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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dc.authoridELIK DEMIR, Aysel/0000-0003-4949-9108
dc.contributor.authorBiltekin, Suheyla Ilgun
dc.contributor.authorDemir, Aysel Elik
dc.contributor.authorYanik, Derya Kocak
dc.contributor.authorGogus, Fahrettin
dc.date.accessioned2025-03-17T12:27:30Z
dc.date.available2025-03-17T12:27:30Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractPectin 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.
dc.description.sponsorshipTurkish Council of Higher Education (YOK)
dc.description.sponsorshipThanks to Turkish Council of Higher Education (YOK) for 100/2000 PhD Scholarship of S.I.B.
dc.identifier.doi10.1007/s11947-024-03615-6
dc.identifier.endpage2544
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85205271479
dc.identifier.scopusqualityQ1
dc.identifier.startpage2531
dc.identifier.urihttps://doi.org/10.1007/s11947-024-03615-6
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2296
dc.identifier.volume18
dc.identifier.wosWOS:001324630000003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectPectin
dc.subjectBlack carrot pomace
dc.subjectExtraction
dc.subjectMicrowave-assisted high-pressure CO2/H2O
dc.titleA Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin
dc.typeArticle

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