TY - JOUR
T1 - Sustainable production of pectin from lime peel by high hydrostatic pressure treatment
AU - Naghshineh, Mahsa
AU - Olsen, Karsten
AU - Georgiou, Constantinos A.
PY - 2013/1/15
Y1 - 2013/1/15
N2 - The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50 U/g lime peel) at ambient pressure, 100 and 200 MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (Mw,ave), intrinsic viscosity [η]w, and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p < 0.05) influenced yield and DE of pectin. Enzyme and high pressure extraction resulted in yields which were significantly (p < 0.05) higher than those using acid and aqueous extraction. Although pressure-induced enzymatic treatment improves pectin yield, it does not have any significant effect on Mw,ave and [η]w of pectin extracts indicating the potential of high pressure treatment for enzymatic pectin production as a novel and sustainable process.
AB - The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50 U/g lime peel) at ambient pressure, 100 and 200 MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (Mw,ave), intrinsic viscosity [η]w, and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p < 0.05) influenced yield and DE of pectin. Enzyme and high pressure extraction resulted in yields which were significantly (p < 0.05) higher than those using acid and aqueous extraction. Although pressure-induced enzymatic treatment improves pectin yield, it does not have any significant effect on Mw,ave and [η]w of pectin extracts indicating the potential of high pressure treatment for enzymatic pectin production as a novel and sustainable process.
U2 - 10.1016/j.foodchem.2012.08.036
DO - 10.1016/j.foodchem.2012.08.036
M3 - Journal article
SN - 0308-8146
VL - 136
SP - 472
EP - 478
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -