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Published on: August 23, 2024
Microwave-assisted extraction of arabinan-rich pectic polysaccharides from melon peels: Optimization, purification,
Farinaz Golbargi1, Seyed Mohammad Taghi Gharibzahedi2, Alaleh Zoghi3
1Department of Pharmacology, Islamic Azad University of Pharmaceutical Sciences Branch, Tehran, Iran.
Abstract:
The effects of water to solids ratio (WSR, 10-30 mL/g), power (180-540 W), and irradiation time (IT, 5-15 min) in microwave-assisted extraction (MAE) were optimized to extract polysaccharides from melon peels (PMP). The maximum extraction yield (32.81 %) was obtained under 20.94 mL/g WSR, 414.4 W power, and 12.75 min IT. The main monosaccharide composition of purified PMP with an average molecular weight of 5.71 × 104 kDa were d-galacturonic acid, arabinose, glucose, and galactose. An ascending dose-dependent antiradical and antioxidant behavior for PMP (0-5.0 mg/mL) was found. The initial foaming capacity (38.6-110.3 %) and foaming stability (5.2-65.2 %) were significantly increased as a function of PMP concentration (1.0-5.0 %), while they reduced by increasing the mixing time (p < 0.05). The highest emulsifying activity index (44.1 m2/g) and emulsifying stability (69.3 %) at 5.0 % PMPs were determined. PMP gels with FTIR-identified functional groups can be formulated in new gluten-free functional products.
Insights
Polysaccharides were extracted from melon peels using microwave-assisted extraction, optimizing yield and demonstrating antioxidant and emulsifying properties. These PMP gels show potential for gluten-free food applications.
Area of Science:
- Food Science
- Biochemistry
- Extraction Technology
Background:
- Melon peels are a rich source of polysaccharides.
- Optimization of extraction methods is crucial for maximizing yield and functionality.
- Polysaccharides possess potential antioxidant and emulsifying properties.
Purpose of the Study:
- To optimize microwave-assisted extraction (MAE) for polysaccharides from melon peels (PMP).
- To characterize the physicochemical properties and functional behavior of extracted PMP.
- To explore the potential application of PMP in food products.
Main Methods:
- Microwave-assisted extraction (MAE) was employed to extract PMP.
- Optimization of extraction parameters including water to solids ratio (WSR), power, and irradiation time (IT).
- Characterization of PMP composition, molecular weight, antioxidant activity, foaming, and emulsifying properties.
Main Results:
- Maximum PMP yield of 32.81% was achieved under optimized MAE conditions.
- PMP exhibited significant dose-dependent antiradical and antioxidant activities.
- High foaming capacity and stability, along with excellent emulsifying activity and stability, were observed for PMP.
- FTIR analysis confirmed functional groups in PMP gels.
Conclusions:
- Optimized MAE is effective for extracting functional polysaccharides from melon peels.
- Extracted PMP demonstrates valuable antioxidant and emulsifying properties.
- PMP has potential for use in developing novel gluten-free functional food products.
