What question did this study set out to answer?

To evaluate the efficiency of microwave-assisted extraction versus conventional extraction for isolating pectin from apple pomace using organic and mineral acids.

January 1, 2023Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств»Open Access

Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace

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Authors

YGYemane H. Gebremeskal ЛНЛюдмила Надточий PDPanida Duangkaew

Discussion

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Overview

Comparative study demonstrates higher pectin yields from apple pomace using microwave-assisted citric acid extraction, indicating a viable green alternative to conventional methods.

Key Points

To evaluate the efficiency of microwave-assisted extraction versus conventional extraction for isolating pectin from apple pomace using organic and mineral acids.
Compared microwave-assisted extraction (MAE) against conventional extraction (CE) across different processing times and temperatures.
Evaluated organic acid (citric acid at 0.05 M and 0.1 M) and mineral acid (hydrochloric acid at 0.05 M and 0.1 M) solvents across multiple solid-to-liquid ratios.
Optimal extraction occurred with 0.1 M citric acid under microwave irradiation at 180 W, a 1:25 solid-to-liquid ratio, and a duration of 90 seconds, producing a pectin yield of 19.1 ± 0.2%.
Pectin extracted under optimal microwave conditions demonstrated a methoxyl content of 5.27%, anhydrogalacturonic acid content of 43.38%, and a degree of esterification of 68.97%.

Cite This Study

Gebremeskal et al. (2023) studied this question.

synapsesocial.com/papers/6aa03a36df7ec5b4af9affe4 https://doi.org/10.17586/2310-1164-2023-16-2-13-19

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January 1, 2023Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств»Open Access

Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace

View Full Paper

Ask AI

Bookmark

Authors

YGYemane H. Gebremeskal ЛНЛюдмила Надточий PDPanida Duangkaew

Discussion

Member takes

Overview

Comparative study demonstrates higher pectin yields from apple pomace using microwave-assisted citric acid extraction, indicating a viable green alternative to conventional methods.

Key Points

To evaluate the efficiency of microwave-assisted extraction versus conventional extraction for isolating pectin from apple pomace using organic and mineral acids.
Compared microwave-assisted extraction (MAE) against conventional extraction (CE) across different processing times and temperatures.
Evaluated organic acid (citric acid at 0.05 M and 0.1 M) and mineral acid (hydrochloric acid at 0.05 M and 0.1 M) solvents across multiple solid-to-liquid ratios.
Optimal extraction occurred with 0.1 M citric acid under microwave irradiation at 180 W, a 1:25 solid-to-liquid ratio, and a duration of 90 seconds, producing a pectin yield of 19.1 ± 0.2%.
Pectin extracted under optimal microwave conditions demonstrated a methoxyl content of 5.27%, anhydrogalacturonic acid content of 43.38%, and a degree of esterification of 68.97%.

Cite This Study

Gebremeskal et al. (2023) studied this question.

synapsesocial.com/papers/6aa03a36df7ec5b4af9affe4 https://doi.org/10.17586/2310-1164-2023-16-2-13-19

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