优化微波辅助的水热提取从红副产品中提取pectin及其物理化学,结构和功能性质
Imed E Benmebarek1,2, Diego J Gonzalez-Serrano2, Fatemeh Aghababaei3
1Laboratory of Organic Synthesis, Modeling and Optimization of Chemical Processes, Department of Chemistry, Faculty of Sciences, Badji Mokhtar-Annaba University, BP 12, 23000 Annaba, Algeria.
Food chemistry: X
|December 13, 2024
概括
微波辅助的热水提取优化了从果皮中提取pectin的回收. 这种方法产生了具有高抗氧化特性的素,适用于功能性食品和药品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 素是一种有价值的多糖,在果皮中丰富.
- 传统的素提取方法可能是低效和环境负担.
研究的目的:
- 优化微波辅助水热提取 (MAHE) 来从普通皮 (TPP) 中恢复pectin.
- 描述MAHE提取的pectin的物理化学特性和功能活动.
主要方法:
- 响应表面方法 (RSM) 与盒子-Behnken设计 (BBD) 被用于优化.
- 优化的提取参数包括pH值,辐射时间和温度.
- 评估的pectin属性包括提取产量 (EY),银酸含量 (GAC),化程度 (DE),乳化活性和总含量 (TPC).
- 进行了光谱 (1H NMR,FTIR) 和晶体 (XRD) 分析.
主要成果:
- 最佳的MAHE条件确定为pH1.7,12分钟的辐射和109°C.
- 获得的pectin产量 (EY) 为30.4%,GAC为72.3%,DE为45.2%.
- MAHE 素表现出显著的抗氧化特性 (TPC: 41.2 mg GAE/g) 和良好的乳化活性 (57.65%).
- XRD和SEM证实了提取的pectin的粗表面和晶体结构.
结论:
- MAHE是一种有效的技术,可以从果皮中提取高质量的pectin.
- 提取的pectin具有理想的功能性质,特别是抗氧化活性.
- 来自MAHE的pectin显示出在食品和制药行业作为天然成分的潜力.
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