Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
Department of Food Science & Biotechnology, College of BioNano Technology, Gachon University, Sungnam 13120, Republic of Korea.
Carbohydr Polym. 2019 Jan 15;204:97-103. doi: 10.1016/j.carbpol.2018.09.086. Epub 2018 Oct 1.
To extract pectin in food industry, HCl is generally used as the major extracting solvent for releasing the pectin from the plant tissues, however it has an environmental issue to use. In this study, food-grade tartaric-, malic, and citric acids were used to produce apple peel pectin as an eco-friendly protocol instead of HCl. Finely-ground lyophilized apple peel was applied as the raw material, and the pectin was extracted by organic acids at 85 °C. The pectin extracted with citric acid displayed greater molecular weight and apparent viscosity compared to other organic acid treatments. Analysis of degree of methyl esterification revealed that the pectins extracted with organic acids were highly methoxylated. From these results, it was suggested that organic acids could be utilized to extract apple peel pectin effectively as a green process. Especially, the extraction process with citric acid as the solvent showed great potential to produce high-viscosity apple peel pectin.
在食品工业中提取果胶时，通常使用 HCl 作为主要提取溶剂，从植物组织中释放果胶，但使用 HCl 存在环境问题。在这项研究中，使用食品级酒石酸、苹果酸和柠檬酸代替 HCl 来生产苹果皮果胶，作为一种环保方法。将精细研磨的冻干苹果皮用作原料，并在 85°C 下用有机酸提取果胶。与其他有机酸处理相比，用柠檬酸提取的果胶具有更大的分子量和表观粘度。甲酯化程度的分析表明，用有机酸提取的果胶高度甲氧基化。从这些结果可以看出，有机酸可以有效地用作绿色工艺来提取苹果皮果胶。特别是，使用柠檬酸作为溶剂的提取过程显示出生产高粘度苹果皮果胶的巨大潜力。
