectin that was obtained from 30 minutes had the highest lightness 82.07 while the lowest redness 2.03 and yellowness 5.14 of pectin was recorded at this time. This pectin met the criteria for food additive use, indicating its potential as a commercially viable alternative source.

Physicochemical characterization of Dillenia indica fruits and exploration of extraction methods to obtain reducing compounds and pectin

Dillenia indica Linn. is an unconventional edible plant with numerous health benefits, including anti-diabetic, anti-inflammatory, and anticancer properties. Dillenia indica fruit, known as elephant apple, is rich in nutrients and bioactive compounds and is an excellent source of pectin, a polysaccharide extensively used in the food industry. Despite the potential of this plant, it has been little studied and is still under-explored for commercial purposes. This study aimed to explore methods for extracting total reducing compounds and pectin from Dillenia indica fruit. First, the extraction of reducing compounds was optimized by ultrasound-assisted method within an experimental design considering three variables: solvent-to-feed (S/F) ratio (10:1 – 30:1), ethanol-to-water ratio (0:100 – 100:0) and ultrasound amplitude (24 – 40 %). In the following step, kinetic curves at the optimized conditions were obtained for up to 16 min. The ultrasound-assisted method was then compared to mechanical stirring (100 rpm). In the last step, pectin was extracted, maintaining the same S/F ratio (30:1) and ethanol-to-water ratio (20:80), but using magnetic stirring, pH 2.0, and 80 ºC. Pure water at pH 2.0 was used as a solvent for comparison. In the ultrasound-assisted extraction, the optimal yield was achieved with an S/F ratio of 30:1, an ethanol-to-water ratio of 20:80, and an ultrasound amplitude of 24 %. In the kinetic curves, a higher reducing capacity was obtained at 8 min through mechanical stirring. The pectin extraction was more effective with pure water (12.1 %). However, the ethanol-water mixture promoted a similar amount of pectin (10.3 %) but with a considerably higher total reducing capacity (25.82 mg GAE/g for ethanol-water and 14.5 mg GAE/g for pure water). These results demonstrated that reducing compounds and pectin can be effectively extracted from Dillenia indica fruit, highlighting the potential of this fruit to produce valuable ingredients.

Kinetic study of a conventional and ultrasound-assisted extraction of pectin from different plant-based side streams: Impact on pectin extraction yield, purity and molecular pectin structure

The time-dependency of both a conventional and ultrasound-assisted extraction (UAE) was studied for three biomasses, carrot pomace (CP), broccoli stems (BS) and pumpkin pomace (PP). Both extraction processes were performed completely analogous without and with ultrasound waves to unequivocally evaluate the effect of ultrasonication. Besides the pectin extraction yield (considering the yield and pectin purity), the composition and molecular structure of the extracted materials were also studied as a function of time. For all biomasses, UAE resulted in a(n) (slight) increase of the final pectin extraction yield, giving rise to the extraction of an additional 4.2, 5.8 and 10.7% of the amount of pectin initially present for CP, BS and PP, respectively. Prolonged extraction times resulted in pectin structures comparable to conventional extraction (with a higher protein content). Compared to conventional extraction, shorter UAE processes (1, 5 and 2.5 min for CP, BS and PP, respectively) resulted in comparable pectin extraction yields and slightly more branched pectin structures with a higher protein content. Both observations show the potential of UAE for the intensification of the industrial pectin extraction. The three biomasses differed mainly in the amount of non-pectic compounds co-extracted, and the sensitivity by which the UAE process was accelerated.

Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes

Adequate dietary protein intake is an effective way to combat muscle wasting disorders in the elderly, who are highly susceptible to dysphagia due to declining physiological functions. Herein, whey protein isolate (WPI) and pectin electrostatic complexes were chosen to prepare texture-modified foods with high protein (15%, w/v) for dysphagia elderly. Firstly, the region of soluble complex formation was initially identified as pH 4.2–5.5 by determination of the zeta potential of both biopolymers. Following this, it was found that the stability of WPI-pectin complexes was significantly dependent on the increase in the amount of pectin (from 1.0 to 2.0 %, w/v). However, the viscoelasticity and the degree of WPI aggregation of these complexes after heat treatment (90 °C, 20 min) both showed the lowest level at pH 4.6 (it was fluid state) regardless of the pectin content, and the degree of protein aggregation weakened with the increase of pectin content. Additionally, the shear viscosity, yield stress, and tribological properties of the thermal complexes were also positively correlated with the degree of protein thermal aggregation. Moreover, based on the dietary texture classes developed by the International Dysphagia Diet Standardisation Initiative (IDDSI), unlike pure WPI thermally-induced gels that are attributed to level 6, the WPI-pectin thermal complexes can achieve texture class coverage from level 3 to level 6. These findings suggest that by modulating the electrostatic binding strength and positive-negative charge balance between WPI and pectin, tailored design of high-protein diets for elderly people with varying degrees of dysphagia may be achieved.

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects.

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the 'Pan Bauletto bianco con olio EVO' (white bakery bread with EVO oil), an 'industrial bread' type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties.

Upcycling of Agricultural Waste Stream to High-Molecular-Weight Bio-based Poly(ethylene 2,5-furanoate).

Orange peel and sugar beet pulp contain large quantities of pectin, which can be turned via galactaric acid into furan dicarboxylic acid (FDCA) and its esters. In this work, we show the polymerisation of these FDCA esters into high-molecular-weight, 70-100 kg/mol, poly(ethylene 2,5-furanoate) (PEF). PEF is an emerging bio-based alternative for poly(ethylene terephthalate) (PET), widely used in for example packaging applications. Closing the loop, we also demonstrated and confirmed that PEF can be hydrolysed by enzymes, which are known to hydrolyse PET, back into FDCA for convenient recycling and recovery of monomers.

Microwave and ultrasound assisted extraction techniques with citric acid of pectin from Pomelo (Citrus maxima) peel

This current research attempted to obtain pectin from Pomelo (Citrus maxima) peels using conventional heating, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) techniques with organic citric acid. In order to characterize pectin extracted using conventional heating, MAE, and UAE, yield, pH, solubility, ash content, equivalent weight, anhydrouronic acid content, degree of esterification methoxyl content were taken into consideration. On physicochemical properties, the extraction techniques had a significant effect. The findings demonstrated that the MAE method produced the highest amount of pectin (26.63 ± 0.21 %). On the basis of the Degree of Esterification (DE) value, pectins were all classified as high-methoxypectins (HMP). According to anhydrouronic acid (AUA) content, the extracted pectins were extremely pure. Fourier transform infrared (FT-IR) spectroscopy was used to structurally characterize pectin that was extracted using three different methods, and the results revealed that pectin has functional groups between 1740 and 800 cm-1 spectrally.

Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio.

In the food industry, the phycobiliprotein phycocyanin acts as a color pigment or the functional part of the superfood "Spirulina." It is industrially extracted from Arthrospira platensis. Current scientific research is focusing on finding complex partners with the potential to stabilize phycocyanin against its sensitivity toward heating and pH changes. Less attention is paid to the factors that influence complexation. This study focuses on the mixing ratio of phycocyanin with pectin. Phycocyanin concentration was fixed, and the mixing ratios ranged from 0.67 to 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, and sedimentation stability before and after heating at 85°C. It was found that increasing the pectin content fostered the initial interactions with the protein and chromophore, resulting in a color shift from blue to turquoise. The size of the complexes decreased from several micrometers to nanometers with increasing pectin concentration. Those smaller complexes that were formed at a mixing ratio of 2.5 showed a higher colloidal stability over a period of ∼2days. It is suggested that at a low mixing ratio (0.67), phycocyanin cannot be completely entrapped within the complexes and attaches to the complex surface as well. This results in aggregation and precipitation of the complexes upon heating. With increasing aggregation and consequently size as well as density of the complexes, sedimentation was accelerated. PRACTICAL APPLICATION: Under acidic conditions, as found in many foods and beverages (e.g.,soft drinks, hard candy), phycocyanin tends to agglomerate and lose its color. Specifically heating, triggers denaturation, causing phycocyanin to aggregate and lose vitalprotein-chromophore interactions necessary to maintain a blue color. To prevent precipitation of the phycocyanin-pectin complexes, increasing the amount of pectin to a ratio of at least 2.0 is effective. This illustrates how adjusting the mixing ratio improves stability. Conversely, lower mixing ratios induce color precipitation, valuable in purification processes. Thus, practical use of biopolymer-complexes, requires determination of the optimal mixing ratio for the desired effect.

