Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process

• Published in: Food chemistry Vol. 286; pp. 1 - 7
• Main Authors: Su, Dong-Lin, Li, Pei-Jun, Quek, Siew Young, Huang, Zhi-Qin, Yuan, Yu-Jun, Li, Gao-Yang, Shan, Yang
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.07.2019
• Subjects: Chromatography, High Pressure Liquid; Citrus sinensis - metabolism; Esterification; Extraction; Hexuronic Acids - chemistry; Hydrogen-Ion Concentration; Microwave assisted extraction; Microwaves; Optimization; Orange peel pectin; Pectins - chemistry; Pectins - isolation & purification; Spectroscopy, Fourier Transform Infrared; Surface-Active Agents - chemistry; Surfactant; Hydrochloric acid (PubChem CID: 313); Tween-80 (PubChem CID: 5281955); Microwave assisted extraction; D-(+)-glucose (PubChem CID: 5793); D-(+)-galacturonic acid (PubChem CID: 152867); Surfactant; Optimization; Sodium dodecyl sulfate (PubChem CID: 3423265); Sodium hydroxide (PubChem CID: 14798); Polyethylene glycol (PubChem CID: 174); Extraction; Carbazole (PubChem CID: 6854); Ethanol (PubChem CID: 702); Tween-20 (PubChem CID: 443314); Orange peel pectin
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.01.200

•Pectin was extracted from orange peel using surfactant and microwave assisted method.•Pectin yield, GA content, and DE were considered during Box–Behnken design.•Chemical properties of pectin extracted by different methods were compared.•S-MAE showed the best effect on the yield and characteristics of extracted pectin. Surfactant and microwave assisted extraction (S-MAE) was used for pectin extraction from orange peel. First, we optimized the conditions of microwave assisted extraction (MAE), e.g., irradiation time, liquid-to-solid ratio (LSR), and pH on pectin yield (PY), galacturonic acid (GA) content, and degree of esterification (DE) using a Box-Behnken design. Under optimal conditions (pH 1.2, 7.0 min, and 21.5 v/w LSR), we obtained a PY of 28.0 ± 0.5%, which was close to the predicted value (31.1%). Second, we analyzed the effect of surfactant on microwave extraction of pectin. Among the surfactants investigated, Tween-80 (8 g/L, w/v) increased PY by 17.0%. Compared with conventional solvent extraction, S-MAE is a novel and efficient method for pectin extraction, which generated a higher (p < 0.05) PY (32.8%), GA content (78.1%), DE (69.8%), and Mw (286.3 kDa).