Pistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system

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dc.authoridKocak yanik, Derya/0000-0003-3866-899X
dc.authoridELIK DEMIR, Aysel/0000-0003-4949-9108
dc.authoridgogus, fahrettin/0000-0002-8610-5297
dc.contributor.authorBaris, Sehra
dc.contributor.authorElik, Aysel
dc.contributor.authorGogus, Fahrettin
dc.contributor.authorYanik, Derya Kocak
dc.date.accessioned2025-03-17T12:25:45Z
dc.date.available2025-03-17T12:25:45Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractIn this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasound methods. The highest yield (32.3 +/- 1.44%) was obtained using a citric acid solution in the conventional extraction method. The pectin extracted with this method had 38.94 g acid per 100 g dry pectin extract. The galacturonic acid and ash contents were 65.81 +/- 1.51 and 1.57 +/- 0.03%, respectively. The pistachio hull pectin was under the low methoxy pectin group with a 19.29 +/- 0.41% degree of esterification. The emulsifying property of the pectin extracted was investigated in an oil-in-water emulsion system at six different pectin concentrations (2, 4, 5, 6, 8, and 10% w/w) and at a fixed oil ratio (20% w/w). Emulsion performance was investigated in terms of emulsion stability, microstructural characteristics, droplet size, and rheological properties. The most stable emulsion was obtained at a 6% pectin concentration. The emulsifying activity index, emulsion stability index, droplet size, consistency index, and flow behavior index were 172.85 +/- 0.59 m(2)/g, 158.28 +/- 3.41 min, 6.08 +/- 0.04 mu m, 0.72 +/- 0.001 Pa center dot s(n), and 0.752 +/- 0.005 at this concentration, respectively.
dc.identifier.doi10.1080/10826068.2022.2098323
dc.identifier.endpage442
dc.identifier.issn1082-6068
dc.identifier.issn1532-2297
dc.identifier.issue4
dc.identifier.pmid35839278
dc.identifier.scopus2-s2.0-85134180028
dc.identifier.scopusqualityQ2
dc.identifier.startpage433
dc.identifier.urihttps://doi.org/10.1080/10826068.2022.2098323
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1861
dc.identifier.volume53
dc.identifier.wosWOS:000826024500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofPreparative Biochemistry & Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectExtraction
dc.subjectoil-in-water emulsion
dc.subjectpectin
dc.subjectpistachio hull
dc.titlePistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system
dc.typeArticle

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