Microwave-assisted high-pressure CO2-water extraction of pectin from baobab fruit ( Adansonia digitata L): Effects on yield and characterization
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Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Pectin, extensively used in the industry for various purposes, is abundantly present in baobab fruit (Adansonia Digitata L.). This study aimed to investigate the microwave-assisted high-pressure CO2-water (MCAPE) technique, an innovative and environmentally friendly method, to extract this valuable compound. This approach utilizes the combination of microwave technology, high pressure, CO2, and water (instead of organic solvent), achieving an effective and rapid process to produce hazard-free pectin. The optimization of the MCAPE system was carried out using the Box-Behnken design of the response surface methodology. Extraction time (2-7 min), temperature (60-80 degrees C) and pulp to water ratio (1:10-1:20 g/ml) were selected as the process variables. The optimum extraction conditions to obtain the highest extraction yield (32.42 %) were determined as a temperature of 73 degrees C, extraction time of 4.3 min, and pulp to water ratio of 1:18 g/mL. The pectin obtained by the MCAPE technique at optimum conditions was compared to the pectin obtained by the conventional pectin extraction in terms of pectin yield, moisture content, ash content, protein content, degree of esterification, galacturonic acid content, total phenolic content, antioxidant activity, and structural characterization. Overall, the results revealed that the MCAPE was a novel, fast, effective, and green technique for extracting the pectin from food materials.
Açıklama
Anahtar Kelimeler
Pectin, Characterization, Extraction, Microwave, CO2
Kaynak
Microchemical Journal
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
207
