High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

Valorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energyefficient high-intensity ultrasound-assisted...

Full description

Autores:: Torres Gallo, Ramiro

Tipo de recurso:

Fecha de publicación:: 2022

Institución:: Universidad del Atlántico

Repositorio:: Repositorio Uniatlantico

Idioma:: eng

id	UNIATLANT2_81d9c7cbcf51e9061b561a40085a54ba
oai_identifier_str	oai:repositorio.uniatlantico.edu.co:20.500.12834/853
network_acronym_str	UNIATLANT2
network_name_str	Repositorio Uniatlantico
repository_id_str
dc.title.spa.fl_str_mv	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
title	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
spellingShingle	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
title_short	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
title_full	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
title_fullStr	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
title_full_unstemmed	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
title_sort	High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
dc.creator.fl_str_mv	Torres Gallo, Ramiro
dc.contributor.author.none.fl_str_mv	Torres Gallo, Ramiro
dc.contributor.other.none.fl_str_mv	Bayuelo Bonilla, Sulibeth Carpio Ortiz, Luz Barreto Rodríguez, Genisberto Tirado, Diego F.
description	Valorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energyefficient high-intensity ultrasound-assisted extraction (HIUAE) to extract pectin from mango peels. The analysis considered the ripening stage of the fruit (0, 2, and 4), HIUAE frequency (37 kHz and 80 kHz), and extraction time (20 min, 25 min, and 30 min). Extractions of pectin from mango peels with HIUAE have been fairly studied. However, this work differs from those studies in including mango maturity grade as a factor. Pectin extraction yields ranged from 13% to 30%, with no influence (p > 0:05) of time, and the highest yields were obtained at the lowest maturity stage (0) and lowest frequency (37 kHz). This latest condition (37 kHz) also yielded pectin with the highest gel strength, purity, and quality. This work demonstrated that the mango maturity stage influenced pectin extraction yield. Ultrasound-assisted extraction of pectin from mango peels could be an efficient approach toward waste valorisation and extraction of pectin with high yield and good quality attributes for the food industry.
publishDate	2022
dc.date.accessioned.none.fl_str_mv	2022-11-15T19:45:24Z
dc.date.available.none.fl_str_mv	2022-11-15T19:45:24Z
dc.date.issued.none.fl_str_mv	2022-07-15
dc.date.submitted.none.fl_str_mv	2022-06-03
dc.type.coarversion.fl_str_mv	http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv	http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/article
dc.type.hasVersion.spa.fl_str_mv	info:eu-repo/semantics/publishedVersion
dc.type.spa.spa.fl_str_mv	Artículo
status_str	publishedVersion
dc.identifier.citation.spa.fl_str_mv	Torres-Gallo, R., Bayuelo-Bonilla, S., Carpio-Ortiz, L., Barreto-Rodríguez, G., & Tirado, D. F. (2022). High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity. International journal of food science, 2022, 4606024. https://doi.org/10.1155/2022/4606024
dc.identifier.uri.none.fl_str_mv	https://hdl.handle.net/20.500.12834/853
dc.identifier.doi.none.fl_str_mv	10.1155/2022/4606024
dc.identifier.instname.spa.fl_str_mv	Universidad del Atlántico
dc.identifier.reponame.spa.fl_str_mv	Repositorio Universidad del Atlántico
dc.identifier.url.none.fl_str_mv	https://www.scopus.com/record/display.uri?eid=2-s2.0-85135094644&doi=10.1155%2f2022%2f4606024&origin=inward&txGid=dc9b696948e4adf7815b0fec98e60f1e
identifier_str_mv	Torres-Gallo, R., Bayuelo-Bonilla, S., Carpio-Ortiz, L., Barreto-Rodríguez, G., & Tirado, D. F. (2022). High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity. International journal of food science, 2022, 4606024. https://doi.org/10.1155/2022/4606024 10.1155/2022/4606024 Universidad del Atlántico Repositorio Universidad del Atlántico
