Microwave and ultrasound assisted extraction of pectin from various fruits peel

Karbuz, Pınar; Tuğrul, Nurcan

doi:10.1007/s13197-020-04578-0

Cited by 89 publications

(42 citation statements)

References 33 publications

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“…However, current studies report that pectin can be extracted from many by-products of the food industry, making it possible to value agro-industrial waste. Some of the by-products explored in recent years are passion fruit peel [8], mango peels [51], grape marc [52], jackfruit peels [53], kiwi peels [54], potato pulp [9], melon peels [55], watermelon peels [56], coffee pulp [57], cocoa shells [58], banana peels [59], pomegranate peels [60], durian peels [61], okra pods [62], pumpkin peels [63], and papaya peels [64].…”

Section: Pectin Extractionmentioning

confidence: 99%

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

et al. 2021

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Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges.

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Section: Pectin Extractionmentioning

confidence: 99%

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

et al. 2021

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“…UAE or sonication is a simple and green extraction technique for bioactive compounds [26]. This method is based on the use of cavitation bubbles near the surface of the plant raw material, thus causing an increase in pressure and temperature which deteriorates the plant cell walls [79]. Moreover, sonication allows a greater penetration of solvent, increasing the contact surface between the solid and liquid phase, improving solute diffusion and therefore resulting in a higher extraction yield [26].…”

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

“…Moreover, sonication allows a greater penetration of solvent, increasing the contact surface between the solid and liquid phase, improving solute diffusion and therefore resulting in a higher extraction yield [26]. This technology has been used for the efficient extraction of phenolic compounds [73], pectin [79], and amino acids [71].…”

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

“…Microwave energy is non-ionizing radiation that can penetrate materials without modifying the chemical structure of the key components [79]. The direct effect of microwaves on molecules by ionic conduction and dipole rotation causes an increase in temperature [26], encouraging the bioactive compounds to dissolve in the solvent due to the increase in pressure generated by the water vapour on the cell walls [79].…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

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Identification and Recovery of Valuable Bioactive Compounds from Potato Peels: A Comprehensive Review

2021

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Nowadays, the potato is one of the most cultivated and consumed food crops in the world and, in recent years, its production has experienced a sharp increase. Its industrial processing generates several by-products that are wasted and cause economic and environmental problems. Among them, potato peel stands out, representing up to 10% of the total potato residues obtained in the processing. On the other hand, these wastes, in addition to presenting antioxidant compounds, are rich in interesting chemical compounds of great value in a biorefinery model. This review summarizes the main compounds present in potato skins as well as the most used and innovative extraction methods employed for their isolation, with special emphasis on the fractions with biological activities. In addition, a sustainable biorefinery proposal focused on obtaining high added-value products with potential applications in the pharmaceutical, food, nutraceutical, or cosmetic industries is included.

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“…It is mainly used for extraction because it reduces solvent usage, energy consumption, extraction times, heating rates and increases extraction efficiency and selectivity, resulting in quality target products [ 148 ]. Many studies were conducted using MAE methods on FVW and FVB, including longan seed [ 149 ], tomato peel waste [ 150 ], apple pomace [ 151 ], banana peel [ 152 ], pitaya fruit peel [ 130 , 153 ], passion fruit peel [ 130 ], lemon peel, mandarin peel, and kiwi peel [ 154 ]; thus, MAE is mostly used to extract pectin from fruit waste. This approach has been used to extract high-quality pectin with biomasses such as mango peels [ 155 ], citrus mandarin peels [ 156 ], fig skin [ 157 ], orange peel, apple pomace, mango peel, carrot pulp [ 158 ], pumpkin biomass [ 148 ], and banana peels [ 159 ].…”

Section: Innovative Technologies Used For Bioactive Compound Extractionmentioning

confidence: 99%

Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction

et al. 2021

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According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.

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Microwave and ultrasound assisted extraction of pectin from various fruits peel

Cited by 89 publications

References 33 publications

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Identification and Recovery of Valuable Bioactive Compounds from Potato Peels: A Comprehensive Review

Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction

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