An insight into tissue culture-induced variation origin shared between anther culture-derived triticale regenerants

BackgroundThe development of the plant in vitro techniques has brought about the variation identified in regenerants known as somaclonal or tissue culture-induced variation (TCIV). S-adenosyl-L-methionine (SAM), glutathione (GSH), low methylated pectins (LMP), and Cu(II) ions may be implicated in green plant regeneration efficiency (GPRE) and TCIV, according to studies in barley (Hordeum vulgare L.) and partially in triticale (× Triticosecale spp. Wittmack ex A. Camus 1927). Using structural equation models (SEM), these metabolites have been connected to the metabolic pathways (Krebs and Yang cycles, glycolysis, transsulfuration), but not for triticale. Using metabolomic and (epi)genetic data, the study sought to develop a triticale regeneration efficiency statistical model. The culture’s induction medium was supplemented with various quantities of Cu(II) and Ag(I) ions for regeneration. The period of plant regeneration has also changed. The donor plant, anther-derived regenerants, and metAFLP were utilized to analyze TCIV concerning DNA in symmetric (CG, CHG) and asymmetric (CHH) sequence contexts. Attenuated Total Reflectance–Fourier Transfer Infrared (ATR-FTIR) spectroscopy was used to gather the metabolomic information on LMP, SAM, and GSH. To frame the data, a structural equation model was employed.ResultsAccording to metAFLP analysis, the average sequence change in the CHH context was 8.65%, and 0.58% was de novo methylation. Absorbances of FTIR spectra in regions specific for LMP, SAM, and GSH were used as variables values introduced to the SEM model. The average number of green regenerants per 100 plated anthers was 2.55.ConclusionsThe amounts of pectin demethylation, SAM, de novo methylation, and GSH are connected in the model to explain GPRE. By altering the concentration of Cu(II) ions in the medium, which influences the amount of pectin, triticale’s GPRE can be increased.

Gut microbiota modulation and effects of a diet enriched in apple pomace on inflammation in a DSS-induced colitis mouse model.

Certain types of soluble dietary fibre, such as pectin and pectic oligosaccharides from different sources, have demonstrated protective effects against inflammation in DSS-induced colitis mouse models. In this work, we have evaluated the impact of a diet enriched in apple pomace (AP-diet), an agricultural by-product with a significant content of pectin and that previously demonstrated prebiotic properties in human fecal batch fermentation models, on the gut microbiota composition, intestinal damage and inflammation markers in a DSS-induced colitis model. We found that the apple pomace enriched diet (AP-diet), providing a significant amount of pectin with demonstrated prebiotic properties, was associated with a slower increase in the disease activity index, translating into better clinical symptomatology of the animals. Histological damage scoring confirmed less severe damage in those animals receiving an AP-diet before and during the DSS administration period. Some serum inflammatory markers, such as TNFα, also demonstrated lower levels in the group receiving the AP-diet, compared to the control diet. AP-diet administration is also associated with the modulation of key taxa in the colonic microbiota of animals, such as some Lachnospiraceae genera and Ruminococcus species, including commensal short chain fatty acid producers that could play a role in attenuating inflammation at the intestinal level.

