Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization

Autores
Brown, Valeria Anahi; Lozano, Jorge Enrique; Genovese, Diego Bautista
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objectives of this study were to introduce alternative methods in the process of pectin extraction from quince pomace, to determine the effect of selected process variables (factors) on the obtained pectin, and to perform a preliminary optimization of the process. A fractional factorial experimental design was applied, where the factors considered were six: quince pomace pretreatment (washing vs blanching), drying method (hot air vs LPSSD), acid extraction condictions (pH, temperature, and time), and pectin extract concentration method (vacuum evaporation vs ultrafiltration). The effects of these factors and their interactions on pectin yield (Y: 0.2–34.2 mg/g), GalA content (44.5–76.2%), and DM (47.5–90.9%), were determined. For these three responses, extraction pH was the main effect, but it was involved in two and three factors interactions. Regarding alternative methods, LPSSD was required for maximum Y and GalA, and ultrafiltration for maximum GalA and DM. Response models were used to predict optimum process conditions (quince blanching, pomace drying by LPSSD, acid extraction at pH 2.20, 80 ºC, 3 h, and concentration under vacuum) to simultaneously maximize Y (25.2 mg/g), GalA (66.3%), and DM (66.4%).
Fil: Brown, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Pectin
Quince
Pomace
Extraction
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26965
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/26965
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network_name_str CONICET Digital (CONICET)
spelling Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimizationBrown, Valeria AnahiLozano, Jorge EnriqueGenovese, Diego BautistaPectinQuincePomaceExtractionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objectives of this study were to introduce alternative methods in the process of pectin extraction from quince pomace, to determine the effect of selected process variables (factors) on the obtained pectin, and to perform a preliminary optimization of the process. A fractional factorial experimental design was applied, where the factors considered were six: quince pomace pretreatment (washing vs blanching), drying method (hot air vs LPSSD), acid extraction condictions (pH, temperature, and time), and pectin extract concentration method (vacuum evaporation vs ultrafiltration). The effects of these factors and their interactions on pectin yield (Y: 0.2–34.2 mg/g), GalA content (44.5–76.2%), and DM (47.5–90.9%), were determined. For these three responses, extraction pH was the main effect, but it was involved in two and three factors interactions. Regarding alternative methods, LPSSD was required for maximum Y and GalA, and ultrafiltration for maximum GalA and DM. Response models were used to predict optimum process conditions (quince blanching, pomace drying by LPSSD, acid extraction at pH 2.20, 80 ºC, 3 h, and concentration under vacuum) to simultaneously maximize Y (25.2 mg/g), GalA (66.3%), and DM (66.4%).Fil: Brown, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaSage Publications2013-06-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26965Brown, Valeria Anahi; Lozano, Jorge Enrique; Genovese, Diego Bautista; Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization; Sage Publications; Food Science and Technology International; 20; 2; 3-6-2013; 83-981082-01321532-1738CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/abs/10.1177/1082013212469616info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013212469616info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:15:39Zoai:ri.conicet.gov.ar:11336/26965instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:15:39.987CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
title Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
spellingShingle Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
Brown, Valeria Anahi
Pectin
Quince
Pomace
Extraction
title_short Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
title_full Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
title_fullStr Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
title_full_unstemmed Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
title_sort Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
dc.creator.none.fl_str_mv Brown, Valeria Anahi
Lozano, Jorge Enrique
Genovese, Diego Bautista
author Brown, Valeria Anahi
author_facet Brown, Valeria Anahi
Lozano, Jorge Enrique
Genovese, Diego Bautista
author_role author
author2 Lozano, Jorge Enrique
Genovese, Diego Bautista
author2_role author
author
dc.subject.none.fl_str_mv Pectin
Quince
Pomace
Extraction
topic Pectin
Quince
Pomace
Extraction
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objectives of this study were to introduce alternative methods in the process of pectin extraction from quince pomace, to determine the effect of selected process variables (factors) on the obtained pectin, and to perform a preliminary optimization of the process. A fractional factorial experimental design was applied, where the factors considered were six: quince pomace pretreatment (washing vs blanching), drying method (hot air vs LPSSD), acid extraction condictions (pH, temperature, and time), and pectin extract concentration method (vacuum evaporation vs ultrafiltration). The effects of these factors and their interactions on pectin yield (Y: 0.2–34.2 mg/g), GalA content (44.5–76.2%), and DM (47.5–90.9%), were determined. For these three responses, extraction pH was the main effect, but it was involved in two and three factors interactions. Regarding alternative methods, LPSSD was required for maximum Y and GalA, and ultrafiltration for maximum GalA and DM. Response models were used to predict optimum process conditions (quince blanching, pomace drying by LPSSD, acid extraction at pH 2.20, 80 ºC, 3 h, and concentration under vacuum) to simultaneously maximize Y (25.2 mg/g), GalA (66.3%), and DM (66.4%).
Fil: Brown, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description The objectives of this study were to introduce alternative methods in the process of pectin extraction from quince pomace, to determine the effect of selected process variables (factors) on the obtained pectin, and to perform a preliminary optimization of the process. A fractional factorial experimental design was applied, where the factors considered were six: quince pomace pretreatment (washing vs blanching), drying method (hot air vs LPSSD), acid extraction condictions (pH, temperature, and time), and pectin extract concentration method (vacuum evaporation vs ultrafiltration). The effects of these factors and their interactions on pectin yield (Y: 0.2–34.2 mg/g), GalA content (44.5–76.2%), and DM (47.5–90.9%), were determined. For these three responses, extraction pH was the main effect, but it was involved in two and three factors interactions. Regarding alternative methods, LPSSD was required for maximum Y and GalA, and ultrafiltration for maximum GalA and DM. Response models were used to predict optimum process conditions (quince blanching, pomace drying by LPSSD, acid extraction at pH 2.20, 80 ºC, 3 h, and concentration under vacuum) to simultaneously maximize Y (25.2 mg/g), GalA (66.3%), and DM (66.4%).
publishDate 2013
dc.date.none.fl_str_mv 2013-06-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/26965
Brown, Valeria Anahi; Lozano, Jorge Enrique; Genovese, Diego Bautista; Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization; Sage Publications; Food Science and Technology International; 20; 2; 3-6-2013; 83-98
1082-0132
1532-1738
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26965
identifier_str_mv Brown, Valeria Anahi; Lozano, Jorge Enrique; Genovese, Diego Bautista; Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization; Sage Publications; Food Science and Technology International; 20; 2; 3-6-2013; 83-98
1082-0132
1532-1738
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/abs/10.1177/1082013212469616
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013212469616
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sage Publications
publisher.none.fl_str_mv Sage Publications
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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