FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (12): 243-249.doi: 10.7506/spkx1002-6630-20190723-302

• Process and Technology • Previous Articles     Next Articles

Electrolyzed Water Extraction and Structural Characteristics of Pectin from Pomegranate Pomace

WANG Weiqing, ZHUANG Hu, WANG Kangping, WANG Ping, LI Shugang   

  1. (1. Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. Key Laboratory of South Xinjiang Special Agricultural Products Deep Processing Corps, College of Life Sciences, Tarim University, Alaer 843300, China)
  • Online:2020-06-25 Published:2020-06-22

Abstract: In the paper, the ultrasonic-assisted electrolyzed water extraction of pectin from pomegranate (Punica granatum L.) pomace was optimized, and the composition and structural characteristics of the pectin were analyzed. Using combination of one-factor-at-a-time method and Box-Behnken design, the optimal extraction conditions were obtained as follows: ultrasonic power density, 1 W/mL; pH, 1.7; extraction temperature, 60 ℃; extraction time, 33 min; and material to liquid ratio, 1:18 (g/mL). Under these conditions, the pectin yield was 14.95%, which increased by 2.2% compared with the ultrapure water extraction process, and the pectin extracted with electrolyzed water (EWP) had a lower molecular mass (7.294 × 106 g/mol) and higher galacturonic acid content (70.29%). Analysis by combined use of the chemical titration method and Fourier transform infrared (FTIR) spectroscopy indicated that EWP had a higher degree of esterification. It can be seen that the ultrasonic-assisted electrolyzed water extraction method is an efficient and environmentally friendly method. This research provides technical support for producing value-added products from pomegranate fruit and realizing efficient and comprehensive utilization of by-products.

Key words: pomegranate pomace, pectin, electrolyzed water, ultrasound

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