Development of the Determination Methodology for Quantities of Pectin Substances in Raw Material and Products of Its Processing

Olhovatov, E. A.; Rodionova, L. Y.; Shcherbakova, E. V.

doi:10.21515/1990-4665-128-049

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Modified "calcium-pectate" method for determination of pectin substances [24]: To determine the amount of soluble pectin in apple pomace, 10 g of dry pomace was finely ground in a porcelain mortar to a homogeneous mass. The resulting mass was quantitatively transferred to a 150 cm3 flask, 100 cm 3 of water at 40°C was added, and it was kept on a water bath at 40°C for 30 minutes.…”

Section: Methodsmentioning

confidence: 99%

Juice yield and pectin indicators in apple and carrot pomace

Al-Yasari,

Barakova,

Alkhateeb

et al. 2023

FFHD

View full text Add to dashboard Cite

Background: Pectin exhibits different properties based on its degree of esterification, forming gels and serving as a structure-forming agent in food products, or forming complexes with heavy metal ions, finding applications in the development of therapeutic products for the elimination of heavy metal ions from the human body. Context and purpose of this study: The purpose of this study is to investigate the influence of enzymatic treatment on the yield and quality of apple and carrot juices, as well as the quality parameters of pectin in pomace. Our objectives were to select an enzymatic preparation for processing apple and carrot pomace and to study changes in the properties of pectins present in the pomace depending on the dosage of the enzyme preparation.Results: The results of our experiments revealed that for apple pomace processing, it is more beneficial to use the enzyme preparation Vegazym M with a dosage of 0.09% of the pomace mass, while for carrot pomace processing, the enzyme preparation Fructozym MA with a dosage of 0.07% of the pomace mass proved to be the most suitable. These enzyme preparations in the specified amounts ensure maximum juice yield. It has been established that changing the dose of enzymes changes the complexing properties of pectin, which allows its use in food products with therapeutic and prophylactic properties.Conclusions: The enzyme preparations allow for specific modifications, such as pectin modification in this case, enabling the versatile use of pectin as either a structure-forming agent or for the development of therapeutic and preventive food products.Keywords:Apple and carrot juices, enzyme preparations, apple and carrot pomace, pectin, soluble and insoluble pectin, degree of esterification and pectin complexation, functional products.

show abstract

Section: Methodsmentioning

confidence: 99%

Juice yield and pectin indicators in apple and carrot pomace

Al-Yasari,

Barakova,

Alkhateeb

et al. 2023

FFHD

View full text Add to dashboard Cite

show abstract

“…Humidity was determined by standard methods according to GOST 24027.2-80, the total amount of water-soluble polyphenolsaccording to GOST 24027.2-80 (the method is based on titration of 0.1 n. with a solution of potassium permanganate of the indigocarmine residue, not consumed for the oxidation of polyphenolic substances). Pectins were determined by the Ca-pectate method, which is based on the precipitation of pectin acids and accounting for their amount by weight [12]. The determination of leucoanthocyanins and catechins was carried out by photometric methods based on their ability to form colorless colored anthocyanins when heated in their solutions with mineral acid (leucoanthocyanins) and give colored solutions in the presence of a vanillin reagent (catechins) [13,14].…”

Section: Chemical Analysesmentioning

confidence: 99%

Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying

Hafizov¹

2021

EARTH

View full text Add to dashboard Cite

Persimmon fruits should be initially quite hard, so that they can not only be easily peeled, but also fastened with a strong rope for the closely adjacent stems and dried for a month or two under a canopy. Despite the extensive nature of this process, farmers are used to this artisanal method and the small profit it can provide in those 3-4 post-harvest weeks, as long as the persimmon can remain firm. The aim of this work was to develop more efficient alternative drying methods that allow drying persimmons in an accelerated mode and at all stages of its post-harvest storage. The objects of the study were the fruits of the cultivars "Hachiya" and "Hiakume", grown in the experimental farm of the Research İnstitute of Horticulture and Tea Industry (Guba, Azerbaijan). The method of creating the final products was used, based on taking into account the physical and chemical changes that occur in the persimmon during its maturation. It was found that the natural balance between lecoanthocyanins (the most tart among polyphenols), protopectin, which refers to insoluble dietary fiber and easily digestible carbohydrates, does not provide the best color and taste of 100% dried persimmon from early solid raw materials. Slicing slices of hard fruit into slices 2-3 mm thick and holding the slices for 10-15 minutes in solutions of table salt and sugar allows you to improve their color and taste initially. Aged softened fruits are amazingly delicious and without additives. Taking into account these and other revealed facts, technologies were developed for obtaining natural chips from solid persimmons, and 100% dried persimmons from softened persimmons. Calculations have shown that the proposed technologies are cost-effective and promising for wide application.

show abstract

Development of the Determination Methodology for Quantities of Pectin Substances in Raw Material and Products of Its Processing

Cited by 2 publications

References 0 publications

Juice yield and pectin indicators in apple and carrot pomace

Juice yield and pectin indicators in apple and carrot pomace

Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying

Contact Info

Product

Resources

About