PMID- 31704498
OWN - NLM
STAT- MEDLINE
DCOM- 20200402
LR  - 20221207
IS  - 1873-2828 (Electronic)
IS  - 1350-4177 (Linking)
VI  - 61
DP  - 2020 Mar
TI  - Comparison of different ultrasound assisted extraction techniques for pectin from 
      tomato processing waste.
PG  - 104812
LID - S1350-4177(19)30860-0 [pii]
LID - 10.1016/j.ultsonch.2019.104812 [doi]
AB  - Concept of waste to wealth is a hot topic with research ongoing globally to 
      reduce carbon footprint. In an effort to follow up this cause present study 
      focused on tomato industry waste specifically the peel of tomatoes for extraction 
      of pectin. Pectin extraction was performed using five different extraction 
      techniques (Ultrasound assisted extraction (UAE); microwave assisted extraction 
      (MAE); ohmic heating assisted extraction (O(H)AE); ultrasound assisted microwave 
      extraction (UAME) and ultrasound assisted ohmic heating extraction (UAO(H)E) at 
      different power levels to study its extraction and degradation kinetics and in 
      turn to optimize the extraction process. The extracted pectin yield ranged from 
      9.30% for O(H)AE to 25.42% for MAE. Also, there was very less difference in the 
      yield of MAE and UAME extracted pectin, but at the cost of major difference in 
      degree of esterification 59.76 +/- 0.70 and 73.33 +/- 1.76%, respectively. In 
      addition, all the pectin extracted under optimized conditions was having 
      acceptable purity, [Galacturonic acid (GalA) content ranged from 675.8 +/- 11.31 to 
      913.3 +/- 20.50 g/kg of pectin]. FTIR analysis confirmed the presence of functional 
      groups in the finger print region of identification for polysaccharide in all the 
      extracted pectin. According to obtained results, UAME can be considered as better 
      green extraction technology in terms of extraction yield as well as in quality of 
      pectin compared to the other treatments used. Therefore, results suggest that 
      UAME can be used as an efficient pectin extraction method from tomato processing 
      waste.
CI  - Copyright (c) 2019 Elsevier B.V. All rights reserved.
FAU - Sengar, Animesh Singh
AU  - Sengar AS
AD  - Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, 
      India.
FAU - Rawson, Ashish
AU  - Rawson A
AD  - Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, 
      India. Electronic address: ashish.rawson@iipft.edu.in.
FAU - Muthiah, Manimekalai
AU  - Muthiah M
AD  - Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, 
      India.
FAU - Kalakandan, Suresh Kumar
AU  - Kalakandan SK
AD  - Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, 
      India.
LA  - eng
PT  - Comparative Study
PT  - Journal Article
DEP - 20190928
PL  - Netherlands
TA  - Ultrason Sonochem
JT  - Ultrasonics sonochemistry
JID - 9433356
RN  - 0 (Industrial Waste)
RN  - 89NA02M4RX (Pectins)
SB  - IM
MH  - *Food Industry
MH  - *Industrial Waste
MH  - Kinetics
MH  - Solanum lycopersicum/*chemistry
MH  - Pectins/*isolation & purification
MH  - *Ultrasonic Waves
OTO - NOTNLM
OT  - Extraction
OT  - Microwave
OT  - Ohmic heating
OT  - Pectin
OT  - Ultrasonication
EDAT- 2019/11/11 06:00
MHDA- 2020/04/03 06:00
CRDT- 2019/11/10 06:00
PHST- 2019/06/03 00:00 [received]
PHST- 2019/09/24 00:00 [revised]
PHST- 2019/09/27 00:00 [accepted]
PHST- 2019/11/11 06:00 [pubmed]
PHST- 2020/04/03 06:00 [medline]
PHST- 2019/11/10 06:00 [entrez]
AID - S1350-4177(19)30860-0 [pii]
AID - 10.1016/j.ultsonch.2019.104812 [doi]
PST - ppublish
SO  - Ultrason Sonochem. 2020 Mar;61:104812. doi: 10.1016/j.ultsonch.2019.104812. Epub 
      2019 Sep 28.