Extraction of pectin from apple pomace

Canteri-Schemin, Maria Helene; Fertonani, Heloísa Cristina Ramos; Waszczynskyj, Nina; Wosiacki, Gilvan

doi:10.1590/s1516-89132005000200013

Cited by 233 publications

(133 citation statements)

References 5 publications

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“…The floating pectin coagulate was filtered through a cheesecloth, rinsed with 95 °GL alcohol, and pressed. The pressed pectin was dried to constant weight at 55 °C and cooled in a desiccator; the yield was calculated on a dry weight basis (initial weight of the sample) (Canteri-Schemin et al, 2005).…”

Section: Methodsmentioning

confidence: 99%

Application of enzymatic preparations to produce araçá pulp and juice

Sandri¹,

Piemolini-Barreto²,

Fontana³

et al. 2014

Food Sci. Technol (Campinas)

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In the present study, the effect of pectinases on the production of pulp and juice of araçá and the presence of bioactive compounds were evaluated. An enzyme extract (EE) produced by Aspergillus niger LB-02-SF in solid state fermentation and the commercial enzyme Ultrazym  AFP-L were used in this study. After enzyme treatment with the EE preparation, the extraction yield increased by 23.1% and viscosity decreased by 42.8%, during pulp maceration. During juice processing, there was an increase of 70.6% in clarification and a decrease of 72.87% in turbidity. Higher values of these parameters, 47.7, 69.0, 80.7, and 79.7%, respectively, were obtained using the Ultrazym  AFP-L, which also led to a significant increase in the polyphenol content, both in the pulp (24%) and in the juice (28%), with a less pronounced effect when the EE was applied (10 and 21%, respectively). The anthocyanins content in the araçá pulp increased after treatment with the commercial preparation (23%), and there was no significant increase with the use of EE. The use of Ultrazym  AFP-L increased the b-carotene content by 29.4% in the fruit pulp, while the treatment with EE did not result in significant changes compared with those of the juice and pulp controls.

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Section: Methodsmentioning

confidence: 99%

Application of enzymatic preparations to produce araçá pulp and juice

Sandri¹,

Piemolini-Barreto²,

Fontana³

et al. 2014

Food Sci. Technol (Campinas)

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“…Therefore, Pectin extracted using hot acid is low methoxylated due to demethylation and fragmentation of the polygalacturonic chain. Moreover, LM pectin occurs in a broad pH range, at most up to pH 6 [50][51][52][53].…”

Section: Acid Extraction Of Pectinmentioning

confidence: 99%

“…Citric acid can be used to isolate pectin with better gelling properties. However, some studies suggested the use of citric acid because of its higher yield and better quality than other acids [57,58].…”

Section: Acid Extraction Of Pectinmentioning

confidence: 99%

A Review: Different Extraction Techniques of Pectin

Sandarani¹

2017

J Pharmacogn Nat Prod

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Pectin is recently investigated for different applications in food industry, medicinal and pharmaceutical field. Extraction of pectin using different techniques have become a great challenge and yet to be discovered. Recent studies involving extraction of pectin using acids, microwave assisted and enzymes are reviewed, with the aim to capture the state of art on current research about pectin extraction. Extraction techniques have been discussed in related to different acids and enzymes.

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“…Maria Helene and colleagues extracted pectin from apple pomace aiming at establishing the optimum conditions for acid extractionusing citric acid [6].UruthiraKalapathy and Proctor [7], extracted pectin from soy hull using hydrochloric acid and the highest yield obtained was 28%. LEVIGNE Sébastien; RALET Marie-Christine and THIBAULT Jean-Francois [8], used sugar beet as substrate for pectin extraction.…”

Section: Literature Reviewmentioning

confidence: 99%

. Comparative Study on Pectin Yield According To the State of the Orange Peels and Acids Used

Sayah¹,

Chabir²,

Nadia³

et al. 2014

IJIRSET

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ABSTRACT:Moroccan Orange peels are a promising commercial source of pectin. Their massive industrialization generates a huge amount of solid waste. This work aims to develop a new valorizing reuse way of this solid waste by developing the extraction process of value-added products such as pectin from orange peels, which is the waste of orange juice processing industry. In this context, we evaluated the yield of pectin according to the state of the substrate and the acids used. Results obtained show that the peels which have undergone a Steam Distillation (SD) gives the highest yield of pectin (40% using sulfuric acid) compared to Fresh Peels (FP) (25.71% using citric acid).One part of the (SD) peels was dried outdoors and Non-Conditioned (SDNC), while the other was Conditioned (SDC) at 4°C. The highest yield of pectin for each one was respectively 40% using sulfuric acid and 34.81% using hydrochloric acid. The citric acid gives a satisfying yield in each peels stats, 38.52% using on (SDC), 31.88% (SDNC) and the lowest yield was 25.71% (FPC).The result of this work has emphasized that sweet orange peels are a good source of orange essential oil and pectin and has the potential to become an important raw material for food processing industries.

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Extraction of pectin from apple pomace

Abstract: As apple-processing units are now in expansion in Brazil, industrial by-products

Cited by 233 publications

References 5 publications

Application of enzymatic preparations to produce araçá pulp and juice

Application of enzymatic preparations to produce araçá pulp and juice

A Review: Different Extraction Techniques of Pectin

. Comparative Study on Pectin Yield According To the State of the Orange Peels and Acids Used

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