Optimization of the acid extraction process of pectin from cassava cortex
Pectin is an additive generally extracted from citrous and apple peels, but an increasing demand has stimulated the search for new commercial sources of this product. The cassava cortex is rich in pectin and could be destined for reuse as a new source of this additive, since the disposal of cassava...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-09, Vol.18 (9), p.7342-7358 |
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| creator | Andrade, Fabrícia Santos Rocha, Ana Paula Trindade Gomes, Josivanda Palmeira Rodrigues, Thais Jaciane Araújo Vieira, Agdylannah Felix de França Silva, Aline Priscila Araujo, Gilmar Trindade de Macedo Albuquerque Júnior, Nailton |
| description | Pectin is an additive generally extracted from citrous and apple peels, but an increasing demand has stimulated the search for new commercial sources of this product. The cassava cortex is rich in pectin and could be destined for reuse as a new source of this additive, since the disposal of cassava processing residues results in soil and water contamination. Thus, the aim of the present study was to extract pectin from cassava cortex. Initially the flour of this residue was obtained by convective drying and characterized, providing evidence for the possibility of extracting pectin. A central rotational composite design was used to define the best extraction condition based on yield, degree of exterification and galacturonic acid for two extracting solvents (citric and acetic acid) in response to the variables concentration, time and temperature. After extraction, the samples were submitted to convective drying to obtain pectin powders. The optimum condition for pectin extraction was obtained using the desirability function of the Statistica software with the degree of esterification as the priority variable, since the aim was to obtain quality pectin favorable for application. According to the results obtained, the optimized extraction conditions with citric acid were a concentration of 7%, temperature of 62 °C and time of 90 min. With acetic acid they were a concentration of 7%, temperature of 80 °C and process time of 90 min.
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| doi_str_mv | 10.1007/s11694-024-02713-5 |
| format | Article |
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Graphical abstract</description><subject>Acetic acid</subject><subject>Acidic soils</subject><subject>Acids</subject><subject>Cassava</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Citric acid</subject><subject>Convective drying</subject><subject>Cortex</subject><subject>Drying</subject><subject>Engineering</subject><subject>Esterification</subject><subject>Food Science</subject><subject>Original Paper</subject><subject>Pectin</subject><subject>Residues</subject><subject>Soil contamination</subject><subject>Soil pollution</subject><subject>Soil temperature</subject><subject>Soil water</subject><subject>Statistical analysis</subject><subject>Water pollution</subject><subject>Water reuse</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UE1PwzAMjRBITGN_gFMkzgU7aZP1iCY-Jk3aBc5RlibQiTUlydDg15OuCG4cLFvPz8_2I-QS4RoB5E1EFHVZABtCIi-qEzJhWPOiRF6e_tZMnJNZjFsAQJRlKfiELNd9anftl06t76h3NL1aqk3bUHtIQZsj3AdvbIxDu7cZ6qgLfkeNjlF_aGp8SPZwQc6cfot29pOn5Pn-7mnxWKzWD8vF7aowDCAVKERdO7RzrTk2diMAWcWg1kwyaCRrRFNZ5oyGjXCSGWdEaWWDc76Za-sqPiVXo26-6n1vY1Jbvw9dXqk4As-vZbXMYiPLBB9jsE71od3p8KkQ1OCaGl1T2TV1dE0N0nwcipncvdjwJ_3P1DeuAG9j</recordid><startdate>20240901</startdate><enddate>20240901</enddate><creator>Andrade, Fabrícia Santos</creator><creator>Rocha, Ana Paula Trindade</creator><creator>Gomes, Josivanda Palmeira</creator><creator>Rodrigues, Thais Jaciane Araújo</creator><creator>Vieira, Agdylannah Felix</creator><creator>de França Silva, Aline Priscila</creator><creator>Araujo, Gilmar Trindade</creator><creator>de Macedo Albuquerque Júnior, Nailton</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0001-6280-5013</orcidid></search><sort><creationdate>20240901</creationdate><title>Optimization of the acid extraction process of pectin from cassava cortex</title><author>Andrade, Fabrícia Santos ; Rocha, Ana Paula Trindade ; Gomes, Josivanda Palmeira ; Rodrigues, Thais Jaciane Araújo ; Vieira, Agdylannah Felix ; de França Silva, Aline Priscila ; Araujo, Gilmar Trindade ; de Macedo Albuquerque Júnior, Nailton</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c200t-16699f1e8aa31deb60125209a2720d72d6d5e2fca0b6f72cfc64e7d183b8aef53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Acetic acid</topic><topic>Acidic soils</topic><topic>Acids</topic><topic>Cassava</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Citric acid</topic><topic>Convective drying</topic><topic>Cortex</topic><topic>Drying</topic><topic>Engineering</topic><topic>Esterification</topic><topic>Food Science</topic><topic>Original Paper</topic><topic>Pectin</topic><topic>Residues</topic><topic>Soil contamination</topic><topic>Soil pollution</topic><topic>Soil temperature</topic><topic>Soil water</topic><topic>Statistical analysis</topic><topic>Water pollution</topic><topic>Water reuse</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Andrade, Fabrícia Santos</creatorcontrib><creatorcontrib>Rocha, Ana Paula Trindade</creatorcontrib><creatorcontrib>Gomes, Josivanda Palmeira</creatorcontrib><creatorcontrib>Rodrigues, Thais Jaciane Araújo</creatorcontrib><creatorcontrib>Vieira, Agdylannah Felix</creatorcontrib><creatorcontrib>de França Silva, Aline Priscila</creatorcontrib><creatorcontrib>Araujo, Gilmar Trindade</creatorcontrib><creatorcontrib>de Macedo Albuquerque Júnior, Nailton</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Andrade, Fabrícia Santos</au><au>Rocha, Ana Paula Trindade</au><au>Gomes, Josivanda Palmeira</au><au>Rodrigues, Thais Jaciane Araújo</au><au>Vieira, Agdylannah Felix</au><au>de França Silva, Aline Priscila</au><au>Araujo, Gilmar Trindade</au><au>de Macedo Albuquerque Júnior, Nailton</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of the acid extraction process of pectin from cassava cortex</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-09-01</date><risdate>2024</risdate><volume>18</volume><issue>9</issue><spage>7342</spage><epage>7358</epage><pages>7342-7358</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Pectin is an additive generally extracted from citrous and apple peels, but an increasing demand has stimulated the search for new commercial sources of this product. The cassava cortex is rich in pectin and could be destined for reuse as a new source of this additive, since the disposal of cassava processing residues results in soil and water contamination. Thus, the aim of the present study was to extract pectin from cassava cortex. Initially the flour of this residue was obtained by convective drying and characterized, providing evidence for the possibility of extracting pectin. A central rotational composite design was used to define the best extraction condition based on yield, degree of exterification and galacturonic acid for two extracting solvents (citric and acetic acid) in response to the variables concentration, time and temperature. After extraction, the samples were submitted to convective drying to obtain pectin powders. The optimum condition for pectin extraction was obtained using the desirability function of the Statistica software with the degree of esterification as the priority variable, since the aim was to obtain quality pectin favorable for application. According to the results obtained, the optimized extraction conditions with citric acid were a concentration of 7%, temperature of 62 °C and time of 90 min. With acetic acid they were a concentration of 7%, temperature of 80 °C and process time of 90 min.
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| ispartof | Journal of food measurement & characterization, 2024-09, Vol.18 (9), p.7342-7358 |
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| subjects | Acetic acid Acidic soils Acids Cassava Chemistry Chemistry and Materials Science Chemistry/Food Science Citric acid Convective drying Cortex Drying Engineering Esterification Food Science Original Paper Pectin Residues Soil contamination Soil pollution Soil temperature Soil water Statistical analysis Water pollution Water reuse |
| title | Optimization of the acid extraction process of pectin from cassava cortex |
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