Spinei Mariana, Oroian Mircea
Department of Food Technologies, Food Production and Environment Safety, Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Foods. 2022 Jul 29;11(15):2274. doi: 10.3390/foods11152274.
The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70-90 °C), pH (1-3) and time (1-3 h) were considered as independent variables for CE, while amplitude (20-100%), pH (1-3) and time (20-60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 10 g/mol of molecular weight (M) for Fetească Neagră (FN) pectin; 11.08% yield, 80.05 g/100 g of GalA content, 80.86% of DE and 5.59 × 10 g/mol of M for Rară Neagră (RN) pectin), while for PUAE they were amplitude of 100%, pH 1.8 for 60 min (8.83% yield, 80.24 g/100 g of GalA content, 81.07% of DE and 4.19 × 10 g/mol of M for FN pectin; 8.94% yield, 78.64 g/100 g of GalA content, 80.04% of DE and 4.23 × 10 g/mol of M for RN pectin). The yield and physicochemical parameters of CE pectin were higher than PUAE pectin. The FT-IR spectra of pectin samples revealed the occurrence of polysaccharide compound, while rheology characteristics confirming its application in different food products.
将通过传统提取（CE）获得的葡萄渣果胶（黑菲特斯卡和黑拉勒）的产率、理化参数和流变学参数与通过脉冲超声辅助提取（PUAE）获得的参数进行比较。提取温度（70 - 90°C）、pH值（1 - 3）和时间（1 - 3小时）被视为CE的自变量，而PUAE的自变量为振幅（20 - 100%）、pH值（1 - 3）和时间（20 - 60分钟）。CE提取果胶样品的最大产率和理化参数的最佳条件是90°C、pH 1.9、164分钟（黑菲特斯卡（FN）果胶产率9.96%、半乳糖醛酸（GalA）含量79.91 g/100 g、酯化度（DE）81.28%、分子量（M）5.52×10 g/mol；黑拉勒（RN）果胶产率11.08%、GalA含量80.05 g/100 g、DE 80.86%、M 5.59×10 g/mol），而PUAE的最佳条件是振幅100%、pH 1.8、60分钟（FN果胶产率8.83%、GalA含量80.24 g/100 g、DE 81.07%、M 4.19×10 g/mol；RN果胶产率8.94%、GalA含量78.64 g/100 g、DE 80.04%、M 4.23×10 g/mol）。CE果胶的产率和理化参数高于PUAE果胶。果胶样品的傅里叶变换红外光谱（FT - IR）显示存在多糖化合物，而流变学特性证实了其在不同食品中的应用。
