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Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield
Published on: January 7, 2019
Characterization of edible film fabricated with HG-type hawthorn pectin gained using different extraction methods
Chunge Qin1, Guangcheng Yang2, Chuanhe Zhu1
1Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
Abstract:
In this study, four HG-type pectins were obtained using hydrochloric acid extraction (HA-HP), citric acid extraction (CA-HP), ultrasonic-assisted extraction (UA-HP), and microwave-assisted extraction (MA-HP). Four pectin films (HA-HPF, CA-HPF, UA-HPF, and MA-HPF) were prepared by a solution casting method, respectively. Compared to four pectins, the asymmetric COO - vibrational peak of UA-HPF, HA-HPF, and CA-HPF were blue-shifted (1604-1606 cm-1), while was red-shifted (1611 cm-1) in MA-HPF. The crystallinity was greater for HA-HPF and CA-HPF than UA-HPF and MA-HPF. Four pectin films all had relatively homogeneous surface morphology. CA-HPF had the best mechanical properties and oxygen barrier performance, HA-HPF had the best transparency. UA-HPF had the lowest hydrophilicity and water vapor permeability. MA-HPF had the best thermal stability. Our study shows that different physicochemical properties of HG-type pectins can influence the physicochemical properties of films. The difference of these properties gives the resulting film different possibilities for application.
