Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties

Carbohydrate Polymers
Seyed Saeid HosseiniMohammad Saeid Yarmand

Abstract

Microwave assisted extraction technique was used to extract pectin from sour orange peel. Box-Behnken design was used to study the effect of irradiation time, microwave power and pH on the yield and degree of esterification (DE) of pectin. The results showed that the optimum conditions for the highest yield of pectin (29.1%) were obtained at pH of 1.50, microwave power of 700W, and irradiation time of 3min. DE values of pectin ranged from 1.7% to 37.5%, indicating that the obtained pectin was low in methoxyl. Under optimal conditions, the galacturonic acid content and emulsifying activity were 71.0±0.8% and 40.7%, respectively. In addition, the emulsion stability value ranged from 72.1% to 83.4%. Viscosity measurement revealed that the solutions of pectin at low concentrations showed nearly Newtonian flow behavior, and as the concentration increased, pseudoplastic flow became dominant.

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Citations

Apr 28, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Predrag PutnikAvi Shpigelman
Jun 13, 2019·Applied Microbiology and Biotechnology·I de la TorreM Ladero
Sep 29, 2018·Food Science and Biotechnology·Bahare PasandideSeyed Saeid Hosseini
Aug 7, 2019·Journal of the Science of Food and Agriculture·Mónica M UmañaCarmen Rosselló
Nov 30, 2018·Journal of Food Science and Technology·Covarrubias-Cárdenas AnaPacheco Neith
Jan 31, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Qiao-Hong HanWen Qin
Sep 29, 2018·Food Science and Biotechnology·Mridusmita ChalihaYasmina Sultanbawa
Aug 7, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ding-Tao WuWen Qin
Feb 12, 2021·Journal of Food Science and Technology·Pınar Karbuz, Nurcan Tugrul
Dec 11, 2020·International Journal of Food Science·Joel P RivadeneiraKatherine Ann T Castillo-Israel
Jan 21, 2020·International Journal of Biological Macromolecules·Yinping LiMingyan Yan
Jun 12, 2020·International Journal of Biological Macromolecules·Cristiane ColodelCarmen Lúcia de Oliveira Petkowicz
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Laura BenassiIrene Vassalini
Jun 30, 2021·Critical Reviews in Food Science and Nutrition·Samandeep KaurHarish K Chopra
Jan 7, 2020·International Journal of Biological Macromolecules·Isabela Pereira DiasJoana Léa Meira Silveira

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