Volume 22, Issue 159 (2025)
FSCT 2025, 22(159): 251-266 |
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Mobahi N, Razavi S H, Emam-Djomeh Z. Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction. FSCT 2025; 22 (159) :251-266
URL: http://fsct.modares.ac.ir/article-7-75694-en.html
URL: http://fsct.modares.ac.ir/article-7-75694-en.html
1- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural , n.mobahi@ut.ac.ir
2- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural
2- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural
Abstract: (61 Views)
Pectin as a hydrocolloid located in the cell wall of plants can be a secondary product in food industry processing. Canola after de-oiling has high amounts of pectin. To extract pectin from rapeseed meal, the comparison method of enzymatic hydrolysis extraction was used with and without the presence of microwaves (with power of 600 W at three times 1, 3, and 5 minutes). The effect of microwave irradiation time on extraction performance and physicochemical and mechanical characteristics of extracted pectin was investigated. Physical, mechanical, and chemical characteristics showed that the presence of the microwave process improved the functional properties of the extracted pectin and facilitated the extraction process (p<0.5). The highest yield of pectin extraction was 9.1% (W/W) in 5 minutes of radiation with 600 W power in the microwave-assisted process with 600 W power. This auxiliary process affected the degree of esterification and galacturonic acid content of pectin so that it can form a gel in the presence of low sugar amounts and is suitable in diet products. The content of galacturonic acid in all samples was higher than 60%, which indicates a high gel formation capacity. Pectin extracted during 5 minutes of microwave irradiation with 600 W power presented the best characteristics with the maximum content of galacturonic acid (76.51%), the highest emulsifying activity (58.01%), and emulsion stability (95.03%). The presence of the microwave-assisted process reduced the surface tension values of the pectin aqueous solution (43.11% in 5 minutes of irradiation) and affected and improved the foaming capacity of pectin (the highest value in 5 minutes of irradiation was 84.13%). Irradiation during microwave time caused significant changes in pectin properties, such as intrinsic viscosity, mean viscosity, and water holding capacity, to form a higher-quality gel.
Keywords: Rapeseed meal, Pectin, Enzymatic Hydrolysis (EH), microwave-assisted extraction (MAE), Extraction yield, Emulsifying activity
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2024/06/18 | Accepted: 2024/11/10 | Published: 2025/04/21
Received: 2024/06/18 | Accepted: 2024/11/10 | Published: 2025/04/21
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