Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp
| Autor: | Quan V. Vuong, Thuy T.B. Tran, Saifullah, Ngan H Nguyen, Minh Nguyen |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Gac pulp
food.ingredient Pectin Momordica cochinchinensis biology Chemistry Nutrition. Foods and food supply Pulp (paper) Extraction (chemistry) Extraction engineering.material TP368-456 Pulp and paper industry biology.organism_classification Food processing and manufacture Solvent Hot water extraction food Yield (chemistry) Ultrasound engineering TX341-641 Response surface methodology Food Science |
| Zdroj: | Future Foods, Vol 4, Iss, Pp 100074-(2021) |
| ISSN: | 2666-8335 |
| Popis: | Gac (Momordica cochinchinensis) is commercially used for production of Gac oil. Gac pulp, which accounts for 40-50% of fruit weight, is major by-product. This study aimed to optimise extraction conditions including pH, temperature, time, ratio and ultrasonic power for recovery of pectin from Gac pulp, and compare its properties using ultrasound-assisted extraction (UAE) and acidic hot water extraction (AHWE) techniques, the typical advanced and conventional techniques for pectin extraction. Response surface methodology with Box-Behnken design was applied for both techniques. The results showed that pH was the most influential factor. Optimal AHWE conditions were identified at 90°C for 100 min with solvent to sample ratio of 50 mL/g and pH of 1.5, while optimal UAE conditions were 35 min, pH of 1.5, and ultrasonic power of 200 W. The recovery yield of pectin from UAE (53.80% ± 6.04) was significantly higher than that of AHWE (42.97%± 5.08). Pectin obtained from two techniques were low methoxyl pectin (DE |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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