Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids

Molecules

Siyi Pan¹  Congying Shu¹  Jihui Gao¹  Xingke Duan¹  Yu Zhu¹  Fengxia Liu¹ 

[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;

关键词: Satsuma mandarin;    pectin;    high hydrostatic pressure;    citric acid;    structural properties;    emulsifying properties;   

DOI  :  10.3390/molecules27123747

来源: DOAJ

【 摘 要 】

Satsuma mandarin peel pectin was extracted by high hydrostatic pressure-assisted citric acid (HHPCP) or hydrochloric acid (HHPHP), and the physiochemical, structural, rheological and emulsifying characteristics were compared to those from conventional citric acid (CCP) and hydrochloric acid (CHP). Results showed that HHP and citric acid could both increase the pectin yield, and HHPCP had the highest yield (18.99%). Structural characterization, including NMR and FTIR, demonstrated that HHPHP showed higher Mw than the other pectins. The viscosity of the pectin treated with HHP was higher than that obtained with the conventional method, with HHPHP exhibiting significantly higher viscosity. Interestingly, all the pectin emulsions showed small particle mean diameters (D_4,3 being 0.2–1.3 μm) and extremely good emulsifying stability with centrifugation and 30-day storage assays, all being 100%. Satsuma mandarin peel could become a highly promising pectin source with good emulsifying properties, and HHP-assisted acid could be a more efficient method for pectin extraction.

【 授权许可】

Unknown