Isolation and Characterisation of Pectin
Pectins are a family of chemically diverse biopolymers which are used extensively in the food and pharmaceutical industries as for example gelling/thickening agents, emulsifiers or excipients. Pectins are traditionally extracted from citrus peels and appl
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Isolation and Characterisation of Pectin Gordon A. Morris and Hana A. S. Binhamad
4.1 Introduction There are a large number of fruits and vegetables which have been reported to contain pectins (Table 4.1) including for example, blackcurrants (Alba et al. 2018), broccoli florets (Houben et al. 2011), carrots (Houben et al. 2011), melon (Denman and Morris 2015), okra pods (Alba et al. 2015; Kpodo et al. 2017), pumpkin (Jun et al. 2006; Košťálová et al. 2010, Košťálová et al. 2013a, b, Košťálová et al. 2014, Košťálová et al. 2016; Simpson and Morris 2014; Sukhenko et al. 2020), sunflower heads (Anger and Berth 1985; Muthusamy et al. 2019), tomatoes (Round et al. 1997; Zhang et al. 2019) and several other sources (Ahmadi Gavlighi et al. 2018; Burana-osot et al. 2010; Cardoso et al. 2002; Deng et al. 2019; Grønhaug et al. 2010; Happi Emaga et al. 2008; Huang et al. 2011. 2016; Inngjerdingen et al. 2007, 2008; Jacobo-Valenzuela et al. 2011; Kazemi et al. 2019a, b; Khodaei and Karboune 2013; Kliemann et al. 2009; Koubala et al. 2008; Kratchanova et al. 1991; Levigne et al. 2002a, b; Liang et al. 2012; Manrique and Lajolo 2002; Meersman et al. 2017; Mikshina et al. 2015; Minjares-Fuentes et al. 2014; Muthukumaran et al. 2017; Ognyanov et al. 2016; Oliveira et al. 2016; Pagán and Ibarz 1999; Pagán et al. 1999; Pereira et al. 2016; Robert et al. 2008; Rojas et al. 2015; Sabater et al. 2020; Sari et al. 2018; Seixas et al. 2014; Sun et al. 2019; Urias-Orona et al. 2010; Wang et al. 2016; Yapo 2009a, b; Zarei et al. 2017; Zhang et al. 2020). However, many of these “pectins” from novel sources contain large amounts of neutral sugars (e.g., arabinose, galactose and rhamnose) and therefore often contain less than the legal minimum requirement of 65% galacturonic acid and cannot be defined as “pectin” for food and pharmaceutical applications (May 1990). This therefore limits the potential commercial sources of food and pharmaceutical grade pectins (May 1990) and at the present time 85% of all commercial pectins are G. A. Morris (*) · H. A. S. Binhamad Department of Chemical Sciences, University of Huddersfield, Huddersfield, UK e-mail: [email protected] © Springer Nature Switzerland AG 2020 V. Kontogiorgos (ed.), Pectin: Technological and Physiological Properties, https://doi.org/10.1007/978-3-030-53421-9_4
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Table 4.1 Some examples of pectin sources extraction techniques and characterisation methods discussed in this chapter Characteristic sources of pectin Extraction methods Apple pomace Solvent extraction Banana peel Microwave assisted extraction Carrot waste Ultrasound assisted extraction Citrus fruits (orange, Enzyme assisted lemon, grapefruit etc.) extraction Mango peel Supercritical fluid extraction Melon Electromagnetic induction heating extraction Okra pods Subcritical water extraction Passion fruit peel Peach pomace Pumpkin waste Soy beans Sugar beet pulp Tomato waste Watermelon rinds
Characterisation methods Phenol sulfuric acid assay (Dubois) m-hydroxydiphen
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