Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

Masmoudi, Manel; Besbes, Souhail; Chaabouni, M. M.; Robert, Christelle; Paquot, Michel; Blecker, Christophe; Attia, Hamadi

doi:10.1016/j.carbpol.2008.02.003

Cited by 183 publications

(109 citation statements)

References 22 publications

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“…When the pH of the solution decreased, pectin yield fi rst increased and then decreased. This phenomenon could occur as acidic conditions contribute to hydrolyze the insoluble pectic constituents into soluble pectin, which then increased the pectin recovery (Masmoudi et al, 2008). However, when the acidity of the solution further reduced, the pectin yield decreased and this might be due to the aggregation of pectin, which then retarded the release of pectin.…”

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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“…In Egypt and many Mediterranean countries, a major quantity of the citrus peels does not process. Some efforts were made to use these residues as livestock feed (Ghasemi et al, 2009;Kim et al, 2004;Masmoudi et al, 2008;Chedea et al, 2010;Di Mauro et al, 1999;Farhat et al, 2011;Bampidis, and Robinson, 2006). Natural products present in citrus peels e.g.…”

Section: Introductionmentioning

confidence: 99%

Peels of Lemon and Orange as Value-Added Ingredients: Chemical and Antioxidant Properties

El-ghfar¹,

Ibrahim²,

Hassan³

et al. 2016

Int.J.Curr.Microbiol.App.Sci.

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“…Tunisian production has reached an average of 190 000 tons per year (FAO, 2014) with dominance of the "Deglet-Nour" variety constituting about 60 % of the total production (Besbes et al, 2008). This production is unfortunately accompanied by a substantial increase of loss during picking, storage, commercialization and conditioning processes (Abbès et al, 2011; Masmoudi et al, 2008). The lost dates commonly named "date by-products" are not consumed by humans due to microbes and/or infestation by insects on simply due to their low quality.…”

Section: Introductionmentioning

confidence: 99%

KINETIC OF SUGAR CONSUMPTION AND ETHANOL PRODUCTION ON VERY HIGH GRAVITY FERMENTATION FROM SYRUP OF DATES BY- PRODUCTS (Phoenix dactylifera L.) BY USING Saccharomyces cerevisiae, Candida pelliculosa AND Zygosaccharomyces rouxii

Chniti¹,

Jemni²,

Bentaha³

et al. 2017

J microb biotech food sci

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Three yeasts, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida pelliculosa, were tested for ethanol production on dates’syrup. In batch fermentation, the ethanol concentration depended on the initial sugar concentration and the yeast strain. For an initial sugar concentration of 17.4°Brix, maximum ethanol concentration was 63 g/L during S. cerevisiae growth, higher than the amounts achieved during Z. rouxii and C. pelliculosa growth, 33 g/L and 41 g/L respectively. On 35.8°Brix initial sugar amount, only Z. rouxii was able to grow, resulting in 50 g/L ethanol production, showing an inhibitory effect on S.cerevisae and C. Pelliculosa due to the osmotic stress resulting from the high sugar concentration.

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Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

Cited by 183 publications

References 22 publications

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Peels of Lemon and Orange as Value-Added Ingredients: Chemical and Antioxidant Properties

KINETIC OF SUGAR CONSUMPTION AND ETHANOL PRODUCTION ON VERY HIGH GRAVITY FERMENTATION FROM SYRUP OF DATES BY- PRODUCTS (Phoenix dactylifera L.) BY USING Saccharomyces cerevisiae, Candida pelliculosa AND Zygosaccharomyces rouxii

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