Izvorni znanstveni članak
Microwave-Assisted Extraction of Pectin from Passion Fruit Peels under Alkaline Conditions
Le Pham Tan Quoc
orcid.org/0000-0002-2309-5423
; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City,Go Vap district, Ho Chi Minh City, Vietnam
Sažetak
In this study, microwave-assisted extraction (MAE) of pectin from passion fruit (Passiflora edulis Sims) peels has been investigated together with the alkaline extraction conditions such as NaOH concentration (60-220 mM), solid-to-liquid (SL) ratio (1:20-1:40, g/mL), extraction time (3-11 min), and microwave power (167-502 W) on the yield of crude pectin, purity, and degree of esterification (DE) of pectin. The results indicated that all these factors significantly affected the extraction efficiency and purity of recovered pectin. The best extraction condition was found to be as follows: NaOH concentration of 180 mM, SL ratio of 1:35 g/mL, extraction time of 7 min, and microwave power of 376 W. Under these conditions, the experimental crude pectin yield, purity, and DE value were 14.2%, 87.4%, and 92.6%, respectively. The pectin obtained was considered as high-methoxyl pectin (HMP) and the microstructure of initial peels powder completely changed under microwave heating.
Ključne riječi
alkaline condition, extraction, microwave, Passiflora edulis Sims, pectin
Hrčak ID:
274547
URI
Datum izdavanja:
29.3.2022.
Posjeta: 519 *