Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process
Abstract
:1. Introduction
2. Results and Discussion
2.1. Chemical Composition of SBP
2.2. Modeling and Optimization of Operational Parameters
2.3. Characterization of Pectin
2.3.1. FTIR Characterization
2.3.2. Chemical Analysis
2.4. Functional Properties of Pectin
2.4.1. Color Attributes
2.4.2. Rheological Measurements
2.4.3. Pasting Properties
2.4.4. Thermal Properties
3. Materials and Methods
3.1. Materials
3.2. Chemical Analysis of SBP
3.3. Preparation and Extraction
3.3.1. Preparation of SBP
3.3.2. Subcritical Water Extraction of Pectin
3.3.3. Conventional Extraction of Pectin
3.3.4. Experimental Design
3.3.5. Purification of Pectic Substances
3.4. Physico-Chemical Analysis of Pectin
3.4.1. FTIR Characterization of Pectin
3.4.2. Determination of Galacturonic Acid
3.4.3. Degree of Methylation (DM) and Degree of Acetylation (DA)
3.4.4. Determination of Ferulic Acid Content
3.4.5. Molecular Weight (MW)
3.5. Functional Properties of Pectin
3.5.1. Color Measurement
3.5.2. Rheological Measurements
3.5.3. Pasting Property Measurement and Thermal Analysis
3.6. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Conventional Extraction | SWE | ||||
---|---|---|---|---|---|
Term | Coefficient 1 | Yield | Term | Coefficient 1 | Yield |
Intercept | β0 | 16.80 | Intercept | β0 | 19.37 |
X1 | β1 | 1.08 ** | X1 | β1 | 1.79 *** |
X2 | β2 | 0.62 | X2 | β2 | 1.00 *** |
X3 | β3 | −2.74 *** | X3 | β3 | −0.31 * |
X12 | β11 | −0.11 | X12 | β11 | −1.43 *** |
X22 | Β22 | −0.54 | X22 | Β22 | −0.52 ** |
X32 | Β33 | 0.15 | X32 | Β33 | −0.10 |
X1 (Temperature) × X2 (Time) | β12 | 0.26 | X1 (Temperature) × X2 (Time) | β12 | −1.78 *** |
X1 (Temperature) × X3 (pH) | β13 | −0.058 | X1 (Temperature) × X3 (L/S ratio) | β13 | 0.32 |
X2 (Time) × X3 (pH) | Β23 | −0.79 | X2 (Time) × X3 (L/S ratio) | Β23 | 0.40 * |
R2 | 0.9158 | R2 | 0.98 | ||
Adj.R2 | 0.8401 | Adj.R2 | 0.96 | ||
F | 12.09 | F | 68.93 | ||
Model | 0.0003 *** | Model | <0.0001 *** | ||
Lack of fit | p = 0.6 | Lack of fit | p = 0.1 | ||
Std. Dev | 1.11 | Std. Dev | 0.44 | ||
CV | 6.76 | CV | 2.44 |
CE Pectin | SWE Pectin | |
---|---|---|
Constituents | ||
GalA (% w/w) | 68.15 ± 1.63 | 73.00 ± 1.98 |
DM (% mole) | 57.02 ± 1.52 | 84.19 ± 2.07 |
DA (% mole) | 19.55 ± 1.30 | 25.96 ± 2.04 |
FA (% w/w) | 0.81 ± 0.05 | 1.87 ± 0.29 |
MW (kDa *) | 102.27 ± 0.1 | 23.51 ± 0.4 |
Color Parameters | ||
L* | 46.0 ± 1.0 | 44.9 ± 1.0 |
a* | 2.1 ± 1.0 | 2.2 ± 0.3 |
b* | 21.1 ± 1.0 | 29.4 ± 0.3 |
ΔE | 42.5 | 46.3 |
Brabender Viscosity Parameters * | DSC Gelatinization Parameters ** | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
PT (°C) | PV (BU) | HPV (BU) | BD (BU) | FV(BU) | SB (BU) | TO (°C) | TP (°C) | TC (°C) | TC − TO | ΔH (J/g) | |
Starch *** | 72.4 ± 0.3 a | 377 ± 1.9 a | 210 ± 3.0 b | 167 ± 0.4 a | 483 ± 2 a | 273 ± 2.0 a | 65.7 ± 0.2 b | 71.3 ± 0.3 b | 75.8 ± 0.4 a | 10.1 | 0.80 ± 0.10 c |
