Slavov Anton, Chalova Vesela
Department of Organic and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria.
Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria.
Foods. 2024 Jan 15;13(2):270. doi: 10.3390/foods13020270.
The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food industry as jelling agents. Seven industrial by-products were investigated as a source of pectic polysaccharides: four samples resulted from the treatment of , two from , and one from . Three by-products were from steam-water distillation, two from CO-supercritical extraction, and two after extraction with hexane and 1,1,1,2-tetrafluoroethane. The by-products were pretreated with 70% ethanol and extracted with 0.1 M HCl. The highest polysaccharide yield was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) by-products (13.98 ± 0.14%), followed by hexane (RD_X) and CO-extracted (RD_CO2) (12.68 ± 0.11 and 12.66 ± 0.10%, respectively). The polysaccharides were middle-methoxylated pectins, except RD_F and RD_X, having 26.68 ± 1.14 and 31.39 ± 1.39 mol % degree of methoxylation (low-methoxyl pectins). The polysaccharides had molecular masses in the 2.3-2.6 × 10 Da range. The rheological studies suggested RD_F formed a strong high-sucrose gel, while the others yielded weak gels. RD_F and RD_X formed strong Ca-mediated gels, comparable with commercial low-methoxylated citrus pectin. This study suggests that rose oil industry by-products could be successfully valorized and yield pectic polysaccharides with gelling properties, comparable with commercial citrus pectins.
玫瑰精油产业每年会产生大量固体副产品。这些通常被丢弃的副产品可能会产生有价值的物质，比如果胶多糖，它在食品工业中作为胶凝剂被广泛使用。研究了七种工业副产品作为果胶多糖的来源：四种样品来自于 的处理，两种来自于 ，一种来自于 。三种副产品来自于水蒸气蒸馏，两种来自于CO2超临界萃取，两种来自于用己烷和1,1,1,2-四氟乙烷萃取后。副产品先用70%乙醇进行预处理，然后用0.1 M盐酸进行萃取。观察到用1,1,1,2-四氟乙烷萃取的（RD_F）副产品多糖产率最高（13.98±0.14%），其次是己烷（RD_X）和CO2萃取的（RD_CO2）（分别为12.68±0.11和12.66±0.10%）。除了RD_F和RD_X，多糖为中甲酯化果胶，其甲氧基化程度分别为26.68±1.14和31.39±1.39 mol%（低甲氧基果胶）。多糖的分子量在2.3 - 2.6×10 Da范围内。流变学研究表明，RD_F形成了一种强的高蔗糖凝胶，而其他的则形成了弱凝胶。RD_F和RD_X形成了强的钙介导凝胶，可与商业低甲氧基化柑橘果胶相媲美。这项研究表明，玫瑰油产业的副产品可以成功地实现价值提升，并产生具有胶凝特性的果胶多糖，可与商业柑橘果胶相媲美。
