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Optimization of conventional and ultrasound-assisted extraction of pectin from unripe grape pomace: extraction yield, degree of esterification, and galacturonic acid content

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Abstract

The optimization of extraction of pectin from unripe grape pomace (PUGP) was studied using response surface methodology (RSM) and Box Behnken design (BBD). Conventional and ultrasound-assisted extractions (CE and UAE) were considered to optimize the pH, temperature and time conditions. For CE method, pH, temperature and time were 1–3, 60–90 °C, and 60–120 min while for UAE, 1–3, 50–70 °C, and 10–30 min, respectively. Extraction yield (EY, %), degree of esterification (ES, %), and galacturonic acid (GA, %) were optimized. The optimum conditions for CE were 2.95, 80.27 °C, and 120 min that led to 18.48% of EY, 43.49% of DE, and 53.76% of GA while for UAE were 3, 58.84 °C, and 30 min that led to 28.43%, 31.02%, and 63.94%, respectively. Emulsifying activity (EA, %) and emulsifying stability (ES, %) of optimum PUGP of UAE method were higher (36.10% and 70.71%) than those obtained for PUGP of CE (25.59% and 55.17%), while both were lower than those of commercial apple (63.23% and 88.67%) and citrus pectins (72.13% and 92.94%). Fourier transform infrared spectroscopy analysis of PUGP of UAE confirmed lower DE than PUGP of CE. Scanning electron microscopy of PUGP of UAE indicated disintegrated regions attributed to sonication effects. Differential scanning calorimetry exhibited that the thermal stability of PUGP of UAE was lower than that obtained for PUGP of CE. Overall, UAE led to extraction of pectin from PUGP at a significant low time, high EY and GA, and low DE, which can be incorporated into dairy products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran

    Kianoush vakilian

  2. Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

    Leila Nateghi

  3. Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran

    Afshin Javadi & Navide Anarjan

  4. Health Promotion Research Center, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran

    Afshin Javadi & Navide Anarjan

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  1. Kianoush vakilian
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Correspondence to Leila Nateghi.

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vakilian, K., Nateghi, L., Javadi, A. et al. Optimization of conventional and ultrasound-assisted extraction of pectin from unripe grape pomace: extraction yield, degree of esterification, and galacturonic acid content. Food Measure 17, 5777–5793 (2023). https://doi.org/10.1007/s11694-023-02085-2

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