College of Food Science and Technology, Hainan University, Haikou, China.
Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou, China.
J Sci Food Agric. 2019 Sep;99(12):5283-5292. doi: 10.1002/jsfa.9729. Epub 2019 Jun 19.
Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C).
The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 °C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g . Under these conditions, the pectin yield was 149.6 g kg (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G' and G'' moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples.
This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction. © 2019 Society of Chemical Industry.
水通常被认为是一种安全且环保的溶剂，适用于天然产物提取。在这项研究中，采用了一种环保的亚临界水法从废弃的菠萝蜜果皮（JFP-S）中提取果胶，与传统柠檬酸法（JFP-C）得到的果胶进行了比较。
采用响应面法（RSM）对提取工艺进行了优化，最佳工艺参数为：提取温度 138°C，提取时间 9.15min，液固比（L/S）17.03mL/g。在此条件下，果胶得率为 149.6g/kg（干基）。两种提取方法得到的果胶酯化程度较高，单糖组成一致。JFP-S 和 JFP-C 的半乳糖醛酸含量分别为 52.27%和 56.99%。JFP-S 比 JFP-C 具有更多的绒毛区和侧链。JFP-S 的分子量为 113.3kDa，明显低于 JFP-C（174.3kDa）。傅里叶变换红外光谱（FTIR）表明两种样品均具有类似的果胶典型吸收峰。根据差示扫描量热法（DSC），JFP-S 和 JFP-C 均具有较好的热稳定性。JFP-S 的表观粘度和弹性均低于 JFP-C。同时，JFP-S 的 G'和 G''模量较低，这在样品的凝胶结构特征中得到了体现。
与传统柠檬酸法相比，亚临界水法是一种从菠萝蜜皮中提取果胶的高效、省时、环保的技术。在亚临界水提取过程中，果胶的物理化学性质可能会发生变化。 © 2019 化学工业协会。
