مهندسی بیوسیستم ایران

مهندسی بیوسیستم ایران

بهینه‌سازی استخراج پکتین از تفاله غوره با استفاده از اسید سیتریک و بررسی خصوصیات فیزیکوشیمیایی آن

نوع مقاله : مقاله پژوهشی

نویسندگان
گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران، کرج، ایران
چکیده
در این پژوهش، تفاله غوره به­عنوان یک منبع ارزشمند جهت تولید پکتین با استفاده از روش استخراج اسیدی مورد بررسی قرار گرفت. بدین منظور از طرح باکس-بنکن با 4 متغیر مستقل در 3 سطح (زمان (60 تا 90 دقیقه)، دما (70 تا 90 درجه سلسیوس)، pH (5/1 تا 0/3) و نسبت مایع به جامد (20 تا 40 حجمی/وزنی)) برای بهینه­سازی راندمان تولید پکتین استفاده شد که بالاترین راندمان تولید در شرایط بهینه (زمان 85 دقیقه، دمای 90 درجه سلسیوس، pH برابر با 5/1 و نسبت مایع به جامد 20 (حجمی/وزنی)) برابر با 0/1 ± 1/26 درصد بود. نتایج نشان داد که پکتین تفاله غوره دارای درجه استری برابر با 6/51 درصد، محتوای گالاکتورونیک اسید برابر با 0/66 درصد، فعالیت امولسیفایری 2/57 درصد بوده و همچنین پایداری امولسیون مطلوبی از خود نشان داد. طیف­ FT-IR حضور پکتین غنی از زنجیره گالاکتورونیک اسید استری شده را به اثبات رساند.
کلیدواژه‌ها

عنوان مقاله English

Optimization of Pectin Xxtraction from Unriped Grape Pomace Using Citric Acid and Investigation of Its Physicochemical Properties

نویسندگان English

Mehdi Rezaei
Faramarz Khodaiyan
Zeinab Mousavi
Seyed Saeid Hosseini
Milad Kazemi
Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, University of Tehran, Karaj, Iran
چکیده English

In this study, unrippen grape pomace as a valuable source for pectin extraction was investigated using acidic extraction method. For this purpose, Box-Behnken design with four independent variables in three levels (Time (30-90 min), Temperature (70-90℃), pH (1.5-3.0) and liquid to solid ratio (20-40 v/w)) was used to optimize the pectin extraction yield that the highest pectin extraction yield in the optimum conditions (time of  85 min, the temperature of 90℃, pH of 1.5 and liquid to solid ratio of 20 (v/w)) was 26.1 ± 1.0%. The results showed that unrippen grape pomace pectin had degree of esterification of 51.6%, galacturonic acid content of 66.1%, emulsifying activity of 57.2%, and also showed favorable emulsion stability. The FT-IR spectrum confirmed the presence of esterified poly galacturonic acid structure in pectin sample.

