Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology

Vriesmann, Lúcia Cristina; Teófilo, Reinaldo F.; Petkowicz, Carmen Lúcia de Oliveira

doi:10.1016/j.carbpol.2011.01.009

Cited by 102 publications

(57 citation statements)

References 36 publications

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“…As can be seen from the fi gures, temperature had a linear increase on pectin yield, and the linear relationship held at all the temperature tested. This phenomenon could be because the increase of temperature loosened cell walls and epidermal tissues, disrupted the interactions between pectin with protein or polysaccharides and decreased the solvent viscosity, which contributed to the exchange of extractant and materials, thus giving a higher rate of extraction (Vriesmann et al, 2011). Figure 2 also shows the eff ect of pH on pectin yield.…”

Section: Analysis Of Response Surfacesmentioning

confidence: 99%

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Xue-jie

et al. 2015

Chin. J. Ocean. Limnol.

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Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great signifi cance. In this study, the response surface method was employed to optimize the eff ects of processing variables (extraction temperature, pH, extraction time, and liquid-tosolid ratio) on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions: pH 1.52, 63.62 min, 100°C and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52±0.90% was obtained, which validated the model prediction. The eff ects of diff erent drying methods (freeze drying, spray drying and vacuum drying) on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural diff erences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by diff erent methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin (SDP) and apple pectin (AP) were stronger than those of vacuum oven dried pectin (ODP) and vacuum freeze dried pectin (FDP). Therefore compared with the other two drying methods, the spray drying method was the best.

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Section: Analysis Of Response Surfacesmentioning

confidence: 99%

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Xue-jie

et al. 2015

Chin. J. Ocean. Limnol.

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“…Co., Santa Barbara, USA). The abovementioned solution sample (100 L) was injected and separated by a TSK-Gel G3000SW XL column (7.8 mm × 300 mm) (Tosoh Co., Tokyo, Japan), eluting with 0.1 mol/L MES buffer (pH 6.5) containing 0.1 mol/L NaCl at flow rate of 0.45 mL/min at 35 ∘ C. RI intensity and light scattering intensity at different angles were used to calculate cell wall polysaccharide concentration and molar mass distribution, respectively [33].…”

Section: Molecular Mass Distribution Molar Mass Analysismentioning

confidence: 99%

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Xiao

et al. 2018

Journal of Food Quality

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The influences of hot air drying (AD), medium-and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90 ∘ C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

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“…La extracción es un paso importante en la recuperación de las pectinas, de las condiciones aplicadas depende su calidad. Igualmente la composición química es afectada por la fuente vegetal de extracción (Vriesmann et al 2011).…”

Section: Introductionunclassified

“…Debido a los múltiples beneficios de la pectina y sus aplicaciones en la industria, recientemente se han investigado fuentes no tradicionales para su extracción, siendo una alternativa para convertir gran material de desecho de la industria alimentaria en un insumo que aporte un compuesto de alta funcionalidad en otras industrias (Schieber et al 2011;Vriesmann et al 2011). …”

Section: Introductionunclassified

Implementación de un método de extracción de pectina obtenida del subproducto agroindustrial cascarilla de cacao

2017

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La pectina es un polisacárido con características hidrocoloidales, gelificantes y estabilizantes, usada ampliamente en la elaboración de productos cosméticos, alimenticios, farmacéuticos, entre otros. Considerando su importancia y aplicación industrial se realizó el presente trabajo con el objetivo de evaluar la cascarilla de cacao nacional (Theobroma cacao Linneo), como fuente de este polímero natural y las condiciones determinantes en su proceso de extracción. Se empleó cascarilla de cacao la cual corresponde a una mezcla de diferentes materiales (Criollo, Forastero y Trinitario) y se implementó un método de extracción por reflujo con ácido cítrico. Se realizaron ensayos preliminares donde se evaluaron diferentes tiempos (100, 95, 85 y 75 minutos) y temperaturas (95, 90, 80 y 70 ºC). Se realizó un análisis de varianza con un diseño 22 con las condiciones con las que se obtuvo los mayores porcentajes de metoxilo y de ácido galacturónico. Según los resultados el rendimiento de extracción de pectina se incrementó proporcionalmente a los factores tiempo y temperatura, sin embargo, el porcentaje de metoxilo no presentó una gran variación (2,65±0,16% y 2,90±0,03%), caracterizándose como de bajo metoxilo. Las mejores condiciones de extracción de la pectina fueron a 70 °C y 95 con un rendimiento de 8,82 g de pectina por 100 g de cascarilla. La pectina obtenida presentó un alto grado de esterificación (71,88±0,78%) y un contenido de 26,86%±0,86 de ácido galacturónico. Esto indica que la cascarilla procedente de la industria chocolatera nacional puede ser considerada una alternativa para la obtención de pectina

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Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology

Cited by 102 publications

References 36 publications

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Implementación de un método de extracción de pectina obtenida del subproducto agroindustrial cascarilla de cacao

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