Pectic Oligosacharides from Lemon Peel Wastes: Production, Purification, and Chemical Characterization

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 42; pp. 10043 - 10053
• Main Authors: Gómez, Belén, Gullón, Beatriz, Yáñez, Remedios, Parajó, Juan C, Alonso, Jose L
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 23-10-2013
• Subjects: Biological and medical sciences; Citrus - chemistry; citrus peels; drying; filtration; food processing; food processing wastes; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; lemons; oligosaccharides; Oligosaccharides - chemistry; Oligosaccharides - isolation & purification; ovens; pectins; Pectins - chemistry; Pectins - isolation & purification; Plant Extracts - chemistry; Plant Extracts - isolation & purification; Waste Products - analysis; oligogalacturonides; lemon peel wastes; prebiotics; arabinooligosaccharides; membrane filtration; hydrothermal treatment; Characterization; Purification; Hydrothermal treatment; Membrane filtration; Production; Wastes; Prebiotics
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf402559p

Lemon peel wastes were extracted with water to remove free sugars and other soluble compounds, and the insoluble solid was employed as a substrate for the manufacture of pectin-derived oligosaccharides by processing with hot, compressed water. When water-extracted lemon peel wastes were treated with water at 160 °C, the oligomer concentration reached the maximum value (31 g/L). Autohydrolysis liquors were subjected to two membrane filtration stages (diafiltration followed by concentration), yielding a refined product containing about 98 wt % of oligomers at a global yield of 14 kg/100 kg oven-dry lemon peel. The concentrate contained oligogalacturonides (with DP in the range of 2–18) and arabinooligosaccharides (with DP in the range of 2–8).