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

Carbohydrate polymers · 2013 · Benefit · Insufficient evidence

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BenefitInsufficient evidencePaper 3167

Study snapshot

PublicationCarbohydrate polymers · 2013

Study typeother

Reported directionBenefit

Evidence ratingInsufficient

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.

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AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother

Effect directionbenefit

PopulationNot supplied

Sample sizeNot supplied

ExposureNot supplied

Evidence strengthInsufficientConfidence: 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": 0.74,
  "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 and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1016/j.carbpol.2012.11.014
PubMed: 23399208

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