Optimization of hydrodynamic degumming of flax fiber for improved biochemical profile

Flax fibers have bioactive properties due to their biochemical composition. The quality of the fibers is the main parameter that determines the application, and the process of obtaining fibers has a crucial impact on the composition and properties of fibers. Therefore, this study aimed to enhance the quality of flax fibers by optimizing the hydrodynamic degumming process of decorticated flax fibers. Flax fibers, both non-transgenic (Nike) and transgenic (B14) fibers with overexpression of the β-1,3-glucanase gene from potato, were obtained through nine processes that varied in the degumming temperature, degumming time, and rinsing temperature. The content of phenolic, terpene and polyamine compounds as well as antioxidant activity was determined in the fibers. Two processes, due to having the highest content of bioactive compounds, were selected for further analyses: determination of the chemical composition and structure of plant cell walls, and in vitro tests on the culture of the V79 hamster lung fibroblast cell line. Both processes led to an increase in the content of cellulose and hemicellulose, along with a decrease in the amount of pectin in B14 fibers, indicating changes in the structure of the cell wall. Water extract containing phenolic compounds obtained from flax fiber resulted in increased viability of the V79 fibroblasts and did not show changes in the level of transcripts of inflammatory genes. Based on the obtained results, process VI was identified as the most effective for obtaining flax fibers of the best quality. Additionally, the study confirmed that transgenic B14 fibers exhibited better quality than non-transgenic fibers. The findings highlight the potential of the methods used to obtain flax fibers, which may significantly impact their properties.

Full utilization of the yellow passion fruit peel: Chemical characterization and valorization to reduce biomass waste

The yellow passion fruit is a well-known fruit worldwide and Brazil is one of its largest producers, mainly of the juice generated from the pulp. This production feeds thousands of people every year and contributes to a significant portion of the country's economic movement. Regarding this production, large amounts of waste are generated from the disposal of passion fruit peels, which causes serious environmental problems. The objective of the present study was to chemically characterize the yellow passion fruit peel before (flour) and after (residue) pectin extraction. Acid extraction of pectin, acid hydrolysis of flour and analysis by high-performance liquid chromatography (HPLC) were carried out to obtain the chemical content of the yellow passion fruit peel. The results showed that the mass balance of yellow passion fruit flour is close to 100% and has significant amounts of cellulose and hemicellulose (around 50% and 20% respectively), which can be used for several purposes. Furthermore, the residue generated (after pectin extraction) also presents cellulose (13%) and hemicellulose (1%), confirming the excellent nutritional value of the whole biomass. Additionally, the amount of pectin found in the present work places the yellow passion fruit as an important source of this polysaccharide and directs it to the industrial use of compounds that require a gelling structure in the composition of the product. Therefore, the present study represents an important starting point for the use of the chemical content of yellow passion fruit residues to produce several compounds of industrial interest, as well as the minimization of the environmental damage that occurs with the disposal of the peels.

Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities.

The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and then utilized as emulsifier/stabilizer in simple oil-in-water emulsions. The resulting emulsions were stored at 4°C and monitored for 2 weeks. Results revealed that carrot and tomato sera contained higher amounts of pectin and lower protein compared to broccoli. The serum pectic biopolymers exhibited distinct molecular structures, depending on the vegetable origin. Given these natural biopolymer composition and characteristics, emulsions with small droplet sizes were observed at pH 3.5. However, emulsions at pH 6.0 showed large mean droplet sizes, except for the emulsion formulated with carrot serum. Regardless of the pH, emulsions containing carrot serum biopolymers exhibited high capacity to form fine emulsions that were stable during the 2-week storage period at low temperature. This study clearly shows the capacity of natural water-soluble biopolymers isolated from the serum phase of vegetable purées to form fine emulsion droplets and maintain its stability during storage, especially in the case of carrot serum biopolymers.

