Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

Abstract The effect of temperature (60, 70, 80 and 90 ºC) and time (30, 45, 60, 75 and 90 min) on citric acid extraction of Haden mango ( Mangifera indica L . cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: 1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; 2) thermodynamic, obtaining activation energies, enthalpies, entropies and Gibbs free energies for each stage of the process; 3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses) and; 4) economical, of the pectin with the highest yield. The mango Haden peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00 %), regular galacturonic acid content (71.57 ± 1.26 %), low protein (0.83 ± 0.05 %) and high ash (3.53 ± 0.02 %) content, low mean viscometric molecular weight (55.91 kDa) and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food, pharmaceutical and environmental applications such as delivery system, gelling agent or as an emulsifier.Statement of NoveltyThe novelty of this work lies in the valorization of an agro-industrial waste (Haden mango peel) through the kinetic, thermodynamic, physicochemical, and economic characterization of a product obtained (pectin). This work contributes to laying the groundwork for an industrial scale-up for pectin production in a mango processing industry.

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Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Foods ◽

10.3390/foods10092093 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2093

Author(s):

Sergio Valdivia-Rivera ◽

Iván Emanuel Herrera-Pool ◽

Teresa Ayora-Talavera ◽

Manuel Alejandro Lizardi-Jiménez ◽

Ulises García-Cruz ◽

...

Keyword(s):

Acid Content ◽

Galacturonic Acid ◽

Mangifera Indica ◽

Monosaccharide Composition ◽

Extraction Process ◽

Effect Of Temperature ◽

Acid Extraction ◽

Low Protein ◽

Food Applications ◽

Mango Peel

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

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Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

Molecules ◽

10.3390/molecules26051473 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1473

Author(s):

Licelander Hennessey-Ramos ◽

Walter Murillo-Arango ◽

Juliana Vasco-Correa ◽

Isabel Cristina Paz Astudillo

Keyword(s):

Acid Content ◽

Galacturonic Acid ◽

Extraction Process ◽

Chemical Extraction ◽

Enzymatic Extraction ◽

Acid Yield ◽

Physicochemical Features ◽

Enzyme Dosage ◽

Cocoa Pod Husks

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g−1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.

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

Food Research ◽

10.26656/fr.2017.4(6).197 ◽

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.

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Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products

Molecules ◽

10.3390/molecules24030392 ◽

2019 ◽

Vol 24 (3) ◽

pp. 392 ◽

Cited By ~ 10

Author(s):

M. Teresa Pacheco ◽

Mar Villamiel ◽

Rodrigo Moreno ◽

F. Javier Moreno

Keyword(s):

Sugar Beet ◽

Acid Content ◽

Extraction Method ◽

Galacturonic Acid ◽

Activity Index ◽

Acid Extraction ◽

Molecular Weights ◽

Acid Method ◽

The Stability ◽

By Products

In this work, the efficient extraction of pectin from sugar beet by-products (pressed, ensiled and dried pulp), by using an acid method or a commercial cellulose, is accomplished. The extraction method had an impact on the pectin monomeric composition, mainly in xylose, arabinose, and galacturonic acid content, as determined by GC-FID. FTIR and SEC analyses allowed the determination of similar degrees of methoxylation and molecular weights, respectively, in the extracted pectins. The acid extraction of pectin in the ensiled by-product led to the highest yield (19%) with a galacturonic acid content of 46%, whereas the application of the enzymatic extraction method resulted in a lower yield (13%) but higher galacturonic acid content (72%). Moreover, the stability in aqueous solution as well as the emulsifying activity index was higher for pectin extracted by the acid method, whereas the viscosity was higher in pectin extracted by the enzymatic method. To the best of our knowledge, this is the first study analyzing the physicochemical properties and exploring the potential reuse of ensiled and dried by-products from sugar beet industry for the extraction of pectin to be further used in the food and pharmaceutical areas.

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STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

Jurnal Sains Natural ◽

10.31938/jsn.v10i1.237 ◽

2020 ◽

Vol 10 (1) ◽

pp. 1

Author(s):

Muhammad Habbib Khirzin

Keyword(s):

Hydrochloric Acid ◽

Physicochemical Properties ◽

Protein Content ◽

Water Content ◽

Extraction Method ◽

Extraction Process ◽

Ash Content ◽

Acid Extraction ◽

Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

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Cation-Exchange Capacity and Galacturonic Acid Content of Several Species of Sphagnum in Sandy Ridge Bog, Central New York State

The Bryologist ◽

10.2307/3241443 ◽

1972 ◽

Vol 75 (2) ◽

pp. 154 ◽

Cited By ~ 48

Author(s):

Ann M. Spearing

Keyword(s):

New York ◽

Cation Exchange ◽

Acid Content ◽

Cation Exchange Capacity ◽

Galacturonic Acid ◽

New York State ◽

Exchange Capacity ◽

York State ◽

Central New York

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Scale-up of Caustic-Side Solvent Extraction Process for Removal of Cesium at Savannah River Site

Separation Science and Technology ◽

10.1080/01496390802148779 ◽

2008 ◽

Vol 43 (9-10) ◽

pp. 2786-2796 ◽

Cited By ~ 8

Author(s):

M.W. Geeting ◽

E.A. Brass ◽

S.J. Brown ◽

S.G. Campbell

Keyword(s):

Solvent Extraction ◽

Scale Up ◽

Extraction Process ◽

Savannah River Site ◽

Savannah River ◽

River Site

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Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Molecules ◽

10.3390/molecules24112158 ◽

2019 ◽

Vol 24 (11) ◽

pp. 2158 ◽

Cited By ~ 3

Author(s):

Florina Dranca ◽

Mircea Oroian

Keyword(s):

Malus Domestica ◽

Acid Content ◽

Galacturonic Acid ◽

Extraction Yield ◽

Citrus Pectin ◽

Box Behnken Design ◽

Degree Of Esterification ◽

Ft Ir ◽

Ir Analysis ◽

Optimum Extraction

Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.

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