Advances in the pectin production process using novel extraction techniques: A review

Recently, there has been much interest in the phenolics of pomegranate peels, because of their health benefits, such as antioxidant activity. Thus, the objective of this work is to optimize an efficient alternative and “green” technique for the extraction of phenolics from pomegranate peels. Microwave-assisted method was found to increase extraction yield, but mainly to shorten the treatment time by over 60 times compared to conventional extraction methods. The effects of solvent type, solvent/solid ratio, and microwave power on the yield of phenolics extraction were studied. The optimum operating conditions were found to be: solvent type, 50% aqueous ethanol; solvent/solid ratio, 60/1 mL/g; power, 600 W. The efficiency of the proposed extraction protocol was compared with that of the ultrasound-assisted extraction, another “green” extraction approach, studied in our previous work. The microwaves method had a yield about 1.7 times higher obtained in a shorter process time (4 min) in comparison to ultrasound-assisted extraction (10 min). These differences were attributed to the intense cell destruction of microwave-treated plant material observed by SEM analysis. The obtained extract presented a high antioxidant activity (radical scavenging activity of 94.91%), due to the high content of punicalagin (143.64 mg/g dry matter) measured by HPLC analysis, that was equivalent to that of the ultrasounds extract (radical scavenging activity, 94.77%; punicalagin content, 138.8 mg/g dry matter).

Microwave-assisted extraction of phenolics from pomegranate peels: Optimization, kinetics, and comparison with ultrasounds extraction

Extraction, purification and characterization of pectin from alternative sources with potential technological applications.

Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method.

Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications.

Microwave-assisted extraction of pectic polysaccharide from waste mango peel.

Mango (Mangifera indica L) processing produces significant amount of waste (peels) that can be utilized for the production of value-added functional ingredients for various food applications. Hence, the objectives of the present study was to investigate and optimize the effect of process variables such as microwave power (160–480 W), pH (2–4), time (60–180 s) and solid-liquid ratio (1:10–1:30 g/mL) on the maximum extraction of total phenolic, flavonoid and antioxidant content from waste mango peel by microwave-assisted extraction using Box–Behnken design. From the results, it was observed that microwave power, pH and solid-liquid ratio have significant effect on the extraction process. The optimum extraction condition was found to be: microwave power of 390 W, pH of 2.82, time of 141 s and solid-liquid ratio of 1:22 g/mL, respectively.



Practical Applications

Mango peel is a major by-product of the mango-processing industry and constitutes about 15–20% of the total weight of the mango fruit. Peels were shown to be a good source of bioactive compounds which posses various beneficial effects on human health mainly antioxidant activity. This study was designed to elaborate a simple, inexpensive and easily reproducible method for the recovery of antioxidant phenolic compounds from waste mango peel. This study is useful in establishing a process for the recovery of phenolic compounds from waste mango peel for their subsequent use in the development of nutraceutical and functional foods.

Retracted: Multiple Response Analysis and Optimization of Microwave-Assisted Extraction of Antioxidant Phenolic Compounds of Waste Mangifera indica L Peel

In this study drying characteristics of ginger (raw as well as soaked in water) was investigated by microwave drying method using five different power levels. The drying characteristics of ginger such as moisture ratio (MR), drying rate (DR), effective moisture diffusivity (EMD), energy consumption (EC) and drying efficiency (DE) were studied for ginger samples (soaked and unsoaked). The value of MR reduces quickly and then gradually decreases with augment in drying time. The drying rate increased simultaneously increase in power. Effective moisture diffusivity values increases with increase in MW power levels. The energy consumption is low at lower power level but drying efficiency was higher at high power level. Modified page model was found to be in regression with the experimental data prevailed in this study.

J. Jayalakshmi

Papers

Microwave-assisted extraction of pectic polysaccharide from waste mango peel.

Retracted: Multiple Response Analysis and Optimization of Microwave-Assisted Extraction of Antioxidant Phenolic Compounds of Waste Mangifera indica L Peel

Studies on Drying Characteristics of Rhizomes of Ginger (Zingiber officinale Rosc)