Optimization of Extraction of Pectin from Valencia “Midknight” Orange Peels with Citric Acid Solution

AbstractThe extraction of pectin from Valencia “Midknight” orange peels with a citric acid solution is experimentally studied, and these data are used to model and then optimize the process. The experimental data reported are the pectinesterase activity as a function of blanching time, the moisture of orange peel as a function of drying time, and the amount of pectin extracted as a function of extraction time at different ratios of citric acid solution to orange peel. These data permit finding the equilibrium and kinetics parameters of the extraction model, such as the diffusivity of pectin through the peel D = 3.0375 × 10−11 m2 s−1. Then, the model is used to optimize the extraction variables: the optimal extent of extraction is located on an upper bound imposed on the extraction time, which must not exceed 1 h due to product quality considerations and the optimal ratio of solution to solids is R = 15.

A Pectate Lyase Gene Plays a Critical Role in Xylem Vascular Development in Arabidopsis.

As a major component of the plant primary cell wall, structure changes in pectin may affect the formation of the secondary cell wall and lead to serious consequences on plant growth and development. Pectin-modifying enzymes including pectate lyase-like proteins (PLLs) participate in the remodeling of pectin during organogenesis, especially during fruit ripening. In this study, we used Arabidopsis as a model system to identify critical PLL genes that are of particular importance for vascular development. Four PLL genes, named AtPLL15, AtPLL16, AtPLL19, and AtPLL26, were identified for xylem-specific expression. A knock-out T-DNA mutant of AtPLL16 displayed an increased amount of pectin, soluble sugar, and acid-soluble lignin (ASL). Interestingly, the atpll16 mutant exhibited an irregular xylem phenotype, accompanied by disordered xylem ray cells and an absence of interfascicular phloem fibers. The xylem fiber cell walls in the atpll16 mutant were thicker than those of the wild type. On the contrary, AtPLL16 overexpression resulted in expansion of the phloem and a dramatic change in the xylem-to-phloem ratios. Altogether, our data suggest that AtPLL16 as a pectate lyase plays an important role during vascular development in Arabidopsis.

STUDY OF PECTIN SUBSTANCES DURING STORAGE OF DIFFERENT VARIETIES OF TABLE GRAPE GROWING IN AZERBAIJAN

This study is aimed at solving the problem of providing the population with fresh grapes not only for one or two months, but all year round. To increase the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes were determined.
 The objects of study were unripe, ripe (ripe) and overripe table grape varieties widely used in the country (white varieties – Ganja table and Garaburnu, pink grape varieties – Marandi Shamakhinsky, Taifa pink, as well as red grape varieties Chernaya Asma and Pobeda). As a result of the study, it turned out that unripe and overripe red table grape varieties (Chernaya Asma and Pobeda) are richer in pectin compared to other varieties. They contain pectin substances up to 0.40–0.50 g/100 cm3. According to the content of pectin substances, pink varieties of grapes are in second place – 0.42–0.28 g/100 cm3. From a comparison of grape varieties, it is known that the amount of pectin in white table grape varieties is less than in other varieties – 0.36–0.25 g/100 cm3.
 During the storage of white table grape varieties, pectin decreased within the range of 24.0–48.0%, protopectin - by 16.6–38% and for pectin this indicator decreased by 5%. This figure was 7.1–50% in pink and 23.7–45% in red table grape varieties. The decrease in pectin during storage is associated with an increase in the activity of pectin enzymes. Therefore, it is considered expedient to store table grape varieties in a refrigerator according to the first option, i.e. under conditions of RHS 3–4% CO2 and 2–3% O2, at a relative humidity of 85–92%.
 And also studies have shown that for long-term and high-quality storage in a refrigerator, three options are more suitable: from white grape varieties Ganja table, from pink varieties – Marandi Shamakhinsky, and from red varieties – Black Asma.

