Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace. (15th April 2021)

• Record Type: Journal Article
• Authors: Yu, Min; Xia, Yuandan; Zhou, Mingpeng; Guo, Yueping; Zheng, Jianyong; Zhang, Yinjun
• Is Part Of: Carbohydrate polymers. Volume 258(2021)
• Publication Date: 2021-04-15
• Subjects: CHCl pectin of conventional acid extraction with extraction temperature from 60 to 80 ℃ -- CNaOH pectin of conventional alkaline extraction with extraction temperature from 60 to 80 ℃ -- MHCl pectin of microwave-assisted acid extraction with extraction temperature from 60 to 80 ℃ -- MNaOH pectin of microwave-assisted alkaline extraction with extraction temperature from 60 to 80 ℃ -- UHCl pectin of ultrasonic-assisted acid extraction with extraction temperature from 60 to 80 ℃ -- UNaOH pectin of ultrasonic-assisted alkaline extraction with extraction temperature from 60 to 80 ℃ (unless there is a specific temperature description in the tables or legends, these abbreviations refer to the general names of pectins extracted at 60–80 ℃ under specific extraction conditions); Finger citron pomace -- Pectin -- Characterisation -- Extraction solution -- Comparison; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.117662
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: Extraction methods affected structural and physicochemical properties of pectins. High GalA content was found in pectin extracted using microwave and ultrasound. Improved low-ester pectin yield in less time by alkaline extraction. Viscosity property was related to molecular weight and particle size. Abstract: The functionality and property of pectin are correlated with its structure which is affected by the extraction method used. In this study, three different methods of extracting pectin, the microwave-assisted extraction (MAE), the ultrasonic-assisted extraction (UAE) and the conventional heating extraction (CHE), were used at three different temperatures with both an acid and alkali extraction solution. It was found that temperature mainly influenced pectin yield, while pectin structures and physicochemical properties were affected by the pH condition and extraction technology. The alkali-extraction with MAE and UAE at short time promoted the yield of low-ester pectin. Monosaccharide composition analysis showed a high galacturonic acid (GalA) content in the pectin derived from MAE and UAE. The high viscosity and desirable viscoelastic properties of the acid-MAE pectin were due to its large molecular weight and particle size. The results contribute to our understanding of the association among pectin extraction, structure and properties.