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Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi

Year 2023, Volume: 9 Issue: 1, 38 - 45, 30.06.2023
https://doi.org/10.29132/ijpas.1165072

Abstract

Gelişen teknolojik durumlara bağlı olarak, insanların alternatif ısıtma yöntemleri kullanma eğilimleri artmaktadır. Mevcut çalışmada, limon kabuğu tozundan, 3 farklı asit türü (sülfirik, hidroklorik ve nitrik asit) kullanılarak ayarlanmış sabit pH 1.5 değerinde, sabit katı:sıvı oranında (1:40) ve 10 V/cm voltaj gradyanında 20 °C den 80 °C ye kadar ısıtılması ve 80 °C ekstraksiyon sıcaklığında 10 dakikalık işlem süresi sonunda elektriksel iletkenlik değerinin değişimini ve asit türünün pektin verimi üzerine etkisinin incelenmesi amaçlanmıştır. Yapılan değerlendirme sonucunda, örneklerin ohmik ısıtma destekli ekstraksiyon sisteminde ısınma sürelerinin 199 ile 252 s arasında değiştiği, elektriksel iletkenlik değerinin ise 0.89 ile 2.10 S/m arasında değiştiği belirlenmiştir. Ek olarak, sıcaklık değeri arttıkça 3 farklı asit türü içinde elektriksel iletkenlik değerinin artış gösterdiği tespit edilmiştir. Bunun yanı sıra ohmik ısıtma destekli ekstraksiyon işlemi kullanılarak 3 farklı asit türü için % pektin verimi değerlerinin %8.88 ile %10.72 arasında değiştiği ve en yüksek pektin veriminin sülfürik asit çözeltisi kullanılarak gerçekleştirilen ekstraksiyon işleminde elde edilmiştir. Farklı asit türü kullanımının ısınma süresi, elektriksel iletkenlik ve pektin verimi üzerine anlamlı bir etkiye sahip olduğu (p<0.05), ancak ısınma enerjisi ve toplam harcanan enerji değerleri üzerine ise anlamlı bir etkiye sahip olmadığı belirlenmiştir (p>0.05). Elde edilen bulgular sonucunda ohmik ısıtma destekli ekstraksiyon sistemi kullanılarak pektin ekstraksiyon işleminin başarılı bir şekilde yapılabileceği tespit edilmiştir. Güncel ısıtma yöntemlerinin bu tarz ürünlerin ekstraksiyonunda kullanılmasının literatüre ciddi katkı sağlaması beklenmektedir.

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Project Number

218O135

Thanks

Bu çalışma TÜBİTAK 218O135 nolu proje kapsamında finansal olarak desteklenmiştir.

