High hydrostatic pressure assisted extraction of pectin from sugar beet pulp

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dc.authoridokur, ilhami/0000-0002-2541-7123
dc.authoridAlpas, Hami/0000-0002-7683-8796
dc.authoridOztop, Mecit Halil/0000-0001-6414-8942
dc.contributor.authorKaya, Burcu
dc.contributor.authorOkur, Ilhami
dc.contributor.authorAlpas, Hami
dc.contributor.authorOztop, Mecit Halil
dc.date.accessioned2024-11-07T13:32:50Z
dc.date.available2024-11-07T13:32:50Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 degrees C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its properties with pectin obtained from conventional extraction (CE). Degree of esterification (DE), galacturonic acid (Gal-A) content, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) relaxometry experiments were performed on the obtained pectin powder. HHPE (12.23 +/- 0.13%) doubled extraction yield compared to CE (6.43 +/- 0.07%). Also, HHPE and acid addition were found to have a synergetic effect on the extraction. HHPE resulted in degradations in the polymer structure and reduced Gal-A content and DE. Pectin extracted with both methods was classified as low methoxyl pectin (LMP). According to the NMR Relaxometry results, HHPE decreased water holding capacity (WHC). In brief, HHP was shown to increase the pectin extraction yield and no changes in viscosity were observed at the concentrations studied (2 g/L).
dc.description.sponsorshipMiddle East Technical University Research Fund Project [YLT-314-2018-3586]
dc.description.sponsorshipThis study was funded by Middle East Technical University Research Fund Project (grant number YLT-314-2018-3586).
dc.identifier.doi10.1111/ijfs.15079
dc.identifier.endpage4870
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85106284975
dc.identifier.scopusqualityQ1
dc.identifier.startpage4861
dc.identifier.urihttps://doi.org/10.1111/ijfs.15079
dc.identifier.urihttps://hdl.handle.net/11480/15643
dc.identifier.volume56
dc.identifier.wosWOS:000652357800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectFTIR
dc.subjecthigh hydrostatic pressure
dc.subjectpectin
dc.subjectrheological properties
dc.subjectsugar beet pulp
dc.subjectTD? NMR
dc.titleHigh hydrostatic pressure assisted extraction of pectin from sugar beet pulp
dc.typeArticle

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