Sugar beet pectin extracted by ultrasound or conventional heating: a comparison
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ORIGINAL ARTICLE
Sugar beet pectin extracted by ultrasound or conventional heating: a comparison Maryam Jafarzadeh-Moghaddam1 • Rezvan Shaddel2
•
Seyed Hadi Peighambardoust1
Revised: 21 August 2020 / Accepted: 26 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The yield and quality of sugar beet pulp pectin obtained by ultrasound-assisted extraction (UAE) were compared to those obtained by conventional heating. Extraction temperature (70–90) °C, extraction time (2–4) h and pH (1–1.5) were considered as the variables for the conventional extraction while ultrasound frequency (20–60) kHz, time (10–30) min and amplitude (60–100%) were considered as the variables for UAE. The optimal conditions for maximum yield of pectin for conventionally and ultrasonically extracted pectin were determined by the central composite design and the Box Behnken design, respectively. The optimum conditions of conventional extraction were the temperature of 90 °C, time of 4 h and pH of 1. The optimum conditions of UAE were ultrasound frequency of 20 kHz, time of 10 min, and ultrasound amplitude of 96%. Extraction using the optimized conditions of conventional heating and UAE achieved the best yield of 20.75% and 20.85%, respectively. The degree of methyl esterification, ferulic acid content and molecular weight of UAE pectin were higher than conventionally extracted pectin but the content of galacturonic acid in
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04763-1) contains supplementary material, which is available to authorized users. & Maryam Jafarzadeh-Moghaddam [email protected] & Rezvan Shaddel [email protected]; [email protected] 1
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, 51664 Tabriz, Iran
2
Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367 Ardabil, Iran
UAE pectin was lower than that of conventionally extracted pectin. The infrared spectra of both pectins revealed the occurrence of polysaccharide component. The pectin achieved by UAE had higher lightness value than conventionally extracted pectin, confirming its application in different products partially in bright food products. The UAE pectin possessed higher viscosity than conventionally extracted pectin. The addition of UAE pectin increased all of the DSC gelatinization parameters. Overall, UAE could be a promising scalable and economical approach to obtain pectin with unique characteristics. Keywords Gelatinization Pectin Ultrasound-assisted extraction (UAE) Viscosity
Introduction Sugar beet pulp is a co-product of the sugar refining industry, the major part of which is now utilized for animal feed. Sugar beet pulp upon sugar extraction consists of almost 15–30% pectin (dry basis) (Adetunji et al. 2017). Pectin is basic polymer existing in the cell wall of plants (Qiu et al. 2009). They comprise two main structural
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