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Optimizing, characterizing, and unveiling of functional properties and structure of grape pomace pectin obtained by a sequential ultrasound-microwave extraction

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Abstract

An ultrasound-microwave-assisted extraction (UMAE) approach was optimized using response surface methodology (RSM) to attain the maximum extraction yield (13.1%) of grape pomace pectin (GPP) by integrating 28.58 min sonication time, 600 W microwave power, 12.67 min irradiation time, and a liquid-to-solid ratio of 21.71 mL/g. The esterification degree, galacturonic acid (GalA) content, and molecular weight of the purified GPP were 72.5%, 67.9%, and 6.108 × 105 Da, respectively. The most abundant monosaccharides in the structure of GPP after GalA were glucose, galactose, arabinose, and rhamnose, respectively. FTIR and 1H NMR spectra identified the main chemo-functional and structural groups of GPP. The XRD, FE-SEM, and DSC results showed the GPP's amorphous structure with some scattered particles and high thermo-stability potential. The GPP at higher doses showed a pseudoplastic flow behavior with remarkable emulsifying, foaming, antiradical, and antioxidant properties for industrial applications.

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Authors and Affiliations

  1. Department of Grape Processing and Preservation, Research Institute of Grapes and Raisin, Malayer University, Malayer, Iran

    Reza Mobasserfar & Azam Shiri

  2. Department of Food Science and Technology, Faculty of Nutrition Science & Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Vahid Mofid

  3. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

    Mostafa Shahidi Noghabi

  4. Institute of Chemistry, Technical University of Berlin, Straße Des 17. Juni 124, 10623, Berlin, Germany

    Seyed Mohammad Taghi Gharibzahedi

  5. Institute of Materials Science, Faculty of Engineering, Kiel University, 24143, Kiel, Germany

    Seyed Mohammad Taghi Gharibzahedi

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  1. Reza Mobasserfar
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  4. Mostafa Shahidi Noghabi
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Contributions

Reza Mobasserfar: Conceptualization, Methodology, Resources, Investigation, Writing-original draft. Azam Shiri: Supervision, Project administration, Data curation, Review & editing. Vahid Mofid: Conceptualization, Methodology. Mostafa Shahidi Noghabi: Methodology, Investigation. Seyed Mohammad Taghi Gharibzahedi: Supervision, Review & editing.

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Correspondence to Azam Shiri.

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Mobasserfar, R., Shiri, A., Mofid, V. et al. Optimizing, characterizing, and unveiling of functional properties and structure of grape pomace pectin obtained by a sequential ultrasound-microwave extraction. Biomass Conv. Bioref. (2024). https://doi.org/10.1007/s13399-024-05676-1

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