<?xml version="1.0" encoding="UTF-8"?><?xml-stylesheet type="text/xsl" href="static/style.xsl"?><OAI-PMH xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/ http://www.openarchives.org/OAI/2.0/OAI-PMH.xsd"><responseDate>2026-05-11T20:26:12Z</responseDate><request verb="GetRecord" identifier="oai:riubu.ubu.es:10259/10291" metadataPrefix="qdc">https://riubu.ubu.es/oai/request</request><GetRecord><record><header><identifier>oai:riubu.ubu.es:10259/10291</identifier><datestamp>2025-03-10T08:05:16Z</datestamp><setSpec>com_10259_4244</setSpec><setSpec>com_10259_5086</setSpec><setSpec>com_10259_2604</setSpec><setSpec>col_10259_4569</setSpec></header><metadata><qdc:qualifieddc xmlns:qdc="http://dspace.org/qualifieddc/" xmlns:doc="http://www.lyncode.com/xoai" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:dcterms="http://purl.org/dc/terms/" xmlns:dc="http://purl.org/dc/elements/1.1/" xsi:schemaLocation="http://purl.org/dc/elements/1.1/ http://dublincore.org/schemas/xmls/qdc/2006/01/06/dc.xsd http://purl.org/dc/terms/ http://dublincore.org/schemas/xmls/qdc/2006/01/06/dcterms.xsd http://dspace.org/qualifieddc/ http://www.ukoln.ac.uk/metadata/dcmi/xmlschema/qualifieddc.xsd">
<dc:title>Reactor configuration for subcritical water extraction of pectin-derived compounds from onion peel wastes: a comparative study</dc:title>
<dc:creator>Benito Román, Oscar</dc:creator>
<dc:creator>Menalla, Enkeledo</dc:creator>
<dc:creator>Cantero, Danilo</dc:creator>
<dc:creator>Sanz Díez, Mª Teresa</dc:creator>
<dc:creator>Beltrán Calvo, Sagrario</dc:creator>
<dcterms:abstract>The increasing interest of pectin derived compounds as functional additives in the&#xd;
pharmaceutical and food industries demands new sources and eco-friendly&#xd;
extraction approaches. In this regard, onion peel wastes (OPW) hold great potential,&#xd;
with over 450,000 tons of OPW being discarded annually [1], despite their&#xd;
remarkable pectin content. Pectins are commonly extracted acid hydrolysis (pH 2,&#xd;
>85 °C), that yield mainly the HG domain, due to complete hydrolysis of the&#xd;
branched domains or enzymatic hydrolysis, which is time consuming, but yields&#xd;
branched pectin rich in RG-I and RG-II domains. As an alternative to the&#xd;
conventional process for producing pectin derived compounds (PDC),&#xd;
hydrothermal hydrolysis based on subcritical water (SubW) is emerging as an eco-friendly technique. SubW refers to water at temperatures ranging from 100 °C&#xd;
(boiling temperature) to 374 °C (critical temperature), which remains in a liquid state&#xd;
due to the application of pressure. SubW can facilitate the extraction of pectin from&#xd;
natural matrices, and by controlling the operational parameters, pectin can be&#xd;
tailored into smaller units with varying degrees of polymerization to produce PDC.&#xd;
However, in practice, accurate control of experimental conditions has emerged as&#xd;
the primary challenge of the SubW extraction process, which can lead to the&#xd;
formation of undesired degradation products, and uncontrolled molecular weight&#xd;
reduction of the pectin.</dcterms:abstract>
<dcterms:dateAccepted>2025-03-05T12:43:32Z</dcterms:dateAccepted>
<dcterms:available>2025-03-05T12:43:32Z</dcterms:available>
<dcterms:created>2025-03-05T12:43:32Z</dcterms:created>
<dcterms:issued>2024-05</dcterms:issued>
<dc:type>info:eu-repo/semantics/conferenceObject</dc:type>
<dc:identifier>978-961-286-890-1</dc:identifier>
<dc:identifier>http://hdl.handle.net/10259/10291</dc:identifier>
<dc:identifier>10.18690/um.fkkt.2.2024</dc:identifier>
<dc:language>eng</dc:language>
<dc:relation>https://doi.org/10.18690/um.fkkt.2.2024</dc:relation>
<dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
<dc:publisher>University of Maribor. Faculty of Chemistry and Chemical Engineering</dc:publisher>
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