The transformation of biomasses from agro-industrial waste can significantly impact the production of green chemicals from sustainable resources.Pectin is a biopolymer present in lignocellulosic biomass as Orange Peel...The transformation of biomasses from agro-industrial waste can significantly impact the production of green chemicals from sustainable resources.Pectin is a biopolymer present in lignocellulosic biomass as Orange Peel Waste(OPW)and has possibilities for making platform compounds such as furfural for sustainable chemistry.In this work,we studied the transformation to furfural of OPW,pectins,and d-galacturonic acid(D-GalA),which is the main component(65 wt%)of pectin.We analyzed pectins with different degrees of esterification(45,60 and 95 DE)in a one-pot hydrolysis reaction system and studied the differences in depolymerization and dehydration of the carbohydrates.The results show that the production of furfural decreases as the DE value increases.Specifically,low DE values favor the formation of furfural since the decarboxylation reaction is favored over deesterification.Interestingly,the furfural concentration is dependent upon the polysaccharide composition of pentoses and uronic acid.The obtained concentrations of furfural(13 and 14 mmol/L),d-xylose(6.2 and 10 mmol/L),and L-arabinose(2.5 and 2.7 mmol/L)remained the same when the galacturonic acid was fed either as a polymer or a monomer under the same reaction conditions(0.01 M SA,90 min and 433 K).OPW is proposed as a feedstock in a biorefinery,in which on a per kg OPW dry basis,90 g of pectin and 15 g of furfural were produced in the most favorable case.We conclude that the co-production of pectin and furfural from OPW is economically feasible.展开更多
In this study, pectin was extracted from grapefruit peels with hydrochloric acid and precipitated with 95% ethanol solution and 5% tartaric acid. The physical and chemical properties of pectin obtained were analyzed, ...In this study, pectin was extracted from grapefruit peels with hydrochloric acid and precipitated with 95% ethanol solution and 5% tartaric acid. The physical and chemical properties of pectin obtained were analyzed, including color, texture, degree of esterification, and water solubility. The effects of peel to sol- vent ratio, pH of the solvent, extraction temperature and extraction duration on pectin extraction rate were investigated. On the basis of single-factor experiments, an L9 （34） orthogonal experiment was performed to screen the optimal extraction conditions. According to the results, the optimal combination of technical parame- ters was A1B3 C1 D3, i. e. , solid to liquid ratio 1：40 （g： ml）, pH 2.0, extraction duration 70 rain, extraction temperature 90 ℃. The average pectin extraction rate was 68.60% ; the color of pectin extracted under the optimal conditions varied from milky white to light yellow; the degree of esterification of pectin extracts was 65. 71% ; the extracted pectin exhibited good water solubility. Key words Pomelo peel; Pectin extraction; Optimum conditions; Esterification degree; Water solubility展开更多
The potentially commercial sources of pectin are limited.Researchers have studied different extraction methods using a wide variety of fruits and vegetables to obtain pectins with better characteristics.The objective ...The potentially commercial sources of pectin are limited.Researchers have studied different extraction methods using a wide variety of fruits and vegetables to obtain pectins with better characteristics.The objective of this work was to identify the methods used in the extraction of pectin,the most used sources and the operation parameters that enable the achievement of higher yields and the final characteristics of the obtained product.These are based on bibliometric methods for exploring the structure of knowledge in this field for the last twelve years.To this end,a Systematic Literature Review(SLR)using the SCOPUS database was carried out,which allowed identifying keywords and formulating search equations to find scientific articles on the topic in question.After selecting the articles,a detailed reading of these works was carried out,and the used extraction methods and the evaluated variables,yields and characteristics were analyzed.This article compares and discusses the effects of conventional and non-conventional pectin extraction techniques,which may provide valuable information on sources and alternatives for pectin extraction to ease decision-making in future research.The acid hydrolysis method remains the most widely used pectin extraction technique since it provides higher yields.It is followed by microwave-assisted extraction,ultrasonic extraction,and the enzymatic method,which have a greater capacity to deliver pectins with high methoxyl content.Finally,non-conventional methods such as radiofrequency,ohmic heating,and aqueous two-phase extraction are presented as promising techniques that offer pectins with a high degree of esterification in addition to good yields.展开更多
基金supported by the project:“Obtención de biocombustibles y compuestos químicos de alto valor agregado a partir de biomasas de desecho ricas en pectina”,CONAHCYT agreement:CB 255527-2016the Fellowship with reference number:654271 from the Mexican Council for Science and Technology,CONAHCYT was assigned to Eva Estela Rivera Cedillo as PhD student.