References

  • Ariç Sürme, S., Sabancı, S., (2021). The usage of ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis. Journal of Food Processing and Preservation, 45(9), e15522. https://doi.org/10.1111/JFPP.15522
  • Baysal, T., İçier, F., Baysal, H.A., (2011). Güncel Elektriksel Isıtma Yöntemleri İzmir, 1. Basım. Sidas Medya Yayınları.
  • Bélafi-Bakó, K., Cserjési, P., Beszédes, S., Csanádi, Z., Hodúr, C., (2011). Berry Pectins: Microwave-Assisted Extraction and Rheological Properties. Food and Bioprocess Technology 2011 5:3, 5(3), 1100–1105. https://doi.org/10.1007/S11947-011-0592-9
  • Cevik, M., Icier, F., (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), 1–13. https://doi.org/10.1111/jfpe.12675
  • Cevik, M., (2021). Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. Journal of Food Process Engineering, 44(5), e13672. https://doi.org/10.1111/jfpe.13672
  • Cevik, M., Icier, F., (2021). Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods. Journal of Food Processing and Preservation, 45(2), e15122. https://doi.org/10.1111/JFPP.15122
  • Çilingir, S., Goksu, A., Sabanci, S., (2021). Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process. Food and Bioprocess Technology, 14(7), 1349–1360. https://doi.org/10.1007/s11947-021-02636-9
  • De Vries, J.A., Hansen, M., Søderberg, J., Glahn, P.E., Pedersen, J.K., (1986). Distribution of methoxyl groups in pectins. Carbohydrate Polymers. https://doi.org/10.1016/0144-8617(86)90017-2
  • Food and Agriculture Organization of the United Nations (FAO). (2020). Retrieved May 3, 2020, from http://www.fao.org/faostat/en/#data/QC..
  • Gavahian, M., Mathad, G.N., Pandiselvam, R., Lin, J., Sun, D.W., (2021). Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency. Trends in Food Science & Technology, 115, 42–54. https://doi.org/10.1016/J.TIFS.2021.06.018
  • Geankoplis, C.J., (2003). Transport processes and separation process principles (5. Basım; C. J. Geankoplis, Ed.). New Jersey: Pearson.
  • Goksu, A., Duran, G., Çilingir, S., Cevik, M., Sabanci, S., (2021). Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating. Journal of Food Processing and Preservation, e16813. https://doi.org/10.1111/JFPP.16813
  • İçier, F., (2012). Ohmic Heating of Fluid Foods. In Novel Thermal and Non-Thermal Technologies For Fluid Foods (pp. 305–367). https://doi.org/10.1016/B978-0-12-381470-8.00011-6
  • İçier, F., Ilicali, C., (2005). The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. European Food Research and Technology, 220(3–4), 406–414. https://doi.org/10.1007/s00217-004-1043-x
  • Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F., (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241–246. https://doi.org/10.1016/j.ifset.2016.12.014
  • Icier, F., Cokgezme, O.F., Sabanci, S., (2017b). Alternative thawing methods for the blanched/non-blanched potato cubes: Microwave, Ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403. https://doi.org/10.1111/jfpe.12403
  • Sabanci, S., (2020). Investigation of Electrical Conductivity Value and Cooking Homogeneity During Ohmic Cooking of Turkish Sausage International Journal of Pure and Applied Sciences, 6(2), 219-226. https://doi.org/10.29132/ijpas.788791
  • Sabanci, S., (2021). A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice. Journal of Food Processing and Preservation, 45(5), e15487. https://doi.org/10.1111/JFPP.15487 Sabanci, S., Çevik, M., Göksu, A., (2021). Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process. Journal of Food Process Engineering, 44(6), 1–10. https://doi.org/10.1111/jfpe.13689
  • Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., Barzegar, M., (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification, 117, 154–161. https://doi.org/10.1016/j.cep.2017.03.025
  • Sarah, M., Hanum, F., Rizky, M., Hisham, M.F., (2018). Microwave-assisted extraction of pectin from cocoa peel. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/122/1/012079
  • Sengar, A.S., Rawson, A., Muthiah, M., Kalakandan, S.K., (2020). Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste. Ultrasonics Sonochemistry, 61, 104812. https://doi.org/10.1016/j.ultsonch.2019.104812
  • Tektaş Taşan, N., Akpınar, Ö., (2020). Greyfurt Kabuklarından Mikrodalga Destekli Pektin Ekstraksiyonu ve Ekstraksiyon Koşullarının Optimizasyonu. Turkish Journal of Agriculture - Food Science and Technology, 8(7), 1528–1535. https://doi.org/10.24925/turjaf.v8i7.1528-1535.3401
  • Tunç, M.T., Odabaş, H.İ., (2021). Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. Innovative Food Science and Emerging Technologies, 74(August). https://doi.org/10.1016/j.ifset.2021.102850
  • Yang, J.S., Mu, T.H., Ma, M.M., (2019). Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization. Food Chemistry, 289, 351–359. https://doi.org/10.1016/J.FOODCHEM.2019.03.027

Investigation of Pectin Production by Ohmic Heating Assisted Extraction Method Using Different Types of Acids from Lemon Peel Powder

Year 2023, Volume: 9 Issue: 1, 38 - 45, 30.06.2023
https://doi.org/10.29132/ijpas.1165072

