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Prediction of Pectin Yield and Quality by FTIR and Carbohydrate Microarray Analysis

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Abstract

Pectin production is complex, and final product quality assessment is generally accomplished at the end of the process using time-consuming off-line laboratory analysis. In this study, pectin was extracted from lime peel either by acid or by enzymes. Fourier transform infrared spectroscopy and carbohydrate microarray analysis were performed directly on the crude lime peel extracts during the time course of the extractions. Multivariate analysis of the data was carried out to predict final pectin yields. Fourier transform infrared spectroscopy (FTIR) was found applicable for determining the optimal extraction time for the enzymatic and acidic extraction processes, respectively. The combined results of FTIR and carbohydrate microarray analysis suggested major differences in the crude pectin extracts obtained by enzymatic and acid extraction, respectively. Enzymatically extracted pectin, thus, showed a higher degree of esterification (DE 82 %) than pectin extracted by acid (DE 67 %) and was moreover found to be more heterogeneously esterified when probed with the monoclonal antibodies JIM5, JIM7, and LM20. The data infer that enzymatic pectin extraction allows for extraction of complex, high DE pectin, and that FTIR and carbohydrate microarray analysis have potential to be developed into online process analysis tools for prediction of pectin extraction yields and pectin features from measurements on crude pectin extracts.

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Acknowledgments

This work was financed by the Seventh Framework Program via the Marie Curie Initial Training Network, LeanGreenFood (EU-ITN 238084).

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Author notes

  1. Silvia Vidal-Melgosa

    Present address: Max Planck Institute for Marine Microbiology, Celsiusstrasse 1, 28359, Bremen, Germany

Authors and Affiliations

  1. Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark, 2800, Lyngby, Denmark

    Andreas Baum, Malgorzata Dominiak, Anne S. Meyer & Jørn D. Mikkelsen

  2. Foss Analytical, Foss Allé 1, 3400, Hillerød, Denmark

    Andreas Baum & Per W. Hansen

  3. Department of Hydrocolloid Science, DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220, Brabrand, Denmark

    Malgorzata Dominiak & Karen M. Søndergaard

  4. Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark

    Silvia Vidal-Melgosa & William G. T. Willats

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  1. Andreas Baum
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Correspondence to Andreas Baum.

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Andreas Baum and Malgorzata Dominiak contributed equally to the manuscript.

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Baum, A., Dominiak, M., Vidal-Melgosa, S. et al. Prediction of Pectin Yield and Quality by FTIR and Carbohydrate Microarray Analysis. Food Bioprocess Technol 10, 143–154 (2017). https://doi.org/10.1007/s11947-016-1802-2

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