Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste

Lal, Ashwin; Prince, M.; Kothakota, Anjineyulu; Pandiselvam, R.; Thirumdas, Rohit; Mahanti, Naveen Kumar; Sreeja, R.

doi:10.1016/j.ifset.2021.102844

Cited by 77 publications

(26 citation statements)

References 48 publications

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“…The results indicate that RSM and ANN are practical methodologies for the prediction of model and optimization process of combined UV dosage and US exposure time of pineapple juice. Similar reports on the effectiveness of ANN and RSM on optimization of parameters of novel technologies were reported by Srinivas et al [53] and Lal et al [32] .…”

Section: Resultssupporting

confidence: 82%

Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice

Anjaly¹,

Prince²,

Warrier

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 82%

Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice

Anjaly¹,

Prince²,

Warrier

et al. 2022

Ultrasonics Sonochemistry

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“…8 ). This may due to the fact that citrus and grape pomace pectin are rich in insoluble fibres (e.g., lignin, cellulose and hemicellulose); similar structural morphologies have been noted in dried pomace from different vegetables and fruits 25 , 88 . There are some precise differences in the structure of the samples; the commercial apple pectin showed a slight tendency to curl, while the citrus and grape pomace pectin samples seemed to be ruptured.…”

Section: Resultsmentioning

confidence: 73%

Microwave-assisted extraction of pectin from grape pomace

Spinei

Oroian

2022

Sci Rep

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The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.

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“…However, extreme microwave radiation could result in severe degradation of heat‐sensitive compounds. Quality aspects of MWV dried food products have been stated similar to freeze‐dried food compounds (Lal et al., 2021; Richa et al., 2021; Scaman et al., 2014). However, with regard to time of drying, MWV drying method is efficient over freeze‐drying.…”

Section: Introductionmentioning

confidence: 99%

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

Rifna

Dwivedi

2022

Food Processing Preservation

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Microwave vacuum drying of pomegranate peel was studied through this work and the drying process was modeled with the aid of response surface methodology (RSM) and artificial neural network (ANN) method. The drying experimental runs were performed on varied ranges of microwave power (175, 330, and 485 W) and vacuum pressure (10, 15, and 20 kPa) using a face-centered composite design. The influence of process parameters on five target responses, namely: total hydrolysable tannin (THT), color change (ΔE), maximum temperature evolved (T max ), effective moisture diffusivity (D eff ), and specific energy consumption (SEC) were analyzed. For microwave power and vacuum, the optimal conditions attained with aid of RSM and ANN were 260 W, 15.59 kPa, and 287 W, 19 kPa, respectively. The THT retention, ΔE, T max , D eff , SEC determined with RSM and ANN optimized values were 78.51 mg TAE/g of DW, 13.48, 67.02°C, 3.38 × 10 −6 m 2 /s, 20.02 kWh/kg and 90.32 ± 0.35 mg TAE/g of DW, 12.488, 64.83°C, 5.64 × 10 −6 m 2 /s, 20.01 ± 0.33 kWh/kg, respectively. The influence analysis explained that pomegranate peel dried at optimized ANN conditions of microwave power 287 W and vacuum 19 kPa possessed improved physicochemical properties and was efficient in terms of energy consumption compared to peel dried using RSM suggested conditions. Furthermore, the major criterion for evaluation between RSM and ANN tools in this study was the goodness of fit. The value for R 2 produced via RSM varied between 0.8354 and 0.9870, whereas subsequent R 2 in the case of ANN was considerably greater, varying between 0.9213 and 0.9956. The mean square error value displayed the minimum value in the case of ANN compared to the RSM model. These signified rather greater exactness and predictive capability of the ANN tool. Fourier transform infrared analysis established the existence of peaks between 3,308.92 and 908.89 cm −1 and high-performance liquid chromatography showed that pomegranate peel produced using microwave vacuum drying contains a good amount of gallic acid and tannic acid derivative compounds. Scanning electron microscopy elucidated that the combined microwave vacuum effect resulted in the formation of bigger pores on the peel surface ensuing in elevated extraction of THT at reduced energy consumption.

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Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste

Cited by 77 publications

References 48 publications

Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice

Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice

Microwave-assisted extraction of pectin from grape pomace

Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network

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