Abstract

Depending on the developing technology, people's use of alternative heating methods is increasing. In the present study, a solution of lemon peel powder prepared with 3 different acids (sulphuric, hydrochloric, and nitric acid) was heated from 20 °C to 80 °C at a constant pH of 1.5, solid: liquid ratio (1:40), and a voltage gradient of 10 V/cm. It is aimed to investigate the change of electrical conductivity value and the effect of acid type on pectin yield at the end of 10 minutes of processing time at 80 °C extraction temperature. As a result of the experiments, the heating times of the samples in the ohmic heating-assisted extraction system varied between 199 and 252 s, and the electrical conductivity values varied between 0.89 and 2.10 S/m. In addition, the electrical conductivity value increased in 3 different acid types as the temperature value increased. Also, pectin yield values for 3 different acid types varied between 8.88% and 10.72%, and the highest pectin yield was obtained in the extraction process obtained from the solution prepared with sulfuric acid. It was determined that the use of different acid types had a significant effect on the heating time, electrical conductivity, and pectin yield (p<0.05) but did not have a significant effect on the heating energy and total consumed energy (p>0.05). According to the results, it has been determined that pectin extraction can be done successfully using the ohmic heating-assisted extraction system. It is expected that the data obtained from the use of current heating methods in the extraction of such products will make a serious contribution to the literature.

Project Number

218O135

References

  • Ariç Sürme, S., Sabancı, S., (2021). The usage of ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis. Journal of Food Processing and Preservation, 45(9), e15522. https://doi.org/10.1111/JFPP.15522
  • Baysal, T., İçier, F., Baysal, H.A., (2011). Güncel Elektriksel Isıtma Yöntemleri İzmir, 1. Basım. Sidas Medya Yayınları.
  • Bélafi-Bakó, K., Cserjési, P., Beszédes, S., Csanádi, Z., Hodúr, C., (2011). Berry Pectins: Microwave-Assisted Extraction and Rheological Properties. Food and Bioprocess Technology 2011 5:3, 5(3), 1100–1105. https://doi.org/10.1007/S11947-011-0592-9
  • Cevik, M., Icier, F., (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), 1–13. https://doi.org/10.1111/jfpe.12675
  • Cevik, M., (2021). Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. Journal of Food Process Engineering, 44(5), e13672. https://doi.org/10.1111/jfpe.13672
  • Cevik, M., Icier, F., (2021). Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods. Journal of Food Processing and Preservation, 45(2), e15122. https://doi.org/10.1111/JFPP.15122
  • Çilingir, S., Goksu, A., Sabanci, S., (2021). Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process. Food and Bioprocess Technology, 14(7), 1349–1360. https://doi.org/10.1007/s11947-021-02636-9
  • De Vries, J.A., Hansen, M., Søderberg, J., Glahn, P.E., Pedersen, J.K., (1986). Distribution of methoxyl groups in pectins. Carbohydrate Polymers. https://doi.org/10.1016/0144-8617(86)90017-2
  • Food and Agriculture Organization of the United Nations (FAO). (2020). Retrieved May 3, 2020, from http://www.fao.org/faostat/en/#data/QC..
  • Gavahian, M., Mathad, G.N., Pandiselvam, R., Lin, J., Sun, D.W., (2021). Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency. Trends in Food Science & Technology, 115, 42–54. https://doi.org/10.1016/J.TIFS.2021.06.018
  • Geankoplis, C.J., (2003). Transport processes and separation process principles (5. Basım; C. J. Geankoplis, Ed.). New Jersey: Pearson.
  • Goksu, A., Duran, G., Çilingir, S., Cevik, M., Sabanci, S., (2021). Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating. Journal of Food Processing and Preservation, e16813. https://doi.org/10.1111/JFPP.16813
  • İçier, F., (2012). Ohmic Heating of Fluid Foods. In Novel Thermal and Non-Thermal Technologies For Fluid Foods (pp. 305–367). https://doi.org/10.1016/B978-0-12-381470-8.00011-6
  • İçier, F., Ilicali, C., (2005). The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. European Food Research and Technology, 220(3–4), 406–414. https://doi.org/10.1007/s00217-004-1043-x
  • Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F., (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241–246. https://doi.org/10.1016/j.ifset.2016.12.014
  • Icier, F., Cokgezme, O.F., Sabanci, S., (2017b). Alternative thawing methods for the blanched/non-blanched potato cubes: Microwave, Ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403. https://doi.org/10.1111/jfpe.12403
  • Sabanci, S., (2020). Investigation of Electrical Conductivity Value and Cooking Homogeneity During Ohmic Cooking of Turkish Sausage International Journal of Pure and Applied Sciences, 6(2), 219-226. https://doi.org/10.29132/ijpas.788791
  • Sabanci, S., (2021). A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice. Journal of Food Processing and Preservation, 45(5), e15487. https://doi.org/10.1111/JFPP.15487 Sabanci, S., Çevik, M., Göksu, A., (2021). Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process. Journal of Food Process Engineering, 44(6), 1–10. https://doi.org/10.1111/jfpe.13689
  • Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., Barzegar, M., (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification, 117, 154–161. https://doi.org/10.1016/j.cep.2017.03.025
  • Sarah, M., Hanum, F., Rizky, M., Hisham, M.F., (2018). Microwave-assisted extraction of pectin from cocoa peel. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/122/1/012079
  • Sengar, A.S., Rawson, A., Muthiah, M., Kalakandan, S.K., (2020). Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste. Ultrasonics Sonochemistry, 61, 104812. https://doi.org/10.1016/j.ultsonch.2019.104812
  • Tektaş Taşan, N., Akpınar, Ö., (2020). Greyfurt Kabuklarından Mikrodalga Destekli Pektin Ekstraksiyonu ve Ekstraksiyon Koşullarının Optimizasyonu. Turkish Journal of Agriculture - Food Science and Technology, 8(7), 1528–1535. https://doi.org/10.24925/turjaf.v8i7.1528-1535.3401
  • Tunç, M.T., Odabaş, H.İ., (2021). Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. Innovative Food Science and Emerging Technologies, 74(August). https://doi.org/10.1016/j.ifset.2021.102850
  • Yang, J.S., Mu, T.H., Ma, M.M., (2019). Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization. Food Chemistry, 289, 351–359. https://doi.org/10.1016/J.FOODCHEM.2019.03.027
There are 24 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Mutlu Çevik 0000-0003-4847-4910

