The effect of sonication-synergistic natural deep eutectic solvents on extraction yield, structural and physicochemical properties of pectins extracted from mango peels.

In this study, eco-friendly deep eutectic solvents (DESs) were used as extracting agents for the first time in the extraction of pectins from mango peel. Two novel green solvents including betaine-citric acid (Bet-CA) and choline chloride-malic acid (ChCl-MaA) were screened, and the extraction conditions were further optimized by full factor design experimental along with RSM. In addition, ultrasound treatment also had an influence on extraction yield, structural and physicochemical properties of extracted pectins. Two DES-extracted pectins had significantly higher yield, larger molecular weight and particles size than HCl-extracted pectin. High intensity ultrasound power enhanced the yield of low-ester pectins, but decreased the molecular weight and particles size of the pectins extracted. Monosaccharide compositions analysis showed that higher content of galacturonic acid (GalA) and larger HG region were observed in two DESs-extracted pectins. Fourier transform infrared spectra (FT-IR) of all pectins extracted were similar, with slight differences. Two DESs-extracted pectins exhibited higher DE values than HCl-extracted pectin. Thermal analysis and zeta potential results showed that HCl-extracted pectin had better stability than ChCl-MaA-extracted pectin. Additionally, HCl-extracted pectin had higher viscosity properties than two DESs-extracted pectins or commercial pectin (CP). Moreover, it was found that HCl-extracted pectin was in a colloid state, while two DESs-extracted pectins or CP were in a flow state. Ultrasound treatment significantly improved the yields of pectin/low-ester pectin. Additionally, ultrasound treatment remarkably decreased the viscosity and viscoelastic properties of the pectins extracted. The results were conducive to our understanding of the relationship between extraction conditions and physicochemical properties of the pectins extracted, which provides theoretical basis for the functional application of mango peel pectins in the food and pharmaceutical industry.