Ultrasound-assisted heating extraction of pectin from grapefruit peel: optimization and comparison with the conventional method

Wenjun Wang; Xiaobin Ma; Yuting Xu; Yongqiang Cao; Zhumao Jiang; Tian Ding; Xingqian Ye; Donghong Liu

doi:10.1016/j.foodchem.2015.01.080

Ultrasound-assisted heating extraction of pectin from grapefruit peel: optimization and comparison with the conventional method

Food Chem. 2015 Jul 1:178:106-14. doi: 10.1016/j.foodchem.2015.01.080. Epub 2015 Jan 22.

Authors

Wenjun Wang¹, Xiaobin Ma¹, Yuting Xu¹, Yongqiang Cao², Zhumao Jiang², Tian Ding¹, Xingqian Ye³, Donghong Liu⁴

Affiliations

¹ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, PR China; Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang 310058, PR China.
² School of Life Sciences, Yantai University, Yantai, Shandong 264000, PR China.
³ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, PR China; Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang 310058, PR China.
⁴ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, PR China; Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang 310058, PR China. Electronic address: dhliu@zju.edu.cn.

PMID: 25704690
DOI: 10.1016/j.foodchem.2015.01.080

Abstract

The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2), extraction temperature of 66.71°C, and sonication time of 27.95 min. The experimental optimized yield was 27.34%, which was well matched with the predicted value (27.46%). Compared with CHE, UAHE provided higher yield increased by 16.34% at the temperature lowered by 13.3°C and the time shortened by 37.78%. Image studies showed that pectin extracted by UAHE showed better color and more loosen microstructure compared to that extracted by CHE, although Fourier Transform Infrared Analysis indicated insignificant difference in their chemical structures. Furthermore, UAHE pectin possessed lower viscosity, molecular weight and degree of esterification, but higher degree of branching and purity than CHE pectin, indicating that the former was preliminarily modified during the extraction process.

Keywords: Comparison; Grapefruit peel; Pectin; Response surface methodology; Ultrasound assisted heating extraction.

Publication types

Comparative Study
Research Support, Non-U.S. Gov't

MeSH terms

Citrus paradisi / anatomy & histology
Citrus paradisi / chemistry*
Heating
Pectins / chemistry
Pectins / isolation & purification*
Temperature
Ultrasonics
Viscosity

Substances

Pectins