title: Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues.
abstract: The influence of different extraction methodologies was assessed on the composition of both neutral (arabinose, rhamnose, galactose) and acidic (galacturonic acid) pectic polysaccharides obtained from four agro-industrial residues, namely, berry pomace (BP), onion hulls (OH), pressed pumpkin (PP), and sugar beet pulp (SBP). For acidic pectic polysaccharides, the extraction efficiency was obtained as BP (nitric acid-assisted extraction, 2 h, 62.9%), PP (enzymatic-assisted extraction, 12 h, 75.0%), SBP (enzymatic-assisted extraction, 48 h, 89.8%; and nitric acid-assisted extraction, 4 h, 76.5%), and OH (sodium hexametaphosphate-assisted extraction, 0.5 h, 100%; and ammonium oxalate-assisted extraction, 0.5 h, 100%). For neutral pectic polysaccharides, the following results were achieved: BP (enzymatic-assisted extraction, 24 h, 85.9%), PP (nitric acid-assisted extraction, 6 h, 82.2%), and SBP (enzymatic assisted extraction, 48 h, 97.5%; and nitric acid-assisted extraction, 4 h, 83.2%). On the basis of the high recovery of pectic sugars, SBP and OH are interesting candidates for the further purification of pectin and production of pectin-derived products.
authors.affiliation: Separation & Conversion Technology, VITO-Flemish Institute for Technological Research , Boeretang 200, 2400 Mol, Belgium.|Department of Food Science, University of Parma , University Campus, Parco Area delle Scienze 59a, I-43124 Parma, Italy.
authors.forename: Neha
authors.initials: N
authors.lastname: Babbar
authors.affiliation: Separation & Conversion Technology, VITO-Flemish Institute for Technological Research , Boeretang 200, 2400 Mol, Belgium.
authors.forename: Sandra Van
authors.initials: SV
authors.lastname: Roy
authors.affiliation: Faculty of Applied Engineering, University of Antwerp , Campus Hoboken, Salesianenlaan 90, 2660 Hoboken, Belgium.
authors.forename: Marc
authors.initials: M
authors.lastname: Wijnants
authors.affiliation: Separation & Conversion Technology, VITO-Flemish Institute for Technological Research , Boeretang 200, 2400 Mol, Belgium.
authors.forename: Winnie
authors.initials: W
authors.lastname: Dejonghe
authors.affiliation: Department of Food Science, University of Parma , University Campus, Parco Area delle Scienze 59a, I-43124 Parma, Italy.
authors.forename: Augusta
authors.initials: A
authors.lastname: Caligiani
authors.affiliation: Department of Food Science, University of Parma , University Campus, Parco Area delle Scienze 59a, I-43124 Parma, Italy.
authors.forename: Stefano
authors.initials: S
authors.lastname: Sforza
authors.affiliation: Separation & Conversion Technology, VITO-Flemish Institute for Technological Research , Boeretang 200, 2400 Mol, Belgium.
authors.forename: Kathy
authors.initials: K
authors.lastname: Elst
mesh_terms: D016573:Agrochemicals / Q000737:chemistry / Q000302:isolation & purification; D005591:Chemical Fractionation / Q000379:methods*; D018556:Crops, Agricultural / Q000737:chemistry*; D015394:Molecular Structure; D010368:Pectins / Q000737:chemistry / Q000302:isolation & purification*
chemical_list: D016573:Agrochemicals; D010368:Pectins
keywords: berry pomace; extraction; neutral and acidic pectic polysaccharides; onion hulls; pectin; pectin based derivatives; pressed pumpkin; sugar beet pulp