The process of extracting pectin from pomelo peel using low-temperature plasma technology was optimized through single-factor and orthogonal experiments, and its monosaccharide composition, thermal stability, emulsification properties, rheological characteristics, and antioxidant activity were characterized.Results showed that the optimal extraction conditions for pomelo peel rhamnus galacturonide Ⅰ (RG-Ⅰ) pectin were temperature of 65 ℃, dielectric barrier discharge (DBD) treatment time of 15 min, and sodium hydroxide concentration of 2.2 g/L.Under these conditions, the extraction rate of pomelo peel RG-Ⅰ pectin was (24.85±0.64)%.The monosaccharide composition of the obtained pectin was in the order of galacturonic acid, arabinose, galactose, xylose, glucose, mannose, and rhamnose, with the lowest degree of linearization of the pectin molecules and the highest content of RG-Ⅰ structure at (61.14±0.09) mol%, along with the highest degree of side chain branching.Regarding thermal stability, both the pectin treated with DBD (DAP) and the control sample (AP) showed better thermal stability than commercial pectin (CP).DAP exhibited the best emulsification performance, with slightly lower emulsification stability than CP but higher than AP.Rheological studies indicated that AP, DAP, and CP were shear-thinning non-pseudoplastic fluids, with CP having higher apparent viscosity than AP and DAP.In vitro antioxidant experiments showed that DAP had the highest ABTS cationic radical scavenging rate and oxygen free radical absorption capacity.
LAI Huining
,
ZHAO Zhengang
,
XU Yujuan
,
WU Jijun
,
KANG Zhiying
,
YU Yuanshan
,
WANG Yanhui
,
HUANG Wenqian
,
WEN Jing
,
LIU Haiyang
. Extraction and characterization of rhamnus galacturonide Ⅰ pectin from pomelo peel by low temperature plasma technology[J]. Food and Fermentation Industries, 2025
, 51(6)
: 183
-192
.
DOI: 10.13995/j.cnki.11-1802/ts.039303
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