Microwave-enzyme-assisted extraction of pectin from feijoa (Acca sellowiana) fruit: Extraction optimization, physicochemical and functional properties

• DOI: 10.1016/j.lwt.2024.116445
• Publication Date: 2024-07-02T17:26:17Z
• Authors: Dan Wang; Baiqian Wang; Xuejiao Jin; Yuanyuan Peng; Jinyan Zhao; Meng Zhang; Yunlu Wei; Zhijian Long; Qiyang Chen
• Keywords: Pectin; Thermogravimetric analysis; Thermal Stability

This study aimed to optimize the extraction of feijoa pulp pectin and discuss impact different methods on physicochemical functional properties pectin. Under optimum conditions, yields microwave-enzyme-assisted (PMEAE, 13.31%) enzyme-assisted (PEAE, 9.26%) were significantly higher than that conventional heating (PCHE, 7.64%). Compared PCHE, PMEAE PEAE exhibited degree esterification 68.43% 67.89%, respectively, coupled with more highly branched side chains, which was confirmed by Fourier-transform infrared (FTIR) analysis. Differential scanning calorimetry (DSC) thermogravimetric analysis (TGA) showed superior thermal stability. owned viscosity antioxidant biological activity PCHE. suggested microwave or contained chains had better properties.