url	https://hdl.handle.net/20.500.12834/853 https://www.scopus.com/record/display.uri?eid=2-s2.0-85135094644&doi=10.1155%2f2022%2f4606024&origin=inward&txGid=dc9b696948e4adf7815b0fec98e60f1e
dc.language.iso.spa.fl_str_mv	eng
language	eng
dc.rights.coar.fl_str_mv	http://purl.org/coar/access_right/c_abf2
dc.rights.uri.*.fl_str_mv	http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.cc.*.fl_str_mv	Attribution-NonCommercial 4.0 International
dc.rights.accessRights.spa.fl_str_mv	info:eu-repo/semantics/openAccess
rights_invalid_str_mv	http://creativecommons.org/licenses/by-nc/4.0/ Attribution-NonCommercial 4.0 International http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv	openAccess
dc.format.mimetype.spa.fl_str_mv	application/pdf
dc.publisher.place.spa.fl_str_mv	Barranquilla
dc.publisher.discipline.spa.fl_str_mv	Ingeniería Agroindustrial
dc.publisher.sede.spa.fl_str_mv	Sede Norte
dc.source.spa.fl_str_mv	International journal of food science
institution	Universidad del Atlántico
bitstream.url.fl_str_mv	https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/853/1/4606024.pdf https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/853/2/license_rdf https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/853/3/license.txt
bitstream.checksum.fl_str_mv	cc0357e2853cdf05663982beb6bfcbe0 24013099e9e6abb1575dc6ce0855efd5 67e239713705720ef0b79c50b2ececca
bitstream.checksumAlgorithm.fl_str_mv	MD5 MD5 MD5
repository.name.fl_str_mv	DSpace de la Universidad de Atlántico
repository.mail.fl_str_mv	sysadmin@mail.uniatlantico.edu.co
_version_	1814203419776253952
spelling	Torres Gallo, Ramiro92aa8fa2-5b6d-4336-b07a-670b35ef8ba7Bayuelo Bonilla, SulibethCarpio Ortiz, LuzBarreto Rodríguez, GenisbertoTirado, Diego F.2022-11-15T19:45:24Z2022-11-15T19:45:24Z2022-07-152022-06-03Torres-Gallo, R., Bayuelo-Bonilla, S., Carpio-Ortiz, L., Barreto-Rodríguez, G., & Tirado, D. F. (2022). High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity. International journal of food science, 2022, 4606024. https://doi.org/10.1155/2022/4606024https://hdl.handle.net/20.500.12834/85310.1155/2022/4606024Universidad del AtlánticoRepositorio Universidad del Atlánticohttps://www.scopus.com/record/display.uri?eid=2-s2.0-85135094644&doi=10.1155%2f2022%2f4606024&origin=inward&txGid=dc9b696948e4adf7815b0fec98e60f1eValorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energyefficient high-intensity ultrasound-assisted extraction (HIUAE) to extract pectin from mango peels. The analysis considered the ripening stage of the fruit (0, 2, and 4), HIUAE frequency (37 kHz and 80 kHz), and extraction time (20 min, 25 min, and 30 min). Extractions of pectin from mango peels with HIUAE have been fairly studied. However, this work differs from those studies in including mango maturity grade as a factor. Pectin extraction yields ranged from 13% to 30%, with no influence (p > 0:05) of time, and the highest yields were obtained at the lowest maturity stage (0) and lowest frequency (37 kHz). This latest condition (37 kHz) also yielded pectin with the highest gel strength, purity, and quality. This work demonstrated that the mango maturity stage influenced pectin extraction yield. Ultrasound-assisted extraction of pectin from mango peels could be an efficient approach toward waste valorisation and extraction of pectin with high yield and good quality attributes for the food industry.application/pdfenghttp://creativecommons.org/licenses/by-nc/4.0/Attribution-NonCommercial 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2International journal of food scienceHigh-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different MaturityPúblico generalinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículohttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1BarranquillaIngeniería AgroindustrialSede NorteW. R. Stahel, “The circular economy,” Nature, vol. 531, no. 7595, pp. 435–438, 2016.R. Gomes-Araújo, D. G. Martínez-Vázquez, A. V. Charles- Rodríguez, S. Rangel-Ortega, and A. Robledo-Olivo, “Bioactive compounds from agricultural residues, their obtaining techniques, and the antimicrobial effect as postharvest additives,” International Journal of Food Science, vol. 2021, Article ID 9936722, 13 pages, 2021.A. M. Kiloes, F. A. Azizan, J. Checco, D. Joyce, and A. Abdul Aziz, “What do consumers want in fresh mangoes? A systematic literature review,” International Journal of Food Science & Technology, vol. 57, no. 3, pp. 1473–1492, 2022.A. M. Abbasi, F. Liu, X. Guo, X. Fu, T. Li, and R. H. Liu, “Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel,” International Journal of Food Science & Technology, vol. 52, no. 3, pp. 817–826, 2017.T. T. Manhongo, A. Chimphango, P. Thornley, and M. Röder, “Techno-economic and environmental evaluation of integrated mango waste biorefineries,” Journal of Cleaner Production, vol. 325, article 129335, 2021.A. C. Kumoro, M. Alhanif, and D. H. Wardhani, “A critical review on tropical fruits seeds as prospective sources of nutritional and bioactive compounds for functional foods development: a case of Indonesian exotic fruits,” International Journal of Food Science, vol. 2020, Article ID 4051475, 15 pages, 2020.A. Siddiqui, K. Chand, and N. C. Shahi, “Effect of process parameters on extraction of pectin from sweet lime peels,” Journal of The Institution of Engineers (India): Series A, vol. 102, no. 2, pp. 469–478, 2021.J. Pérez, K. Gómez, and L. Vega, “Optimization and preliminary physicochemical characterization of pectin extraction from watermelon rind (Citrullus lanatus) with citric acid,” International Journal of Food Science, vol. 2022, Article ID 3068829, 10 pages, 2022.F. Naqash, F. A. Masoodi, A. Gani, S. Nazir, and F. Jhan, “Pectin recovery from apple pomace: physico-chemical and functional variation based on methyl-esterification,” International Journal of Food Science & Technology, vol. 56, no. 9, pp. 4669–4679, 2021.M. L. Rojas, M. T. K. Kubo, M. E. Caetano-Silva, and P. E. D. Augusto, “Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review,” International Journal of Food Science & Technology, vol. 56, no. 9, pp. 4376–4395, 2021.B. B. V. Guandalini, N. P. Rodrigues, and L. D. F. Marczak, “Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound,” Food Research International, vol. 119, pp. 455–461, 2019.Z. Kobus, M. Krzywicka, A. Pecyna, and A. Buczaj, “Process efficiency and energy consumption during the ultrasoundassisted extraction of bioactive substances from hawthorn berries,” Energies, vol. 14, no. 22, p. 7638, 2021.T. T. B. Tran, M. Saifullah, N. H. Nguyen, M. H. Nguyen, and Q. V. Vuong, “Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp,” Future Foods, vol. 4, article 100074, 2021.ICONTEC, Fresh Fruits, Mangos Criollos: Specifications (NTC 5139), ICONTEC, Colombia, 2022.R. M. Esparza-Merino, M. E. Macías-Rodríguez, E. Cabrera- Díaz, A. J. Valencia-Botín, and Y. Estrada-Girón, “Utilization of by-products of Hibiscus sabdariffa L. as alternative sources for the extraction of high-quality pectin,” Food Science and Biotechnology, vol. 28, no. 4, pp. 1003–1011, 2019.AOAC, AOAC International Official Methods of Analysis, AOAC International, Rockville, Maryland, 2006.B. Wannabussapawich and K. Seraypheap, “Effects of putrescine treatment on the quality attributes and antioxidant activities of ‘Nam Dok Mai No. 4’ mango fruit during storage,” Scientia Horticulturae, vol. 233, pp. 22–28, 2018.M. Wang, B. Huang, C. Fan et al., “Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid,” International Journal of Biological Macromolecules, vol. 91, pp. 