Serdal Sabancı 0000-0003-1630-0799

Ali Göksu 0000-0003-2316-0704

Project Number 218O135
Early Pub Date June 23, 2023
Publication Date June 30, 2023
Submission Date August 21, 2022
Acceptance Date November 23, 2022
Published in Issue Year 2023 Volume: 9 Issue: 1

Cite

APA Çevik, M., Sabancı, S., & Göksu, A. (2023). Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi. International Journal of Pure and Applied Sciences, 9(1), 38-45. https://doi.org/10.29132/ijpas.1165072
AMA Çevik M, Sabancı S, Göksu A. Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi. International Journal of Pure and Applied Sciences. June 2023;9(1):38-45. doi:10.29132/ijpas.1165072
Chicago Çevik, Mutlu, Serdal Sabancı, and Ali Göksu. “Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi Ile Pektin Üretiminin İncelenmesi”. International Journal of Pure and Applied Sciences 9, no. 1 (June 2023): 38-45. https://doi.org/10.29132/ijpas.1165072.
EndNote Çevik M, Sabancı S, Göksu A (June 1, 2023) Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi. International Journal of Pure and Applied Sciences 9 1 38–45.
IEEE M. Çevik, S. Sabancı, and A. Göksu, “Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi”, International Journal of Pure and Applied Sciences, vol. 9, no. 1, pp. 38–45, 2023, doi: 10.29132/ijpas.1165072.
ISNAD Çevik, Mutlu et al. “Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi Ile Pektin Üretiminin İncelenmesi”. International Journal of Pure and Applied Sciences 9/1 (June 2023), 38-45. https://doi.org/10.29132/ijpas.1165072.
JAMA Çevik M, Sabancı S, Göksu A. Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi. International Journal of Pure and Applied Sciences. 2023;9:38–45.
MLA Çevik, Mutlu et al. “Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi Ile Pektin Üretiminin İncelenmesi”. International Journal of Pure and Applied Sciences, vol. 9, no. 1, 2023, pp. 38-45, doi:10.29132/ijpas.1165072.
Vancouver Çevik M, Sabancı S, Göksu A. Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi. International Journal of Pure and Applied Sciences. 2023;9(1):38-45.

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