Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification. (11th June 2021)

• Record Type: Journal Article
• Authors: Naqash, Farah; Masoodi, F. A.; Gani, Adil; Nazir, Sadaf; Jhan, Faiza
• Is Part Of: International journal of food science & technology. Volume 56:Number 9(2021)
• Page Start: 4669
• Page End: 4679
• Publication Date: 2021-06-11
• Subjects: Apple pomace -- degree of esterification -- optimisation -- pectin extraction -- yield; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15129
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This study explored the valorisation of apple pomace by extracting pectin with both high and low degrees of esterification (DM). Two types of pectin were extracted with a DM of 43.29% being low methoxyl (LM) pectic polysaccharide and high methoxyl (HM) pectin with a DM of 65.88%. HM pectin was characterised by a WHC and OHC of 1.3 g g −1 and 0.4 g g −1, respectively, compared to 0.32 g g −1 and 0.14 g g −1, respectively, for LM pectic polysaccharide. HM pectin possessed greater purity indicated by 69.18% GalA, whereas LM pectic polysaccharide possessed 41.26% GalA. HM pectin revealed better functionality in terms of high emulsifying activity which was concentration‐dependent, and emulsion stability than LM pectic polysaccharide. The solubility of HM pectin was 90.8%, which is preferable for various industrial applications. LM pectic polysaccharide was characterised by a higher % radical‐scavenging activity in a concentration‐dependent manner. XRD analysis revealed LM pectic polysaccharide to possess higher crystallinity (53%) and SEM analysis revealed its surface to be rough and coarse. Abstract : Pectin extraction and characterization.