794–803, 2016.D. Pradal, P. Vauchel, S. Decossin, P. Dhulster, and K. Dimitrov, “Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from food by-products: extraction and energy consumption optimization,” Ultrasonics Sonochemistry, vol. 32, pp. 137–146, 2016.Y. Wang, K. Qin, F. Chen et al., “Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl2 during fermentation,” International Journal of Food Science & Technology, vol. 57, no. 6, pp. 3477–3489, 2022.J. Liao, B. Qu, D. Liu, and N. Zheng, “New method to enhance the extraction yield of rutin from Sophora japonica using a novel ultrasonic extraction system by determining optimum ultrasonic frequency,” Ultrasonics Sonochemistry, vol. 27, pp. 110–116, 2015.Q.-A. Zhang, H. Shen, X.-H. Fan, Y. Shen, X. Wang, and Y. Song, “Changes of gallic acid mediated by ultrasound in a model extraction solution,” Ultrasonics Sonochemistry, vol. 22, pp. 149–154, 2015.R. Cui and F. Zhu, “Ultrasound modified polysaccharides: a review of structure, physicochemical properties, biological activities and food applications,” Trends in Food Science & Technology, vol. 107, pp. 491–508, 2021.A. N. Grassino, M. Brnčić, D. Vikić-Topić, S. Roca, M. Dent, and S. R. Brnčić, “Ultrasound assisted extraction and characterization of pectin from tomato waste,” Food Chemistry, vol. 198, pp. 93–100, 2016.A. P. Sánchez-Camargo, L. Montero, J. A. Mendiola, M. Herrero, and E. Ibáñez, “Novel extraction techniques for bioactive compounds from herbs and spices,” in Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety, pp. 95–128, Wiley, 2020.S. Pérez, M. A. Rodríguez-Carvajal, and T. Doco, “A complex plant cell wall polysaccharide: rhamnogalacturonan II. A structure in quest of a function,” Biochimie, vol. 85, no. 1-2, pp. 109–121, 2003.M. Wongkaew, S. R. Sommano, T. Tangpao, P. Rachtanapun, and K. Jantanasakulwong, “Mango peel pectin by microwave-assisted extraction and its use as fat replacement in dried Chinese sausage,” Food, vol. 9, no. 4, p. 450, 2020.C. Freitas de Oliveira, D. Giordani, R. Lutckemier, P. D. Gurak, F. Cladera-Olivera, and L. D. Ferreira Marczak, “Extraction of pectin from passion fruit peel assisted by ultrasound,” LWTFood Science and Technology, vol. 71, pp. 110–115, 2016.P. Rodsamran and R. Sothornvit, “Microwave heating extraction of pectin from lime peel: characterization and properties compared with the conventional heating method,” Food Chemistry, vol. 278, pp. 364–372, 2019.M. Kazemi, F. Khodaiyan, M. Labbafi, S. Saeid Hosseini, and M. Hojjati, “Pistachio green hull pectin: optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties,” Food Chemistry, vol. 271, pp. 663–672, 2019.S. S. Venzon, M. H. G. Canteri, D. Granato et al., “Physicochemical properties of modified citrus pectins extracted from orange pomace,” Journal of Food Science and Technology, vol. 52, no. 7, pp. 4102–4112, 2015.L. J. Cerón-Martínez, A. M. Hurtado-Benavides, A. Ayala- Aponte, L. Serna-Cock, and D. F. Tirado, “A pilot-scale supercritical carbon dioxide extraction to valorize Colombian mango seed kernel,” Molecules, vol. 26, p. 2279, 2021.http://purl.org/coar/resource_type/c_2df8fbb1ORIGINAL4606024.pdf4606024.pdfapplication/pdf701549https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/853/1/4606024.pdfcc0357e2853cdf05663982beb6bfcbe0MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/853/2/license_rdf24013099e9e6abb1575dc6ce0855efd5MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81306https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/853/3/license.txt67e239713705720ef0b79c50b2ececcaMD5320.500.12834/853oai:repositorio.uniatlantico.edu.co:20.500.12834/8532022-11-15 14:45:25.357DSpace de la Universidad de Atlánticosysadmin@mail.uniatlantico.edu.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

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

Publicaciones similares