Effect of water addition on pectin recovery from solution in centrifugal separation process

Abstract

Pectin is extracted from plant residues frequently available as by-product of economically more valuable food processing and is widely used for different applications. In industrial process, separation of the hydrolysed pectin solution is performed by centrifugal and filtration technologies. In this paper, the effect of water addition to the hydrolysed citrus peels slurry on the separation efficiency was investigated, with the aim to improve pectin recovery. Different dilution ratios were tested and it was found that the pectin recovery increases when increasing water addition passing through a maximum value. No relevant effects on pH and pectin yield were found when increasing the contact time between water and hydrolysed slurry, confirming that no further progress of hydrolysis or extraction processes is caused by the dilution. Therefore, the increase in pectin recovery can be attributed only to the water addition.

Clean Extraction of Pectin from Dragon Fruit Peels, Pomelo Peels, Okra, and Pineapple Peels Using Deep Eutectic Solvents and Ionic Liquids

“…Likewise, ultrasonication-assisted extraction with water also produced pectin with a higher yield than DES. The results obtained proved that water can be useful as an alternative extraction solvent because the hydrodynamic property of the pectin molecular chains is significantly improved by the addition of water and enhancing the mass transfer as a result of the dilution of the pectin aggregates (Migliori et al, 2011). Meanwhile, the extraction using both ionic liquids recorded the highest pectin yield, 29.33% and 35.33%, respectively.…”

Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

“…The intrinsic viscosity ([η]) was determined by the following Huggins's equation (Huggins, 1942;Migliori et al, 2010) according to Launay et al (1997) .…”

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

“…In this context, thermoplastic starch (TPS) [4][5][6][7][8][9][10][11] and pectin [12][13][14][15] are promising bases for polymers manufacture due to their wide availability, low cost, renewable character and ability of being produced using traditional processing techniques used in the plastics industry, such as extrusion.…”

“…In this context, thermoplastic starch (TPS) 4-11 and pectin [12][13][14][15] are promising bases for polymers manufacture due to their wide availability, low cost, renewable character and ability of being produced using traditional processing techniques used in the plastics industry, such as extrusion.TPS and pectin polymer blends have been successfully developed resulting in good mechanical properties and oxygen barrier properties polymers [16][17][18][19][20][21] , especially regarding high methoxyl pectin. Furthermore, the association between cationic TPS and pectin has also been examined in various studies 22,23 .…”