文摘The transformation of biomasses from agro-industrial waste can significantly impact the production of green chemicals from sustainable resources.Pectin is a biopolymer present in lignocellulosic biomass as Orange Peel Waste(OPW)and has possibilities for making platform compounds such as furfural for sustainable chemistry.In this work,we studied the transformation to furfural of OPW,pectins,and d-galacturonic acid(D-GalA),which is the main component(65 wt%)of pectin.We analyzed pectins with different degrees of esterification(45,60 and 95 DE)in a one-pot hydrolysis reaction system and studied the differences in depolymerization and dehydration of the carbohydrates.The results show that the production of furfural decreases as the DE value increases.Specifically,low DE values favor the formation of furfural since the decarboxylation reaction is favored over deesterification.Interestingly,the furfural concentration is dependent upon the polysaccharide composition of pentoses and uronic acid.The obtained concentrations of furfural(13 and 14 mmol/L),d-xylose(6.2 and 10 mmol/L),and L-arabinose(2.5 and 2.7 mmol/L)remained the same when the galacturonic acid was fed either as a polymer or a monomer under the same reaction conditions(0.01 M SA,90 min and 433 K).OPW is proposed as a feedstock in a biorefinery,in which on a per kg OPW dry basis,90 g of pectin and 15 g of furfural were produced in the most favorable case.We conclude that the co-production of pectin and furfural from OPW is economically feasible.
基金Supported by Project of Education Department of Jiangxi Province(JXJG-08-4-27)
文摘In this study, pectin was extracted from grapefruit peels with hydrochloric acid and precipitated with 95% ethanol solution and 5% tartaric acid. The physical and chemical properties of pectin obtained were analyzed, including color, texture, degree of esterification, and water solubility. The effects of peel to sol- vent ratio, pH of the solvent, extraction temperature and extraction duration on pectin extraction rate were investigated. On the basis of single-factor experiments, an L9 （34） orthogonal experiment was performed to screen the optimal extraction conditions. According to the results, the optimal combination of technical parame- ters was A1B3 C1 D3, i. e. , solid to liquid ratio 1：40 （g： ml）, pH 2.0, extraction duration 70 rain, extraction temperature 90 ℃. The average pectin extraction rate was 68.60% ; the color of pectin extracted under the optimal conditions varied from milky white to light yellow; the degree of esterification of pectin extracts was 65. 71% ; the extracted pectin exhibited good water solubility. Key words Pomelo peel; Pectin extraction; Optimum conditions; Esterification degree; Water solubility
文摘The potentially commercial sources of pectin are limited.Researchers have studied different extraction methods using a wide variety of fruits and vegetables to obtain pectins with better characteristics.The objective of this work was to identify the methods used in the extraction of pectin,the most used sources and the operation parameters that enable the achievement of higher yields and the final characteristics of the obtained product.These are based on bibliometric methods for exploring the structure of knowledge in this field for the last twelve years.To this end,a Systematic Literature Review(SLR)using the SCOPUS database was carried out,which allowed identifying keywords and formulating search equations to find scientific articles on the topic in question.After selecting the articles,a detailed reading of these works was carried out,and the used extraction methods and the evaluated variables,yields and characteristics were analyzed.This article compares and discusses the effects of conventional and non-conventional pectin extraction techniques,which may provide valuable information on sources and alternatives for pectin extraction to ease decision-making in future research.The acid hydrolysis method remains the most widely used pectin extraction technique since it provides higher yields.It is followed by microwave-assisted extraction,ultrasonic extraction,and the enzymatic method,which have a greater capacity to deliver pectins with high methoxyl content.Finally,non-conventional methods such as radiofrequency,ohmic heating,and aqueous two-phase extraction are presented as promising techniques that offer pectins with a high degree of esterification in addition to good yields.
