Microwave and Enzymatic Extraction of Orange Peel Pectin
نویسندگان
چکیده
منابع مشابه
Optimization of microwave assisted extraction of pectin from orange peel.
In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box-Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid-liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the...
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Microwave assisted extraction technique was employed to extract pectin from citron peel. Box-Behnken design was applied to investigate the influence of irradiation time, microwave power and pH on the yield and DE of pectin. The finding indicated that the optimal conditions for the maximum yield of pectin (30.71%) were achieved at irradiation time of 3 min, microwave power of 700 W and pH of 1.5...
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sour orange is one of native fruits of iran, which are widely used in the food industry, medicine and cosmetics. sour orange peel is rich source of pectin and generally discarded as waste. in this research, response surface methodology (rsm) with box–behnken design was employed to optimize and to study the effects of the independent variables (temperature, time and ph) on the yield of pectin an...
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Pectin is a complex polysaccharide and natural food additive extracted from citrus peel and apple pomace in the form of brownish powder. It is widely used as a jelling and thickening agent and the food industry especially in jams and jellies. It is also recommended for use as fat replacer and also lowers blood cholesterol by increasing viscosity in the intestinal tract thus lowering cholesterol...
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ژورنال
عنوان ژورنال: Asian Journal of Chemistry
سال: 2013
ISSN: 0970-7077,0975-427X
DOI: 10.14233/ajchem.2013.14175