A Thermomechanical Preprocessing For Pectin Extraction From Orange Peel. Optimisation by Response Surface Methodology.
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Abstract:
The instantaneous controlled pressure drop process (or D.I.C process: “Detente Instantanee Controlee”) was used as pre-treatment prior to pectin acid extraction from orange peel. This process involves subjecting the orange peel for a short time to steam pressure varying from 100 to 700 kPa, followed by an instantaneous decompression to vacuum at 5 kPa. Effects of processing pressure, moisture content of peels before the thermomechanical treatment and processing time were examined with response surface methodology. The optimal conditions were determined and the responses surfaces were plotted from the mathematical models. The Fisher test and p-value indicated that both processing pressure and the moisture content of peels before the pre-treatment had highly significant effect on the pectin yield. The quadratic effect of processing pressure as well as the interaction effects of the initial moisture content and processing time had also a significant effect on the response. Moreover, the kinetics of pectin extraction showed that after few minutes of hydrolysis, the yields of pectin were systematically higher than that of control sample and this is important from industrial point of view because the hydrolysis of pectin is generally performed in 10-15 minutes.Keywords:
Pectin
Pectin
Pea protein
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Purpose: The study focused on the extraction and characterization of pectin from orange (Citrus sinensis), lemon (Citrus limon), and tangerine (Citrus tangerina)
Methodology: Pectin was extracted from lemon (Citrus limon), tangerine (Citrus tangerina) and orange (Citrus sinensis) peels. The feasibility of the citrus peel pectin for use in food processing was assessed. Pectin from these citrus fruit peels was extracted under the same extraction conditions. The pectin extraction was carried out using hydrochloric acid (0.05N, pH 2.22; 0.04N, pH 1.54 and 0.03N, pH 1.27).
Findings: Pectin from the acidified fruit peels was extracted at 70 ± 0.5°C for 1 hour at the different pH values. The highest pectin yield from all fruit peels was obtained at pH of 1.27, with lemons having the highest yield followed by oranges and lastly tangerine in the order; 16.61%, 16.01% and 15.23% respectively. Second highest yield was obtained at pH 1.54 in the same order; lemon (15.65%), orange (15.23%) and tangerine (13.87%). The least yield was obtained at a pH of 2.22; lemon (10.52%), oranges (11.01%) and tangerine (9.45%). The average yield was highest in lemon, orange and lastly in tangerine with percentages of 14.36%, 14.08% and 12.82% respectively. Chemical characterization of the citrus peel pectin revealed that the equivalent weight of pectin from all samples was generally low as compared to that of commercial pectin. The average equivalent weight in mg/mL was found to be 150.43, 116.78 and 97.15% for lemon, orange and tangerine respectively. Methoxyl content showed that the pectin obtained for all the samples was high (HM); lemon (11.49%), orange (14.94%) and tangerine (12.02%). Anhydrouronic acid (AUA) values were lemon (76.92%), orange (100.03%) and tangerine (86.38%) which are above the minimum of 65% set by FAO, while the degree of esterification (DE) was high for all; lemon (84.54%), orange (84.68%) and tangerine (78.88%) indicating that all were rapid-setting pectin. The colors of pectin obtained from lemon and orange were pale yellow while that obtained from tangerine was brown.
Unique contribution to theory, practice, and policy: Depending on the AUA, lemon pectin was the purest of all the three samples, followed by tangerine and lastly orange peels. For commercial use of this pectin, lemon pectin is most suitable then tangerine and lastly orange basing on the methoxyl content. It is recommended that for better yields, pectin should be extracted on a dry basis instead of a wet basis.
Pectin
Citrus × sinensis
Citrus limon
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Pectin
Pectinesterase
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Pectin
Ingredient
Texture (cosmology)
Food Products
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Pectin
Ingredient
Texture (cosmology)
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Abstract Durian rind which composed more than half of the total weight of durian had produced massive waste to the environment, especially during the peak season. Durian rind was found to be a potential source of pectin. The yield and characteristic of pectin present at different varieties of durian rinds could differ. Thus, the objective of this study is to examine the yield and degree of esterification (DE) of pectin extracted from Musang King (D197), D24, Hajjah Hasmah (D168) and mixed varieties of durian rinds. The pectin was extracted from different varieties of durian rinds in pH 2 citric acid solution (solid to liquid 1:30) at 90°C for 2 hours. Fourier-transform infrared spectroscopy (FTIR) was used to examine the chemical structure and DE of the pectin. The results showed that the pectin extracted from D168 has the least amount (5.6%) while the pectin yield of other varieties does not differ distinctly (7.1 – 7.73%). All the pectin isolated with DE range 60.79 – 76.71% is high methoxyl pectin with DE > 50%. This study shows that different varieties of durian rinds produce pectin with varying yield, gelling and structural properties which could provide a new alternative of pectin for various industries such as the pharmaceutical and food industries.
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Pectin
Orange juice
Banana peel
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In this work an investigation to find new method of extraction of pectin from orange peel with shortening time of extraction is carried out. Pectin was extracted from dried orange peel at higher te ...
Pectin
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Taking dried orange peel which is crushed as material,raw pectin was extracted from it with the method of acid hydrolysis deposition.The research aimed to investigate the best conditions for extracting raw pectin from orange peel by single-factor experiment(material to water ratio,pH value,extraction temperature and extraction time)and L9(34)orthogonal experiment.The maximum extracting rate of raw pectin could be obtained under the following conditions: The temperature was 85 ℃,the ratio of orange peel over hydrochloric acid was 1∶10,pH value was 2.0,the stirring time was 60 minutes.The average extracting rate of pectin from orange peel was 14.57%.The purity of pectin was 87.23%.The esterification degree of pectin was 75.66%,and pectin sample color was creamy white to pale yellow.
Pectin
Hydrochloric acid
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