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Article

Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O

by
Tuğba Öztürk
1,
Hatice Neval Özbek
1 and
Derya Koçak Yanık
2,*
1
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye
2
Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, Türkiye
*
Author to whom correspondence should be addressed.
Foods 2024, 13(3), 476; https://doi.org/10.3390/foods13030476
Submission received: 30 December 2023 / Revised: 26 January 2024 / Accepted: 28 January 2024 / Published: 2 February 2024
(This article belongs to the Special Issue Green Extraction and Valorization of By-Products from Food Processing)

Abstract

In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box–Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100–150 °C, 5–15 min, and 10–20 mL g−1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g−1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction.
Keywords: pectin; grapefruit peel; extraction; microwave-assisted high-pressure CO2/H2O pectin; grapefruit peel; extraction; microwave-assisted high-pressure CO2/H2O

Share and Cite

MDPI and ACS Style

Öztürk, T.; Özbek, H.N.; Koçak Yanık, D. Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O. Foods 2024, 13, 476. https://doi.org/10.3390/foods13030476

AMA Style

Öztürk T, Özbek HN, Koçak Yanık D. Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O. Foods. 2024; 13(3):476. https://doi.org/10.3390/foods13030476

Chicago/Turabian Style

Öztürk, Tuğba, Hatice Neval Özbek, and Derya Koçak Yanık. 2024. "Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O" Foods 13, no. 3: 476. https://doi.org/10.3390/foods13030476

APA Style

Öztürk, T., Özbek, H. N., & Koçak Yanık, D. (2024). Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O. Foods, 13(3), 476. https://doi.org/10.3390/foods13030476

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