期刊
FOOD CHEMISTRY
卷 224, 期 -, 页码 172-180出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.027
关键词
Pomelo; Essential oil; Pectin; Naringin; Limonin; Microwave pretreatment
资金
- Special Fund for Forestry Scientific Research in the Public Interest [201404602]
A microwave pretreatment method was developed to preserve pectin, naringin, and limonin contents in pomelo flavedo to allow for longer storage times and subsequent extraction of pomelo essential oil. In terms of the essential oil, microwave pretreatment performed better than hydrodistillation with respect to extraction efficiency (1.88 +/- 0.06% in 24 min versus 1.91 +/- 0.08% in 240 min), oxygenation fraction (48.59 +/- 1.32% versus 29.63 +/- 1.02%), energy consumption (0.15 kW h versus 1.54 kW h), and environmental impact (123.20 g CO2 versus 1232 g CO2). Microwave-pretreated samples retained higher amounts of pectin, naringin, and limonin compared with non-pretreated samples. No obvious change in the degree of pectin esterification was observed. This study shows that the proposed process is a promising methodology for both preserving valuable compounds in pomelo flavedo during storage and acquiring essential oils. (C) 2016 Elsevier Ltd. All rights reserved.
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