Evaluation of pectin extractions and their application in the alkaline Maillard reaction

Abstract

A 23 factorial design was used to evaluate the influence of temperature, catalyst and time and esterification degree (DE) of pectin obtained from mango, orange and tangerine peels as well as tamarind seeds by using the acid hydrolysis method. The study showed that a high temperature positively influenced the percentage of pectin yield for the four second generation biomasses. Nevertheless, the temperature showed a greater influence in the solubility and diffusion of the acid solvent in the tamarind seed matrix, resulting a pectin recovery 32.9%. Concerning the %DE, the most statistically significant value observed was dependent on the type of biomass studied. The %DE and the nature of the pectin are determining factors in the pectin’s final use, in the present work the pectin extracted was used to produce furfural, a precursor of high value chemicals. The furfural production was achieved through alkaline hydrolysis and enhanced using the Maillard reaction, reaching a maximum concentration of 71.8 g/L which represents a 42.1% increase from the alkaline hydrolysis.

Green synthesis of TiO2 for furfural production by photohydrolysis of tortilla manufacturing waste

“…The low output of the furfural for the RC sample may be attributed to differences in the polysaccharides rupture (glycosidic bond) pathways 56 , 57 , which can produce a different ratio of xylose, arabinose, and ribose 56 . The latter may impact the product distribution in their subsequent hydrolysis.…”

Green synthesis of TiO2 nanoparticles for furfural production by photohydrolysis of unexplored residual biomass: the nejayote

“…Furfural is one of the most studied furan compounds, which may be obtained through the acid hydrolysis of 5-carbon sugars derived from hemicellulose and pectin polysaccharides. 24,25 These 5-carbon sugars are found in various biomasses and/or food processing wastes. A typical food processing technique is corn nixtamalization for tortilla production in México and some other countries of Central America, the United States of America, Asia and Europe.…”