Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids
- PDF / 924,917 Bytes
- 6 Pages / 595.276 x 790.866 pts Page_size
- 22 Downloads / 197 Views
ORIGINAL PAPER
Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids Pham Van Hung1 · Mai Nguyen Tram Anh1 · Phan Ngoc Hoa2 · Nguyen Thi Lan Phi2 Received: 15 March 2020 / Accepted: 13 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The objective of this study was to determine the effects of citric acid, acetic acid and lactic acid on extraction yield, chemical structure and antioxidant capacities of high methoxyl pectins extracted from peels of different pomelo varieties. The pectins were extracted by mixing freeze-dried pomelo peels with organic acids (pH 3.0) at a ratio of 1:30 (w/v). The results indicate that extraction yields of pectin extracted using citric acid was the highest (6.5–9.0%), followed by that using acetic acid (6.2–8.2%) and lactic acid (6.1–8.0%). All extracted pectins were categorized as high methoxyl pectins with degrees of esterification of 51.1–62.7%. Galacturonic acid content of the extracted pectin using citric acid (76.5–85.0%) was significantly higher than that using acetic acid (65.1–68.2%) and lactic acid (60.4–65.8%). The antioxidant capacity of the pectins using citric acid and lactic acid was significantly higher than that using acetic acid. FT-IR results show that structures of the extracted pectins from peels of different pomelo varieties were different. As a result, the pure high methoxyl pectin could be produced from pomelo peel by-products under organic solvent extraction, a potential "green" extraction technique. Keywords Citrus · Pectin · Antioxidant · Pomelo peel
Introduction Pectin, naturally found in the cell walls of higher plants, is a complex polysaccharide and chemically include both polymolecular and polydisperse with difference in both chemical structure and molecular weight [1]. At present, pectin is simply understood as a polymolecular composed by mainly of D-galacturonic acid (GalA) units linked by means of α-(1–4) glycosidic bond. The joint FAO/WHO committee on food additives recommended pectin as a safe food additive because pectin plays important role as a hydrating agent [2, 3]. Pectin has been widely used as a gelling agent, thickener, * Pham Van Hung [email protected] * Nguyen Thi Lan Phi [email protected] 1
Department of Food Technology, International University, Vietnam National University in Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam
Faculty of Chemical Engineering, University of Technology, Vietnam National University in Ho Chi Minh City, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
2
texturizer, emulsifier, and stabilizer in the food industry for many years because it can form gels in the presence of Ca2+ ions or sugar and acid. However, different pectins should be used for a particular food depends on the texture of food required, pH, processing temperature, presence of ions, proteins, and the expected shelf life of the product [4]. At present, commercial pectins ar
Data Loading...
