Sustainable production of pectin from lime peel by high hydrostatic pressure treatment
► Pressure-induced enzymatic treatment for sustainable pectin production is proposed. ► Pressure tuning of cellulase and xylanase improves yield and quality of pectin. ► Pressure for 30min at 50°C up to 200MPa stimulates cellulase and xylanase activity. ► Efficiency of pressure level depends on type...
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| Veröffentlicht in: | Food chemistry 2013-01, Vol.136 (2), p.472-478 |
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| creator | Naghshineh, Mahsa Olsen, Karsten Georgiou, Constantinos A. |
| description | ► Pressure-induced enzymatic treatment for sustainable pectin production is proposed. ► Pressure tuning of cellulase and xylanase improves yield and quality of pectin. ► Pressure for 30min at 50°C up to 200MPa stimulates cellulase and xylanase activity. ► Efficiency of pressure level depends on type and concentration of enzyme. ► Pectin extraction by degradation of xyloglucan in peel primary cell wall is shown.
The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50U/g lime peel) at ambient pressure, 100 and 200MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (Mw,ave), intrinsic viscosity [η]w, and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p |
| doi_str_mv | 10.1016/j.foodchem.2012.08.036 |
| format | Article |
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The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50U/g lime peel) at ambient pressure, 100 and 200MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (Mw,ave), intrinsic viscosity [η]w, and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p<0.05) influenced yield and DE of pectin. Enzyme and high pressure extraction resulted in yields which were significantly (p<0.05) higher than those using acid and aqueous extraction. Although pressure-induced enzymatic treatment improves pectin yield, it does not have any significant effect on Mw,ave and [η]w of pectin extracts indicating the potential of high pressure treatment for enzymatic pectin production as a novel and sustainable process.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2012.08.036</identifier><identifier>PMID: 23122086</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Biotechnology - instrumentation ; Biotechnology - methods ; Calcium Compounds - chemistry ; Enzymatic extraction ; Esterification ; Food engineering ; Food industries ; Fruit and vegetable industries ; Functional food ingredients ; Fundamental and applied biological sciences. Psychology ; General aspects ; High hydrostatic pressure processing ; Hydrostatic Pressure ; Molecular Weight ; Oxides - chemistry ; Pectin ; Pectins - chemistry ; Sustainable production ; Viscosity</subject><ispartof>Food chemistry, 2013-01, Vol.136 (2), p.472-478</ispartof><rights>2012 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-f806e5919a4a166fe045633e9e3958750e24d55adb8fde23f5afb8cd5613fab33</citedby><cites>FETCH-LOGICAL-c398t-f806e5919a4a166fe045633e9e3958750e24d55adb8fde23f5afb8cd5613fab33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814612013209$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26624396$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23122086$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Naghshineh, Mahsa</creatorcontrib><creatorcontrib>Olsen, Karsten</creatorcontrib><creatorcontrib>Georgiou, Constantinos A.</creatorcontrib><title>Sustainable production of pectin from lime peel by high hydrostatic pressure treatment</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Pressure-induced enzymatic treatment for sustainable pectin production is proposed. ► Pressure tuning of cellulase and xylanase improves yield and quality of pectin. ► Pressure for 30min at 50°C up to 200MPa stimulates cellulase and xylanase activity. ► Efficiency of pressure level depends on type and concentration of enzyme. ► Pectin extraction by degradation of xyloglucan in peel primary cell wall is shown.
