Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method

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dc.contributor.authorPattrathip Rodsamran
dc.contributor.authorRungsinee Sothornvit
dc.contributor.correspondenceR. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.th
dc.date.accessioned2025-03-10T07:36:32Z
dc.date.available2025-03-10T07:36:32Z
dc.date.issued2019
dc.description.abstractMicrowave 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
dc.identifier.citationFood Chemistry
dc.identifier.doi10.1016/j.foodchem.2018.11.067
dc.identifier.issn3088146
dc.identifier.scopus2-s2.0-85056707910
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4926
dc.languageEnglish
dc.publisherElsevier Ltd
dc.rights.holderScopus
dc.subjectDegree of esterification
dc.subjectExtraction
dc.subjectLime peel
dc.subjectMicrowave heating
dc.subjectPectin
dc.titleMicrowave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85056707910&doi=10.1016%2fj.foodchem.2018.11.067&partnerID=40&md5=ba90248bc847b9bd3efd25e9f642f5b7
oaire.citation.endPage372
oaire.citation.startPage364
oaire.citation.volume278
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