Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties

Morales-Contreras, Blanca E.; Wicker, Louise; Rosas‐Flores, Walfred; Contreras-Esquivel, Juan Carlos; Gallegos‐Infante, José Alberto; Reyes-Jaquez, Damian; Morales‐Castro, Juliana

doi:10.1016/j.lwt.2019.108641

Cited by 53 publications

(38 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Malic acid, which can be found at levels up to 3.28 g/100 g, is another health beneficial constituent that supports the human immune system, has a positive effect on skin, and has an important role in lowering the risk of toxic metals poisoning (Hossain, Akhtar, & Anwar, 2015). The apple pomace is an important source of pectin, and 14% of the worldwide‐produced pectins comes from this byproduct (Morales‐Contreras et al., 2020). The use of pectins, which are in large extent present in the apple pomace, as gelling agents and stabilizers in the food industry, is well known (Marcon, Vriesmann, Wosiacki, Beleski‐Carneiro, & Petkowicz, 2005).…”

Section: Proximate Composition Of Apple Pomacementioning

confidence: 99%

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Antonić

Jančíková

Đorđević

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.

show abstract

Section: Proximate Composition Of Apple Pomacementioning

confidence: 99%

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Antonić

Jančíková

Đorđević

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Widespread acid hydrolysis was used to isolate pectin from various substrates [8,11,18]. A watersoluble pectin-containing fraction was isolated from apples, sugar beets, lemon peel, pine needles.…”

Section: Resultsmentioning

confidence: 99%

“…It has various applications in the food industry, medicine and animal husbandry due to its physicochemical and functional properties [1][2][3][4][5][6][7][8]. Pectin poly-saccharides are especially common in fruit and vegetable materials [8][9][10][11]. Publications devoted to the isolation of pectin from various substances are numerous, however, the methods of isolation, and, accordingly, the properties of the isolated products differ markedly [9,[11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

“…Pectin poly-saccharides are especially common in fruit and vegetable materials [8][9][10][11]. Publications devoted to the isolation of pectin from various substances are numerous, however, the methods of isolation, and, accordingly, the properties of the isolated products differ markedly [9,[11][12][13][14][15][16]. There are different approaches to the analysis of important properties of pectins, presented both in articles on experimental data and in reviews [5,8,[17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Molecular weight characteristics and sorption properties of pectin extracted from different substrates

Семенычева¹,

Кулешова²,

Mitin³

et al. 2021

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

View full text Add to dashboard Cite

“…Pectin can be found in almost all plants, but commercially, most pectin merchandises are produced from citrus fruits and apples [ 15 ]. Apple pomace, 95% made of skin and pulp with attention drawing bioactive polyphenols exerting antioxidant activity, is left in the magnitude of several million tons, with an increase trend, annually, required for further sustainable processing or otherwise discarded as waste [ 16 ]. Once extracted from apple pomace, commercialized apple pectin is wildly used as an edible thickener or emulsifier [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

et al. 2021

View full text Add to dashboard Cite

Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus > storage modulus, G” > G’) at lower AP concentrations (2 and 5%, w/w); they turn into weak/critical gels (G’ ≈ G”) as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G’ > G”, even at rather low concentrations (<1%) and become more resistant to sugar, Na+, and Ca2+ modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m2, respectively, which potentially represent a promising formulation base for future applications with DFMs; these textural values are not significantly different from a commercially available product (p > 0.05) for dysphagia nursing administrations.

show abstract

Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties

Cited by 53 publications

References 25 publications

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Molecular weight characteristics and sorption properties of pectin extracted from different substrates

Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

Contact Info

Product

Resources

About