Sabater, Carlos published the artcileUltrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation, Application In Synthesis of 59-23-4, the main research area is Cynara pectin artificial neural network approach.
Artichoke (Cynara scolymus L.) byproducts can be used as a good source of pectin. The aim of this work was to compare different pectin extraction methods: power ultrasound (US), enzymes, combination of US and enzymes (US + E), and acids (nitric and sodium citrate). After 6 h, pectin yield was higher when US was applied in combination with Celluclast1.5 L (up to 13.9%). Structural characterization showed that US-extracted pectins had lower weight-average mol. weight (Mw) values (146-155 kDa) than pectin extracted with US + E (160-267 kDa) and acid-extracted pectin (329-352 kDa). Monomeric composition reflected that pectin extracted with acids had the highest galacturonic acid (GalA) contents (82.2-90.2%) and the lowest degree of branching [Rha/GalA] (0.026-0.031). Structural characteristics of the different pectins were modelled using two artificial neural networks (ANN) considering composition parameters (Model I) and pectin FT-IR spectra (Model II). In addition, a third ANN was built to determine differences and similarities in the GC-MS spectra of monomeric composition (identified and unidentified monosaccharides) (Model III) showing characteristic patterns with high accuracy rates (above 95% on the test set). Structural differences depending on the extraction method of pectin have been established and these models could be applied to pectin from other sources.
Food Hydrocolloids published new progress about Artichoke Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Application In Synthesis of 59-23-4.
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