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Open AccessArticle

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava 720229, Romania
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Molecules 2019, 24(11), 2158; https://doi.org/10.3390/molecules24112158
Received: 2 May 2019 / Revised: 4 June 2019 / Accepted: 6 June 2019 / Published: 7 June 2019
(This article belongs to the Section Natural Products Chemistry)
Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin. View Full-Text
Keywords: pectin extraction; apple; Malus domestica ‘Fălticeni’; Celluclast; optimization pectin extraction; apple; Malus domestica ‘Fălticeni’; Celluclast; optimization
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Dranca, F.; Oroian, M. Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L. Molecules 2019, 24, 2158.

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