Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction

Abstract

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Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization

“…An acid extraction was performed to remove pectin from the AIR according to the protocol described by Willemsen et al (2017). In particular, 60 g of AIR was suspended in 4000 ml of distilled water and incubated for 30 min at 80 °C under stirring.…”

“…Recent work of Willemsen et al (2017) showed that extensive pectin extraction, performed under alkaline (pH 10) or acid (pH 2.5) conditions, favors the viscoelastic properties (i.e. storage modulus) of lemon peel fiber suspensions differently.…”

“…In both cases, the resulting system properties (pH and presence of salts) were substantially different, suggesting an influence of these system properties on the viscoelastic properties of lemon fiber residue suspensions. In addition, Willemsen et al (2017) reported the importance of high pressure homogenization for the functionalization of lemon peel fiber suspensions. Therefore, the effect of homogenization pressure level on the viscoelastic properties of AR suspensions was evaluated in the first part of this research, prior to investigating the effects of intrinsic system properties and sequence of unit operations.…”

“…Consequently the fluid is subjected to cavitation, shear and turbulence phenomena that are simultaneously induced, and lead to a temperature increase depending on the applied pressure (Paquin, 1999). Recent results of Willemsen et al (2017) proved high pressure homogenization to be effective in increasing the viscoelastic properties (i.e. storage modulus) of lemon peel fiber suspensions, after extensive pectin removal.…”

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

“…Xu et al [ 45 ] indicated that for the preparation of soluble peach fiber from fresh peach marc, it must be dispersed in three times the volume of deionized water, thus improving the efficiency of cellulose hydrolysis. For pectin extraction from milled dried lemon peel, variations in dilutions changed the properties of the extracted pectin, resulting in residues with different pectic characteristics [ 46 ]. Discarded external lettuce leaves were dispersed in hydroalcoholic solutions and polyphenols extracted with ethanol to obtain good phenolic extraction yields [ 47 ].…”