Assessing Green Methods for Pectin Extraction from Waste Orange Peels

被引：49
|
作者：
Benassi, Laura [1 ,2 ]
Alessandri, Ivano [2 ,3 ,4 ,5 ]
Vassalini, Irene [2 ,3 ,4 ,5 ]
机构：
[1] Univ Brescia, Environm Sustainabil Lab, B LabNet, Via Branze 45, I-25123 Brescia, Italy
[2] UdR Brescia, INSTM, Via Branze 38, I-25123 Brescia, Italy
[3] Univ Brescia, Mech & Ind Engn Dept, Chem Technol Lab, Via Branze 38, I-25123 Brescia, Italy
[4] CNR INO, Via Branze 38, I-25123 Brescia, Italy
[5] Univ Brescia, Dept Informat Engn, Via Branze 38, I-25123 Brescia, Italy
来源：
MOLECULES | 2021年 / 26卷 / 06期
关键词：
sustainability; pectin; hydrogels; green extraction; orange peel; food waste; energy consumption; CITRIC-ACID; FRUIT; OPTIMIZATION; ULTRASOUND;
D O I：
10.3390/molecules26061766
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. "Hot-water", Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic "hot-water" as the most sustainable extraction route.
引用
收藏
页数：17
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