Pulsed electric field-assisted modification of pectin from sugar beet pulp.

PAPER pubmed Carbohydrate polymers 2013 Other Effect: benefit Evidence: Insufficient

Read original paper → DOI: 10.1016/j.carbpol.2012.11.014 PMID: 23399208 Evidence Lab

Abstract

This current work is concerned with the modification of sugar beet pulp (SBP) pectin assisted by pulsed electric filed (PEF) without solvent. Pectin-arachates with degree of esterification (DE) ranging from 49 to 84 were prepared in one-step modification. The results showed that the DE of pectin derivatives increased significantly with the PEF intensity from 18 to 30 kV cm((1) and total specific energy input from 124 to 345 J mL((1). Evidence of modification of pectin was provided by FT-IR, X-ray diffraction patterns and NMR spectra. Thermogravimetric investigation of modified pectin indicated a higher thermal stability than the untreated one. Results revealed that PEF technology is a promising method for industrial manufacture of pectin derivatives.

AI evidence extraction

At a glance

Study type

Other

Effect direction

benefit

Population

—

Sample size

—

Exposure

pulsed electric field (PEF) processing

Evidence strength

Insufficient

Confidence: 74% · Peer-reviewed: yes

Main findings

Pulsed electric field (PEF)-assisted, solvent-free modification of sugar beet pulp pectin produced pectin-arachates with degree of esterification (DE) 49–84 in a one-step process. DE increased significantly with PEF intensity (18–30 kV/cm) and total specific energy input (124–345 J/mL). Modified pectin showed higher thermal stability than untreated pectin, with structural modification supported by FT-IR, X-ray diffraction, and NMR.

Outcomes measured

Degree of esterification (DE) of pectin derivatives
Chemical/structural modification evidence (FT-IR, X-ray diffraction, NMR)
Thermal stability (thermogravimetric analysis)

View raw extracted JSON

{
    "study_type": "other",
    "exposure": {
        "band": null,
        "source": "pulsed electric field (PEF) processing",
        "frequency_mhz": null,
        "sar_wkg": null,
        "duration": null
    },
    "population": null,
    "sample_size": null,
    "outcomes": [
        "Degree of esterification (DE) of pectin derivatives",
        "Chemical/structural modification evidence (FT-IR, X-ray diffraction, NMR)",
        "Thermal stability (thermogravimetric analysis)"
    ],
    "main_findings": "Pulsed electric field (PEF)-assisted, solvent-free modification of sugar beet pulp pectin produced pectin-arachates with degree of esterification (DE) 49–84 in a one-step process. DE increased significantly with PEF intensity (18–30 kV/cm) and total specific energy input (124–345 J/mL). Modified pectin showed higher thermal stability than untreated pectin, with structural modification supported by FT-IR, X-ray diffraction, and NMR.",
    "effect_direction": "benefit",
    "limitations": [],
    "evidence_strength": "insufficient",
    "confidence": 0.7399999999999999911182158029987476766109466552734375,
    "peer_reviewed_likely": "yes",
    "keywords": [
        "pulsed electric field",
        "PEF",
        "pectin",
        "sugar beet pulp",
        "degree of esterification",
        "FT-IR",
        "X-ray diffraction",
        "NMR",
        "thermogravimetric analysis",
        "thermal stability"
    ],
    "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract/metadata and may be incomplete or incorrect. This content is for informational purposes only and is not medical advice.

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