U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Dairy and Functional Foods Research: Wyndmoor, PA
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    Careers


        


                    About ERRC
                        Greetings from the Director
                                    Directions/Lodging
                                    History and Accomplishments
                    Our Work
                        Biomass Pyrolysis Research
                                    IPMP 2013
                                    IPMP Dynamic Prediction
                                    IPMP Global Fit
                                    Pathogen Modeling Program (PMP)
                                    Predictive Microbiology Information Portal (PMIP)
                                    PoultryFARMSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Dairy and Functional Foods Research Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications

Title:   Author  item
                                            YOO, HANG-HO - Sejong Universityitem
                                            LEE, BYEONG-HOO - Sejong Universityitem
                                            LEE, HEUNGSOOK - Sejong Universityitem
                                            LEE, SUYONG - Sejong Universityitem
                                            BAE, IN YOUNG - Hanyang Universityitem
                                            LEE, HYEON GYU - Hanyang Universityitem
                                            Fishman, Marshallitem
                                            Chau, Hoa

                                                         - *Rose*item
                                            SAVARY, BRETT - Arkansas State Universityitem
                                            Hotchkiss, Arland
  Submitted to: Journal of Food Science
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 8/23/2012
                                    Publication  Date: 11/1/2012
                                    Citation: Yoo, H., Lee, B., Lee, H., Lee, S., Bae, I., Lee, H., Fishman, M., Chau, H.K., Savary, B.J., Hotchkiss, A.T. 2012. Structural characteristics of pumpkin pectin extracted by microwave heating. Journal of Food Science. 77:C1169-C1173.Interpretive Summary: Valuable bioactive food ingredients are present in agricultural byproducts such as pumpkin flesh, yet they are primarily used as low-valued animal feed ingredients. Pumpkin pectin may be responsible for reported medicinal and health-beneficial properties of pumpkin. However, efficient extraction of pumpkin pectin was not possible using traditional hot acid methods. Using the ARS-patented flash microwave extraction method, pumpkin pectin was produced with higher quality compared to previous methods. The structure of pumpkin pectin suggests that a new functional food ingredient could be developed that will benefit consumer health and nutrition.
                                Technical Abstract: To improve extraction yield of pumpkin pectin, microwave heating was adopted in this study. Using traditional hot acid extraction, pumpkin pectin yield decreased from 5.7 to 1.0 % as pH increased from pH 1.0 to 2.0. At pH 2.5, no pectin was recovered from pumpkin flesh powder. After a pre-treatment at pH 1.0 and 25 degrees C for 1 hr, pumpkin powder was extracted with flash microwaving at 120 degrees C for 3 min resulting in 10.5 % pectin yield. However, pre-microwaving at 60 degrees C for 20 min, did not improve extraction yield of pectin. When microwave heating at 80 degrees C for 10 min was applied after pre-microwaving, the final pectin yield increased to 11.3 %. When pH was adjusted to 2.0, the yield dropped to 7.7 % under the same extraction conditions. Molecular shape and properties as well as chemical composition of pumpkin pectin were significantly affected depending on extraction methods. Galacturonic acid content (51-58 %) of pumpkin pectin was lower than that detected in commercial pectin, while higher contents of neutral sugars and acetyl esters existed in pumpkin pectin structure. Molecular weight (Mw) and intrinsic viscosity ([nw]) determined for microwave-extracted pumpkin pectins were substantially lower than acid-extracted pectin, whereas polydispersity was greater. However, microwave-extracted pectin at pH 2.0 had more than 5 times greater Mw than did the pectin extracted at pH1.0. The [nw] of microwave-extracted pectin produced at pH 2.0 was almost twice that of other microwave-extracted pectins, which was comparable to that of acid-extracted pectin. These results indicate that extraction yield of pumpkin pectin would be improved by the flash microwave method and different pectin structure and properties can be obtained compared to acid extraction.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov