Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins

Ghanbari R., . and Ahmadi Zenouz A., . and Nikkhah M., . and Zarei M., . and Nazamid Saari, . and Vaziri M., . Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins. pp. 2402-2407. ISSN 2231-7546

Microwave assisted extraction treatments showed the higher pectin yields of 10.07 and 8.83 in pretreated samples by microwave and 9.4 and 8 in the extraction of dried after microwave treatment in lemon peel and apple pomace samples respectively. Lemon peel pectin in pretreated samples by microwave and extraction of dried after microwave treatment showed the higher degree of esterification 71.8 and 70 respectively while apple pomace revealed 68 and 65.4 in same treatments. Furthermore lemon peel pectin exhibited the highest galacturonic content of 74.5 in extraction of pretreated samples by microwave while apple pomace pectin indicated the higher galacturonic acid content of 70.5 and 70 in both extraction of dried after microwave treatment and extraction of dried samples. Texture analysis of jellies prepared by various extracted pectin indicated the highest fracturability in the microwave-assisted drying treatment of 33 N and 32.5 N for apple pomace and lemon peel pectin respectively.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(17).p...

Abstract

Microwave assisted extraction treatments showed the higher pectin yields of 10.07 and 8.83 in pretreated samples by microwave and 9.4 and 8 in the extraction of dried after microwave treatment in lemon peel and apple pomace samples respectively. Lemon peel pectin in pretreated samples by microwave and extraction of dried after microwave treatment showed the higher degree of esterification 71.8 and 70 respectively while apple pomace revealed 68 and 65.4 in same treatments. Furthermore lemon peel pectin exhibited the highest galacturonic content of 74.5 in extraction of pretreated samples by microwave while apple pomace pectin indicated the higher galacturonic acid content of 70.5 and 70 in both extraction of dried after microwave treatment and extraction of dried samples. Texture analysis of jellies prepared by various extracted pectin indicated the highest fracturability in the microwave-assisted drying treatment of 33 N and 32.5 N for apple pomace and lemon peel pectin respectively.

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Item Type:	Article
AGROVOC Term:	Pectins
AGROVOC Term:	Malus pumila
AGROVOC Term:	Lemons
AGROVOC Term:	Esterification
AGROVOC Term:	Esters
AGROVOC Term:	Microwave treatment
AGROVOC Term:	Extraction
AGROVOC Term:	Heating
AGROVOC Term:	Processing
AGROVOC Term:	Stirring
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23900

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