2026-04-27T11:48:47Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/102912025-03-10T08:05:16Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569
Benito Román, Oscar
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0000-0002-4418-0045
Menalla, Enkeledo
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600
Cantero, Danilo
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600
Sanz Díez, Mª Teresa
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0000-0003-1799-3099
Beltrán Calvo, Sagrario
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0000-0003-2559-3925
2025-03-05T12:43:32Z
2025-03-05T12:43:32Z
2024-05
978-961-286-890-1
http://hdl.handle.net/10259/10291
10.18690/um.fkkt.2.2024
Póster presentado en: 20th European Meeting on Supercritical Fluids (EMSF) 2024, celebrado durante los días 26-29 de mayo en Maribor (Eslovenia).
The increasing interest of pectin derived compounds as functional additives in the
pharmaceutical and food industries demands new sources and eco-friendly
extraction approaches. In this regard, onion peel wastes (OPW) hold great potential,
with over 450,000 tons of OPW being discarded annually [1], despite their
remarkable pectin content. Pectins are commonly extracted acid hydrolysis (pH 2,
>85 °C), that yield mainly the HG domain, due to complete hydrolysis of the
branched domains or enzymatic hydrolysis, which is time consuming, but yields
branched pectin rich in RG-I and RG-II domains. As an alternative to the
conventional process for producing pectin derived compounds (PDC),
hydrothermal hydrolysis based on subcritical water (SubW) is emerging as an eco-friendly technique. SubW refers to water at temperatures ranging from 100 °C
(boiling temperature) to 374 °C (critical temperature), which remains in a liquid state
due to the application of pressure. SubW can facilitate the extraction of pectin from
natural matrices, and by controlling the operational parameters, pectin can be
tailored into smaller units with varying degrees of polymerization to produce PDC.
However, in practice, accurate control of experimental conditions has emerged as
the primary challenge of the SubW extraction process, which can lead to the
formation of undesired degradation products, and uncontrolled molecular weight
reduction of the pectin.
Agencia Estatal de Investigación (Spain), projects PID2020-116716RJ-I00, TED2021-129311B-I00 and TED2021-129837B-C42
application/pdf
eng
University of Maribor. Faculty of Chemistry and Chemical Engineering
Biotecnología alimentaria
Alimentos-Composición
Biotecnología
Food-Biotechnology
Food-Composition
Biotechnology
Reactor configuration for subcritical water extraction of pectin-derived compounds from onion peel wastes: a comparative study
info:eu-repo/semantics/conferenceObject
info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/openAccess
https://doi.org/10.18690/um.fkkt.2.2024
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Benito-20th_EMSF_2024.pdf
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Póster
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oai:riubu.ubu.es:10259/10291
2025-03-10 09:05:16.521
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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