نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، موسسه غیر انتفاعی خرد، بوشهر، ایران.
2 گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
3 گروه زیست‌شناسی دریا، پژوهشکده خلیج فارس، دانشگاه خلیج فارس، بوشهر، ایران
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
Background and objectives: Since, there is an increasing demand for pectin with different functional properties, besides its beneficial health effects, many research has been done to find the raw materials for pectin production with optimal technological characteristics. The decortication process for Faba bean generates 14.28 % of the total weight of the dry beans as hulls which, at present, are disposed as waste and, in addition to environmental problems, causes the loss of sources rich in bioactive compounds.
Materials and methods: In this study, the effects of some independent variables, including microwave power (360, 540 and 720 W), irradiation time (1, 2.5 and 4 min), solution pH (1, 2 and 3), and solid-to-liquid ratio (1:15, 1:20 and 1:25) on the yield and degree of esterification (DE) of pectin extracted from fava bean hull by microwave irradiation were investigated. The response surface methodology (RSM) using Box-Behnken design was used to optimize the extraction conditions.
Results: The results indicated that the extraction yield and DE of the extracted pectins were 1.01- 21.02% and 6.44- 39.23%, respectively. By increasing the microwave power, irradiation time, and solid-to-liquid ratio and decrease in solution pH, the extraction yield of pectin increased, while DE decreased. The optimum conditions to reach the maximum extraction yield and DE were in microwave power of 719.99 W, irradiation time of 1 min, pH value of 2.99, and solid-to-liquid ratio of 1:25, resulting in extraction yield of %14.48 and DE of %28.25. On the other hand, the highest stability of the pectin-stabilized emulsion was at 4°C and after one day. The results of DE showed that fava bean hull pectins belonged to low ester pectins; while based on the results of FT-IR spectrum, this polysaccharide probably belonged to high-methoxyl (HM) pectin. The rheological tests showed characteristic behavior of viscoelastic for the fava bean hull pectin extracted in optimum conditions. At both concentrations (0.5% and 1.5%), the pectin dispersion exhibited elastic behavior followed by the viscous behavior at higher angular frequencies. Moreover, the apparent viscosity of samples remained constant with increasing the shear rate (showing the Newtonian flow behavior). The FT-IR analysis confirmed the chemical structure of pectin in the extracted samples. The pectin extracted from the faba bean hull can also produce gels with a suitable degree of hardness and high lightness.
Conclusion: Based on the results of this study, faba bean hulls contain adequate amounts of pectin, suitable for commercial utilization and microwaves could be applied as a novel high-efficient method to extract pectin from faba bean hulls.
کلیدواژه‌ها [English]
1.Abbaszadeh, A.H. 2009. Pectin and galacturonic acid from citrus wastes. M.Sc.thesis, University of Boras School of Engineering, Sweden.
3.Ayaseh, A., Ahmadi-zenouz, A., Hamdamy, N., and Valizadeh, M. 2006. Extraction of pectin from sunflower heads and studying of its functional properties. J. of Agric. Sci. 15: 4.113-128. (In Persian)
4.Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A., and Mohtashamy, M. 2011. Comparisons between conventional, microwave and ultrasound-assisted methods for extraction of pectin from grapefruit. Chem. Eng. Process: Process Intensification. 50: 11. 1237–1243.
5.Bahramipour, M., and Akbari-adergani, B. 2018. Optimization of microwave-assisted extraction of pectin from peas pod by response surface method. JFST. 80: 15. 349-360. (In Persian)
6.Chen, Y., Zhang, J.G., Sun, H.J., and Wei, Z.J. 2014. Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties. Int. J. Biol. Macromol. 70: 498-505.
7.Dalev, P.G., and Simeonova, L.S. 1995. Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs. J. Sci.Food Agric. 68: 2. 203-206.
8.Fathi, B., Ghorbani, M., and Khomeiri, M. 2011. Effect of harvest date and extraction conditions on the yield and characterisation of pectin obtained from pumpkin waste. M.Sc. thesis, Department of Food Science and Technology, University of Agricultural Science and Natural Resources, Gorgan, Iran. (In Persian)
9.Grassino, A.N., Vikic-Topic D., Roca S., Dent M., and Brncic SR. 2016. Ultrasound assisted extraction and characterization of pectin from tomato waste. Food Chem. 198: 93-100.
10.Hosseini, S.S., Khodaiyan, F., and Yarmand, M.S. 2016. Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydr. Polym. 140: 59–65.
11.Hosseini, S., Khodaiyan, F., and Barazande, S. 2017. Extraction and Comparison of the Physicochemical Properties of Pectin Extracted from Pineapple, Samsuri and Galia Melon Peels Assisted by Microwave. Iranian J. Nutrition Sciences & Food Technology. 11: 4. 71-80.
