采用不同方法从西瓜和石榴皮中提取果胶及其在冰淇淋中作为乳化剂的应用。
Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier.
机构信息
Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye.
出版信息
J Food Sci. 2023 Nov;88(11):4353-4374. doi: 10.1111/1750-3841.16752. Epub 2023 Aug 25.
Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.
采用经典溶剂萃取（CSE）、超声辅助萃取（UAE）和微波辅助萃取（MAE）三种不同的提取方法，从西瓜皮（WP）和石榴皮（PP）中提取果胶。优化了提取参数（pH、温度、时间和速度/幅度/功率），以获得最大粗果胶收率（CPY），同时在所有实验中，将样品与溶剂的比例（SS）固定在 1:10 w/v。低 pH、高温度和长时间可以提高果胶的收率。在最佳条件下得到的果胶的理化和流变性质进行了表征，发现果胶溶液是典型的假塑性流体。用 MAE 提取的 WP 果胶和用 UAE 提取的 PP 果胶被确定具有最佳的乳化性能，并被添加到冰淇淋配方中。MAE 对 WP 的最大 CPY 为 9.40%（pH=1.3，6 分钟，596W），具有最佳的乳化性能。UAE 对 PP 的乳化性能最好，CPY 在 pH=1.5、温度 69°C、提取时间 29 分钟和 32%幅度的条件下为 11.56%。使用 PP 果胶会显著增加冰淇淋混合物的表观粘度，以及冰淇淋的第一滴时间和硬度超过商业乳化剂。用 WP 果胶制成的冰淇淋的融化性能和硬度值与用商业乳化剂制成的冰淇淋更为接近。另一方面，PP 果胶的第一滴时间和硬度值分别为 60.25 分钟和 3.84N，高于商业冰淇淋的 53.75 分钟和 2.14N。实际应用：利用 WP 和 PP 作为果胶生产的良好来源，既有利于可持续的环境，也有利于可持续的食品工业。从 WP 和 PP 中提取的果胶作为冰淇淋中的乳化剂，可以确保生产出具有良好融化性能的冰淇淋。果胶可以作为冰淇淋行业健康、可持续和经济的替代乳化剂。
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