Subject Areas :

ندا  ابراهیمی ¹ (کارشناسی ارشد علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.)
نارملا  آصفی ² (گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.)

Received: 2019-06-16 Accepted : 2019-11-09 Published : 2022-03-21

Keywords:

References:

1. صابریان، ح.، حمیدی اصفهانی، ز.، احمدی گاولیقی، ح. و برزگر، م. 1395. مقایسه روشهای آنزیمی، اهمی و متداول بر بازده و ویژگیهای کیفی پکتین استخراجی از ضایعات پرتقال. نشریه پژوهشهای علوم و صنایع غذایی ایران، جلد 14، شماره 1، 80-69.

2. Assoi, S., Konan, K., Walker, L., Holser, R., Agbo, G.N., Dodo, H. and Wicker, L. 2014. Functionality and yield of pectin extracted from Palmyra palm (Borassus aethiopum Mart) fruit. LWT-Food Science and Technology, 58(1):214-221.


3. Bagherian, H., Ashtiani, F. Z., Fouladitajar, A. and Mohtashamy, M. 2011. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50‌(11-12):‌1237-1243.


4. Baississe, S., Ghannem, H., Fahloul, D. and Lekbir, A. 2010. Comparison of structure and emulsifying activity of pectin extracted from apple pomace and apricot pulp. World Journal Dairy & Food Science, 5(1): 79-84.


5. Canteri-Schemin, MH., Fertonani, HCR., Waszczynskyj, N. and Wosiacki, G. 2005. Extraction of pectin from apple pomace. Brazilian Archives of Biology and Technology, 48(2): 259–266.


6. Chan, S. and Choo, W. 2013. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks.‌ Food Chemistry, 141(4): 3752–3758.


7. Constenla, D. and Lozano, J.E. 2003. Kinetic model of pectin demethylation.

 

 Journal of Latin American Applied Research, 33: 91-96.

8. Dalev, PG., Simeonova, LS. 1995. Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs. Journal Science and Food Agriculture, 68(2): 203–206.


9. Garavand, F. and Madadlou, A. 2014. Recovery of phenolic compounds from effluents by a microemulsion liquid membrane (MLM) extractor Colloids and Surfaces A: Physicochemical and Engineering Aspects, 443(1):303–310.


10. Garna, H., Mabon, N., Robert, C., Cornet, C., Nott, K., Legeros, H., Wathelet, B. and Paquot, M. 2007. Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol. Journal of Food Science. 72(1): C001-C009.


11. Hosseini, S., Khodaiyan, F. and Yarmand, M. 2016. Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbhydrate Polymer, 140: 59-65.


12. ‌‌ Ibarz, A., Pagan, A., Tribaldo, F. and Pagan, J. 2006. Improvement in the measurement of spectrophotometric data in the m-hydroxydiphenyl pectin determination methods. Food Control, 17(11): 890–893.


13. Kalapathy, U. and Proctor, A. 2001.Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Food Chemistry , 73(4): 393–396.


14. Kontogiorgos, V., Margelou, I., Georgiadis, N. and Ritzoulis, C. 2012. Rheological characterization of okra pectins. Food Hydrocolloids, 29(2): 356–362.


15. Kulkarni, S G. and Vijayanand, P. 2009. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peels. LWT - Food Science and Technology, 43(7):1026-1031.


16. Leroux, J., Langendorff, V., Schick, G., Vaishnav, V. and Mazoyer, J. 2003. Emulsion stabilizing properties of pectin. Food Hydrocolloids, 17(4): 455-462.


17. Liu, L., Cao, J., Huang, J., Cai, Y. and Yao, J. 2010. Extraction of pectins with different degrees of esterification from mulberry branch bark. Bioresour Technology, 101(9): 3268–3273.


18. Ma, S., Yu, S., Zheng, X., Wang, X., Bao, QD. and Guo, X. 2013. Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp. Carbohydrate Polymers, 98(1): 750–753.


19. Maran, JP., Sivakumar,V., Thirugnanasambandham, K . and Sridhar, R. 2014. Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers, 101: 786–791.


20. Mesbahi, G., Jamalian, J. and Farahnaky, A. 2005. A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocolloids, 19(4): 731–738.


21. Noshad, M., Mohebbi, M., Shahidi, F. and Mortazavi, S A. 2012. Kinetic modeling of rehydration in air-dried quinces pretreated whit osmotic dehydration and ultrasonic.‌ Journal of Food Processing and Preservation, 36(5): 383-392.


22. Pagan, J. and  Ibarz, A. 1999. Extraction and rheological properties of pectin from fresh peach pomace‌. Journal of  Food Engineering, .39(2): 193–201.


23. Panchev, I., Kirchev, N. and Kratchanov, C. 1988. Improving pectin technology. extraction using ultrasonic treatment, International Journal of Food Science and Techology, 23(4): 337–341.


24. Patist, A. and Bates, D. 2008. Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innovative Food Science & Emerging Technologies, 9(2): 147–154.


25. Ptichkina, NM., Markina, OA. and Rumyantseva, GN. 2008. Pectin extraction from pumpkin with the aid of

 

 microbial enzymes. Food Hydrocolloid, 22(1): 192–195.

26. Qiu, L., Zhao, G., Wu, H., Jiang, L., Li ,X. and Liu J. 2010. Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology. Carbohydrate Polymers, 80(2): 326–331.


27. Rascon chu, , Lopez, A.L., Millan, E., Renova, N.P., Escalante, J. and Chacon, A. 2009. Pectin from low quality Golden Delicious apples: composition and gelling capability. Food Chemistry, 116(1): 101-103.


28. Santos, JDG., Espeleta, AF. and Branco, A. de Assis, SA. 2013. Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers, 92(2): 1997–2001.


29. Seixas, FL., Fukuda, DL., Turbiani, FRB., Garcia, PS., Carmen, LO. and Jagadevan, S. 2014. Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating. Food Hydrocolloids,‌ 38: 186–192.


30. Thakur, B.R., Singh,S.K., Handa, A.K. and  Rao, M.A.1997. Chemistry and uses of pectin. Critical Reviews in Food Science and Nutrition Chemistry, 37(1):47-73 .


31. Wang, W., Ma, X., Xu, Y., Cao, Y., Jiang, Z., Ding, T., Ye, X. and Liu, D. 2015. Ultrasound-assisted heating extraction of pectin from grapefruit peel: optimization and comparison whit the conventional method. Food chemistry, 178:106-114.


32. Wengwai, W., Alkarkhi, A F. and Easa, A M. 2010. Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design. Food and Bioproducts Processing ,88(2-3):209-214.


33. Willats, WGT., Knox, JP. and Mikkelsen, JD. 2006. Pectin: new insights into an old polymer are starting to gel. Trends in Food Science & Technology, 17(3): 97–104.


34. Xu, Y., Zhang, L., Bailina, Y., Ge, Z., Ding, T., Ye, X.and Liu, D. Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering,126: 72–81.


35. Yapo, BM., 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 Chemistry, 100(4): 1356–1364.