Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage
Abstract This research explores the physicochemical properties and antioxidant activities of pectin derived from Citrus macroptera peel (CMP) by conventional heating extraction (CHE), microwave-assisted extraction (MAE) at various power levels (600 W-6 min, 450 W-12 min, 180 W-23 min), and ultrasoni...
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| Format: | Article |
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Springer
2025-02-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00290-0 |
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| author | Robin Sarkar Mukta Roy Mahabub Alam Animesh Sarkar Abdullah A. Alarfaj Sulaiman Ali Alharbi Mohammad Javed Ansari |
| author_facet | Robin Sarkar Mukta Roy Mahabub Alam Animesh Sarkar Abdullah A. Alarfaj Sulaiman Ali Alharbi Mohammad Javed Ansari |
| author_sort | Robin Sarkar |
| collection | DOAJ |
| description | Abstract This research explores the physicochemical properties and antioxidant activities of pectin derived from Citrus macroptera peel (CMP) by conventional heating extraction (CHE), microwave-assisted extraction (MAE) at various power levels (600 W-6 min, 450 W-12 min, 180 W-23 min), and ultrasonic-assisted extraction (UAE). MAE and UAE resulted in the highest pectin yields, with CHE producing the lowest. UAE achieved the highest equivalent weight, while MAE showed a significant reduction. Methoxyl content increased with MAE power levels, with the lowest in CHE. Anhydrouronic acid content exceeded 65% across all methods, indicating high pectin purity. Low methoxyl pectin (LMP, DE < 50%) was found in all methods except for MAE at 450 W, which produced high methoxyl pectin (HMP, DE > 50%). Functional properties, including water holding capacity (WHC), oil holding capacity (OHC), and swelling capacity (SC), varied across methods, with MAE-600 W showing superior performance. MAE-600 W, MAE-450 W enhance antioxidant activity, yielding higher TPC, TFC, and DPPH activity than CHE. The choice of extraction method had a significant impact on the quality of pectin, influencing its ability to preserve the nutritional value of strawberry jam over a 90-day storage period. Notably, pectin extracted using MAE-600 W, MAE-450 W, and UAE was most effective in maintaining both the quality and nutritional value of the strawberry jam, yielding particularly promising results. Graphical Abstract |
| format | Article |
| id | doaj-art-f6806120ac5c4840bbe0202b44dad36a |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-f6806120ac5c4840bbe0202b44dad36a2025-02-02T12:28:23ZengSpringerDiscover Food2731-42862025-02-015112010.1007/s44187-025-00290-0Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storageRobin Sarkar0Mukta Roy1Mahabub Alam2Animesh Sarkar3Abdullah A. Alarfaj4Sulaiman Ali Alharbi5Mohammad Javed Ansari6Department of Food Engineering and Tea Technology, Shahjalal University of Science and TechnologyDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and TechnologyDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and TechnologyDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and TechnologyDepartment of Botany and Microbiology, College of Science, King Saud UniversityDepartment of Botany and Microbiology, College of Science, King Saud UniversityDepartment of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand UniversityAbstract This research explores the physicochemical properties and antioxidant activities of pectin derived from Citrus macroptera peel (CMP) by conventional heating extraction (CHE), microwave-assisted extraction (MAE) at various power levels (600 W-6 min, 450 W-12 min, 180 W-23 min), and ultrasonic-assisted extraction (UAE). MAE and UAE resulted in the highest pectin yields, with CHE producing the lowest. UAE achieved the highest equivalent weight, while MAE showed a significant reduction. Methoxyl content increased with MAE power levels, with the lowest in CHE. Anhydrouronic acid content exceeded 65% across all methods, indicating high pectin purity. Low methoxyl pectin (LMP, DE < 50%) was found in all methods except for MAE at 450 W, which produced high methoxyl pectin (HMP, DE > 50%). Functional properties, including water holding capacity (WHC), oil holding capacity (OHC), and swelling capacity (SC), varied across methods, with MAE-600 W showing superior performance. MAE-600 W, MAE-450 W enhance antioxidant activity, yielding higher TPC, TFC, and DPPH activity than CHE. The choice of extraction method had a significant impact on the quality of pectin, influencing its ability to preserve the nutritional value of strawberry jam over a 90-day storage period. Notably, pectin extracted using MAE-600 W, MAE-450 W, and UAE was most effective in maintaining both the quality and nutritional value of the strawberry jam, yielding particularly promising results. Graphical Abstracthttps://doi.org/10.1007/s44187-025-00290-0Citrus macropteraPectin extractionMicrowave powerUltrasonic extractionAntioxidant propertiesStrawberry jam |
| spellingShingle | Robin Sarkar Mukta Roy Mahabub Alam Animesh Sarkar Abdullah A. Alarfaj Sulaiman Ali Alharbi Mohammad Javed Ansari Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage Discover Food Citrus macroptera Pectin extraction Microwave power Ultrasonic extraction Antioxidant properties Strawberry jam |
| title | Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage |
| title_full | Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage |
| title_fullStr | Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage |
| title_full_unstemmed | Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage |
| title_short | Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage |
| title_sort | physicochemical and antioxidant properties of citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long term storage |
| topic | Citrus macroptera Pectin extraction Microwave power Ultrasonic extraction Antioxidant properties Strawberry jam |
| url | https://doi.org/10.1007/s44187-025-00290-0 |
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