Commercial pectin production from dried florida orange peel: Effect of process conditions on pectin structure and function
Corresponding Author
Randall G. Cameron
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Correspondence
Randall G. Cameron, United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, FL 34945, USA.
Email: [email protected]
Search for more papers by this authorKyle Ferguson
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Search for more papers by this authorWei Zhao
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Search for more papers by this authorChristina Dorado
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Search for more papers by this authorCorresponding Author
Randall G. Cameron
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Correspondence
Randall G. Cameron, United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, FL 34945, USA.
Email: [email protected]
Search for more papers by this authorKyle Ferguson
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Search for more papers by this authorWei Zhao
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Search for more papers by this authorChristina Dorado
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Ft. Pierce, Florida, USA
Search for more papers by this authorThis article is a U.S. Government work and is in the public domain in the USA. Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the U.S. Department of Agriculture. The U.S. Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status.
Abstract
To determine the feasibility of using Florida, USA, oranges for pectin production, we evaluated the effects of time, temperature, and pH on pectin properties extracted from dried Valencia orange peel using a hot acid process. Juice extracted peel was collected weekly, and following pretreatment, the dried peel was pooled and used to extract pectin with time (4, 5, and 6 h), temperature (65 and 75°C), and pH (1.6 and 1.8) as process variables. Pectin properties, including yield, sugar composition, molecular weight, intrinsic viscosity, degree of methylesterification, degree of branching, degree of blockiness, absolute degree of blockiness, and Standard Acid in Glass (SAG), were determined. In addition, we evaluated the response of each variable to the process conditions using response surface methodology. The analysis of variance (anova) models for molecular weight, intrinsic viscosity, and yield were highly significant, with actual values decreasing with increasing temperature. Increasing reaction time also decreased values for molecular weight and intrinsic viscosity.
Novelty impact statement
This study indicates that process time and temperature affected pectin quality, functionality, and yield. Increasing temperature had the most detrimental effect on desirability in an optimization analysis.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
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