RESUMO
This study assessed the processing parameters and mechanism of pectin extraction and pectin qualities from freeze-dried (FD) pretreatment watermelon peel. The optimal extraction conditions for the highest pectin yield (21.83 %) were a liquid/solid ratio (w/w) of 29, pH of 1.8, ultrasonic power of 573 W, and ultrasonic time of 43 min. Compared to hot-air dried (HD) method, the extraction of pectin from FD watermelon peel was facilitated by the increased cross-sectional areas of cells, transfer rate of extracting solution, mass transfer rate, and reduced rehydration time during the extraction. HD pectin (HDP) exhibited browning, whereas FD pectin (FDP) displayed bright brownish-yellow coloration. Furthermore, the L* value of pectin from FDP was significantly higher and a* and b* values were significantly lower than pectin from HDP (P < 0.05). Additionally, the moisture, ash and protein contents of FDP were significantly higher than those in HDP (P < 0.05). Structural characterization demonstrated FDP as a low-methoxy acetylated pectin, with significantly lower degree of methoxylation and molecular weight compared to that of HDP (P < 0.05). Besides, FDP demonstrated significantly superior emulsification performance compared to HDP (P < 0.05). These findings suggest FD as a potent, efficient, and time-saving technology for drying fresh watermelon peel for pectin preparation.