Abstract：
:The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2), extraction temperature of 66.71°C, and sonication time of 27.95 min. The experimental optimized yield was 27.34%, which was well matched with the predicted value (27.46%). Compared with CHE, UAHE provided higher yield increased by 16.34% at the temperature lowered by 13.3°C and the time shortened by 37.78%. Image studies showed that pectin extracted by UAHE showed better color and more loosen microstructure compared to that extracted by CHE, although Fourier Transform Infrared Analysis indicated insignificant difference in their chemical structures. Furthermore, UAHE pectin possessed lower viscosity, molecular weight and degree of esterification, but higher degree of branching and purity than CHE pectin, indicating that the former was preliminarily modified during the extraction process.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang W,Ma X,Xu Y,Cao Y,Jiang Z,Ding T,Ye X,Liu Ddoi
10.1016/j.foodchem.2015.01.080subject
Has Abstractpub_date
2015-07-01 00:00:00pages
106-14eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00091-6journal_volume
178pub_type
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