Bayar Nadia, Bouallegue Tahani, Achour Mabrouka, Kriaa Mouna, Bougatef Ali, Kammoun Radhouane
Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road Sidi Mansour Km 6, B.P 1177, Sfax 3018, Tunisia.
Biotechnology High School of Sfax (ISBS), University of Sfax, Soukra Km 4.5, P.O. Box 261, Sfax 3038, Tunisia.
Food Chem. 2017 Nov 15;235:275-282. doi: 10.1016/j.foodchem.2017.05.029. Epub 2017 May 5.
Ultrasonic assisted extraction (UAE) of pectin from Opuntia ficus indica (OFI) cladodes after mucilage removal was attempted using the response surface methodology. The process variables were optimized by the isovariant central composite design in order to improve the pectin extraction yield. The optimum condition obtained was: sonication time 70min, temperature 70°C, pH 1.5 and the water-material ratio 30ml/g. This condition was validated and the performance of experimental extraction was 18.14%±1.41%, which was closely linked to the predicted value (19.06%). Thus, UAE present a promising alternative to conventional extraction process thanks to its high efficiency which was achieved in less time and at lower temperatures. The pectin extracted by UAE from OFI cladodes (UAEPC) has a low degree of esterification, high uronic acid content, important functional properties and good anti-radical activity. These results are in favor of the use of UAEPC as potential additive in food industry.
采用响应面法尝试对去除黏液后的仙人掌肉质茎进行超声辅助提取果胶。通过等变量中心复合设计优化工艺变量，以提高果胶提取率。得到的最佳条件为：超声时间70分钟、温度70℃、pH值1.5以及水料比30毫升/克。对该条件进行了验证，实验提取性能为18.14%±1.41%，与预测值（19.06%）密切相关。因此，超声辅助提取由于在更短时间和更低温度下实现了高效率，为传统提取工艺提供了一个有前景的替代方案。超声辅助提取法从仙人掌肉质茎中提取的果胶（UAEPC）具有低酯化度、高糖醛酸含量、重要的功能特性和良好的抗自由基活性。这些结果有利于将UAEPC用作食品工业中的潜在添加剂。
