Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

Guo, Xingfeng; Han, Dongmei; Xi, Huping; Rao, Lei; Liao, Xiaojun; Hu, Xiaosong; Wu, Jihong

doi:10.1016/j.carbpol.2011.12.026

Cited by 222 publications

(103 citation statements)

References 37 publications

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“…1(a, c and d) that the amounts of phenolics released from oak chips at 650 MPa were the highest in the first 15 min of pressure treatment. This result is in accordance with the studies of Jun (2009) and Guo et al (2012), who found that the extraction yield increased with the increase of pressure level. Generally, the higher the hydrostatic pressure level, the greater is the solvent permeability and the greater is the mass transfer rate (Guo et al, 2012).…”

Section: Influence Of Hhp Processing In Parallel With Oak Chip Macerasupporting

confidence: 95%

“…Moreover, the studies of Santos et al (2013a;2013b) revealed that HHP influenced the long-term physicochemical parameters of sulphur dioxide-free red and white wines. Besides, HHP is an emerging extraction 4 technology that can enhance the solid-liquid extraction process (Jun, 2009;Guo et al, 2012). Bearing these in mind, HHP can be potentially used to process wines macerated with oak chips, so as to accelerate the release of oak-related compounds and modify wine composition within a short processing time.…”

Section: Introductionmentioning

confidence: 99%

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A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

et al. 2016

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Section: Influence Of Hhp Processing In Parallel With Oak Chip Macerasupporting

confidence: 95%

Section: Introductionmentioning

confidence: 99%

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

et al. 2016

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“…It is clear that high pressures improved extraction of pectin and other bioactive constituents, as high pressure can cause cell deformation, cell membrane damage, even cell rupture and improve the mass transfer rate, solvent permeability in cells as well as the secondary metabolite diffusion (Guo et al, 2012). According to the results obtained, no significant difference (p > 0.05) was found in terms of y pec between VTD and FD conditions.…”

Section: Pectin Yieldmentioning

confidence: 87%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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(2018) Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.), CyTA -Journal of Food, 16:1, 127-134, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (C p ). In addition, water activity (a w ), colour total change (ΔE), pectin yield (y pec ) and rehydration capacity were investigated. The moisture content of tray-and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of a w . There was a maximum decrease in k and C p of 90% and 91.5% during drying process, respectively. In terms of quality, ΔE showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.) RESUMEN Las rebanadas de ciruela (diámetro 2,5 cm y espesor 0,2 cm) fueron secadas usando el secado vertical por charolas (VTD) y la liofilización (FD). Se utilizaron modelos para determinar la conductividad térmica (k) y el calor específico (C p ). Además, la actividad de agua (a w ), el cambio total de color (ΔE), el rendimiento de pectina (y pec ) y la capacidad de rehidratación fueron investigados. El contenido de humedad de la ciruela seca y liofilizada fue relativamente significativo (p < 0,05). No se encontraron diferencias significativas en términos de a w . Hubo un máximo decremento en k y C p del 90% y 95% durante el proceso de secado, respectivamente. En términos de calidad, ΔE mostró que las muestras secadas en charolas tuvieron un ligero oscurecimiento (pardeamiento), mientras las muestras liofilizadas tuvieron un color más luminoso en comparación con la muestra fresca. La calidad y las características de rehidratación fueron mayores que las de un producto secado por charolas; sin embargo, VTD podría ser apropiado para la producción industrial debido a sus ventajas de bajo costo y consumo energético. ARTICLE HISTORY

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“…Preparation of pectin powder from the CWM extract was obtained following the method of Guo et al (2012) with minor modifications. A volume (3 L) of the CWM extract was prepared from 6 fruits and the pH was adjusted to 1.5 using 0.5 M HCl.…”

Section: Preparation Of Pectin Powder Derived From Cwm Extractmentioning

confidence: 99%

Characteristic properties of crude pineapple waste extract for bromelain purification by membrane processing

et al. 2015

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Bromelain enzyme can be extracted from pineapple fruit including its waste parts. It is a valuable ingredient for various markets especially in the food and pharmaceutical areas. This enzyme can be extracted by membrane-based technology, but there is a lack of understanding of the properties of the crude pineapple extracts to link to functional membrane properties for efficient purification operation. This study focused on establishing characteristic properties of the crude pineapple waste mixture (CWM) extract, constituting of 57 % peel, 28 % crown and 15 % core, as a source of the enzyme and relevant to membr'ane processing. Rheological properties at different temperatures and pH levels were also determined in order to propose appropriate processing conditions for a practical and an efficient membrane operation. The CWM extract contained appreciable specific enzyme activity of 394.9 CDU/mg protein that would need to be purified at least 2-4 fold to achieve a required market standard. Existence of polysaccharides, particularly pectin, in the extract would be expected to cause fouling issues in membrane process, thus pre-treatment may be required to remove this compound from the mixture. The protein molecular weight of the CWM extract ranged between 11.7 and 26.9 kDa. The selection of membrane molecular weight cut-off (MWCO) should be above or below this range to isolate the enzyme. The evaluation on rheological properties of the CWM extract showed that it demonstrated lower viscosity at higher temperature and at neutral pH. Therefore, selection on temperature of 20-25°C and pH 7 throughout the membrane purification operation has been recommended.

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Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

Cited by 222 publications

References 37 publications

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Characteristic properties of crude pineapple waste extract for bromelain purification by membrane processing

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