Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by BoxBehnken and ANFIS models

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dc.authoridhttps://orcid.org/0000-0002-5806-3237en_US
dc.authoridhttps://orcid.org/0000-0001-7111-1726en_US
dc.authoridhttps://orcid.org/0000-0002-2063-1462en_US
dc.authoridhttps://orcid.org/0000-0002-5385-8858en_US
dc.contributor.authorAl-Amoudi, Rami H.
dc.contributor.authorTaylan, Osman
dc.contributor.authorKutlu, Gözde
dc.contributor.authorMuslu Can, Aslı
dc.contributor.authorSağdıç, Osman
dc.contributor.authorDertli, Enes
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.date.accessioned2023-11-30T06:59:01Z
dc.date.available2023-11-30T06:59:01Z
dc.date.issued2019en_US
dc.departmentİstanbul Gelişim Meslek Yüksekokuluen_US
dc.description.abstractIn this work, response surface methodology and adaptive neuro-fuzzy inference system approaches were used to predict and model effect of extraction conditions of pectin from medlar fruit (Mespilus germanica L.). The pectin extracted at optimized conditions (89 °C, 4.83 h and 4.2 pH) could be classified as high methoxyl pectin. Sugar composition analysis showed that pectin was mainly composed of D-galacturonic acid, L-arabinose, L-rhamnose, D-galactose and D-glucose. Fourier Transform Infrared Spectroscopy, RAMAN and nuclear magnetic resonance spectra confirmed molecular structure, revealing presence of D-galacturonic acid backbone. X-ray diffraction patterns revealed an amorphous structure. Differential scanning calorimetry showed endothermic (123 °C) and exothermic peaks (192 °C). Thermogravimetric analysis revealed three decomposition regions, 50–225 °C, 225–400 °C and 400–600 °C. Steady and dynamic shear analyses revealed that pectin had a pseudo-plastic behavior with storage (G?) and loss (G?) modulus increasing with increment in frequency, indicating viscoelastic structure more predominantly elastic than viscous.en_US
dc.identifier.doi10.1016/j.foodchem.2018.07.211en_US
dc.identifier.endpage662en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30236728en_US
dc.identifier.scopus2-s2.0-85051051781en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage650en_US
dc.identifier.urihttps://hdl.handle.net/11363/6583
dc.identifier.urihttps://doi.org/
dc.identifier.volume271en_US
dc.identifier.wosWOS:000444967800082en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorMuslu Can, Aslı
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLANDen_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMedlar fruiten_US
dc.subjectPectin extraction yielden_US
dc.subjectRSM and ANFIS modelingen_US
dc.subjectMolecular, thermal and rheological characterizationen_US
dc.titleCharacterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by BoxBehnken and ANFIS modelsen_US
dc.typeArticleen_US

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