Current status of Microwave-Assisted Extraction of pectin
Current status of Microwave-Assisted Extraction of pectin
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DOI：
10.1016/j.cej.2023.145261
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发表时间：
2023-08
影响因子：
15.1
通讯作者：
Yujie Mao;J. Robinson;E. Binner
中科院分区：
文献类型：
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作者：
Yujie Mao;J. Robinson;E. Binner
迫切需要开发新的果胶提取工艺，因为现有的商业提取工艺会损害果胶（限制了潜在的产品应用）并对环境有害。微波辅助提取可以提供从各种食物垃圾和农业残留物中提取果胶的可持续途径。我们介绍微波辅助果胶提取的最新技术，包括目前对提取过程中独特的热和质量传递机制的理解。我们回顾了所有最近的文献，检验了普遍持有的观点，即与传统溶剂萃取相比，微波加热可普遍提高产量并显着缩短处理时间。在大多数文献回顾中，没有证据表明情况确实如此。然而，有新的证据表明微波辅助萃取在某些条件下可以提供加工优势，并且原料介电性能和加热速率是重要参数。与传统提取相比，扩大该技术规模的初步尝试在果胶产量、质量和生命周期分析方面显示出前景。下一步应该是针对更广泛的原料测试更连续的加工概念，并开发更稳健的生命周期分析和技术经济模型。这是第一篇关注微波辅助提取果胶的综述论文。
There is an urgent need to develop new pectin extraction processes, as the established commercial extraction process damages the pectin (limiting the potential product applications) and is harmful to the environment. Microwave-Assisted Extraction could offer a sustainable route to pectin extraction from a wide range of food wastes and agricultural residues. We present the current state of the art in Microwave-Assisted Extraction of pectin, including the current understanding of the unique heat and mass transfer mechanisms at play during extraction. We review all of the recent literature, testing the commonly held view that microwave heating offers a general improvement in yield and dramatic reductions in processing time compared with conventional solvent extraction. In most of the literature reviewed, there was no evidence that this is the case. However, there is emerging evidence that Microwave-Assisted Extraction can provide processing advantages under some conditions, and that the feedstock dielectric properties and heating rate are important parameters. Preliminary attempts to scale this technology up have shown promise in terms of pectin yield, quality and Life Cycle Analysis compared with conventional extraction. The next steps should be to test more continuous processing concepts for a wider range of feedstocks, and develop more robust Life Cycle Analysis and technoeconomic models. This is the first review paper to focus on the Microwave-Assisted Extraction of pectin.