کلیدواژه‌ها English

Unripe grape pomace
Optimization
Acidic extraction
Physicochemical properties
Bagherian, H., Ashtiani, F. Z., Fouladitajar, A. & Mohtashamy, M. (2011). Comparisons between conventional, microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50(11-12), 1237-1243.
Bayar, N., Kriaa, M. & Kammoun, R. (2016). Extraction and characterization of three polysaccharides extracted from Opuntia ficus indica cladodes. International Journal of Biological Macromolecules, 92, 441-450.
Bayar, N., Bouallegue, T., Achour, M., Kriaa, M., Bougatef, A. & Kammoun, R. (2017). Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties. Food Chemistry, 235, 275-282.
Bayar, N., Friji, M. & Kammoun, R. (2018). Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal. Food Chemistry, 241, 127-134.
Bitaraf, M. S., Khodaiyan, F., Mohammadifar, M. A. & Mousavi, S. M. (2012). Application of response surface methodology to improve fermentation time and rheological properties of probiotic yogurt containing Lactobacillus reuteri. Food and Bioprocess Technology, 5(4), 1394-1401.
Blumenkrantz, N. & Asboe-Hansen, G. (1973). New method for quantitative determination of uronic acids. Analytical biochemistry, 54(2), 484-489.
Chaouch, M. A., Hafsa, J., Rihouey, C., Le Cerf, D., & Majdoub, H. (2015). Depolymerization of polysaccharides from Opuntia ficus indica: Antioxidant and antiglycated activities. International Journal of Biological Macromolecules, 79, 779–786.
Colodel, C. & de Oliveira Petkowicz, C. L. (2019). Acid extraction and physicochemical characterization of pectin from cubiu (Solanum sessiliflorum D.) fruit peel. Food Hydrocolloids, 86, 193-200.
Dalev, P.G. & Simeonova, L.S. (1995). Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs. Journal of the Science of Food and Agriculture, 68(2), 203–206.
FAO. (2010). Food and Agricultural Organization of United Nations: Economic and Social Department: The Statistical Division.
Grassino, A. N., Brnčić, M., Vikić-Topić, D., Roca, S., Dent, M. & Brnčić, S. R. (2016). Ultrasound-assisted extraction and characterization of pectin from tomato waste. Food Chemistry, 198, 93–100.
Hosseini, S. S., Khodaiyan, F. & Yarmand, M. S. (2016a). Optimization of microwave-assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers, 140, 59–65.
Hosseini, S. S., Khodaiyan, F. & Yarmand, M. S. (2016b). Effect of acid extraction conditions on yield and quality characteristics of pectin from sour orange peel. Iranian Journal of Bipsystem Engineering, 47(2), 231–242. (In Farsi)
Hosseini, S. S., Khodaiyan, F. & Yarmand, M. S. (2016c). Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties. International Journal of Biological Macromolecules, 82, 920-926.
Hosseini, S. S., Khodaiyan, F., Kazemi, M. & Najari, Z. (2019). Optimization and characterization of pectin extracted from sour orange peel by ultrasound-assisted method. International Journal of Biological Macromolecules, 125, 621-629.
Jafari, F., Khodaiyan, F., Kiani, H. & Hosseini, S. S. (2017). Pectin from carrot pomace: Optimization of extraction and physicochemical properties. Carbohydrate Polymers, 157, 1315-1322.
Karabiyikli, Ş. & Öncül, N. (2016). Inhibitory effect of unripe grape products on foodborne pathogens. Journal of Food Processing and Preservation, 40(6), 1459-1465.
Kazemi, M., Khodaiyan, F., Labbafi, M., Hosseini, S. S. & Hojjati, M. (2019a). Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food Chemistry, 271, 663-672.
Kazemi, M., Khodaiyan, F. & Hosseini, S. S. (2019b). Utilization of food processing wastes of eggplant as a high potential pectin source and characterization of extracted pectin. Food Chemistry, 294, 339-346.
Kazemi, M., Khodaiyan, F. & Hosseini, S. S. (2019c). Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization. LWT, 105, 182-189.
Kazemi, M., Khodaiyan, F., Hosseini, S. S. & Najari, Z. (2019d). An integrated valorization of industrial waste of eggplant: Simultaneous recovery of pectin, phenolics and sequential production of pullulan. Waste Management, 100, 101-111.
Kostalova, Z., Hromadkova, Z., Ebringerova, A., Polovka, M., Michaelsen, T. E. & Paulsen, B. S. (2013). Polysaccharides from the Styrian oilpumpkin with antioxidant and complement-fixing activity. Industrial Crops and Products, 41, 127– 133.
Liew, S. Q., Chin, N. L. & Yusof, Y. A. (2014). Extraction and characterization of pectin from passion fruit peels. Agriculture and Agricultural Science Procedia, 2, 231-236.
Liu, L., Fishman, M. L. & Hicks, K. B. (2007). Pectin in controlled drug delivery–a review. Cellulose, 14(1), 15-24.
Liu, L., Cao, J., Huang, J., Cai, Y. & Yao, J. (2010). Extraction of pectins with different degrees of esterification from mulberry branch bark. Bioresource Technology, 101(9), 3268-3273.
Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M. & Brnčić, S. R. (2018). An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in Food Science & Technology, 76, 28-37.
Maran, J. P., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2013). Optimization of microwave-assisted extraction of pectin from orange peel. Carbohydrate Polymers, 97(2), 703-709.
Maran, J. P., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2014). Microwave-assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers, 101, 786-791.
Mohnen, D. (2008). Pectin structure and biosynthesis. Current Opinion in Plant Biology, 11(3), 266-277.
Öncül, N. & Karabiyikli, Ş. (2015). Factors affecting the quality attributes of unripe grape functional food products. Journal of Food Biochemistry, 39(6), 689-695.
Pasandide, B., Khodaiyan, F., Mousavi, Z. & Hosseini, S. S. (2018). Pectin extraction from citron peel: optimization by Box–Behnken response surface design. Food Science and Biotechnology, 27(4), 997–1005.
Qiu, L. P., Zhao, G. L., Wu, H., Jiang, L., Li, X. F. & Liu, J. J. (2010). Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology. Carbohydrate Polymers, 80(2), 326-331.
Raji, Z., Khodaiyan, F., Rezaei, K., Kiani, H. & Hosseini, S. S. (2017). Extraction optimization and physicochemical properties of pectin from melon peel. International Journal of Biological Macromolecules, 98, 709-716.
Santos, J. D. G., Espeleta, A. F., Branco, A. & de Assis, S. A. (2013). Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers, 92(2), 1997-2001.
Shao, P., Wang, P., Niu, B. & Kang, J. (2018). Environmental stress stability of pectin-stabilized resveratrol liposomes with different degree of esterification. International Journal of Biological Macromolecules, 119, 53-59.
Shojaee‐Aliabadi, S., Hosseini, S. M., Tiwari, B., Hashemi, M., Fadavi, G. & Khaksar, R. (2013). Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type. International Journal of Food Science & Technology, 48(2), 412-418.
Swamy, G. J. & Muthukumarappan, K. (2017). Optimization of continuous and intermittent microwave extraction of pectin from banana peels. Food Chemistry, 220, 108-114.
Wang, W., Ma, X., Xu, Y., Cao, Y., Jiang, Z., Ding, T., Ye, X. & Liu, D. (2015). Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method. Food Chemistry, 178, 106-114.
Wang, W., Ma, X., Jiang, P., Hu, L., Zhi, Z., Chen, J., Ding, T., Ye, X. & Liu, D. (2016). Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food Hydrocolloids, 61, 730-739.
Willats, W. G., Knox, J. P. & Mikkelsen, J. D. (2006). Pectin: new insights into an old polymer are starting to gel. Trends in Food Science and Technology, 17(3), 97-104.
Xu, Y., Zhang, L., Bailina, Y., Ge, Z., Ding, T., Ye, X. & Liu, D. (2014). Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, 126, 72-81.
Yapo, B. M., Robert, C., Etienne, I., Wathelet, B. & Paquot, M. (2007). Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry, 100(4), 1356-1364.
دوره 51، شماره 4
زمستان 1399
صفحه 793-804

  • تاریخ دریافت 24 بهمن 1398
  • تاریخ بازنگری 19 بهمن 1399
  • تاریخ پذیرش 29 شهریور 1399