ارزیابی برخی از ویژگی‌های عملکردی پکتین استخراجی از پوست انار به روش مایکروویو
الموضوعات :
بهروز اکبری آدرگانی
1
(استاد مرکز تحقیقات آزمایشگاهی غذا و دارو، آزمایشگاه‌های مرجع کنترل غذا و دارو، سازمان غذا و دارو، وزارت بهداشت، درمان و آموزش پزشکی، تهران، ایران)
پگاه زیوری شایسته
2
(کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم پزشکی، واحد علوم دارویی، دانشگاه آزاد اسلامی، تهران، ایران)
رضوان پوراحمد
3
(دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
الکلمات المفتاحية: استخراج مایکروویو, پکتین, پوست انار, درجه استریفیکاسیون, ویژگی‌های عملکردی,
ملخص المقالة :
مقدمه: پکتین مخلوط پیچیده ای از پلی ساکاریدهای موجود در دیواره سلولی گیاهان است. هدف از این تحقیق ارزیابی راندمان استخراج پکتین از پوست انار با استفاده از امواج مایکروویو و بررسی برخی از ویژگی های عملکردی آن می باشد. مواد و روش ها: پس از بهینه سازی استخراج، برخی از ویژگی های عملکردی پکتین استخراج شده از پوست انار شامل درجه استریفیکاسیون، محتوای گالاکتورونیک اسید، خواص امولسیفایری، پایداری امولسیون، ظرفیت نگهداری آب و روغن، ظرفیت آنتی اکسیدانی و رفتار طیف مادون قرمز مورد بررسی قرار گرفت. استخراج پکتین از پوست انار به عنوان یک منبع فراوان و در دسترس برای اولین بار به روش مایکروویو در دمای °C120 در نسبت معین جامد به مایع تحت شرایط مختلف pH (5/1، 25/2 و 0/3)، در زمان های مختلف (60، 120 و 180 ثانیه) و در سه سطح انرژی (300، 500 و 700 وات) انجام شد. یافته ها: بازده استخراج پکتین در شرایط بهینه (توان 700 وات، زمان 120 ثانیه و pH برابر با 5/1) 42/20 درصد بدست آمد. درجه استری شدن پکتین برابر با 24/33 درصد، محتوای گالاکتورونیک اسید 35/75 درصد و فعالیت امولسیفایری آن برابر با 4/56 درصد بود و امولسیون به دست آمده در دمای °C4 نسبت به امولسیون حاصل در دمای °C24 پایدارتر بود. ظرفیت نگهداری آب و روغن به ازای هر گرم از پکتین استخراج شده به ترتیب برابر با 86/3 و 13/2 گرم بدست آمد. نتیجه گیری: استفاده از پکتین استخراج شده از پوست انار به روش مایکروویو راندمان مناسبی دارد و ویژگی های عملکردی بسیار خوب آن می تواند زمینه را برای بکارگیری آن در برخی از فرمولاسیون های غذایی به همراه داشته باشد.
Al-Rawahi, A. S., Rahman, M. S., Guizani, N. & Essa, M. M. (2013). Chemical Composition, Water Sorption Isotherm, and Phenolic Contents in Fresh and Dried Pomegranate Peels. Drying Technology. An International Journal, 31, 257-263.
Akbarpour, V., Hemmati, K. & Sharifani, M. (2009). Physical and chemical properties of pomegranate (Punica granatum L.) fruit in maturation stage. American-Eurasian Journal of Agriculture and Environmental Sciences, 6(4), 411-416.
Amirasgari, N. & Mirsaeedghazi, H. (2014). Microfiltration of red beet juice using mixed cellulose ester membrane. Journal of Food Processing and Preservation, 1745-4549.
Basanta, M. F., Ponce, N. M. A., Rojas, A. M. & Stortz, C. A. (2012). Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum. Carbohydrate Polymers, 89(1), 230-235.
