PMID- 30827581
OWN - NLM
STAT- MEDLINE
DCOM- 20190411
LR  - 20190411
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 286
DP  - 2019 Jul 15
TI  - Efficient extraction and characterization of pectin from orange peel by a 
      combined surfactant and microwave assisted process.
PG  - 1-7
LID - S0308-8146(19)30292-4 [pii]
LID - 10.1016/j.foodchem.2019.01.200 [doi]
AB  - Surfactant and microwave assisted extraction (S-MAE) was used for pectin 
      extraction from orange peel. First, we optimized the conditions of microwave 
      assisted extraction (MAE), e.g., irradiation time, liquid-to-solid ratio (LSR), 
      and pH on pectin yield (PY), galacturonic acid (GA) content, and degree of 
      esterification (DE) using a Box-Behnken design. Under optimal conditions (pH 1.2, 
      7.0 min, and 21.5 v/w LSR), we obtained a PY of 28.0 +/- 0.5%, which was close to 
      the predicted value (31.1%). Second, we analyzed the effect of surfactant on 
      microwave extraction of pectin. Among the surfactants investigated, Tween-80 
      (8 g/L, w/v) increased PY by 17.0%. Compared with conventional solvent 
      extraction, S-MAE is a novel and efficient method for pectin extraction, which 
      generated a higher (p < 0.05) PY (32.8%), GA content (78.1%), DE (69.8%), and 
      M(w) (286.3 kDa).
CI  - Copyright (c) 2019 Elsevier Ltd. All rights reserved.
FAU - Su, Dong-Lin
AU  - Su DL
AD  - Longping Branch Graduate School, Central South University, Changsha 410125, 
      China; Hunan Agricultural Product Processing Institute, Hunan Academy of 
      Agricultural Sciences, Changsha 410125, China; International Joint Laboratory on 
      Fruits & Vegetables Processing and Quality Safety, Changsha 410125, China.
FAU - Li, Pei-Jun
AU  - Li PJ
AD  - Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural 
      Sciences, Changsha 410125, China; Guangxi Key Laboratory of Electrochemical and 
      Magnetochemical Functional Materials, College of Chemistry and Bioengineering, 
      Guilin University of Technology, Guilin 541004, China. Electronic address: 
      lipeijun@glut.edu.cn.
FAU - Quek, Siew Young
AU  - Quek SY
AD  - Food Science, School of Chemical Sciences, The University of Auckland, Private 
      Bag 92019, Auckland 1142, New Zealand; International Joint Laboratory on Fruits & 
      Vegetables Processing and Quality Safety, Changsha 410125, China.
FAU - Huang, Zhi-Qin
AU  - Huang ZQ
AD  - Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional 
      Materials, College of Chemistry and Bioengineering, Guilin University of 
      Technology, Guilin 541004, China.
FAU - Yuan, Yu-Jun
AU  - Yuan YJ
AD  - Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional 
      Materials, College of Chemistry and Bioengineering, Guilin University of 
      Technology, Guilin 541004, China.
FAU - Li, Gao-Yang
AU  - Li GY
AD  - Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural 
      Sciences, Changsha 410125, China; International Joint Laboratory on Fruits & 
      Vegetables Processing and Quality Safety, Changsha 410125, China.
FAU - Shan, Yang
AU  - Shan Y
AD  - Longping Branch Graduate School, Central South University, Changsha 410125, 
      China; Hunan Agricultural Product Processing Institute, Hunan Academy of 
      Agricultural Sciences, Changsha 410125, China; International Joint Laboratory on 
      Fruits & Vegetables Processing and Quality Safety, Changsha 410125, China. 
      Electronic address: sy6302@sohu.com.
LA  - eng
PT  - Journal Article
DEP - 20190208
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Hexuronic Acids)
RN  - 0 (Surface-Active Agents)
RN  - 4JK6RN80GF (galacturonic acid)
RN  - 89NA02M4RX (Pectins)
SB  - IM
MH  - Chromatography, High Pressure Liquid
MH  - Citrus sinensis/*metabolism
MH  - Esterification
MH  - Hexuronic Acids/chemistry
MH  - Hydrogen-Ion Concentration
MH  - *Microwaves
MH  - Pectins/*chemistry/isolation & purification
MH  - Spectroscopy, Fourier Transform Infrared
MH  - Surface-Active Agents/*chemistry
OTO - NOTNLM
OT  - Carbazole (PubChem CID: 6854)
OT  - D-(+)-galacturonic acid (PubChem CID: 152867)
OT  - D-(+)-glucose (PubChem CID: 5793)
OT  - Ethanol (PubChem CID: 702)
OT  - Extraction
OT  - Hydrochloric acid (PubChem CID: 313)
OT  - Microwave assisted extraction
OT  - Optimization
OT  - Orange peel pectin
OT  - Polyethylene glycol (PubChem CID: 174)
OT  - Sodium dodecyl sulfate (PubChem CID: 3423265)
OT  - Sodium hydroxide (PubChem CID: 14798)
OT  - Surfactant
OT  - Tween-20 (PubChem CID: 443314)
OT  - Tween-80 (PubChem CID: 5281955)
EDAT- 2019/03/05 06:00
MHDA- 2019/04/12 06:00
CRDT- 2019/03/05 06:00
PHST- 2018/05/10 00:00 [received]
PHST- 2019/01/22 00:00 [revised]
PHST- 2019/01/31 00:00 [accepted]
PHST- 2019/03/05 06:00 [entrez]
PHST- 2019/03/05 06:00 [pubmed]
PHST- 2019/04/12 06:00 [medline]
AID - S0308-8146(19)30292-4 [pii]
AID - 10.1016/j.foodchem.2019.01.200 [doi]
PST - ppublish
SO  - Food Chem. 2019 Jul 15;286:1-7. doi: 10.1016/j.foodchem.2019.01.200. Epub 2019 
      Feb 8.