Mollea Chiara, Chiampo Fulvia
Department of Applied Science and Technology, Politecnico di Torino, 10129 Torino, Italy.
Int J Food Sci. 2019 Apr 1;2019:1212081. doi: 10.1155/2019/1212081. eCollection 2019.
Food processing by-products are usually cheap and abundant and can be source of valuable molecules of great interest to various industries like the pharmaceutical or the food ones. In this frame, the husks of roasted cocoa beans, that are a by-product of the cocoa processing industry, can constitute a source of pectin. The recovery process has been already defined at laboratory scale with boiling acid extraction (pH 2.5). This process is suitable to recover a quantity of pectin, expressed as anhydro-galacturonic acid (AGA), around 8 g AGA/100 g dry husks; this pectin is characterized by low degree of methylation (%DM around 31) and acetylation degree lower than 2%. In this paper the effects of some operative conditions on pectin quantity and quality were studied, in order to optimize the parameters that can make the process economically competitive: the in-excess quantities of solvents and operation time were reduced, without altering yield and pectin characteristics. In particular, the extract was concentrated by 13.3%, the ethanol for pectin precipitation was reduced (ratio extract to ethanol equal to 1:4), and it was also demonstrated that a single washing with 40% ethanol is sufficient to obtain a purified product.
食品加工副产品通常价格低廉且产量丰富，可能成为制药或食品等各行各业感兴趣的有价值分子的来源。在此背景下，可可加工行业的副产品——烘焙可可豆的豆壳可成为果胶的来源。回收工艺已在实验室规模通过酸煮提取（pH 2.5）确定。该工艺适合回收一定量的果胶，以脱水半乳糖醛酸（AGA）表示，约为8克AGA/100克干豆壳；这种果胶的特点是甲基化程度低（%DM约为31）且乙酰化程度低于2%。本文研究了一些操作条件对果胶数量和质量的影响，以优化可使该工艺具有经济竞争力的参数：减少了过量的溶剂和操作时间，同时不改变产率和果胶特性。特别是，提取物浓缩了13.3%，用于果胶沉淀的乙醇减少（提取物与乙醇的比例为1:4），并且还证明用40%乙醇单次洗涤足以获得纯化产品。