Bagherian, H., Ashtiani, F. Z., Fouladitajar, A. & Mohtashamy, M. (2011). Comparisons between conventional, microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing. Process Intensification, 50(11-12), 1237-1243.
Bahramipour, M. & Akbari-adergani, B. (2018). Optimization of microwave-assisted extraction of pectin from peaspod by response surface method. Journal of Food Science and Technology, 80(15), 349-360 [In Persian].
Bayar, N., Bouallegue, T., Achour, M., Kriaa, M., Bougatef, A. & Kammoun, R. (2017).
Ultrasonic extraction of pectinfrom Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties. Food Chemistry, 235, 275-282.
Bayar, N., Friji, M. & Kammoun, R. (2018). Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal. Food Chemistry, 241, 127-134.
Betancur-Ancona, D., Peraza-Mercado, G., Moguel-Ordonez, Y. & Fuertes-Blanco, S. (2004). Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues. Food Chemistry, 84(2), 287-295.
Chan, S. & Choo, W. (2013). Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry, 141(4), 3752–3758.
Chaouch, M. A., Hafsa, J., Rihouey, C., Le Cerf, D. & Majdoub, H. (2015). Depolymerization of polysaccharides from Opuntia ficus indica: Antioxidant and antiglycated activities. International Journal of Biological Macromolecules, 79, 779-786.
Dalev, P. G. & Simeonova, L. S. (1995). Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs. Journal of the Science of Food and Agriculture, 68(2), 203–206.
Fishman, M. L., Chau, H. K., Hoagland, P. & Ayyad, K. (2000). Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure. Carbohydrate Research, 323(1-4), 126-138.
Fraeye, I., Duvetter, T., Doungla, E., Loey, A. V. & Hendrickx, M. (2010). Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions. Trends in Food Science & Technology, 21(5), 219-228.
Garna, H., Mabon, N., Robert, C., Cornet, C., Nott, K., Legeros, H., Wathelet, B. & Paquot, M. (2007). Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol. Journal of Food Science, 72, C1-C9.
Grassino, A. N., Halambek, J., Djaković, S., Brnčić, S. R., Dent, M. & Grabarić, Z. (2016).
Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor. Food Hydrocolloids, 52, 265-274.
Hamedi, F., Mohebbi, M., Shahidi, F. & Azarpazhooh, E. (2018). Ultrasound-assisted osmotic treatment of model food impregnated with pomegranate peel phenolic compounds: Mass transfer, texture, and phenolic evaluations. Food and Bioprocess Technology, 11(5), 1061-1074.
Hoa, H. D., Nguyen Ha, V. H., Nguyen Geoffrey, P. S. (2019). Properties of Pectin Extracted from Vietnamese Mango Peels. Foods, 8, 629; doi:10.3390/foods8120629.
Hosseini, S. S., Khodaiyan, F. & Yarmand, M. S. (2016). Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers, 140, 59-65.
Jafari, F., Khodaiyan, F., Kiani, H. & Hosseini, S. S. (2017). Pectin from carrot pomace: Optimization of extraction and physicochemical properties. Carbohydrate Polymers, 157, 1315-1322.
Joye, D. D. & Luzio, G. A. (2000). Process for selective extraction of pectin’s from plant material by differential pH. Carbohydrate Polymer, 43(4), 337-342.
Kalapathy, U. & Proctor, A. (2001). Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Food Chemistry, 73(4), 393-396.
Kazemi, M., Khodaiyan, F., Labbafi, M., Hosseini, S. S. & Hojjati, M. (2019). Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food Chemistry, 271, 663-672.
Lanrewaju, R. A., Ademola, A., Valérie, O. & Vijaya, R. (2017). Advances in the pectin production process using novel extraction techniques: A review. Food Hydrocolloids, 62, 239-250.
Minkov, S., Minchev, A. & Paev, K. (1996). Modeling of the hydrolysis and extraction of apple pectin. Journal of Food Engineering, 29(1), 107-113.
Li, D., Jia, X., Wei, Z. & Liu, Z. (2012). Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin. Carbohydrate Polymers, 88(1), 342-346.
