Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process

文献类型： 外文期刊

第一作者： Shan, Yang

作者： Shan, Yang;Su, Dong-Lin;Li, Pei-Jun;Li, Gao-Yang;Shan, Yang;Quek, Siew Young;Li, Pei-Jun;Huang, Zhi-Qin;Yuan, Yu-Jun;Su, Dong-Lin;Quek, Siew Young;Li, Gao-Yang;Shan, Yang

作者机构：

关键词： Surfactant; Microwave assisted extraction; Orange peel pectin; Optimization; Extraction

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 286 卷

页码：

收录情况： SCI

摘要： Surfactant and microwave assisted extraction (S-MAE) was used for pectin extraction from orange peel. First, we optimized the conditions of microwave assisted extraction (MAE), e.g., irradiation time, liquid-to-solid ratio (LSR), and pH on pectin yield (PY), galacturonic acid (GA) content, and degree of esterification (DE) using a Box-Behnken design. Under optimal conditions (pH 1.2, 7.0 min, and 21.5 v/w LSR), we obtained a PY of 28.0 +/- 0.5%, which was close to the predicted value (31.1%). Second, we analyzed the effect of surfactant on microwave extraction of pectin. Among the surfactants investigated, Tween-80 (8 g/L, w/v) increased PY by 17.0%. Compared with conventional solvent extraction, S-MAE is a novel and efficient method for pectin extraction, which generated a higher (p < 0.05) PY (32.8%), GA content (78.1%), DE (69.8%), and M-w (286.3 kDa).

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