Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Hydrocolloids Year : 2021

Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace

Abstract

Three natural deep eutectic solvents (NADES; choline chloride (CC): lactic acid (LA), CC: oxalic acid (OA), CC: urea (U)) in the ratio 1:2 were tested as a pretreatment of apple pomace prior to hot water extraction of pectin. The pretreatment duration and temperature (for 0.5-2h, at 40-80 degrees C) was adjusted to limit cell wall polysaccharides losses and degradation. Extraction yields and sugar composition were used to evaluate the impact of the pretreatment on pectin extraction and the molecular weight and degree of esterification of pectin were characterized. Results showed that CC:LA and CC:U pretreatments led to close overall recovery yields with the control using water instead of NADES. Instead, CC:OA led to polysaccharides degradation and loss. The cell wall monosaccharides composition was affected after CC:LA and CC:U pretreatments at 60 degrees C and above, while it was preserved by CC:LA pretreatments at 40 degrees C for 1h. Moreover, CC:LA pretreatment facilitated hot water extraction of a large amount (33.1%-56.1% of uronic acid recovery) of high Mw HM pectin comparable with pectin obtained through classical method. CC:U pretreatment led to saponification and affected pectin composition by introducing choline. Thus, CC:LA pretreatment of apple pomace followed by water extraction offers a "green" alternative for mineral acid pectin extraction while CC:U allows functionalizing pectin in apple pomace prior to hot water extraction.
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Dates and versions

hal-03186525 , version 1 (13-02-2023)

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Attribution - NonCommercial

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Mingrui Chen, Marc Lahaye. Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace. Food Hydrocolloids, 2021, 115, pp.106601. ⟨10.1016/j.foodhyd.2021.106601⟩. ⟨hal-03186525⟩

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