Liu, W., Cui, S. W. & Kakuda, Y. (2006). Extraction, fractionation, structural and physical characterization of wheat β-D-glucans. Carbohydrate Polymers, 63(3), 408-416.
Liu, L., Fishman, M. L. & Hicks, K. B. (2007). Pectin in controlled drug delivery-a review. Cellulose, 14(1), 15-24.
Liu, L., Cao, J., Huang, J., Cai, Y. & Yao, J. (2010). Extraction of pectins with different degrees of esterification from mulberry branch bark. Bioresource Technology, 101(9), 3268-3273.
Maran, J. P., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2013). Optimization of microwave assisted extraction of pectin from orange peel. Carbohydrate Polymers, 97(2), 703-709.
Maran, J. P., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2014). Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers, 101, 786-791.
Maran, J. P., Swathi, K., Jeevitha, P., Jayalakshmi, J. & Ashvini, G. (2015). Microwave assisted extraction of pectic polysaccharide from waste mango peel. Carbohydrate Polymers, 123, 67-71.
Oliveira, T.S., Rosa, M.F., Cavalcante, F.L., Pereira, P.H.F., Moates, G.K., Wellner, N., Mazzetto, S.E., Waldron, K.W. Henriette M. C. Azeredo (2015). Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food Chemistry, doi: http://dx.doi.org/10.1016/ j.foodchem.2015.08.080
Pagan, J., Ibarz, A., Llorca, M., Pagan, A. & Barbosa-Canovas, G. V. (2001). Extraction and characterization of pectin from stored peach pomace. Food Research International, 34, 605-612.
Pasandide, B., Khodaiyan, F., Mousavi, Z. E. & Hosseini, S. S. (2017). Optimization of aqueous pectin extraction from Citrus medica peel. Carbohydrate Polymers, 178, 27-33.
Ptichkina, N. M., Markina, O. A. & Rumyantseva, G. N. (2008). Pectin extraction from pumpkin with the aid of microbial enzymes. Food Hydrocolloids, 22(1), 192-195.
Qiu, L., Zhao, G., Wu, H., Jiang, L., Li, X. & Liu, J. (2010). Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology. Carbohydrate Polymers, 80(2), 326-331.
Santos, J. D. G., Espeleta, A. F., Branco, A. & de Assis, S. A. (2013). Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers, 92(2), 1997-2001.
Seixas, F. L., Fukuda, D. L., Turbiani, F. R., Garcia, P. S., Carmen, L. d. O., Jagadevan, S. & Gimenes, M. L. (2014). Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating. Food Hydrocolloids, 38, 186-192.
Sila, A., Bayar, N., Ghazala, I., Bougatef, A., Ellouz-Ghorbel, R. & Ellouz-Chaabouni, S. (2014). Water-soluble polysaccharides from agro-industrial by-products: Functional and biological properties. International Journal of Biological Macromolecules, 69, 236-243.
Singh, B., Pal Singh, J., Paur, A., Kaur A. & Singh, N. (2019). Antimicrobial potential of pomegranate peel: a review. International Journal of Food Science and Technology, 54(4) 959-965.
Swamy, G. J. & Muthukumarappan, K. (2017). Optimization of continuous and intermittent microwave extraction of pectin from banana peels. Food Chemistry, 220, 108-114.
USP NF 21. (2003). The United States pharmacopeia - The national formulary. Rockville, MD: United States Pharmacopeia Convention, pp. 1401-1402.
_||_Al-Rawahi, A. S., Rahman, M. S., Guizani, N. & Essa, M. M. (2013). Chemical Composition, Water Sorption Isotherm, and Phenolic Contents in Fresh and Dried Pomegranate Peels. Drying Technology. An International Journal, 31, 257-263.
Akbarpour, V., Hemmati, K. & Sharifani, M. (2009). Physical and chemical properties of pomegranate (Punica granatum L.) fruit in maturation stage. American-Eurasian Journal of Agriculture and Environmental Sciences, 6(4), 411-416.
