Centre for Research, Department of Biotechnology, Kamaraj College of Engineering and Technology, K. Vellakualm, Madurai, Tamil Nadu, 625701, India.
Centre for Research, Department of Biotechnology, Kamaraj College of Engineering and Technology, K. Vellakualm, Madurai, Tamil Nadu, 625701, India.
Carbohydr Polym. 2019 Dec 1;225:115240. doi: 10.1016/j.carbpol.2019.115240. Epub 2019 Aug 23.
Pectin was extracted from the waste custard apple peel using ultrasound technique and optimized the extraction process by RSM. The various significant process parameters such as liquid-solid ratio, ultra-sonication time, temperature and pH of solution were studied in the range of 10-25 mL g, 10-30 min, 50-80 °C, and 1-3, respectively. The maximum yield of pectin (8.93%) was attained at the optimum condition of 23.52 mL g of liquid-solid ratio, 18.04 min of ultra-sonication time, 63.22 °C of temperature and 2.3 pH of solution. The extracted and commercially available fresh pectin (for comparison purposes) were characterized by various analytical techniques namely, FTIR, DSC, XRD, SEM, and NMR to evaluate their functional groups, thermal properties, crystallinities, morphological and structural characteristics, respectively. The extracted pectin was a toxic free compound as determined by its anti nutritional property study and about 20 mg/mL of antioxidant presented in it.
果胶是使用超声技术从废弃的蛋挞果皮中提取的，并通过响应面法优化了提取工艺。分别在 10-25 mL g、10-30 min、50-80°C 和 1-3 的范围内研究了液固比、超声时间、温度和溶液 pH 等各种重要的工艺参数。在液固比为 23.52 mL g、超声时间为 18.04 min、温度为 63.22°C 和溶液 pH 为 2.3 的最佳条件下，果胶的最大收率（8.93%）。提取的果胶和市售的新鲜果胶（用于比较目的）通过各种分析技术进行了表征，即 FTIR、DSC、XRD、SEM 和 NMR，分别评估其功能基团、热性能、结晶度、形态和结构特征。通过其抗营养特性研究和其中存在的约 20 mg/mL 的抗氧化剂，确定提取的果胶是一种无毒化合物。