Starch + CEP (1%) ‡ | 71.6 ± 0.1 b | 342 ± 1.0 c | 210 ± 0.5 b | 132 ± 0.3 b | 437 ± 1 b | 227 ± 2.0 b | 67.8 ± 0.1 a | 72.0 ± 0.5 a | 75.6 ± 0.5 a | 7.8 | 2.20 ± 0.01 a |
Starch + SWE Pectin 1% | 70.3 ± 0.2 c | 355 ± 2.6 b | 254 ± 2.7 a | 101 ± 0.1 c | 427 ± 4 c | 173 ± 2.5 c | 65.8 ± 0.4 b | 70.4 ± 0.1 c | 74.2 ± 0.5 b | 8.4 | 1.61 ± 0.03 b |
Run | SWE Pectin | CE Pectin | Response (Yield, %) | |||||
---|---|---|---|---|---|---|---|---|
Independent Variable | Response (Yield, %) | Independent Variable | ||||||
X1 | X2 | X3 | X1 | X2 | X3 | |||
Temperature (°C) | Time (min) | L/S Ratio (w/w %) | Temperature (°C) | Time (h) | pH | |||
1 | 130 (1) | 20 (−1) | 50 (1) | 19.3 | 80 (0) | 3 (0) | 1.25 (0) | 16,93 |
2 | 110 (−1) | 40 (1) | 30 (−1) | 18.81 | 70 (−1) | 4 (1) | 1 (−1) | 18.76 |
3 | 103 (−1.68) | 30 (0) | 40 (0) | 11.75 | 80 (0) | 3 (0) | 1.25 (0) | 16.19 |
4 | 120 (0) | 30 (0) | 57 (1.68) | 18.83 | 90 (1) | 4 (1) | 1 (−1) | 20.75 |
5 | 130 (1) | 40 (1) | 30 (−1) | 17.7 | 80 (0) | 3 (0) | 1.25 (0) | 15.18 |
6 | 120 (0) | 30 (0) | 23 (−1.68) | 19.2 | 97 (1.68) | 3 (0) | 1.25 (0) | 19 |
7 | 120 (0) | 30 (0) | 40 (0) | 19.18 | 90 (1) | 2 (−1) | 1 (−1) | 18.21 |
8 | 110 (−1) | 20 (−1) | 30 (−1) | 14.2 | 70 (−1) | 2 (−1) | 1.5 (1) | 13.66 |
9 | 120 (0) | 30 (0) | 40 (0) | 19.18 | 80 (0) | 3 (0) | 1.25 (0) | 18.32 |
10 | 120 (0) | 13 (−1.68) | 40 (0) | 15.75 | 70 (−1) | 2 (−1) | 1 (−1) | 17 |
11 | 120 (0) | 30 (0) | 40 (0) | 19.75 | 63 (−1.68) | 3 (0) | 1.25 (0) | 14.26 |
12 | 110 (−1) | 40 (1) | 50 (1) | 17.9 | 90 (1) | 4 (1) | 1.5 (1) | 14.48 |
13 | 120 (0) | 30 (0) | 40 (0) | 19.75 | 80 (0) | 1.3 (−1.68) | 1.25 (0) | 13.52 |
14 | 120 (0) | 47 (1.68) | 40 (0) | 19.9 | 70 (−1) | 4 (1) | 1.5 (1) | 12 |
15 | 110 (−1) | 20 (−1) | 50 (1) | 12.04 | 90 (1) | 2 (−1) | 1.5 (1) | 14.84 |
16 | 120 (0) | 30 (0) | 40 (0) | 19.18 | 80 (0) | 4.7 (1.68) | 1.25 (0) | 17.24 |
17 | 120 (0) | 30 (0) | 40 (0) | 19.2 | 80 (0) | 3 (0) | 1.7 (1.8) | 11.9 |
18 | 130 (1) | 20 (−1) | 30 (−1) | 20.55 | 80 (0) | 3 (0) | 0.85 (−1.6) | 22.46 |
19 | 137 (1.68) | 30 (0) | 40 (0) | 18.61 | 80 (0) | 3 (0) | 1.25 (0) | 16 |
20 | 130 (1) | 40 (1) | 50 (1) | 18.4 | 80 (0) | 3 (0) | 1.25 (0) | 18 |
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Peighambardoust, S.H.; Jafarzadeh-Moghaddam, M.; Pateiro, M.; Lorenzo, J.M.; Domínguez, R. Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process. Molecules 2021, 26, 1413. https://doi.org/10.3390/molecules26051413
Peighambardoust SH, Jafarzadeh-Moghaddam M, Pateiro M, Lorenzo JM, Domínguez R. Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process. Molecules. 2021; 26(5):1413. https://doi.org/10.3390/molecules26051413
Chicago/Turabian StylePeighambardoust, Seyed Hadi, Maryam Jafarzadeh-Moghaddam, Mirian Pateiro, José M. Lorenzo, and Rubén Domínguez. 2021. "Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process" Molecules 26, no. 5: 1413. https://doi.org/10.3390/molecules26051413