مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

استخراج سبز پکتین از ضایعات پوست پرتقال: مقایسه کارایی روش گرمایش اهمی و متداول

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی،نور، ایران
2 گروه شیلات، واحد قائم‌شهر، دانشگاه آزاد اسلامی،قائم‌شهر، ایران
چکیده
روش‌های متداول استخراج پکتین از ضایعات مرکبات با چالش‌هایی نظیر زمان طولانی، مصرف انرژی بالا و تخریب ساختار پکتین همراه هستند. در پژوهش حاضر،استخراج پکتین از ضایعات پوست پرتقال با روش گرمایش اهمی به عنوان یک فناوری سبز و کارآمد بررسی و با روش گرمایش معمولی مقایسه شد. استخراج پکتین با روش گرمایش اهمی در شرایط بهینه (گرادیان ولتاژ ۱۵ ولت بر سانتی‌متر، دمای ۹۰ درجه سانتی‌گراد، زمان ۳۰ دقیقه) و با روش گرمایش معمولی (دمای ۹۰ درجه سانتی‌گراد، زمان ۹۰ دقیقه) انجام گرفت. پکتیناستخراج‌شده از نظر راندمان استخراج،درجه استریفیکاسیون، ظرفیت نگهداری آب و روغن، شاخص‌های رنگی، ساختار شیمیایی و مورفولوژی سطح ارزیابی شد. نتایج نشان داد که روش گرمایش اهمی راندمان استخراج را به طور معنی‌داری افزایش داد (15/27در مقابل 12/54). درجه استریفیکاسیون پکتین استخراج‌شده با روش اهمی (40/62‌%) به طور معنی‌داری بیشتر از روش معمولی (45/‌51%) بود که نشان‌دهنده تعلق آن به گروه پکتین‌های با متوکسیل بالا است. ظرفیت نگهداری آب (11/7 گرمبرگرم) و روغن (23/6 گرمبرگرم) در روش اهمی به ترتیب حدود ۱۸ و ۲۶ درصد بیشتر از روش معمولی بود. پکتین استخراج‌شده با روش اهمی روشنایی بیشتر، قرمزی و زردی کمتری نشان داد. آنالیز FTIR حفظ بهتر ساختار شیمیایی پکتین را در روش اهمی تأیید کرد و تصاویر SEM ساختاری یکنواخت‌تر و ذرات ریزتر را نشان دادند. در مجموع، گرمایش اهمی به عنوان یک فناوری سبز، کارآمد و کم‌مصرف، پتانسیل بالایی برای جایگزینی روش‌های متداول در استخراج پکتین از ضایعات مرکبات دارد و می‌تواند رویکردی پایدار و ارزش‌آفرین برای مدیریت پسماندهای صنایع فرآوری مرکبات فراهم سازد
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Green Extraction of Pectin from Orange Peel Waste: A Comparative Study of Ohmic Heating and Conventional Heating Methods

نویسندگان English

Seyed Rasoul Shahosseini 1
Sara Jafarian 1
Seyed Rohollah Javadian 2
Somayeh Bahram 2
1 Department of Food Science and Technology, No.C., Islamic Azad University, Noor, Iran.
2 Department of Fisheries, Qas.C., Islamic Azad University, Qaemshahr, Iran.
چکیده English

Conventional methods for pectin extraction from citrus waste are associated with several drawbacks, including long extraction times, high energy consumption, and partial degradation of pectin structure. In the present study, pectin extraction from orange peel waste using ohmic heating as a green and efficient technology was investigated and compared with conventional heating extraction.Pectin extraction was carried out under optimal ohmic heating conditions(voltage gradient of 15 V/cm, temperature of 90 °Ctime of 30 min)and conventional heating (temperature of 90 °C,time of 90 min).The extracted pectin was evaluated in terms of extraction yield, degree of esterification, water holding capacity, oil holding capacity, color parameters, chemical structure, and surface morphology.The results showed that ohmic heating significantly increased the extraction yield (15.27vs 12.54).The degree of esterification of pectin extracted by ohmic heating (62.40%) was significantly higher than that obtained by conventional heating (51.45%)placing it in the high methoxyl pectin group. Water holding capacity (7.11g/g) and oil holding capacity (6.23g/g)were approximately 18% and 26% higher in the ohmic heating method compared to the conventional method, respectively.Pectin extracted by ohmic heating exhibited higher lightness and lower redness and yellowness values. FTIR analysis confirmed better preservation of the pectin chemical structure in the ohmic heating method, and SEM images revealed a more uniform structure, finer particles, and a smoother surface. In conclusion, ohmic heating, as a green, efficient, and energy-saving technology, exhibits great potential to replace conventional methods for pectin extraction from citrus waste, offering a sustainable and value-added approach for the management of citrus processing waste

کلیدواژه‌ها English

Pectin
Ohmic heating
Degree of esterification
FTIR spectroscopy
Scanning electron microscopy (SEM)
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