Pectin from Opuntia ficus indica: Optimization of microwave-assisted extraction and preliminary characterization

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• 作者：Khalef Lefsih^a ; ^c ; ^{klefsih@yahoo.fr} ; Daniela Giacomazza^b ; Farid Dahmoune^a ; Maria Rosalia Mangione^b ; Donatella Bulone^b ; Pier Luigi San Biagio^b ; Rosa Passantino^b ; Maria Assunta Costa^b ; Valeria Guarrasi^b ; Khodir Madani^a
• 关键词：Pectin ; Microwave-assisted extraction ; Surface Response Methodology ; HPSEC ; FTIR ; Light scattering
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：91-99
• 全文大小：1863 K
• 卷排序：221

文摘

Optimized Microwave Assisted Extraction yield is 12.56%. Experimental values showed good agreement with the predicted values. FTIR shows no modification in pectin structure after microwave treatment. HPSEC reveals that WSP is mostly constituted of high molecular weight. Rh determined by Light scattering.