Optimization of Pectin Extractions from Walnut Green Husks and Characterization of the Extraction Physicochemical and Rheological Properties

Nouri, Marjan; Mokhtarian, Mohsen

doi:10.29252/nfsr.7.2.47

Cited by 8 publications

(2 citation statements)

References 26 publications

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“…Nouri and Mokhtarian [7] studied on the pectin processed from walnut green husks and found them as good sources for pectin extraction. According to the response surface statistical methodology, they assessed extraction efficiency rate, DE, and GalA of the obtained pectin in different pH (1.0, 1.5, 2.0), temperature (60, 70, 80°C), and process time (60, 90, 120 min) values.…”

Section: Iranian Literature Reviewmentioning

confidence: 99%

“…Chemical compounds, structure, and percentage of pectin vary in various plants. Pectin plays a role in food industries as a colloidal additive, thickening/gelling agent, stabilizer, immobilizer, condenser, and emulsifier for traditional use in the production of marmalades, jams, and fruit jellies [7,8]. According to the experimental literature, industrial pectin can be potentially extracted from the noncommercial sources of agricultural wastes from different fruits and vegetables including peach pomace, watermelon rind, pomegranate peel, papaya peel, sisal waste, pumpkin, soy hull, sunflower oilseed, lemon sour, banana peel, husk of blackberry tree branch, grapefruit peel, Akebia trifoliata husk, peanut, cocoa bean husk, grape pulp, golden kiwi, tomato, carrot, pistachio green husk, and eggplant peel/cap [2,7].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Agricultural Pectin Extraction in Iranian Experimental Settings

Vakili¹

2023

Utilization of Pectin in the Food and Drug Industries

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Pectins are belonged to one important group of polysaccharides extracted from the plant cell walls. Commercial pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Due to rich contents of partially esterified galacturonic acid (GalA) found in agri-food waste, the valorization of recovery process needs to be further developed with economic and environmental benefits. Accordingly, in order to maximize the utilization of these residues, some researchers attempted to extract multiple valuable products from plant waste like pectin from mango peel or simultaneously extracted pectin and polyphenols from pomegranate peels, because the simultaneous extraction seems more efficient due to decreased process time and cost. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species, tissues, and extraction methods. This review aims to review the optimal extraction conditions using new promising methods in order to obtain pectin from Iran’s Agro waste and assess physicochemical parameters in recent Iranian experimental study designs, including microwave heating processes and ultrasonic treatment.

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Section: Iranian Literature Reviewmentioning

confidence: 99%