The Effect of Ultrasound Pretreatment on Pectin Extraction from Watermelon Rind Using Microwave-Assisted Extraction

Ultrasound pretreatment and microwave-assisted extraction (MAE) techniques were used to extract pectin from watermelon rind. This work investigated the effect of the power and time of pretreatment on the yield and characteristics of the extracted pectin. Imaging studies showed that ultrasonic pretre...

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Bibliographic Details
Published inApplied sciences Vol. 13; no. 9; p. 5558
Main Authors Forouhar, Ali, Hamdami, Nasser, Djelveh, Gholamreza, Gardarin, Christine, Pierre, Guillaume, Ursu, Alina Violeta, Michaud, Philippe
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 29.04.2023
Multidisciplinary digital publishing institute (MDPI)
Subjects
Aqueous solutions
Biopolymers
Biotechnology
Cosmetics
Esterification
Fruits
Life Sciences
Microwave heating
microwave-assisted extraction
Molecular weight
Morphology
Pectin
Porosity
Pretreatment
Rhamnogalacturonan
Surface tension
Ultrasonic imaging
ultrasonication pretreatment
Ultrasound
Viscosity
Water melons
watermelon rind
Iran
United States > US
China
watermelon rind
microwave-assisted extraction
ultrasonication pretreatment
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Summary:Ultrasound pretreatment and microwave-assisted extraction (MAE) techniques were used to extract pectin from watermelon rind. This work investigated the effect of the power and time of pretreatment on the yield and characteristics of the extracted pectin. Imaging studies showed that ultrasonic pretreatment changed the morphology of the raw powder, leading to a greater porosity, and facilitated the extraction process. The highest extraction yield of pectin was 19.08% (w/w), for 5 min of extraction at 500 W ultrasonic pretreatment. Ultrasonic pretreatment affected the degree of esterification and the galacturonic acid content of pectin. The galacturonic acid content of all samples was higher than 69.0%. Extraction pretreatment reduced the surface tension value of the aqueous solution of pectin and affected the foam capacity of pectin and its monosaccharidic composition. The ultrasonic pretreatment caused significant changes in pectin characteristics, such as intrinsic viscosity, viscosity average, molecular weight, ratio of homogalacturonan to rhamnogalacturonan and the water holding capacity. In addition, kinetic studies showed that a kinetic empirical model adequately describes the effect of ultrasonic pretreatment on foam stability and its half-time.
ISSN:2076-3417
2076-3417
DOI:10.3390/app13095558