12.IPPA. 2009. International Pectin Producers Association. Available from: http://www.ippa.info.
14.Karamzadeh, S., and Ansari, S. 2019. Pectin extraction from eggplant peel using microwave and evaluation of its properties. IFSTRJ. 15: 5. 649-665. (In Persian)
15.Kazemi, M., Khodaiyan, F., Labbafi, M., Hosseini, S.S., and Hojjati, M. 2018. Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food Chem. 271: 663-672.
16.Kazemi, M., Khodaiyan, F., and Hosseini, S.S. 2019. Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization. LWT -Food Sci Technol. (in press)
17.Kliemann, E., De Simas, K.N., Amante, E.R., Prudêncio, E.S., Teófilo, R.F., Ferreira, M.M. and Amboni, R.D. 2009. Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology. Int. J. Food Sci. Technol. 44: 3. 476-483.
18.Koh, P.C., Leong, C.M., and Noranizan, M.A. 2014. Microwave - assisted extraction of pectin from jackfruit rinds using different power levels. Int. Food Res. J. 21: 5. 2091-2097.
19.Korish, M. 2015. Faba bean hulls as a potential source of pectin. J. Food Sci. Technol. 52: 9. 6061-6066.
20.Košťálová, Z., Aguedo, M., and Hromádková, Z. 2015. Microwave-assisted extraction of pectin from unutilized pumpkin biomass. Chem. Eng. Process: Process Intensification. 102: 9-15.
21.Kratchanova, M., Pavlova, E., and Panchev, I. 2004. The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin. Carbohyd. polym. 56: 2.181-185.
22.Kumar, A., and Chauhan, G.S. 2010. Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor. Carbohydr. Polym. 82: 454-459.
23.Lefsih, K., Giacomazza, D., Dahmoune, F., Mangione, M.R., Bulone, D., San Biagio, P.L., and Madani, K. 2016. Pectin from Opuntia ficus indica: Optimization of microwave assisted extraction and preliminary characterization. Food Chem. 221: 91-99.
24.Maran, J.P., Swathi, K., Jeevitha, P., Jayalakshmi, J., and Ashvini, G. 2015. Microwave-assisted extraction of pectic polysaccharide from waste mango peel. Carbohydr. Polym. 123: 67-71.
25.Mesbahi, G., Jamalian, J., and Farahnaky, A. 2005. A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocoll. 19: 4. 731-738.
26.Min, B., Lim, J., Ko, S., Lee, K.G., Lee, S.H., and Lee, S. 2011. Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization. Bioresour. Technol. 102: 3855-3860.
27.Mosayebi, V., and Emam Djomeh, Z. 2016. Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra L.) pomace. IFSTRJ. 13: 4. 594-610. (In Persian)
28.Nateghi, L., and Ansari, S. 2017. Extraction and evaluation of physicochemical properties of pectin extracted from eggplant cap waste. JIFT. 5: 2. 219-239. (In Persian)
29.Santos, J.D., Espeleta, A.F., Branco, A., and de Assis, S.A. 2013. Aqueous extraction of pectin from sisal waste. Carbohydr. Polym. 92: 2. 1997-2001.
30.Shams, R., Masih, D., Ashraf, G., Dar, A.H. and Rizvi, Q.H. 2020. Microwave assisted extraction of pectin from dried hull of faba bean. J. Postharvest Technol. 8: 1.13-22.
31.Singh, A.K., Bharati, R.C., Manibhushan, N.C., and Pedpati, A. 2013. An assessment of faba bean (Vicia faba L.) current status and future prospect. Afri. J. Agric. Res. 8: 50. 6634-6641.
32.Swamy, G.J., and Muthukumarappan, K. 2017. Optimization of continuous and intermittent microwave extraction of pectin from banana peels. Food Chem. 220: 108-114.
33.Thibault, J.F., and Ralet, M.C. 2003. Physico-chemical properties of pectins in the cell walls and after extraction. In: Advances in pectin and pectinase research. Springer, Dordrecht. 91-105.
34.Wang, W., Ma, X., Jiang, P., Hu, L., Zhi, Z., Chen, J., Ding, T., Ye, X., and Liu, D. 2016. Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food Hydrocoll. 61: 730-739.
35.Yapo, B.M., Robert, C., Etienne, I., Wathelet, B., and Paquot, M. 2007. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chem. 100: 4. 1356-1364.
36.Yapo, B.M. 2009. Pectin quantity, composition and physicochemical behaviour as influenced by the purification process. Food Res. Int. 42: 8.1197-1202.
37.Ziari, H., Ashtiani, F.Z., and Mohtashamy, M. 2010.Comparing the effectiveness of processing parameters in pectin extraction from apple pomace. AFINIDAD LXVII, 549, 374-379.
)