Optimization and Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

2021 ◽  
Author(s):  
Jose Perez ◽  
Karina Gomez ◽  
Lorena Vega
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Citrullus Lanatus ◽  
Physicochemical Characterization ◽  
Extraction Time ◽  
Significant Variable ◽  
Optimal Conditions ◽  
Degree Of Esterification ◽  
Solid Ratio ◽  
Watermelon Rind

Abstract Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min) and liquid-solid ratio (1:10-1:40 g/ml) on the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be: pH of 2.0, extraction time of 62.31 min and liquid-solid ratio of 35.07 g/mL. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were 24.30%, 73.30%, 10.45% and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high-purity.

scholarly journals Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
José Pérez ◽  
Karina Gómez ◽  
Lorena Vega
Keyword(s):  
Citric Acid ◽  
High Purity ◽  
Acid Content ◽  
Physicochemical Characterization ◽  
Extraction Time ◽  
Significant Variable ◽  
Optimal Conditions ◽  
Degree Of Esterification ◽  
Solid Ratio ◽  
Watermelon Rind

Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be pH of 2.0, extraction time of 62.31 min, and liquid-solid ratio of 35.07 mL/g. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were 24.30%, 73.30%, 10.45%, and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high purity. Practical Applications. This study evaluated the pectin extraction from watermelon rind and carried out an optimization of multiple responses as a function of pH, time, and liquid-solid ratio to obtain the best preliminary quality parameters (pectin yield and anhydrouronic acid content). The results revealed that watermelon rind waste can be an inexpensive source to obtain good pectin quality and high purity. According to the chemical characterization and physicochemical properties studied, the extracted pectin from watermelon rind would have a high potential to be used in food industry.

scholarly journals Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1995-2002
Author(s):  
W.Y.C. Lim ◽  
N.L. Yusof ◽  
Ismail-Fitry M.R. ◽  
N. Suleiman
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Value Added ◽  
Extraction Process ◽  
Ultrasound Assisted Extraction ◽  
Pectin Content ◽  
Watermelon Rind ◽  
Assisted Extraction ◽  
Confectionery Products

The aim of this study was to develop an efficient, reliable, and sustainable technology for the recovery of value-added compounds from by-product, in this case, is watermelon rinds. The properties of the watermelon rinds obtained from innovative ultrasoundassisted extraction (UAE) were evaluated. In regard to this, the pectin content, degree of esterification, and galacturonic acid content of the watermelon rind extracts were determined in order to verify the efficiency of the UAE. Initially, the UAE were conducted using two types of acid: citric and hydrochloric. The highest pectin content was obtained using citric acid. Additional UAE was then performed with citric acid at 50, 60, or 70°C for 10, 20, or 30 mins. Both UAE temperature and time significantly influenced the pectin extracts and galacturonic acid. The best findings for a high galacturonic acid content (47.41%) when the watermelon rinds were extracts at 70°C for 20 mins. According to the findings, the extraction process lasted 10 or 20 mins at all temperatures was mainly high-methoxyl pectin, which can form gels under acidic conditions. This suggests that pectins derived from watermelon rinds using UAE may be especially useful as an additive in some confectionery products.

Process Optimization and Characterizations of Enzyme-Extracted and Acid-Extracted Collagen from Scale of Bighead Carp

2015 ◽  
Vol 727-728 ◽  
pp. 21-24
Author(s):  
Min Li ◽  
Liu Meng Chen ◽  
Bo Quan Jiang
Keyword(s):  
Citric Acid ◽  
Type I Collagen ◽  
Uv Spectra ◽  
Test Method ◽  
Extraction Time ◽  
Bighead Carp ◽  
Process Conditions ◽  
Type I ◽  
Citric Acid Concentration ◽  
Solid Ratio

Collagen is an important biomedical material. Enzyme (papain) extracted collagen (EEC) and acid (citric acid) extracted collagen (AEC) were isolated from the scale of bighead carp. The process conditions of EEC and AEC were optimized, by orthogonal test method , to be: liquid/solid ratio 20 mL/g, extraction time 48 min, papain concentration 9.52×10-5 mol/L, temperature 28°C for EEC and liquid/solid ratio 20 mL/g, extraction time 36 min, citric acid concentration 0.5 mol/L, temperature 28°C for AEC.Under the optimal conditions the maximum extraction rates were 31.20% for EEC and 9.22% for AEC, respectively. Both EEC and AEC were characterized basically as type I collagen by UV spectra, infrared spectra and amino acid compositions.

scholarly journals Effect of Time, Solvent-Solid Ratio, Ethanol Concentration and Temperature on Extraction Yield of Phenolic Compounds From Olive Leaves

