Microwave Assisted Extraction Of Pectin Research Articles

Optimization and characterization of physicochemical, morphological, structural, thermal, and rheological properties of microwave-assisted extracted pectin from Dillenia indica fruit.

Microwave-assisted extraction of pectin from Dillenia indica (DI) fruit was optimized using Box-Behnken design to maximize yield and quality. Parameters such as solid:solvent (1:10-1:30), microwave power (200-600W), and extraction time (4-10min) were varied to determine the optimal conditions. Through experimentation, the optimized extraction parameters were identified as 1:23.66 solid:solvent, 400W microwave power, and 7min of extraction time, under which the predicted yield and equivalent weight were 19.68% and 915.93, respectively. The optimized conditions were validated experimentally (yield:19.4±0.35%) and equivalent weight:914.57±0.62), showing close agreement with predicted values. Physicochemical properties of the extracted pectin were determined, revealing an effective pore radius of 0.263±0.005mm and a swelling index order of: water(1)>pH6(0.7)>HCl(0.3). Moisture content was measured as 7.23±0.25%, while ash content was found to be 2.23±0.25%. Further analysis included the determination of methoxyl value, anhydrouronic acid content, degree of esterification, and protein content, which were 9.61±0.31%, 73.56±1.86%, 74.15±0.28%, and 1.16±0.16%, respectively. Monosaccharide composition revealed presence of neutral sugars, glucose, arabinose and rhamnose and molecular weight was 71,489g/mol. Morphological characteristics, assessed using scanning electron microscopy, showed a rough, irregular surface of DI fruit pectin. Fourier-transform infrared spectroscopy (FTIR) indicated similarity to standard high methoxyl pectin, while nuclear magnetic resonance (NMR) confirmed characteristic functional groups. Thermal behaviour, determined via differential scanning calorimetry (DSC), exhibited endothermic and exothermic transitions at 83.6°C and 260.027°C, respectively. Rheological and functional properties revealed DI fruit pectin solution as a non-Newtonian fluid with shear thinning behaviour, forming weak gels and that its emulsion capacity increased with increase in pectin concentration. Overall, this study provides a comprehensive characterization of microwave-assisted extracted pectin from Dillenia indica fruit, offering insights into its potential applications in food industries.

Microwave-assisted extraction of pectin from onion and garlic waste under organic, inorganic and dual acid mixtures

This study aims to investigate pectin extraction from garlic (GW) and onion waste (OW) by microwave-assisted (MAE) and sequential microwave assisted-hot acid extraction (MAHE) methods. All extractions were performed under three different media including organic acids [citric (CA) and acetic (AA)], inorganic acids [sulfuric (H2SO4) and hydrochloric (HCl)] and their mixtures. GW provided more pectin yields compared with OW. While the highest pectin yields from GW and OW by MAE in H2SO4 were respectively 24.62 ± 0.65 and 24.93 ± 0.59%, these yields under MAHE were 27.99 ± 0.36 and 28.43 ± 0.42%, respectively. Higher pectin yields and galacturonic acid (Gal-A) contents were mostly achieved in inorganic acids. However, degree of esterification (DE), methoxyl content (MeO) and equivalent weight (EW) values were higher for the pectins extracted under organic acids. Extraction of pectin from GW and OW was also accomplished in dual acidic media by MAE. Addition of inorganic acids to the organic acid solutions resulted in increasing pectin yields. The highest pectin yields from GW and OW under dual acid solutions were respectively 23.36 ± 0.66 and 21.88 ± 0.52%, and achieved in 1/3 HCl-H2SO4 and 1/3 CA-H2SO4 mixtures by MAE. While increasing inorganic acid contents in dual acid solutions resulted in enhanced Gal-A contents, increasing organic acid volume also generated higher DE and MeO values of the pectins. Obtained successful outcomes indicate that MAHE method could be used as an efficient extraction technique for the higher pectin yields, and utilization of organic-inorganic dual acid mixtures during MAE provides enhanced yields and controlled physicochemical properties of pectin.Graphical abstract

Microwave-assisted extraction of pectin from orange peel using deep eutectic solvents

