Comparison of Conventional and Microwave-assisted Extraction of Pectin from Watermelon Rind

Journal of Polymers and the Environment - Tập 31 - Trang 3363-3371 - 2023
Mohammad Majid1, Saideh Fallah-Joshaqani1, Mohsen Dalvi-Isfahan2, Radmehr Hamdami3
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
2Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran
3Department of Industrial and Systems Engineering, Isfahan University of Technology, Isfahan, Iran

Tóm tắt

Microwave-assisted extraction (MAE) and conventional heating extraction (CHE) techniques have been employed to extract pectin from watermelon rind. Pectin extraction was performed under microwave irradiation at different power levels (100, 300, and 500 W) and irradiation times and compared with the CHE method. MAE method exhibits much higher efficiency than conventional extraction and the highest yield was achieved in MAE-500 W and irradiation time of 5 min (16.01 ± 0.11%). According to its degree of esterification (30–45%), watermelon rind pectin can be classified as low-methoxyl pectin. The pectin with highest galacturonic acid content, WHC and gel stability was obtained from MAE at 100 and 500 W with irradiation times of 26 and 5 min, respectively. The pectin extracted by MAE-300 W gave the highest value of OHC (oil holding capacity) followed by CHE method.

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