Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp

Tran, Thuy Thi Bich; Saifullah, Md.; Thang, Nguyen Nhu; Nguyen, Minh H.; Vuong, Quan V.

doi:10.1016/j.fufo.2021.100074

Cited by 20 publications

(10 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The yield of extracted pectin (FN and RN) obtained under CE and PUAE increased when pH decreased from 3 to 1. This data is in agreement with the results obtained to extract pectin from Gac pulp [ 21 ], common fig skin [ 22 ], grapefruit peel [ 20 ] and black carrot pomace [ 9 ]. This can be related to the breakage of hydrogen bonds and ester interconnections between cell wall and pectin due to low pH, which enhances pectin extraction [ 21 ].…”

Section: Resultssupporting

confidence: 92%

“…This data is in agreement with the results obtained to extract pectin from Gac pulp [ 21 ], common fig skin [ 22 ], grapefruit peel [ 20 ] and black carrot pomace [ 9 ]. This can be related to the breakage of hydrogen bonds and ester interconnections between cell wall and pectin due to low pH, which enhances pectin extraction [ 21 ]. Moreover, these findings indicated that temperature significantly influenced the extraction yield of pectin from grape pomace.…”

Section: Resultssupporting

confidence: 92%

See 1 more Smart Citation

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Spinei

Oroian

2022

Foods

View full text Add to dashboard Cite

The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70–90 °C), pH (1–3) and time (1–3 h) were considered as independent variables for CE, while amplitude (20–100%), pH (1–3) and time (20–60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 104 g/mol of molecular weight (Mw) for Fetească Neagră (FN) pectin; 11.08% yield, 80.05 g/100 g of GalA content, 80.86% of DE and 5.59 × 104 g/mol of Mw for Rară Neagră (RN) pectin), while for PUAE they were amplitude of 100%, pH 1.8 for 60 min (8.83% yield, 80.24 g/100 g of GalA content, 81.07% of DE and 4.19 × 104 g/mol of Mw for FN pectin; 8.94% yield, 78.64 g/100 g of GalA content, 80.04% of DE and 4.23 × 104 g/mol of Mw for RN pectin). The yield and physicochemical parameters of CE pectin were higher than PUAE pectin. The FT-IR spectra of pectin samples revealed the occurrence of polysaccharide compound, while rheology characteristics confirming its application in different food products.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Spinei

Oroian

2022

Foods

View full text Add to dashboard Cite

show abstract

“…Hence, it was shown that CTUAE can improve the traditional pectin extraction method and promote its further development. It was observed in earlier studies the pectin also can be extracted from pulp (200 W, 35 min) and pomelo peel (50 W, 30 min) by ultrasonic technique, the extraction yield significantly improved and the extraction time was shortened [31] , [32] . The advantage of pectin extraction assisted by ultrasonic technique was attributed to micro jet generated as the collapse of ultrasonic bubbles decomposed the middle layer structure of cells and promoted the pectin dissolution [33] .…”

Section: Resultsmentioning

confidence: 77%

Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring

Zhang

Wang

et al. 2022

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…Recent studies on gac pulp (Momordica cochinchinensis), a waste product from gac oil production, have shown that it contains significant levels of bioactive compounds, especially carotenoids and phenolic compounds [26][27][28]. Our recent study also revealed that gac pulp could improve the physical and mechanical properties of the films [29]. As gac pulp is an inexpensive material, it has the potential to be incorporated into edible films and coatings to improve their properties and potentially reduce the cost.…”

Section: Introductionmentioning

confidence: 66%

Impact of Various Essential Oils and Plant Extracts on the Characterization of the Composite Seaweed Hydrocolloid and Gac Pulp (Momordica cochinchinensis) Edible Film

Tran

Saifullah

et al. 2021

Processes

Self Cite

View full text Add to dashboard Cite

Edible films and coatings have currently received increasing interest because of their potential in food applications. This study examined the effect of incorporated essential oils and natural plant extracts on the characteristics of the composite seaweed hydrocolloid and gac pulp films. Films were prepared by a casting technique, followed by measurement of physical, optical, barrier, mechanical, and structural properties. The results showed that adding plant oils and extracts significantly affected the physical, optical, mechanical, and structural properties of the composite films. Incorporation of the essential oils resulted in a reduction in moisture content and opacity while increasing values for Hue angle and elongation at break of the composite films. Besides, incorporation of the plant extracts showed increases in thickness, opacity, ΔE, Chroma, and elongation at the break, while there is a decrease in the Hue angle values of the composite films. In conclusion, incorporating plant essential oils and extracts into composite seaweed hydrocolloid and gac pulp films can enhance film properties, which can potentially be applied in food products.

show abstract

Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp

Cited by 20 publications

References 47 publications

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques

Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring

Impact of Various Essential Oils and Plant Extracts on the Characterization of the Composite Seaweed Hydrocolloid and Gac Pulp (Momordica cochinchinensis) Edible Film

Contact Info

Product

Resources

About