Pectin is a polysaccharide which is utilized in food, pharmaceutical and other industries. The commercial production of pectin involves mineral acids with high environmental impacts. Non-conventional green solvents such as deep eutectic solvents could potentially reduce the environmental threats of the traditional method and make the pectin extraction more sustainable and eco-friendly. In this study, pectin is extracted using maceration and microwave-assisted deep eutectic solvent (MW-DES) methods from orange peel under variable operating conditions. Process conditions had positive impact on pectin containing extract yields. The best conditions consisted of choline chloride:formic acid concentration of 8 % (v/v), an extraction time of 15 min and microwave power of 360 W for MW-DES. The maximum yields were 46 and 40% for maceration and MW-DES extraction, respectively. Microwave assistance decreased the extraction time by 75% compared to maceration method. The pectin samples extracted using DES were high methoxyl type with a degree of esterification of 85.6 and 74.4% for Maceration-DES and MW-DES, respectively. The galacturonic acid and total sugar contents were found statistically same for both methods. In addition, a significantly lower galacturonic acid content was observed in DES extracts compared to that of commercial and conventional pectin, indicating the need for advanced purification steps after DES extraction. MW-DES pectin had better water holding capacity and higher viscosity compared to that of Maceration-DES. Moreover, total phenolic content of the pectin samples were found as 8.19 and 7.14 mg Gallic acid equivalent/g of sample for maceration and MW-DES methods, respectively. The findings suggest that MW-DES could be an effective and fast extraction method for pectin from orange peels. However, further research is required to determine the energy consumption and to optimize extraction conditions.

Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities.

While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90min), and temperature (60-95°C). Pectin extraction by MAE required lower temperatures (65.99°C) and shorter reaction times (10.56min). Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Although both pectin samples showed shear-thinning behavior, pectin-MAE exhibited higher antioxidant and antibacterial activities. Therefore, microwave assisted extraction was an efficient method to extract pectin from jackfruit rags.

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars.

The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32-18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.

Comparison of Conventional and Microwave-assisted Extraction of Pectin from Watermelon Rind

Comparison of Conventional and Microwave-assisted Extraction of Pectin from Watermelon Rind

Microwave-assisted extraction of pectin from grape pomace

The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.

Microwave-assisted Extraction of Pectin from Dalanghita (Citrus reticulata Blanco ) Peels

Pectin is one of the important high value-added products today due to its wide applications as a functional ingredient in food science, cosmetics, and pharmacy. Because of the rising demand, pectin research has become increasingly relevant. Commercial pectins are mainly obtained from citrus peels. Unlike oranges, pectin extraction from dalanghita is not well established. In this study, microwave-assisted extraction was employed for the isolation of pectin from dalanghita (Citrus reticulata Blanco) peels. Using a Box-Behnken response surface methodology design, the effects of three process parameters (pH, irradiation time, and solid/liquid ratio) on the % yield of pectin were observed. The optimum conditions for a maximum pectin yield of 35.43% were pH=1.5, irradiation time=120s, and S/L ratio=30. The extracted pectin was pale yellowish (wet) to brownish (dry) in color, with a 31.75% actual yield, 4.94% methoxyl content, 171.67% anhydrouronic acid (AUA) content, and a 16.37% degree of esterification (DE). Given this data, it was concluded that dalanghita peels are a viable source of pure, low-ester, food-grade pectin that can be used for low-sugar applications. The microwave-assisted process is also a fast and accessible way of extracting pure pectin.

