Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product
Autor(a) principal: | |
---|---|
Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023 |
Resumo: | In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of 16.77g/100 g. The results using the central coordinates (100 mM; 10 min) for gravimetric yield were 19.01 g/100 g and for the degree of esterification, 50.79%. |
id |
TECPAR-1_f45686d8908135a9b8b6ac8382db0621 |
---|---|
oai_identifier_str |
oai:scielo:S1516-89132009000100023 |
network_acronym_str |
TECPAR-1 |
network_name_str |
Brazilian Archives of Biology and Technology |
repository_id_str |
|
spelling |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the productapplepectinextractionLMPnitric acidIn Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of 16.77g/100 g. The results using the central coordinates (100 mM; 10 min) for gravimetric yield were 19.01 g/100 g and for the degree of esterification, 50.79%.Instituto de Tecnologia do Paraná - Tecpar2009-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023Brazilian Archives of Biology and Technology v.52 n.1 2009reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132009000100023info:eu-repo/semantics/openAccessFertonani,Heloísa Cristina RamosScabio,ArdallaCarneiro,Eliana Beleski BorbaSchemim,Maria Helene CanteriNogueira,AlessandroWosiacki,Gilvaneng2009-03-23T00:00:00Zoai:scielo:S1516-89132009000100023Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2009-03-23T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product |
title |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product |
spellingShingle |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product Fertonani,Heloísa Cristina Ramos apple pectin extraction LMP nitric acid |
title_short |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product |
title_full |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product |
title_fullStr |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product |
title_full_unstemmed |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product |
title_sort |
Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product |
author |
Fertonani,Heloísa Cristina Ramos |
author_facet |
Fertonani,Heloísa Cristina Ramos Scabio,Ardalla Carneiro,Eliana Beleski Borba Schemim,Maria Helene Canteri Nogueira,Alessandro Wosiacki,Gilvan |
author_role |
author |
author2 |
Scabio,Ardalla Carneiro,Eliana Beleski Borba Schemim,Maria Helene Canteri Nogueira,Alessandro Wosiacki,Gilvan |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Fertonani,Heloísa Cristina Ramos Scabio,Ardalla Carneiro,Eliana Beleski Borba Schemim,Maria Helene Canteri Nogueira,Alessandro Wosiacki,Gilvan |
dc.subject.por.fl_str_mv |
apple pectin extraction LMP nitric acid |
topic |
apple pectin extraction LMP nitric acid |
description |
In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of 16.77g/100 g. The results using the central coordinates (100 mM; 10 min) for gravimetric yield were 19.01 g/100 g and for the degree of esterification, 50.79%. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-02-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132009000100023 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.52 n.1 2009 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318272750813184 |