A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO<sub>2</sub>/H<sub>2</sub>O and Characterization of Pectin

Biltekin S. I., Demir A. E., KOÇAK YANIK D., Gogus F.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.18, sa.3, ss.2531-2544, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 3
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1007/s11947-024-03615-6
  • Dergi Adı: FOOD AND BIOPROCESS TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, INSPEC
  • Sayfa Sayıları: ss.2531-2544
  • Anahtar Kelimeler: Black carrot pomace, Extraction, Microwave-assisted high-pressure CO2/H2O, Pectin
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

Pectin is a valuable polysaccharide used in the food industry as a gelling, stabilizing, and emulsifying agent. It is one of the main components found in fruits and vegetables; however, it is mostly disposed of as waste during their processing. This study aims to optimize the extraction conditions of pectin from black carrot pomace by microwave-assisted high-pressure CO2/H2O method. This novel technique is based on the use of a combination of microwave with pressurized CO2 in water to increase extraction yield and produce high-quality pectin. The effects of temperature (95-130 degrees C), time (2-12 min), and liquid/solid ratio (15-30 ml/g) on pectin yield were examined by using RSM. Optimum conditions obtained for microwave-assisted high-pressure CO2/H2O extraction were 130 degrees C of temperature, 2.0 min of extraction time, and 22.5:1 ml/g of liquid-to-solid ratio, which yielded a pectin recovery of 28.4%. The use of microwave-assisted high-pressure CO2/H2O extraction technique allowed 45% higher pectin recovery and about 97% time saving compared to the conventional acid hydrolysis method using acidified water (0.1 N HCl) (yield 19.55% and time 90 min). Pectin extracted by microwave-assisted high-pressure CO2/H2O was found to possess better characteristics compared to conventionally extracted pectin in terms of composition and physical, chemical, emulsion, and flow properties.