Microwave-assisted subcritical water extraction of low methoxyl pectin from pistachio industry waste: Optimization, characterization, emulsification, and gelation mechanism
This study investigates the extraction, optimization, and characterization of pectin from pistachio industry waste (PIW) using microwave-assisted subcritical water extraction (MASWE) without acid. Two different low-methoxyl pectins (LMP) were observed. The first pectin variant (MASWE100) was extract...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/46828 |
| Acceso en línea: | https://doi.org/10.1016/j.carbpol.2025.124107 https://hdl.handle.net/10578/46828 |
| Access Level: | acceso abierto |
| Palabra clave: | Low-methoxyl pectin Physiochemical properties Functionality Gelation Emulsion Rheology |
| Sumario: | This study investigates the extraction, optimization, and characterization of pectin from pistachio industry waste (PIW) using microwave-assisted subcritical water extraction (MASWE) without acid. Two different low-methoxyl pectins (LMP) were observed. The first pectin variant (MASWE100) was extracted at a pressure of 3 MPa, a temperature of 100 °C, and an irradiation time of 4 min. The extraction yield (EY), galacturonic acid content (GAC), degree of acetylation (DA), and degree of methoxylation (DM) were 14.2 %, 91.54 %, 5.4 %, and 25.23 %, respectively. The maximum gel strength was observed at pH 4–6. It was able to form a gel in only 10 % of sucrose. This is due to the effectiveness of the MASWE method for the extraction of LMP with a high molecular weight (1010 kg/mol). The second pectin (MASWE133) was extracted at a pressure of 4 MPa, a temperature of 133 °C, and 4 min of irradiation. It yielded 15.2 %, 80 % GAC, 12.2 % DA, and 6.46 % DM, respectively. The exceptional emulsifying activity, attaining 91 % under a 2 % pectin solution, pH 4, and 50 % oil content, is ascribed to the extensive lateral sugar chains of the pectin (degree of branching = 6.10) and its elevated degree of acetylation (DA = 12.2 %). The findings highlight the potential of PIW-derived pectin for use in different food applications. |
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