The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50U/g lime peel) at ambient pressure, 100 and 200MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (Mw,ave), intrinsic viscosity [η]w, and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p<0.05) influenced yield and DE of pectin. Enzyme and high pressure extraction resulted in yields which were significantly (p<0.05) higher than those using acid and aqueous extraction. Although pressure-induced enzymatic treatment improves pectin yield, it does not have any significant effect on Mw,ave and [η]w of pectin extracts indicating the potential of high pressure treatment for enzymatic pectin production as a novel and sustainable process.</description><subject>Biological and medical sciences</subject><subject>Biotechnology - instrumentation</subject><subject>Biotechnology - methods</subject><subject>Calcium Compounds - chemistry</subject><subject>Enzymatic extraction</subject><subject>Esterification</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Functional food ingredients</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>High hydrostatic pressure processing</subject><subject>Hydrostatic Pressure</subject><subject>Molecular Weight</subject><subject>Oxides - chemistry</subject><subject>Pectin</subject><subject>Pectins - chemistry</subject><subject>Sustainable production</subject><subject>Viscosity</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1r3DAQhkVJaLZJ_0LQpZCL3ZFka-VbQ0jaQqCHfFyFLI26WmxrK9mF_fdR2E1z7EkDet6Zl4eQSwY1Aya_bmsfo7MbHGsOjNegahDyA1kxtRbVGtb8hKxAgKoUa-QZ-ZTzFgAKqz6SMy4Y56Dkijw_LHk2YTL9gHSXolvsHOJEo6c7LONEfYojHcJYvhEH2u_pJvze0M3epViic7AlhzkvCemc0MwjTvMFOfVmyPj5-J6Tp7vbx5sf1f2v7z9vru8rKzo1V16BxLZjnWkMk9IjNK0UAjsUXavWLSBvXNsa1yvvkAvfGt8r61rJhDe9EOfk6rC3VP-zYJ71GLLFYTATxiVrxkQnWSdAFlQeUFt654Re71IYTdprBvrVqd7qN6f61akGpYvTErw83lj6Ed2_2JvEAnw5AiZbM_hkJhvyOyclb0qNwn07cFiM_A2YdLYBJ4supOJauxj-1-UFl7aZdw</recordid><startdate>20130115</startdate><enddate>20130115</enddate><creator>Naghshineh, Mahsa</creator><creator>Olsen, Karsten</creator><creator>Georgiou, Constantinos A.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130115</creationdate><title>Sustainable production of pectin from lime peel by high hydrostatic pressure treatment</title><author>Naghshineh, Mahsa ; Olsen, Karsten ; Georgiou, Constantinos A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-f806e5919a4a166fe045633e9e3958750e24d55adb8fde23f5afb8cd5613fab33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Biological and medical sciences</topic><topic>Biotechnology - instrumentation</topic><topic>Biotechnology - methods</topic><topic>Calcium Compounds - chemistry</topic><topic>Enzymatic extraction</topic><topic>Esterification</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Functional food ingredients</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>High hydrostatic pressure processing</topic><topic>Hydrostatic Pressure</topic><topic>Molecular Weight</topic><topic>Oxides - chemistry</topic><topic>Pectin</topic><topic>Pectins - chemistry</topic><topic>Sustainable production</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Naghshineh, Mahsa</creatorcontrib><creatorcontrib>Olsen, Karsten</creatorcontrib><creatorcontrib>Georgiou, Constantinos A.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Naghshineh, Mahsa</au><au>Olsen, Karsten</au><au>Georgiou, Constantinos A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sustainable production of pectin from lime peel by high hydrostatic pressure treatment</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2013-01-15</date><risdate>2013</risdate><volume>136</volume><issue>2</issue><spage>472</spage><epage>478</epage><pages>472-478</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Pressure-induced enzymatic treatment for sustainable pectin production is proposed. ► Pressure tuning of cellulase and xylanase improves yield and quality of pectin. ► Pressure for 30min at 50°C up to 200MPa stimulates cellulase and xylanase activity. ► Efficiency of pressure level depends on type and concentration of enzyme. ► Pectin extraction by degradation of xyloglucan in peel primary cell wall is shown.
The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50U/g lime peel) at ambient pressure, 100 and 200MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (Mw,ave), intrinsic viscosity [η]w, and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p<0.05) influenced yield and DE of pectin. Enzyme and high pressure extraction resulted in yields which were significantly (p<0.05) higher than those using acid and aqueous extraction. Although pressure-induced enzymatic treatment improves pectin yield, it does not have any significant effect on Mw,ave and [η]w of pectin extracts indicating the potential of high pressure treatment for enzymatic pectin production as a novel and sustainable process.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23122086</pmid><doi>10.1016/j.foodchem.2012.08.036</doi><tpages>7</tpages></addata></record> |
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| subjects | Biological and medical sciences Biotechnology - instrumentation Biotechnology - methods Calcium Compounds - chemistry Enzymatic extraction Esterification Food engineering Food industries Fruit and vegetable industries Functional food ingredients Fundamental and applied biological sciences. Psychology General aspects High hydrostatic pressure processing Hydrostatic Pressure Molecular Weight Oxides - chemistry Pectin Pectins - chemistry Sustainable production Viscosity |
| title | Sustainable production of pectin from lime peel by high hydrostatic pressure treatment |
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