Pectin extraction from blackcurrant press cake

Pap, Nóra: Pectin extraction from blackcurrant press cake. Review of faculty of engineering : analecta technica Szegedinensia. pp. 71-78. (2008)

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Abstract

The efficiency of microwave activation process in the extraction of pectin from blackcurrant press cakc was investigated in this study. Conventionally, pectin extraction is a time-consuming and energy-intensive proccss. In our experiments, microwave enhanced extraction (MAE) method was used. The applied specific power levels were 5, 10, 15 and 25 W/g, and the processing time applied was between 10-40 minutes. As a control method, conventional hot water extraction (at 80-90°C) was used. The effect of pH on pectin yield was also investigated in both cases. The pectin content was measured by spectrophotometer at 520 nm by the m-hydroxydiphenyl method and was expressed as galacturonic acid equivalent. The effect of time, pH of the solvent, solid-liquid ratio and the specific microwave power level on the extractable pectin content have been studied. The experiments demonstrated that MAE reduced the extraction time from 9 h to 30 minutes, while the yield of pectin increased. It was concluded that MAE is a viable method for the recovery of valuable compounds from blackcurrant juice processing by-product.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2008
Page Range: pp. 71-78
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: 78. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2019. Jan. 07. 12:25
URI: http://acta.bibl.u-szeged.hu/id/eprint/11779

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