Methods for Steam Flash Extraction of Pectin
Methods are provided for high temperature and short time extraction of pectins from pectin-containing plant materials. Generally described, the method includes mixing the pectin-containing plant material and an acidic aqueous medium to form a mixture; heating the mixture (optionally under pressure) to a target temperature by steam injection; maintaining the mixture under pressure at the target temperature for a time up to about 5 minutes; and flashing the mixture into a flash tank at a pressure from about 0.5 to about 1.2 bar to extract pectin from the pectin-containing plant material.
1 . A process for extracting pectin from pectin-containing plant material comprising:
mixing the pectin-containing plant material and an acidic aqueous medium to form a mixture;
heating the mixture (optionally under pressure) to a target temperature by steam injection, wherein the target temperature is from about 100° C. to about 120° C.;
maintaining the mixture under pressure at the target temperature for a time up to about 5 minutes; and
flashing the mixture into a flash tank at a pressure from about 0.5 to about 1.2 bar to extract pectin from the pectin-containing plant material.
2 . The process of claim 1 , wherein the target temperature is from about 105° C. to about 115° C.
3 . The process of claim 1 , wherein the target temperature is from about 110° C. to about 115° C.
4 . The process of claim 1 , wherein the mixture is maintained at the target temperature for a time from up to about 4 minutes.
5 . The process of claim 1 , wherein the mixture is maintained at the target temperature for a time up to about 2 minutes.
6 . The process of claim wherein the flash tank is at a pressure from about 0.8 to about 1.1 bar.
7 . The process of claim 1 , wherein the flash tank is at atmospheric pressure.
8 . The process of claim 1 , wherein the pectin-containing plant material comprises a fruit peel.
9 . The process of claim 8 , wherein the fruit peel is a citrus peel.
10 . The process of claim 9 , wherein the citrus peel is selected from the group consisting of an orange peel, lemon peel, lime peel, grapefruit peel, or combinations thereof.
11 . The process of claim 1 , wherein the ratio of the pectin-containing plant material to the acidic aqueous medium is from about 1:2 to about 1:40 (w/w).
12 . The process of claim 1 , wherein the ratio of the pectin-containing plant material to the acidic aqueous medium is about 1:3 (w/w).
13 . The process of claim 1 , wherein the acidic aqueous medium has a pH from about 1 to about 3.
14 . The process of claim 1 , wherein the acidic aqueous medium is a hydrochloric acid, nitric acid, acetic acid, oxalic acid, or a combination thereof.
15 . The process of claim 1 , further comprising cooling the mixture to about room temperature subsequent to flashing the mixture.
16 . The process of claim 15 , further comprising separating the extracted pectin from the mixture by filtration, adding an alcohol to the extracted pectin to precipitate the pectin, and separating the precipitated pectin.
17 . The process of claim 16 , wherein the alcohol is isopropyl alcohol or ethanol.
18 . The process of claim 1 , wherein the extracted pectin is characterized by an intrinsic viscosity from about 4.0 to about 8.0 as measured by size exclusion chromatography.
19 . The process of claim 1 , wherein the extracted pectin is characterized by an intrinsic viscosity from about 4.5 to about 6.5 as measured by size exclusion chromatography.
20 . A pectin obtained by the process of claim 1 .