A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Pectin is a valuable polysaccharide used in the food industry as a gelling, stabilizing, and emulsifying agent. It is one of the main components found in fruits and vegetables; however, it is mostly disposed of as waste during their processing. This study aims to optimize the extraction conditions of pectin from black carrot pomace by microwave-assisted high-pressure CO2/H2O method. This novel technique is based on the use of a combination of microwave with pressurized CO2 in water to increase extraction yield and produce high-quality pectin. The effects of temperature (95-130 degrees C), time (2-12 min), and liquid/solid ratio (15-30 ml/g) on pectin yield were examined by using RSM. Optimum conditions obtained for microwave-assisted high-pressure CO2/H2O extraction were 130 degrees C of temperature, 2.0 min of extraction time, and 22.5:1 ml/g of liquid-to-solid ratio, which yielded a pectin recovery of 28.4%. The use of microwave-assisted high-pressure CO2/H2O extraction technique allowed 45% higher pectin recovery and about 97% time saving compared to the conventional acid hydrolysis method using acidified water (0.1 N HCl) (yield 19.55% and time 90 min). Pectin extracted by microwave-assisted high-pressure CO2/H2O was found to possess better characteristics compared to conventionally extracted pectin in terms of composition and physical, chemical, emulsion, and flow properties.
Açıklama
Anahtar Kelimeler
Pectin, Black carrot pomace, Extraction, Microwave-assisted high-pressure CO2/H2O
Kaynak
Food and Bioprocess Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
18
Sayı
3
