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Information Journal Paper

Title

Semi-Pilot scale extraction of pectin from orange peel waste and evaluation of its quantitative and qualitative features

Pages

  53-66

Abstract

 Background and objective: Pectin as a natural polysaccharide possesses valuable and wide spectrum of functional properties including thickening, gelation, stabilization, emulsification, and cation-binding agent, etc for various applications in food, drug, and cosmetic industries. All of the required Pectin for industries are provided from abroad while there is a good potential for production of this valuable biopolymer from waste of the beverage industries. In addition, Pectin production is relatively simple and low-cost with high added-value. Pectin is produced only at the laboratory scale and has not yet been industrialized in Iran. Therefore, the purpose of this research was to optimize the Pectin extraction from the waste of orange juice industry in the laboratory scale and then, scaling up its semi-pilot extraction. In this research, for the first time in Iran, the process line of Semi-pilot scale extraction of Pectin from orange peel was designed and finally, the possibility of industrialization and localization of the Pectin was evaluated. Materials and methods: First, the effects of pH values (1. 5-3), extraction time (1-4 h), and S/L ratio (1: 10-1: 30 g/mL) on yield of Pectin extraction were optimized. Then, semi-pilot scale production of Pectin at the optimized laboratory conditions was obtained. Two filtration methods (filter press and centrifuge) were used to remove impurities. The yield, DE and galacturonic acid content of the extracted Pectins in the semi-pilot scale were compared with the laboratory one. Results: The results indicated that all the parameters had significant effects on the yield of the extracted Pectin (P≤ 0. 05). Also, increasing the pH from 1. 5 to 2 increased the yield. In this regard, the highest yield (14. 87 g/100 g (d. b. )) was obtained at pH=2 and decreased to 6. 65 g/100 g (d. b) by pH increment to the value of 3. Moreover, the yield significantly enhanced by increasing extraction time up to 3 h and then remained constant. Furthurmore, the yield was increased from 16. 55 to 18. 84 g/100 g (d. b. ) by increasing the S/L ratio from 1: 10 to 1: 15 and then decreased. Designing the Pectin production line was done and Semi-pilot scale extraction was done at the optimized conditions (pH of 2, S/L ratio of 1: 15, 3 h). The yield of extracted Pectin in the semi-pilot scale (which filter press employed instead of centrifuge) was more than that obtained at the laboratory scale althogh its galacturonic acid content was lower than that obtained at semi-pilot scale. When centrifuge was employed, the extracted Pectin at the semipilot scale was comparable with laboratory one, indicating its high purity. Conclusion: Results indicated that Pectin yield and quality extracted at the Semi-pilot scale extraction in which centrifuge was employed (instead of filter press), were similar to the Pectin extracted at the laboratory scale and therefore, producting the Pectin with high yield and quality at the semi-pilot scale is possible.

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    APA: Copy

    SABERIAN, H., HAMIDI ESFAHANI, Z., & Ahmadi Gavlighi, H.. (2021). Semi-Pilot scale extraction of pectin from orange peel waste and evaluation of its quantitative and qualitative features. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 53-66. SID. https://sid.ir/paper/375537/en

    Vancouver: Copy

    SABERIAN H., HAMIDI ESFAHANI Z., Ahmadi Gavlighi H.. Semi-Pilot scale extraction of pectin from orange peel waste and evaluation of its quantitative and qualitative features. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):53-66. Available from: https://sid.ir/paper/375537/en

    IEEE: Copy

    H. SABERIAN, Z. HAMIDI ESFAHANI, and H. Ahmadi Gavlighi, “Semi-Pilot scale extraction of pectin from orange peel waste and evaluation of its quantitative and qualitative features,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 53–66, 2021, [Online]. Available: https://sid.ir/paper/375537/en

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