title: Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties.
abstract: Microwave assisted extraction technique was used to extract pectin from sour orange peel. Box-Behnken design was used to study the effect of irradiation time, microwave power and pH on the yield and degree of esterification (DE) of pectin. The results showed that the optimum conditions for the highest yield of pectin (29.1%) were obtained at pH of 1.50, microwave power of 700W, and irradiation time of 3min. DE values of pectin ranged from 1.7% to 37.5%, indicating that the obtained pectin was low in methoxyl. Under optimal conditions, the galacturonic acid content and emulsifying activity were 71.0±0.8% and 40.7%, respectively. In addition, the emulsion stability value ranged from 72.1% to 83.4%. Viscosity measurement revealed that the solutions of pectin at low concentrations showed nearly Newtonian flow behavior, and as the concentration increased, pseudoplastic flow became dominant.
authors.affiliation: Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
authors.forename: Seyed Saeid
authors.initials: SS
authors.lastname: Hosseini
authors.affiliation: Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran. Electronic address: khodaiyan@ut.ac.ir.
authors.forename: Faramarz
authors.initials: F
authors.lastname: Khodaiyan
authors.affiliation: Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
authors.forename: Mohammad Saeid
authors.initials: MS
authors.lastname: Yarmand
mesh_terms: D005591:Chemical Fractionation / Q000379:methods*; D055598:Chemical Phenomena; D002957:Citrus / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry / Q000302:isolation & purification; D005638:Fruit / Q000737:chemistry; D006603:Hexuronic Acids / Q000032:analysis; D008872:Microwaves; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification*; D014783:Viscosity
chemical_list: D045703:Emulsifying Agents; D006603:Hexuronic Acids; C007819:galacturonic acid; D010368:Pectins
keywords: Degree of esterification; Optimization; Pectin; Sour orange