Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Sijin, Wang; Chen, Fang; Wu, Jihong; Wang, Zhengfu; Liao, Xiaojun; Hu, Xiaosong

doi:10.1016/j.jfoodeng.2005.11.008

Cited by 282 publications

(135 citation statements)

References 31 publications

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“…The significance of each variable was determined using the F-test and P value. The corresponding variables would be more significant if the P value became smaller (Wang et al 2007). All of these four parameters were found to have significant effects on protein extraction as evidenced by their P values (< 0.05, significant at 5% level) obtained from the regression analysis (data not shown).…”

Section: Effects Of the Process Variables On The Protein Yieldmentioning

confidence: 99%

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

Tang¹,

Tian²,

He³

et al. 2010

Czech J. Food Sci.

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Tang D.-S., Tian Y.-J., He Y.-Z., Li L., Hu S.-Q., Li B. (2010): Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain. Czech J. Food Sci., 28: 9-17, Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer's spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/100 ml of extractant), and solid-liquid ratio (g/100 ml) were investigated. Optimal conditions were determined and tri-dimensional response surfaces were plotted using mathematical models. The ANOVA analysis indicated that all the quantities determined, i.e. the extraction time, ultrasonic power, and solid-liquid ratio, had significant positive linear and negative quadratic effects on the protein yield. Optimum conditions for the extraction of protein were found to be: the extraction time of 81.4 min, ultrasonic power of 88.2 W/100 ml of extractant, and solid-liquid ratio of 2.0 g/100 ml. The optimal predicted protein yield obtained was 104.2 mg/g BSG while the experimental yield of protein was in agreement with the predicted value.

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Section: Effects Of the Process Variables On The Protein Yieldmentioning

confidence: 99%

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

Tang¹,

Tian²,

He³

et al. 2010

Czech J. Food Sci.

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“…In the last decades, MAE of organic pollutants, pesticides, phenols, polymers and other bio-compounds became one of the most popular extraction processes, and it has become of interest as an alternative for the conventional methods on account of reduced solvent and process time demand (Eskilsson and Bjorklund 2000;Xiao et al 2008). Due to the thermal stress effects of microwave irradiation, it can be manifested in the rapid degradation of cell walls (Wang et al 2007); therefore, the cells appear more opened than in conventional boil water method, and the pectin content of the cell wall is much more extractable (Zhongdong et al 2006). Kratchanova et al (2004) reported that MAE has a considerable advantage over the conventional solvent extraction; the yield of pectin can be increased up to 108% to 240% as compared to the control, but prolonging the irradiation time led to a decrease in gel strength (Kratchanova et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

Bélafi–Bakó

Cserjési

Beszédes

et al. 2011

Food Bioprocess Technol

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Press residues formed during processing of berry fruits are regarded as valuable pectin sources. In this work, pectins were extracted from press residues obtained by processing of various fresh berry fruits: red and black currant, raspberry and elderberry. The extraction was carried out by conventional and microwave-assisted methods. Comparing the two methods, the microwave-assisted process gave significantly better results. The rheological behaviour of the pectins extracted was studied, and we found that the gels of pectins from berry press residues are somewhat weaker than gel of commercial citrus pectin, but stronger than that of commercially available apple pectin. Red currant pectin was found to possess outstanding values regarding gel-forming capacity and thickening effect.

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“…Moreover, the microwave irradiation accelerates cell rupture by sudden temperature rise and internal pressure increase inside the cells of plant sample, which promotes the destruction of sample surface and in turns the exudation of pectin within the plant cells into the surrounding solvents and increased the extraction yield [68]. Similarly, optimization of extraction process of pectin from apple pomace using Microwave Assisted Extraction, found to be the highest yield from apple pomace and also lower extraction time when compared to conventional heating [69].…”

Section: Microwave Extraction Of Pectinmentioning

confidence: 99%

A Review: Different Extraction Techniques of Pectin

Sandarani¹

2017

J Pharmacogn Nat Prod

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Pectin is recently investigated for different applications in food industry, medicinal and pharmaceutical field. Extraction of pectin using different techniques have become a great challenge and yet to be discovered. Recent studies involving extraction of pectin using acids, microwave assisted and enzymes are reviewed, with the aim to capture the state of art on current research about pectin extraction. Extraction techniques have been discussed in related to different acids and enzymes.

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Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Cited by 282 publications

References 31 publications

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

A Review: Different Extraction Techniques of Pectin

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