Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties.

Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties. Int J Biol Macromol. 2015 Nov 5; Authors: Hosseini SS, Khodaiyan F, Yarmand MS Abstract Sour orange peel, a by-product of the fruit juice industry, was used as a source of pectin. The effects of temperature (75-95°C), time (30-90min), and liquid-solid ratio (20-40 v/w) were investigated on yield, methoxylation degree (DE), and galacturonic acid content using a Box-Behnken design and response surface methodology. The highest extraction yield (17.95±0.3%) was obtained at temperature of 95°C, time of 90min, and liquid-solid ratio of 25 (v/w). The DE values for the pectin ranged from 17% to 30.5%, indicating that the pectin was low in methoxyle. The emulsifying activity of pectin extracted under optimal conditions was 45%. The emulsions were 86.6% stable at 4°C and 71.4% at 23°C after 30 d of storage. The pectin exhibited Newtonian flow at low concentrations (≤1.0% w/v); as the concentration increased, pseudoplastic flow became dominant. PMID: 26549440 [PubMed - as supplied by publisher]
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Tags: Int J Biol Macromol Source Type: research