Benmebarek Imed E, Gonzalez-Serrano Diego J, Aghababaei Fatemeh, Ziogkas Dimitrios, Garcia-Cruz Rosario, Boukhari Abbas, Moreno Andres, Hadidi Milad
Laboratory of Organic Synthesis, Modeling and Optimization of Chemical Processes, Department of Chemistry, Faculty of Sciences, Badji Mokhtar-Annaba University, BP 12, 23000 Annaba, Algeria.
Department of Inorganic, Organic and Biochemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
Food Chem X. 2024 Jul 3;23:101615. doi: 10.1016/j.fochx.2024.101615. eCollection 2024 Oct 30.
Microwave-assisted hydrothermal extraction (MAHE) was optimized using a Box-Behnken design (BBD) of the response surface methodology (RSM) for optimal recovery of pectin from tangerine peel (TPP). The effects of three factors (pH, irradiation time and temperature) on extraction yield (EY), galacturonic acid content (GAC) and degree of esterification (DE) of pectin were investigated. The optimal extraction conditions were as follows: pH 1.7, irradiation time 12 min and temperature 109 °C. Under these conditions, the EY, GAC and DE were 30.4, 72.3 and 45.2%, respectively. The low methoxyl content of MHAE (45.2%) compared to CE is confirmed by the H NMR and FTIR spectra, and the emulsifying activity is 57.65% and 50.56% for CE and MHAE, respectively. The total phenolic content (TPC) of pectin produced using MAHE is 41.2 mg GAE/g, thus indicating higher antioxidant properties compared to pectin produced with CE, which had a TPC of 38.4 mg GAE/g. In addition, the X-ray diffraction (XRD) and surface morphological analysis (SEM) results showed that TPP had a rough surface and crystalline structure. Overall, our findings show that TTP from MAHE can be used as a natural antioxidant ingredient in the functional food and pharmaceutical industries.
采用响应面法（RSM）的Box-Behnken设计（BBD）对微波辅助水热萃取（MAHE）进行优化，以从橘皮（TPP）中最佳回收果胶。研究了三个因素（pH值、辐照时间和温度）对果胶提取率（EY）、半乳糖醛酸含量（GAC）和酯化度（DE）的影响。最佳提取条件如下：pH值1.7、辐照时间12分钟和温度109℃。在这些条件下，EY、GAC和DE分别为30.4%、72.3%和45.2%。1H NMR和FTIR光谱证实了与常规提取（CE）相比，MAHE的低甲氧基含量（45.2%），CE和MAHE的乳化活性分别为57.65%和50.56%。采用MAHE生产的果胶的总酚含量（TPC）为41.2 mg GAE/g，因此与CE生产的果胶（TPC为38.4 mg GAE/g）相比，其抗氧化性能更高。此外，X射线衍射（XRD）和表面形态分析（SEM）结果表明，TPP具有粗糙的表面和晶体结构。总体而言，我们的研究结果表明，MAHE生产的TTP可作为功能性食品和制药行业的天然抗氧化成分。
