Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp

Yujie Mao; Rui Lei; John Ryan; Fatima Arrutia Rodriguez; Bob Rastall; Afroditi Chatzifragkou; Charles Winkworth-Smith; Stephen E. Harding; Roger Ibbett; Eleanor Binner

Food Chemistry: X (Jun 2019)

Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp

Yujie Mao,
Rui Lei,
John Ryan,
Fatima Arrutia Rodriguez,
Bob Rastall,
Afroditi Chatzifragkou,
Charles Winkworth-Smith,
Stephen E. Harding,
Roger Ibbett,
Eleanor Binner

Affiliations

Yujie Mao: Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
Rui Lei: Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
John Ryan: Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
Fatima Arrutia Rodriguez: Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
Bob Rastall: Department of Food and Nutritional Sciences, University of Reading, PO Box 226, 13 Whiteknights, Reading RG6 6AP, UK
Afroditi Chatzifragkou: Department of Food and Nutritional Sciences, University of Reading, PO Box 226, 13 Whiteknights, Reading RG6 6AP, UK
Charles Winkworth-Smith: Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
Stephen E. Harding: National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK
Roger Ibbett: School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK
Eleanor Binner: Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK; Corresponding author.

Journal volume & issue: Vol. 2

Abstract

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Sugar beet pectin is rich in rhamnogalacturonan-I (RG-I) region, which is a potential source of prebiotics. RG-I pectin cannot be extracted the same way as commercial homogalacturan-rich pectin using hot acid. Therefore, this study has explored several alternative methods, including microwave-assisted extraction (MAE) and conventional-solvent extraction (CSE) at atmospheric pressure using different solvents, and microwave-assisted hydrothermal extraction (MAHE) under pressure using water. No conclusive differences in microwave and conventional heating were found with heating rate controlled. The optimum treatment times of both MAE and CSE at 90 °C atmospheric pressure and regardless of the solvents used were 120 min; however, MAHE at 130 °C under pressure can dramatically reduce the time to 10 min. Alcohol-insoluble solids (AIS) extracted using pH13 solvent by MAE had both the highest RG-I yield at 25.3% and purity at 260.2 mg/g AIS, followed by AIS extracts using water by MAHE with 7.5% and 166.7 mg/g AIS respectively. Keywords: Microwave-assisted extraction, Hydrothermal, Acid-free, Hairy pectin, Novel prebiotics, Rhamnogalacturonan-I, Sugar beet pulp

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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