Microwave-assisted extraction of pectin from pineapple peel

Pineapple peel has the potential to become one of the sources for pectin production due to the high content of pectin in its dietary fibre composition. Pectin is used as food thickener, emulsifier, stabiliser and gelling agent in food industry. The conventional extraction process with long operating hours at high temperature has been identified to cause thermal degradation of pectin molecules. Microwave technology application in pectin extraction has shown high potential to expedite the extraction process and produce higher yield. Therefore, this research was intended to investigate the effect of various factors (irradiation time, pH, temperature, microwave power and solid-to-solvent (S/S) ratio) of microwave-assisted extraction (MAE) on the pineapple peel pectin (PPP) yield. Pectin extracted was then analysed for its dry weight yield percentage and degree of esterification (DE). It was shown that the pectin yield was significantly affected by pH, S/S ratio and microwave power. From this study, no significant effect of irradiation time was observed from 2.5 min until 20 min to the yield of pectin, thus longer time of extraction is not necessary in MAE. The highest yield of PPP obtained was in the range of 2.27 to 2.79% w/w at pH 2.0 and S/S ratio of 1:20. The result of DE (63.93 ± 0.30%) indicated that PPP is categorized in high methoxyl pectin (HMP) pectin type because the DE values were greater than 50%. This study showed that MAE is highly potential for extraction of high yield of PPP.

Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel

The microwave-assisted extraction of pectin from sweet lemon peel (SLP) was optimized using Box-Behnken design. The highest pectin yield (25.31%) was observed under optimal condition (microwave power of 700 W, irradiation time of 3 min and pH of 1.5). The physicochemical, structural and some bioactivity of the SLP pectin isolated at optimum condition was evaluated. The SLP pectin was rich in galacturonic acid and galactose (87.2 mol%), high in molecular weight (615.836 kDa) and low in degree of esterification (1.2–35.1%). Furthermore, the SLP pectin was composed of 55.7% linear region (homogalacturonan) and 42.2% hairy region (rhamnogalacturonan-I). Also, the FT-IR and H-NMR results confirm the major presence of low methylated galacturonic acid rich structure in the isolated samples. In addition, SLP pectin showed good emulsifying and antioxidant properties. A pseudoplastic flow behavior was observed for SLP pectin solution at higher concentrations (1% w/v <). These results represent an inexpensive source for pectin extraction with high pectin yield and good properties.

Microwave-assisted extraction of pectin from cocoa peel

Pectin is a polymer of d-galacturonate acids linked by β-1,4 glycosidic bond. This study isolates pectin from cocoa peel (Theobroma cacao) using citric acid as solvent by microwave-assisted extraction method. Cocoa peels (moisture content of 10%) with citric acid solution (pH of 1.5) irradiated by microwave energy at various microwave power (180, 300, 450 and 600 W) for 10, 15, 20, 25 and 30 minutes respectively. Pectin obtained from this study was collected and filtrated by adding 96% ethanol to precipitate the pectin. The best results obtained from extraction process using microwave power of 180 Watt for 30 minutes. This combination of power and time yielded 42.3% pectin with moisture content, ash content, weight equivalent, methoxyl content and galacturonate levels were 8.08%, 5%, 833.33 mg, 6.51% and 58,08%, respectively. The result finding suggested that microwave-assisted extraction method has a great potency on the commercial pectin production.

Microwave-assisted extraction of pectin from unutilized pumpkin biomass

Microwave-assisted extraction was employed to extract polysaccharides from pumpkin biomass and compared to the usual extraction by conventional heating. The effect of microwave heating time, liquid/solid (L/S) ratio and extraction temperature on the yield and molecular mass of extracted pectin from the seeded oil pumpkin biomass was investigated. Heating times ranged from 2 to 10min, L/S ratio from 30/1 to 50/1 and temperature from 80 to 120°C. The response surface methodology was used to optimize the effects of processing parameters to isolate pectin with medium molecular weight and with the highest yield. The retained conditions were as follows: liquid/solid ratio 50/1, microwave heating time of 10min and a temperature of 102.2°C. Among the studied factors, the liquid/solid ratio had the greatest influence on yield and molecular mass, respectively.

Application of Ionic Liquids in the Microwave-Assisted Extraction of Pectin from Lemon Peels

Microwave-assisted extraction of pectin from lemon peels by using ionic liquid as alternative solvent was investigated. The extracted pectin was detected by Fourier transform infrared spectra. The extraction conditions were optimized through the different experiments in conjunction with the response surface methodology. A pectin yield of 24.68 % was obtained under the optimal parameters: the extraction temperature of 88°C, the extraction time of 9.6 min, and a liquid-solid ratio of 22.7 ml · g−1. The structure of the pretreated lemon peel samples and the samples after microwave-assisted extraction were characterized by a field emission scanning electron microscope.