Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process
BACKGROUND The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L−1 and US2: 794 W L−1) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions...
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| Published in | Journal of the science of food and agriculture Vol. 99; no. 15; pp. 6893 - 6902 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Chichester, UK
John Wiley & Sons, Ltd
01.12.2019
John Wiley and Sons, Limited |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0022-5142 1097-0010 1097-0010 |
| DOI | 10.1002/jsfa.9975 |
Cover
| Abstract | BACKGROUND
The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L−1 and US2: 794 W L−1) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent.
RESULTS
Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second‐order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions.
CONCLUSION
Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry |
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| AbstractList | BACKGROUNDThe ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L−1 and US2: 794 W L−1) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent.RESULTSHigher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second‐order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions.CONCLUSIONOverall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry BACKGROUND: The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L⁻¹ and US2: 794 W L⁻¹) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. RESULTS: Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second‐order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. CONCLUSION: Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L and US2: 794 W L ) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second-order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry. The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L-1 and US2: 794 W L-1 ) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent.BACKGROUNDThe ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L-1 and US2: 794 W L-1 ) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent.Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second-order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions.RESULTSHigher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second-order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions.Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry.CONCLUSIONOverall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry. BACKGROUND The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L−1 and US2: 794 W L−1) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. RESULTS Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second‐order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. CONCLUSION Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry |
| Author | Umaña, Mónica M Rosselló, Carmen Eim, Valeria S Femenia, Antoni Dalmau, María E |
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| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/31386201$$D View this record in MEDLINE/PubMed |
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| CitedBy_id | crossref_primary_10_1021_acssuschemeng_0c07422 crossref_primary_10_1016_j_foodhyd_2021_106931 crossref_primary_10_1016_j_ijbiomac_2024_131601 crossref_primary_10_1016_j_ijbiomac_2024_135737 crossref_primary_10_3390_polysaccharides4010001 crossref_primary_10_3390_foods13132138 crossref_primary_10_3390_foods11233750 crossref_primary_10_3390_gels9070552 crossref_primary_10_1111_jfpe_13417 crossref_primary_10_1007_s11101_022_09831_2 crossref_primary_10_3390_foods10050931 crossref_primary_10_1080_87559129_2021_1952422 crossref_primary_10_1016_j_ijbiomac_2020_05_125 crossref_primary_10_1016_j_ultsonch_2021_105480 crossref_primary_10_3390_gels11020145 |
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| Keywords | degree of methylation carbohydrate composition extraction kinetics ultrasound-assisted extraction pectin |
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The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g)... The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic... BACKGROUNDThe ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and... BACKGROUND: The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g)... |
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| SubjectTerms | Acoustics Agitation byproducts carbohydrate composition Chemical Fractionation - instrumentation Chemical Fractionation - methods Citric acid Citrus Citrus - chemistry Citrus - radiation effects Crop yield degree of methylation extraction kinetics Fruit - chemistry Fruit - radiation effects galacturonic acid Hydrogen-Ion Concentration Kinetics Methylation Organic chemistry Pectin pectins Pectins - chemistry Pectins - isolation & purification pH effects Plant Extracts - chemistry Plant Extracts - isolation & purification Polysaccharides Saccharides solvents Ultrasonic imaging ultrasonic treatment Ultrasonic Waves ultrasonics Ultrasound ultrasound‐assisted extraction Waste Products - analysis |
| Title | Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process |
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