Sharma Poonam, Osama Khwaja, Gaur Vivek Kumar, Farooqui Alvina, Varjani Sunita, Younis Kaiser
Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India.
Amity Institute of Biotechnology, Amity University, Lucknow, Uttar Pradesh India.
J Food Sci Technol. 2023 Mar;60(3):975-986. doi: 10.1007/s13197-022-05424-1. Epub 2022 Apr 13.
In this study, a five-factorial central composite design was employed to optimize pectin extraction from novel source, through ultrasound-assisted extraction. A 35.58% yield was obtained under optimized conditions of pH 1.0, solid (g): liquid (mL) ratio 1:24, amplitude 84.2 Hz, duty cycle 23 s/30 s, and time 30 min. The equivalent weight, methoxyl content, anhydrouronic acid content, degree of esterification, water-holding capacity, and oil-holding capacity of the extracted pectin were 796.40 ± 2.07, 8.29 ± 0.38%, 71.32 ± 0.54%, 64.66 ± 2.08%, 8.04 ± 0.10 g water/g pectin, and 2.24 ± 030 g oil/g pectin, respectively. The chemical profile of the extracted pectin was assessed with FTIR and NMR analyses. The extracted pectin was utilized as a butter substitute in cookies. Up to 30% butter in cookies could be replaced with the extracted pectin without altering the sensory and physicochemical properties. Overall, results of presented work suggest that using waste-derived pectin as a fat substitute in cookies offers a sustainable and health-promoting approach for converting waste into wealth.
在本研究中，采用五因素中心复合设计，通过超声辅助提取法从新型来源中优化果胶提取工艺。在pH值1.0、固液比1:24、振幅84.2 Hz、占空比23 s/30 s以及时间30分钟的优化条件下，获得了35.58%的产率。提取的果胶的当量、甲氧基含量、脱水半乳糖醛酸含量、酯化度、持水能力和持油能力分别为796.40±2.07、8.29±0.38%、71.32±0.54%、64.66±2.08%、8.04±0.10 g水/g果胶和2.24±0.30 g油/g果胶。通过傅里叶变换红外光谱（FTIR）和核磁共振（NMR）分析对提取的果胶的化学特征进行了评估。提取的果胶被用作饼干中的黄油替代品。饼干中高达30%的黄油可以被提取的果胶替代，而不会改变其感官和物理化学性质。总体而言，本研究结果表明，在饼干中使用废弃来源的果胶作为脂肪替代品，为将废物转化为财富提供了一种可持续且促进健康的方法。