2018 ◽  
Vol 8 (2) ◽  
pp. 2805-2808
Author(s):  
N. Elboughdiri
Keyword(s):  
Phenolic Compounds ◽  
Ethanol Concentration ◽  
Extraction Yield ◽  
Extraction Time ◽  
Total Phenolic ◽  
Optimal Conditions ◽  
Total Phenolic Compounds ◽  
Olive Leaves ◽  
Factors Affecting ◽  
Solid Ratio

This study aims to determine the factors affecting the process of extraction of phenolic compounds from olive leaves. Two methods of extraction were used in this work and different tests were implemented with the aim of optimizing the recovery of phenolic compounds from olive leaves. The factors considered were the extraction time, temperature, solvent-solid ratio and the ethanol concentration. Obtained results show that the recommended optimal conditions for the extraction of the total phenolic compounds from olive leaves were found at 40°C with a solvent/solid ratio of 30:1 and ethanol concentration of 80% (v/v) when the dried olive leaves are stored at -21°C at the beginning of the experiments.

scholarly journals CITRIC ACID CONTENT OF MILK AND MILK PRODUCTS

1921 ◽  
Vol 48 (2) ◽  
pp. 453-461
Author(s):  
G.C. Supplee ◽  
B. Bellis
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Milk Products ◽  
Citric Acid Content

scholarly journals Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source

Inventions ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 50
Author(s):  
Silvia Lazăr (Mistrianu) ◽  
Oana Emilia Constantin ◽  
Nicoleta Stănciuc ◽  
Iuliana Aprodu ◽  
Constantin Croitoru ◽  
...  
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Ethanol Concentration ◽  
Extraction Process ◽  
Extraction Time ◽  
Quadratic Model ◽  
Citric Acid Concentration ◽  
Operating Variables ◽  
Conventional Solvent Extraction ◽  
Optimized Conditions

(1) Background: This study is designed to extract the bioactive compounds from beetroot peel for future use in the food industry. (2) Methods: Spectrophotometry techniques analyzed the effect of conventional solvent extraction on betalains and polyphenolic compounds from beetroot peels. Several treatments by varying for factors (ethanol and citric acid concentration, temperature, and time) were applied to the beetroot peel samples. A Central Composite Design (CCD) has been used to investigate the effect of the extraction parameters on the extraction steps and optimize the betalains and total polyphenols extraction from beetroot. A quadratic model was suggested for all the parameters analyzed and used. (3) Results: The maximum and minimum variables investigated in the experimental plan in the coded form are citric acid concentration (0.10–1.5%), ethanol concentration (10–50%), operating temperature (20–60 °C), and extraction time (15–50 min). The experimental design revealed variation in betalain content ranging from 0.29 to 1.44 mg/g DW, and the yield of polyphenolic varied from 1.64 to 2.74 mg/g DW. The optimized conditions for the maximum recovery of betalains and phenols were citric acid concentration 1.5%, ethanol concentration 50%, temperature 52.52 °C, and extraction time 49.9 min. (4) Conclusions: Overall, it can be noted that the extraction process can be improved by adjusting operating variables in order to maximize the model responses.

scholarly journals EFFECT OF HEAT ON THE CITRIC ACID CONTENT OF MILK

1918 ◽  
Vol 35 (2) ◽  
pp. 313-318
Author(s):  
H.H. Sommer ◽  
E.B. Hart
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Citric Acid Content

Microwave-Assisted Extraction of Chlorophyll from Filter Mud of Sugercane Mill and Component Analysis

2012 ◽  
Vol 518-523 ◽  
pp. 430-435 ◽  
Author(s):  
Hai Rong Guo ◽  
Shao Ying Ma ◽  
Xiao Fei Wang ◽  
Er Fang Ren ◽  
Yuan Yuan Li
Keyword(s):  
Irradiation Time ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Microwave Assisted Extraction ◽  
Optimal Conditions ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Conventional Extraction ◽  
Filter Mud ◽  
Strong Absorption Peak

Microwave-assisted extraction (MAE) was used to extract chlorophylls from filter mud. Ethanol was used as the solvent. The optimal conditions for the MAE of chlorophylls were concluded from the study as the irradiation time, 50 s, the ratio of liquid to solid, 8:1 (mL/g), the extraction temperature, 40 °C, and the extraction time, 60 min. Compared with conventional extraction, the MAE of chlorophylls from the filter mud was more effective. The extraction time for MAE was 60 min with 0.277 mg/g chlorophyll yield, while conventional extraction needed 240 min with only about 0.259 mg/g chlorophyll yield. The Ultraviolet Absorption Spectra of the extracted chlorophylls showed that there was a strong absorption peak at about 663 nm. C=N, Mg-N and C-N was not seen existed from the infrared spectroscopy probably because that the mixed extracts were not purified and the chlorophyll content was less.

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