Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5L
Pectin was extracted from apple (<i>Malus domestica</i> ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 &a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/11/2158 |
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| author | Florina Dranca Mircea Oroian |
| author_facet | Florina Dranca Mircea Oroian |
| author_sort | Florina Dranca |
| collection | DOAJ |
| description | Pectin was extracted from apple (<i>Malus domestica</i> ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R<sup>2</sup> = 0.8905), the galacturonic acid content (R<sup>2</sup> = 0.9866), and the degree of esterification (R<sup>2</sup> = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box−Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin. |
| first_indexed | 2024-12-21T05:33:26Z |
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| id | doaj.art-0ddfbe8e819a4fd78cac4f6c523ace04 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-21T05:33:26Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-0ddfbe8e819a4fd78cac4f6c523ace042022-12-21T19:14:28ZengMDPI AGMolecules1420-30492019-06-012411215810.3390/molecules24112158molecules24112158Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5LFlorina Dranca0Mircea Oroian1Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava 720229, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava 720229, RomaniaPectin was extracted from apple (<i>Malus domestica</i> ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R<sup>2</sup> = 0.8905), the galacturonic acid content (R<sup>2</sup> = 0.9866), and the degree of esterification (R<sup>2</sup> = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box−Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.https://www.mdpi.com/1420-3049/24/11/2158pectin extractionapple<i>Malus domestica</i> ‘Fălticeni’Celluclastoptimization |
| spellingShingle | Florina Dranca Mircea Oroian Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5L Molecules pectin extraction apple <i>Malus domestica</i> ‘Fălticeni’ Celluclast optimization |
| title | Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5L |
| title_full | Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5L |
| title_fullStr | Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5L |
| title_full_unstemmed | Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5L |
| title_short | Optimization of Pectin Enzymatic Extraction from <i>Malus domestica</i> ‘Fălticeni’ Apple Pomace with Celluclast 1.5L |
| title_sort | optimization of pectin enzymatic extraction from i malus domestica i falticeni apple pomace with celluclast 1 5l |
| topic | pectin extraction apple <i>Malus domestica</i> ‘Fălticeni’ Celluclast optimization |
| url | https://www.mdpi.com/1420-3049/24/11/2158 |
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