Scholarlink

<p>The objective of this study was to investigate the efficiency of extracting pectin from grapefruit residues using pressurized CO<sub>2</sub> (PCO<sub>2</sub>) in a green solvent under mild conditions, aiming to minimize the use of harsh chemicals. The extraction was performed with 1 g of grapefruit residue powder in 30 mL of citric acid and citrate buffer solution at pH 4–6, utilizing PCO<sub>2</sub> at 2.5 MPa. The pectin produced in the citrate buffer (CB-pectin) yielded higher than that produced in citric acid (CA-pectin) at the same pH. Notably, pH 5 was optimal, yielding 11.7–14.3% (w/w) pectin in both solvents. Molecular analysis showed that CA-pectin exhibited higher methyl-esterification intensity compared to CB-pectin. Additionally, increasing the pH in both the citric acid solution and citrate buffer resulted in a decreased degree of esterification (DE). CA-pectin displayed a DE of 92% and a molecular weight (MW) of 70 kDa, figures comparable to those obtained using water and higher than those of CB-pectin. The rhamnogalacturonan-I region was more prevalent in CA-pectin, while the homogalacturonan structure dominated in CB-pectin, as indicated by their monosaccharide compositions. The viscosity of CA-pectin at pH 3 in the presence of 45% sucrose increased significantly more than under neutral conditions. However, this trend was less pronounced in CB-pectin. This study proposes a novel method for producing high-methoxyl pectin using PCO<sub>2</sub>-assisted citric acid and citrate buffers.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Pectin Extraction from Citrus paradisi Using Pressurized CO2 in Combination with Citric Acid and Citrate Buffer

  • 期刊论文

  • 发表日期：

    2025年1月6日

查看全文
  • Alisa Pattarapisitporn,
  • Mikihide Demura,
  • Wannaporn Klangpetch,
  • Seiji Noma

摘要

The objective of this study was to investigate the efficiency of extracting pectin from grapefruit residues using pressurized CO2 (PCO2) in a green solvent under mild conditions, aiming to minimize the use of harsh chemicals. The extraction was performed with 1 g of grapefruit residue powder in 30 mL of citric acid and citrate buffer solution at pH 4–6, utilizing PCO2 at 2.5 MPa. The pectin produced in the citrate buffer (CB-pectin) yielded higher than that produced in citric acid (CA-pectin) at the same pH. Notably, pH 5 was optimal, yielding 11.7–14.3% (w/w) pectin in both solvents. Molecular analysis showed that CA-pectin exhibited higher methyl-esterification intensity compared to CB-pectin. Additionally, increasing the pH in both the citric acid solution and citrate buffer resulted in a decreased degree of esterification (DE). CA-pectin displayed a DE of 92% and a molecular weight (MW) of 70 kDa, figures comparable to those obtained using water and higher than those of CB-pectin. The rhamnogalacturonan-I region was more prevalent in CA-pectin, while the homogalacturonan structure dominated in CB-pectin, as indicated by their monosaccharide compositions. The viscosity of CA-pectin at pH 3 in the presence of 45% sucrose increased significantly more than under neutral conditions. However, this trend was less pronounced in CB-pectin. This study proposes a novel method for producing high-methoxyl pectin using PCO2-assisted citric acid and citrate buffers.