Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins
Microwave assisted extraction treatments showed the higher pectin yields of 10.07% and 8.83% in pretreated samples by microwave and 9.4% and 8% in the extraction of dried after microwave treatment in lemon peel and apple pomace samples, respectively. Lemon peel pectin in pretreated samples by microw...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61576/ http://psasir.upm.edu.my/id/eprint/61576/1/%2817%29.pdf |
| _version_ | 1848854440083193856 |
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| author | Zarei, Mohammad Ahmadi Zenouz, A. Saari, Nazamid Ghanbari, R. Nikkhah, M. Vaziri, M. |
| author_facet | Zarei, Mohammad Ahmadi Zenouz, A. Saari, Nazamid Ghanbari, R. Nikkhah, M. Vaziri, M. |
| author_sort | Zarei, Mohammad |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Microwave assisted extraction treatments showed the higher pectin yields of 10.07% and 8.83% in pretreated samples by microwave and 9.4% and 8% in the extraction of dried after microwave treatment in lemon peel and apple pomace samples, respectively. Lemon peel pectin in pretreated samples by microwave and extraction of dried after microwave treatment showed the higher degree of esterification 71.8% and 70%, respectively, while apple pomace revealed 68% and 65.4% in same treatments. Furthermore, lemon peel pectin exhibited the highest galacturonic content of 74.5% in extraction of pretreated samples by microwave, while apple pomace pectin indicated the higher galacturonic acid content of 70.5% and 70% in both extraction of dried after microwave treatment and extraction of dried samples. Texture analysis of jellies prepared by various extracted pectin indicated the highest fracturability in the microwave-assisted drying treatment of 33 N and 32.5 N for apple pomace and lemon peel pectin, respectively. |
| first_indexed | 2025-11-15T11:09:54Z |
| format | Article |
| id | upm-61576 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:09:54Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-615762022-05-25T02:30:12Z http://psasir.upm.edu.my/id/eprint/61576/ Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins Zarei, Mohammad Ahmadi Zenouz, A. Saari, Nazamid Ghanbari, R. Nikkhah, M. Vaziri, M. Microwave assisted extraction treatments showed the higher pectin yields of 10.07% and 8.83% in pretreated samples by microwave and 9.4% and 8% in the extraction of dried after microwave treatment in lemon peel and apple pomace samples, respectively. Lemon peel pectin in pretreated samples by microwave and extraction of dried after microwave treatment showed the higher degree of esterification 71.8% and 70%, respectively, while apple pomace revealed 68% and 65.4% in same treatments. Furthermore, lemon peel pectin exhibited the highest galacturonic content of 74.5% in extraction of pretreated samples by microwave, while apple pomace pectin indicated the higher galacturonic acid content of 70.5% and 70% in both extraction of dried after microwave treatment and extraction of dried samples. Texture analysis of jellies prepared by various extracted pectin indicated the highest fracturability in the microwave-assisted drying treatment of 33 N and 32.5 N for apple pomace and lemon peel pectin, respectively. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61576/1/%2817%29.pdf Zarei, Mohammad and Ahmadi Zenouz, A. and Saari, Nazamid and Ghanbari, R. and Nikkhah, M. and Vaziri, M. (2017) Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins. International Food Research Journal, 24 (6). 2402 - 2407. ISSN 1985-4668; ESSN: 1505-5337 http://www.ifrj.upm.edu.my/volume-24-2017.html |
| spellingShingle | Zarei, Mohammad Ahmadi Zenouz, A. Saari, Nazamid Ghanbari, R. Nikkhah, M. Vaziri, M. Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins |
| title | Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins |
| title_full | Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins |
| title_fullStr | Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins |
| title_full_unstemmed | Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins |
| title_short | Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins |
| title_sort | effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins |
| url | http://psasir.upm.edu.my/id/eprint/61576/ http://psasir.upm.edu.my/id/eprint/61576/ http://psasir.upm.edu.my/id/eprint/61576/1/%2817%29.pdf |