The Effect of Ultrasound Pretreatment on Pectin Extraction from Watermelon Rind Using Microwave-Assisted Extraction

Ultrasound pretreatment and microwave-assisted extraction (MAE) techniques were used to extract pectin from watermelon rind. This work investigated the effect of the power and time of pretreatment on the yield and characteristics of the extracted pectin. Imaging studies showed that ultrasonic pretreatment changed the morphology of the raw powder, leading to a greater porosity, and facilitated the extraction process. The highest extraction yield of pectin was 19.08% (w/w), for 5 min of extraction at 500 W ultrasonic pretreatment. Ultrasonic pretreatment affected the degree of esterification and the galacturonic acid content of pectin. The galacturonic acid content of all samples was higher than 69.0%. Extraction pretreatment reduced the surface tension value of the aqueous solution of pectin and affected the foam capacity of pectin and its monosaccharidic composition. The ultrasonic pretreatment caused significant changes in pectin characteristics, such as intrinsic viscosity, viscosity average, molecular weight, ratio of homogalacturonan to rhamnogalacturonan and the water holding capacity. In addition, kinetic studies showed that a kinetic empirical model adequately describes the effect of ultrasonic pretreatment on foam stability and its half-time.

Automated summary

Ultrasound pretreatment and microwave-assisted extraction (MAE) techniques were used to extract pectin from watermelon rind. The study found that ultrasonic pretreatment changed the morphology and increased the porosity of the raw powder, facilitating the extraction process. The highest extraction yield of pectin was achieved with 5 minutes of extraction at 500 W ultrasonic pretreatment.