A COMPARATIVE STUDY BETWEEN MICROWAVE AND ULTRASOUND-ASSISTED PECTIN EXTRACTION FROM UNRIPE BAEL
Keywords:
MICROWAVE, ULTRASOUND-ASSISTED PECTINAbstract
Bael is an underappreciated indigenous fruit from the Rutaceae group grown in India and its subcontinents. Its nutritional and therapeutic characteristics set it apart from other fruits and make it easily processed (Sonawane et.al 2020). According to (Pawar et.al 2020) all parts of this tree, including the root, leaf, trunk, fruit, and seed, are beneficial for a variety of diseases. Unripe and ripe fruit are considered astringent, digestive, and stomachic and are used for dysentery and diarrhea. Theleaf decoction is used to treat asthma, acute bronchitis, inflammation, jaundice, hypoglycemia, and other ailments. Fresh juice from the leaves is consumed with honey as a laxative and febrifuge.
Pectin promotes plant growth, shape change, development, and defense. It's used to lower blood
cholesterol and treat gastrointestinal issues. It is claimed that variations in total pectin and alcoholinsoluble solids in bael fruit during growth and ripening did not differentiate between pectin fractions (Anup et.al 2017). Microwave-assisted extraction is a green extraction technology that improves repeatability, simplifies handling, reduces solvent usage, and requires less energy without compromising extraction yield. Microwave-assisted extraction is an alternate method for releasing bioactive components from waste food resources (Thirugnanasambandham et.al 2017). Fruit pulp from Aegle marmelos has a high concentration of antioxidant chemicals in addition to vitamin C, E, and carotene (Rajan et.al 2011).
In microwave-assisted extraction, plant molecules are heated dielectrically by being exposed to microwave radiation (Sandarani et.al 2017). Microwave-assisted extraction reduces extraction time, solvent usage, and increases extraction rate compared to conventional methods (Tongkham et.al 2017). The choice of solvent is critical to the extraction process. Using conventional procedures in combination with new technology, such as ultrasonic-assisted extraction, can increase extraction efficiency (Thuy et.al 2022). Ultrasound-assisted extraction is a secure, effective, and sustainable method that yields a higher-purity finished product within minutes (Karbuz et.al 2021). Ultrasoundassisted extraction is a non-thermal approach that has been researched for extracting plant components(Yousuf et.al 2018). Microwave-assisted extraction utilizes non-ionizing radiation (Lasunon et.al 2022). Ultrasound-assisted extraction (UAE) extracts chemicals from plant matrices using solvents and ultrasound energy. Ultrasounds are mechanical waves with frequencies that exceed the audible frequency range of human hearing. These waves propagate across solid, liquid, or gaseous mediums, causing the displacement and dislodgement of molecules from where they initially were (Kumar et.al 2019). Microwave heating is more effective than conventional heating because it generates heat instantaneously from the reorientation of water molecules inside the plant during the heating process. In order to facilitate the temperature needed for the extraction process, microwave energy produces instantaneous and fast heating (Sarah et.al 2018). Plant cell wall components that are capillary- porous and have a greater capacity to absorb water are enhanced by microwave assisted extraction. This alteration increases the yield at which various plant cell wall analytes, including cellulose, hemicellulose, and pectin, may be extracted (Spinei et.al 2022).
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