New and Atypical Sources of Extraction

Geng et al. working group in 2014 achieved the extraction of pectin from Aloe vera barbadensis [22]. Optimizing the extraction process, they obtained yields of 1.4 (g/20g), and the pectin showed an 8.5% DE. They found that the proportion of water, pH, extraction temperature, and alcohol content during precipitation have significant influence on the efficiency of the process. 

Gentilini et al., in 2014, also studied the extraction of pectin from Aloe vera [23]. Different extraction methods were compared and it was found that the most effective treatment was with HCl, with a 2.64% 5ueld in pulp and a degree of esterification of 2.93%. It was established that the pectin in Aloe vera can be removed using a simple and inexpensive method. Tbe extraction method influences the composition of pectins, the degree of esterification, molecular weight, structural characteristics, and the ability to form gel. 

Liang and others in 2012 [48] used leaves of creeping fig Ficus pumila), a plant belonging to Moraceae, which is spread in Pacific Asia, China, Japan, the Philippines, and Taiwan. They determined that the pectin extracted had an LDE and achieved yields of6% (w/w) onadiy basis. They concluded that the extraction conditions impact the performance, biochemical characteristics. 

In a study related to extraction parameters and properties of pectin from shaddock Citrus maxima] [60], comparable yields were obtained with the values obtained from the main commercial sources (apple and citrus). The maximum 5deld was 24%, with 

Premna microphylla Turcz is an important commercial crop historically used in China to prepare green tofu and currently cultivated on a large scale by Chinese farmers because its leaves are used to extract pectin [13]. Using ammonium oxalate for the extraction, a pectin yield of 20.61% was attained with a degree of esterification of 14.90%. Based on the former results, the use of Premna microphylla Turcz leaves, as a source of LDE pectin is recommended by the authors. They indicate that the obtained pectin has great potential as commercial gelling agent or a thickener in the food industry. 

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