Golub Nikolina, Galić Emerik, Radić Kristina, Smigic Nada, Djekić Ilija, Pedisić Sandra, Čepo Dubravka Vitali
Department of Nutrition and Dietetics, University of Zagreb Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, Croatia.
Department of Food Safety and Quality Management, University of Belgrade Faculty of Agriculture, Nemanjina Street 6, 11080 Belgrade, Serbia.
Foods. 2025 Apr 26;14(9):1516. doi: 10.3390/foods14091516.
Rising industrial demands emphasize the need for exploring other non-traditional sources for obtaining pectin. As efforts to enhance circular economy practices and reduce reliance on primary resources intensify; the focus has shifted towards utilizing various types of agricultural and food industry waste; including tomato pomace waste (TPW). In this work; the microwave-assisted extraction (MAE) and TPW pretreatment methods were optimized to improve pectin yields and decrease the environmental impact of the extraction process; compared to conventional solvent extraction (CSE). The response surface methodology was used to model the optimization process. The physico-chemical properties of pectin were determined using titrimetric methods and FTIR spectroscopy. A life cycle assessment (LCA) was applied to assess the environmental impact of MAE and CSE. Optimal microwave conditions (11.66 min/600 W/pH 1) yielded two times more pectin than CSE (2 h/85 °C/pH 1.5). Pre-processing treatments (mechanical ball milling and defatting) showed marginal effects on pectin yields and properties; and; therefore; can be omitted in order to reduce the energy consumption of the process. The LCA showed that single conventional extraction treatment had two times higher values of the ecological footprint compared to MAE; for all indicators. The results suggest that MAE can be used as an efficient green method for pectin extraction from TPW.
不断增长的工业需求凸显了探索其他非传统果胶获取来源的必要性。随着加强循环经济实践和减少对主要资源依赖的努力不断强化，重点已转向利用各类农业和食品工业废弃物，包括番茄渣废弃物（TPW）。在这项工作中，与传统溶剂萃取（CSE）相比，对微波辅助萃取（MAE）和TPW预处理方法进行了优化，以提高果胶产量并降低萃取过程的环境影响。采用响应面法对优化过程进行建模。使用滴定法和傅里叶变换红外光谱法测定果胶的物理化学性质。应用生命周期评估（LCA）来评估MAE和CSE的环境影响。最佳微波条件（11.66分钟/600瓦/pH 1）产生的果胶比CSE（2小时/85°C/pH 1.5）多两倍。预处理（机械球磨和脱脂）对果胶产量和性质的影响微乎其微，因此，为降低该过程的能耗，可以省略。LCA表明，对于所有指标，单次传统萃取处理的生态足迹值比MAE高两倍。结果表明，MAE可作为从TPW中提取果胶的一种高效绿色方法。
