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. 2024 Jul 3:23:101615.
doi: 10.1016/j.fochx.2024.101615. eCollection 2024 Oct 30.

Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties

Imed E Benmebarek  1   2 , Diego J Gonzalez-Serrano  2 , Fatemeh Aghababaei  3 , Dimitrios Ziogkas  2 , Rosario Garcia-Cruz  2 , Abbas Boukhari  1 , Andres Moreno  2 , Milad Hadidi  4
Affiliations

Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties

Imed E Benmebarek et al. Food Chem X. .

Abstract

Microwave-assisted hydrothermal extraction (MAHE) was optimized using a Box-Behnken design (BBD) of the response surface methodology (RSM) for optimal recovery of pectin from tangerine peel (TPP). The effects of three factors (pH, irradiation time and temperature) on extraction yield (EY), galacturonic acid content (GAC) and degree of esterification (DE) of pectin were investigated. The optimal extraction conditions were as follows: pH 1.7, irradiation time 12 min and temperature 109 °C. Under these conditions, the EY, GAC and DE were 30.4, 72.3 and 45.2%, respectively. The low methoxyl content of MHAE (45.2%) compared to CE is confirmed by the 1H NMR and FTIR spectra, and the emulsifying activity is 57.65% and 50.56% for CE and MHAE, respectively. The total phenolic content (TPC) of pectin produced using MAHE is 41.2 mg GAE/g, thus indicating higher antioxidant properties compared to pectin produced with CE, which had a TPC of 38.4 mg GAE/g. In addition, the X-ray diffraction (XRD) and surface morphological analysis (SEM) results showed that TPP had a rough surface and crystalline structure. Overall, our findings show that TTP from MAHE can be used as a natural antioxidant ingredient in the functional food and pharmaceutical industries.

Keywords: Antioxidant activity; Optimization; Pectin extraction; Tangerine peel waste; Techno-functional properties.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Impact of irradiation time, temperature, and pH on the EY (A, B, C), GAC (D, E, F), and DE (I, G, K) of TPP.
Fig. 2
Fig. 2
Antioxidant activity (a), total phenolic content (b), emulsifying properties (c), and swelling capacity (d) of TPPs in various pH buffer solutions. *Different letters in each column indicate significant differences between the different samples (p < 0.05).
Fig. 3
Fig. 3
X-ray diffraction (XRD) (a) and Fourier transform infrared (FT-IR) spectra (b) for TPPs obtained under optimal MAHE and CE conditions.
Fig. 4
Fig. 4
TGA (A) and DTG (B) thermograms for TPPs obtained under optimal MAHE and CE conditions.
Fig. 5
Fig. 5
1H NMR spectra for optimal-MAHE (A) and CE (B) TPPs and Scanning electron micrographs for TPPs obtained by CE (C) and optimal-MAHE (D).
See this image and copyright information in PMC

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