Optimized formulation of polyaniline-pectin optical film sensor for pH measurement

Novel polyaniline-pectin (PAN-PEC) composite sensing films were prepared for optical pH measurement. Box–Behnken experiment design and the response surface method were used to optimize the PAN-PEC synthesis to produce films with a maximum color change response to pH change in the pH range of 2 to 12. The pH sensing PAN-PEC nanoparticles for incorporation in the sensing film were made by oxidative polymerization of aniline using ammonium persulfate as the oxidant and pectin as the stabilizer. The experimental factors were the quantity of aniline, the concentration of hydrochloric acid, and the mass of ammonium persulfate in the reaction mixture, for a fixed quantity of pectin. A relationship between spectrophotometric absorption at 420 nm and the pH was developed for estimating the pH of the samples.

PECTIN EXTRACTION FROM AMBON BANANA (Musa paradisiaca var. sapientum) PEEL AND ITS APPLICATION FOR GUMMY JELLY

Considered a waste, the peel of the Ambon banana (Musa paradisiaca var. sapientum) contains an appreciable amount of pectin. Pectin can be used to produce gummy jelly products with the addition of carrageenan as a stabilizer. The manufacture of gummy jelly must consider a good proportion of pectin and carrageenan. This study aimed to extract pectin from Ambon banana peel and determine the best formulation of gummy jelly incorporated with the pectin and carrageen as a gelling agent. Pectin was extracted from Ambon banana peel and then analyzed for yield, ash content, equivalent weight, methoxyl content, galacturonic content, and degree of esterification. Gummy jelly was made with various levels of pectin (0.5%, 1%, 1.5%, 2%) and carrageenan (1%, 1.5%, 2%). The product was analyzed for water content, ash content, reducing sugar content, sensory quality test, and hedonic test. The characteristics of pectin, i.e., moisture content, ash content, galacturonic acid content, methoxyl content, and the degree of esterification, were compared to IPPA (International Pectin Producer Association) standard. Meanwhile, the gummy jelly samples were confirmed to comply with the requirements of SNI Soft Candy 3547-2-2008 for water content, ash content, and reduced sugar content. In addition, we found that a higher concentration of pectin in the formulation led to a lower chewiness, decreasing the panelist’s preference. Considering the chemical and sensory properties of the candy, the most desirable formulation was achieved at the ratio of pectin and carrageenan 1.5%:2%. Pectin from banana peels can be used as an ingredient in gummy jelly. This work suggested further studies on the candy's textural properties, such as gumminess and chewiness.

Pulping of Mitsumata by using Twin Screw Extruder

he bast fiber of Mitsumata （Edgeworthia papyrifera Sieb. et Zucc.） has traditionally been used as a raw material of paper. Mitsumata belongs to Thymelaeaceae family, and the paper made from its bark is known to have hue of egg yolk color and unique texture. Mitsumata pulp for paper making is manufactured as follows. Mitsumata branches are steamed and barks are taken off, from which its epidermis and cuticle are removed. Then, the residual white bark is cooked with an aqueous alkaline solution in the digester. Compared to the chemical composition of wood, the white bark contains more amount of pectin and less amount of lignin. So, pulping of Mitsumata primarily aims to remove pectin that works as a binder among cells, and pectin in the white bark can be removed by alkaline solution under heated.In this research, we used twin screw extruder to produce Mitsumata pulp from its white bark. Twin screw extruder consists of two co-rotating screws in a cylinder barrel, and it is widely used in the manufacturing industry for material processing such as shearing, kneading, heating and mixing. The white bark is impregnated with an aqueous solution of sodium hydroxide before defiberizing by twin screw extruder. The process of twin screw extruder is continuous and its processing time is short compared to normal cooking process.The effect of processing temperature and addition rate of sodium hydroxide on defiberizing of Mitsumata fiber was investigated. We found that Mitsumata fibers could be defiberized by twin screw extruder at lower temperature than cooking process.Handsheets were made from the pulp produced by twin screw extruder, and their optical and physical properties were studied. The ISO brightness of the handsheet produced by twin screw extruder was high compared to the handsheet produced by normal cooking process. The pulp yield produced by twin screw extruder was also higher than the yield by cooking process. The side chemical reaction is considered to be suppressed during the extrusion process because of the low processing temperature and the short processing time.