title: Pectin from carrot pomace: Optimization of extraction and physicochemical properties.
abstract: In this study, the central composite design for four variables in five levels was applied to determine the effects of pH (0.5-2.5), temperature (50-90°C), heating time (30-150min) and liquid/solid ratio (10-50v/w) on the yield and degree of esterification (DE) of carrot pomace pectin. The results showed that the pectin yield ranged from 5.0 to 15.2% and also, this pectin is classified as low methoxyl pectin (DE of 22.1-51.8%). The pH of 1.3, temperature of 90°C, time of 79.8min and liquid/solid ratio of 23.3v/w were determined as optimal conditions with a maximum yield of 15.6±0.5%, which was close to the predicted values (16.0%). Under the optimal extraction conditions, the galacturonic acid content and emulsifying activity were 75.5 and 60.3% respectively; moreover, the emulsions had a high stability at two different storage temperatures (4 and 23°C). Furthermore, carrot pectin solutions exhibited viscous and pseudoplastic behavior at 1% w/v.
authors.affiliation: Department of Food Science and Engineering, Aras International Compus, University of Tehran, Jolfa 54416-56498, Iran.
authors.forename: Faeghe
authors.initials: F
authors.lastname: Jafari
authors.affiliation: Department of Food Science and Engineering, Aras International Compus, University of Tehran, Jolfa 54416-56498, Iran; 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: Hossein
authors.initials: H
authors.lastname: Kiani
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
mesh_terms: D018552:Daucus carota / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D004951:Esterification; D006863:Hydrogen-Ion Concentration; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification*; D013696:Temperature; D014783:Viscosity
chemical_list: D004655:Emulsions; D010368:Pectins
keywords: Carrot pomace; Central composite design; Optimization; Pectin