OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE

In this study, a sequential ultrasound-assisted extraction – heating treatment (UAEH) was applied for pectin extraction from Malus domestica ‘Fălticeni’ pomace. The extraction procedure involved a sonication at 20 kHz and 100% amplitude for 30 min (solid-to liquid ratio of the apple pomace-water mix...

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Autores principales:	Florina DRANCA, Mircea OROIAN
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	ultrasound heating pectin yield composition Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/699b9948f8de48c2a938349b6b856a1a
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spelling	oai:doaj.org-article:699b9948f8de48c2a938349b6b856a1a2021-12-02T18:18:26ZOPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE2068-66092559-6381https://doaj.org/article/699b9948f8de48c2a938349b6b856a1a2019-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/640/594https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In this study, a sequential ultrasound-assisted extraction – heating treatment (UAEH) was applied for pectin extraction from Malus domestica ‘Fălticeni’ pomace. The extraction procedure involved a sonication at 20 kHz and 100% amplitude for 30 min (solid-to liquid ratio of the apple pomace-water mixture of 1:10, pH of 1.8), followed by a heating treatment at different temperatures (70, 80 or 90 °C) and time (60, 120 or 180 min). It was observed that with the increase of temperature and time, pectin yield and the degree of esterification increased. At the same time, the increase of temperature determined a decrease of the galacturonic acid content of the extracted pectin. A Box-Behnken response surface design was used to optimize the effects of process variables on the pectin yield and physico-chemical properties. The optimum conditions to obtain a maximum yield of 6.85%, with a 69.694 g/100 g galacturonic acid content and 80.09% degree of esterification of the extracted pectin were the temperature of 85.71 ºC and 147 min heating time.Florina DRANCAMircea OROIANStefan cel Mare University of Suceavaarticleultrasoundheatingpectin yieldcompositionFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 2, Pp 82-88 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	ultrasound heating pectin yield composition Food processing and manufacture TP368-456
spellingShingle	ultrasound heating pectin yield composition Food processing and manufacture TP368-456 Florina DRANCA Mircea OROIAN OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE
description	In this study, a sequential ultrasound-assisted extraction – heating treatment (UAEH) was applied for pectin extraction from Malus domestica ‘Fălticeni’ pomace. The extraction procedure involved a sonication at 20 kHz and 100% amplitude for 30 min (solid-to liquid ratio of the apple pomace-water mixture of 1:10, pH of 1.8), followed by a heating treatment at different temperatures (70, 80 or 90 °C) and time (60, 120 or 180 min). It was observed that with the increase of temperature and time, pectin yield and the degree of esterification increased. At the same time, the increase of temperature determined a decrease of the galacturonic acid content of the extracted pectin. A Box-Behnken response surface design was used to optimize the effects of process variables on the pectin yield and physico-chemical properties. The optimum conditions to obtain a maximum yield of 6.85%, with a 69.694 g/100 g galacturonic acid content and 80.09% degree of esterification of the extracted pectin were the temperature of 85.71 ºC and 147 min heating time.
format	article
author	Florina DRANCA Mircea OROIAN
author_facet	Florina DRANCA Mircea OROIAN
author_sort	Florina DRANCA
title	OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE
title_short	OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE
title_full	OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE
title_fullStr	OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE
title_full_unstemmed	OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE
title_sort	optimization of sequential ultrasound-assisted extraction – heating treatment to obtain pectin from malus domestica ‘fălticeni’ pomace
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/699b9948f8de48c2a938349b6b856a1a
work_keys_str_mv	AT florinadranca optimizationofsequentialultrasoundassistedextractionheatingtreatmenttoobtainpectinfrommalusdomesticafalticenipomace AT mirceaoroian optimizationofsequentialultrasoundassistedextractionheatingtreatmenttoobtainpectinfrommalusdomesticafalticenipomace
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OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE

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