Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
J Sci Food Agric. 2021 Dec;101(15):6552-6562. doi: 10.1002/jsfa.11327. Epub 2021 Jun 11.
The rind from cantaloupe is an agricultural waste of cantaloupe industrial processing. The current study tried to (i) evaluate the potential use of cantaloupe rind as a pectin source, (ii) optimize the factors of microwave-assisted extraction process using Box-Behnken design, and (iii) characterize the isolated pectin using various physicochemical, structural, functional and bioactivity properties.
Four variables of the extraction process were successfully optimized at a microwave power of 700 W, irradiation time of 112 s, pH value of 1.50 and liquid to solid (LS) value of 30 mL g , with a yield of 181.4 g kg . The analysis indicated a high-methylated galacturonic acid-rich (703.4 g kg ) sample with an average molecular weight of 390.475 kDa. Also, the isolated pectin showed considerable functionality and antioxidant ability. The main functional groups, structural characteristics and crystallinity of samples were comparatively studied using Fourier transform infrared, nuclear magnetic resonance and X-ray diffraction spectroscopies.
In comparison to commercial citrus pectin, isolated pectin showed a significantly higher value for most of the functional analysis such as oil holding capacity, emulsifying capacity, emulsion stability, DPPH and ABTS scavenging activity, and reducing power assay. In other analyses the isolated sample was close to the commercial one, indicating that cantaloupe rinds should be considered as a suitable additional resource for pectin production. © 2021 Society of Chemical Industry.
哈密瓜的果皮是哈密瓜工业加工的农业废料。本研究试图：（i）评估哈密瓜皮作为果胶来源的潜力，（ii）使用 Box-Behnken 设计优化微波辅助提取工艺的因素，（iii）用各种物理化学、结构、功能和生物活性特性来表征分离的果胶。
在微波功率为 700 W、辐照时间为 112 s、pH 值为 1.50 和液固比为 30 mL/g 的条件下，成功优化了提取过程的四个变量，得率为 181.4 g/kg。分析表明，高甲氧基半乳糖醛酸丰富（703.4 g/kg）的样品，平均分子量为 390.475 kDa。此外，分离出的果胶具有相当大的功能和抗氧化能力。使用傅里叶变换红外、核磁共振和 X 射线衍射光谱对主要功能基团、结构特征和结晶度进行了比较研究。
与商业柑橘果胶相比，分离出的果胶在大多数功能分析中表现出更高的价值，如持油能力、乳化能力、乳化稳定性、DPPH 和 ABTS 清除活性以及还原力测定。在其他分析中，分离样品与商业样品接近，表明哈密瓜皮应被视为果胶生产的合适附加资源。© 2021 化学工业协会。
