Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method
Date
2019
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Article
Publisher
Elsevier Ltd
Journal Title
Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method
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Abstract
Microwave and conventional heating methods were used to extract pectin from lime peel waste using different acid extractants (hydrochloric or citric acid) and peel-to-extractant ratios (1:20 or 1:40). Hydrochloric acid as the extractant resulted in a higher yield of pectin with both methods. The methoxyl content and galacturonic acid content of lime peel pectin were in the range 8.74�10.51% and 79.29�95.93%, respectively. The intense band around 1730 cm_1 corresponded to methyl esterified uronic carboxyl groups and confirmed the higher equivalent weight and degree of esterification for the microwave-extracted pectin than that from conventional extraction. Lime peel pectin could be classified as high methoxyl pectin having a rapid-set gel formation. The viscosity and viscoelastic properties of the pectin solution from both heating methods enhanced with increasing solid concentration. Hence, microwave heating can be a short processing time for pectin extraction from lime peel waste with suitable pectin properties. � 2018 Elsevier Ltd
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Food Chemistry