Potential of fruit and vegetable waste as a source of pectin

Dalal, Nidhi; Neeraj, ..; Bisht, Vinita; Dhakar, Uma

doi:10.22271/chemi.2020.v8.i1au.8739

Cited by 9 publications

(6 citation statements)

References 19 publications

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“…), with dietary fiber being the main carbohydrate compound (49.46% (0.057) d.b) (Navarro-González et al, 2011). The TDF content of organic tomato peel was found to be higher than that of other vegetables and fruits, such as cauliflower stem (35 g/100 g) (Hussain, Jõudu and Bhat, 2020), kiwifruit pomace (2-30 g/100 g) (Pathania and Kaur, 2022), guava peel and seeds (48.6 g/100 g) (Dalal et al, 2020), and carrot peel (45.5 g/100 g) (Chantaro, Devahastin and Chiewchan, 2008). Moreover, other studies estimated a soluble and insoluble dietary fiber content of 8.9 g/100 g and 48.5 g/100 g, respectively (Li et al, 2018).…”

Section: Total Dietary Fibermentioning

confidence: 95%

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Bermúdez

Heredia

Sánchez‐Camargo

et al. 2022

Front. Food. Sci. Technol.

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Production of tomato-based products generates 5% of waste, composed mainly of peel. This has a significant amount of carotenoids, such as lycopene, and an appropriate amount of total dietary fiber (TDF). Both carotenes and dietary fiber are known to have functional effects on the human body. Therefore, the aim of this research was mainly divided into two parts. First, organic tomato peel obtained by a local processing industry was characterized in terms of percentage of macronutrients such as dietary fiber, protein, and ash, as well as total carotenoid content. Second, two valorization alternatives of these compounds as potential functional additives in food processing were proposed. The first one included carotenoid extraction using ultrasound-assisted extraction (UAE), the encapsulation of the enriched carotenoid extract using spray-drying technology, and its subsequent analysis of powder properties. The second one evaluated the potential use of TDF tomato peel as a replacement for fat and flour in four formulations of cookies. Each formulation was assessed using physicochemical, texture, sensory, and theoretical proximal analyses. The results revealed that UAE optimization was performed using a solvent ratio of 80:20 ethyl acetate:ethanol and 2.5% w/v of solvent:biomass ratio. The recovery percentage of total carotenoid content was 89.08%. The TDF content was 49.46 (3.91) g/100 g on a dry basis. For encapsulation, the drying yield and encapsulation efficiencies were 67.3% (0.5) and 58.1% (0.8), respectively. Sensory analysis showed no significant difference between the means for the control cookie and the 30% fat replacement cookie. Moreover, these 30% fat replacement cookies had the highest purchase intention by the consumers. This study presented a solution for unused tomato peel industrial byproducts, promoting the design of new functional food products with a high content of carotenes and dietary fiber, thereby increasing nutritional and health benefits for consumers.

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Section: Total Dietary Fibermentioning

confidence: 95%

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Bermúdez

Heredia

Sánchez‐Camargo

et al. 2022

Front. Food. Sci. Technol.

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“…The addition of pectin to bakery products can change their texture, WHC, and consistency behavior. The addition of pectin can also extend the shelf life and be used to replace fat due to their high oil-holding capacity, thus reducing calories without losing taste [60].…”

Section: Pectinmentioning

confidence: 99%

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

et al. 2021

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The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

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“…Pectin is a family of natural polysaccharides of α- D -(1,4) galacturonic acid (GalA) present which are found in the plant cell walls (CWs) mostly in fruits, such as citrus fruits and apples, etc. and vegetables 1 , 2 . Besides, the main sources of pectin, other agricultural food by-products such as cocoa pod husks 3 , 4 , tomato waste 5 , potato pulp 6 , watermelon rind waste 7 , 8 , persimmon peel 9 , grape pomace 10 , 11 were used for extraction, and the obtained pectin yield and its structural characteristics were investigated and stated.…”

Section: Introductionmentioning

confidence: 99%

Microwave-assisted extraction of pectin from grape pomace

Spinei

Oroian

2022

Sci Rep

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The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.

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Potential of fruit and vegetable waste as a source of pectin

Cited by 9 publications

References 19 publications

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

Microwave-assisted extraction of pectin from grape pomace

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