Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/52945
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dc.contributor.authorŞen, E.-
dc.contributor.authorGöktürk, E.-
dc.contributor.authorHajiyev, V.-
dc.contributor.authorUğuzdoğan, E.-
dc.date.accessioned2023-10-27T07:10:41Z-
dc.date.available2023-10-27T07:10:41Z-
dc.date.issued2023-
dc.identifier.issn2048-7177-
dc.identifier.urihttps://doi.org/10.1002/fsn3.3657-
dc.identifier.urihttps://hdl.handle.net/11499/52945-
dc.descriptionArticle; Early Accessen_US
dc.description.abstractThe aim of this study is to compare the physicochemical properties and yields of pectins extracted from onion waste under hot acid (HAE) and pulsed ultrasound-assisted extraction (PUAE) methods using different organic–inorganic acids, their mixtures, and pure water. The extraction temperature for experiments carried out under HAE was kept at 90°C for 90 min, whereas PUAE experiments were accomplished at RT in 15 min. In general, HAE gave better pectin yields compared with PUAE due to the significance of the increasing extraction temperature for the release of pectin from the plant matrix. While the maximum pectin yield from onion waste was 16.22% for HAE, the highest yield for PUAE was 9.83%. PUAE provides less time- and energy-consuming extraction of pectin within 15 min and thus seems to be more economic compared with the HAE. According to the physicochemical properties (equivalent weight (EW), degree of esterification (DE), methoxyl (MeO), and galacturonic acid (Gal-A) contents) of obtained pectins, extracted pectins were mostly high methoxy pectin. While the DE and MeO values of pectins extracted in organic acid conditions under HAE were higher, these values were found to be higher for pectins extracted in inorganic acids under PUAE. For acid mixtures, the DE and MeO values of pectins under HAE were mostly found to be lower than those under PUAE. Sequential PUAE and HAE methods for the extraction of pectin from onion waste were also found to be useful in terms of obtaining higher yields and better physicochemical properties. The highest pectin yield was 20.32% for the sequential PUAE and HAE methods. FT-IR analyses of the extracted pectins by both HAE and PUAE methods showed similar vibration bands compared with those of commercial citrus pectin. © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.en_US
dc.description.sponsorship2021FEBE061en_US
dc.description.sponsorshipThe authors thank Pamukkale University Scientific Research Projects Coordinator (Project number 2021FEBE061) for financial supporting.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofFood Science and Nutritionen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectacid mixturesen_US
dc.subjecthigh methoxyen_US
dc.subjecthot-acid extractionen_US
dc.subjectonion wasteen_US
dc.subjectpectinen_US
dc.subjectpulsed ultrasound-assisted extractionen_US
dc.titleComparisons of pulsed ultrasound-assisted and hot-acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) wasteen_US
dc.typeArticleen_US
dc.departmentPamukkale Universityen_US
dc.identifier.doi10.1002/fsn3.3657-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57787781000-
dc.authorscopusid57206470309-
dc.authorscopusid58564214000-
dc.authorscopusid6505990691-
dc.identifier.scopus2-s2.0-85169887349en_US
dc.identifier.wosWOS:001062907600001en_US
dc.institutionauthor-
dc.identifier.scopusqualityQ1-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairetypeArticle-
item.fulltextNo Fulltext-
item.cerifentitytypePublications-
crisitem.author.dept10.03. Chemical Engineering-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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