Amirasgari, N. & Mirsaeedghazi, H. (2014). Microfiltration of red beet juice using mixed cellulose ester membrane. Journal of Food Processing and Preservation, 1745-4549.
Basanta, M. F., Ponce, N. M. A., Rojas, A. M. & Stortz, C. A. (2012). Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum. Carbohydrate Polymers, 89(1), 230-235.
Bagherian, H., Ashtiani, F. Z., Fouladitajar, A. & Mohtashamy, M. (2011). Comparisons between conventional, microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing. Process Intensification, 50(11-12), 1237-1243.
Bahramipour, M. & Akbari-adergani, B. (2018). Optimization of microwave-assisted extraction of pectin from peaspod by response surface method. Journal of Food Science and Technology, 80(15), 349-360 [In Persian].
Bayar, N., Bouallegue, T., Achour, M., Kriaa, M., Bougatef, A. & Kammoun, R. (2017).
Ultrasonic extraction of pectinfrom Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties. Food Chemistry, 235, 275-282.
Bayar, N., Friji, M. & Kammoun, R. (2018). Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal. Food Chemistry, 241, 127-134.
Betancur-Ancona, D., Peraza-Mercado, G., Moguel-Ordonez, Y. & Fuertes-Blanco, S. (2004). Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues. Food Chemistry, 84(2), 287-295.
Chan, S. & Choo, W. (2013). Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry, 141(4), 3752–3758.
Chaouch, M. A., Hafsa, J., Rihouey, C., Le Cerf, D. & Majdoub, H. (2015). Depolymerization of polysaccharides from Opuntia ficus indica: Antioxidant and antiglycated activities. International Journal of Biological Macromolecules, 79, 779-786.
Dalev, P. G. & Simeonova, L. S. (1995). Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs. Journal of the Science of Food and Agriculture, 68(2), 203–206.
Fishman, M. L., Chau, H. K., Hoagland, P. & Ayyad, K. (2000). Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure. Carbohydrate Research, 323(1-4), 126-138.
Fraeye, I., Duvetter, T., Doungla, E., Loey, A. V. & Hendrickx, M. (2010). Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions. Trends in Food Science & Technology, 21(5), 219-228.
Garna, H., Mabon, N., Robert, C., Cornet, C., Nott, K., Legeros, H., Wathelet, B. & Paquot, M. (2007). Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol. Journal of Food Science, 72, C1-C9.
Grassino, A. N., Halambek, J., Djaković, S., Brnčić, S. R., Dent, M. & Grabarić, Z. (2016).
Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor. Food Hydrocolloids, 52, 265-274.
Hamedi, F., Mohebbi, M., Shahidi, F. & Azarpazhooh, E. (2018). Ultrasound-assisted osmotic treatment of model food impregnated with pomegranate peel phenolic compounds: Mass transfer, texture, and phenolic evaluations. Food and Bioprocess Technology, 11(5), 1061-1074.
Hoa, H. D., Nguyen Ha, V. H., Nguyen Geoffrey, P. S. (2019). Properties of Pectin Extracted from Vietnamese Mango Peels. Foods, 8, 629; doi:10.3390/foods8120629.
Hosseini, S. S., Khodaiyan, F. & Yarmand, M. S. (2016). Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers, 140, 59-65.
Jafari, F., Khodaiyan, F., Kiani, H. & Hosseini, S. S. (2017). Pectin from carrot pomace: Optimization of extraction and physicochemical properties. Carbohydrate Polymers, 157, 1315-1322.
Joye, D. D. & Luzio, G. A. (2000). Process for selective extraction of pectin’s from plant material by differential pH. Carbohydrate Polymer, 43(4), 337-342.
Kalapathy, U. & Proctor, A. (2001). Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Food Chemistry, 73(4), 393-396.
Kazemi, M., Khodaiyan, F., Labbafi, M., Hosseini, S. S. & Hojjati, M. (2019). Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food Chemistry, 271, 663-672.
Lanrewaju, R. A., Ademola, A., Valérie, O. & Vijaya, R. (2017). Advances in the pectin production process using novel extraction techniques: A review. Food Hydrocolloids, 62, 239-250.
Minkov, S., Minchev, A. & Paev, K. (1996). Modeling of the hydrolysis and extraction of apple pectin. Journal of Food Engineering, 29(1), 107-113.
Li, D., Jia, X., Wei, Z. & Liu, Z. (2012). Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin. Carbohydrate Polymers, 88(1), 342-346.
Liu, W., Cui, S. W. & Kakuda, Y. (2006). Extraction, fractionation, structural and physical characterization of wheat β-D-glucans. Carbohydrate Polymers, 63(3), 408-416.
Liu, L., Fishman, M. L. & Hicks, K. B. (2007). Pectin in controlled drug delivery-a review. Cellulose, 14(1), 15-24.
Liu, L., Cao, J., Huang, J., Cai, Y. & Yao, J. (2010). Extraction of pectins with different degrees of esterification from mulberry branch bark. Bioresource Technology, 101(9), 3268-3273.
Maran, J. P., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2013). Optimization of microwave assisted extraction of pectin from orange peel. Carbohydrate Polymers, 97(2), 703-709.
Maran, J. P., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2014). Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers, 101, 786-791.
Maran, J. P., Swathi, K., Jeevitha, P., Jayalakshmi, J. & Ashvini, G. (2015). Microwave assisted extraction of pectic polysaccharide from waste mango peel. Carbohydrate Polymers, 123, 67-71.
Oliveira, T.S., Rosa, M.F., Cavalcante, F.L., Pereira, P.H.F., Moates, G.K., Wellner, N., Mazzetto, S.E., Waldron, K.W. Henriette M. C. Azeredo (2015). Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food Chemistry, doi: http://dx.doi.org/10.1016/ j.foodchem.2015.08.080
Pagan, J., Ibarz, A., Llorca, M., Pagan, A. & Barbosa-Canovas, G. V. (2001). Extraction and characterization of pectin from stored peach pomace. Food Research International, 34, 605-612.
Pasandide, B., Khodaiyan, F., Mousavi, Z. E. & Hosseini, S. S. (2017). Optimization of aqueous pectin extraction from Citrus medica peel. Carbohydrate Polymers, 178, 27-33.
Ptichkina, N. M., Markina, O. A. & Rumyantseva, G. N. (2008). Pectin extraction from pumpkin with the aid of microbial enzymes. Food Hydrocolloids, 22(1), 192-195.
Qiu, L., Zhao, G., Wu, H., Jiang, L., Li, X. & Liu, J. (2010). Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology. Carbohydrate Polymers, 80(2), 326-331.
Santos, J. D. G., Espeleta, A. F., Branco, A. & de Assis, S. A. (2013). Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers, 92(2), 1997-2001.
Seixas, F. L., Fukuda, D. L., Turbiani, F. R., Garcia, P. S., Carmen, L. d. O., Jagadevan, S. & Gimenes, M. L. (2014). Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating. Food Hydrocolloids, 38, 186-192.
Sila, A., Bayar, N., Ghazala, I., Bougatef, A., Ellouz-Ghorbel, R. & Ellouz-Chaabouni, S. (2014). Water-soluble polysaccharides from agro-industrial by-products: Functional and biological properties. International Journal of Biological Macromolecules, 69, 236-243.
Singh, B., Pal Singh, J., Paur, A., Kaur A. & Singh, N. (2019). Antimicrobial potential of pomegranate peel: a review. International Journal of Food Science and Technology, 54(4) 959-965.
Swamy, G. J. & Muthukumarappan, K. (2017). Optimization of continuous and intermittent microwave extraction of pectin from banana peels. Food Chemistry, 220, 108-114.
USP NF 21. (2003). The United States pharmacopeia - The national formulary. Rockville, MD: United States Pharmacopeia Convention, pp. 1401-1402.
