Systematic evaluation of a series of pectic polysaccharides extracted from apple pomace by regulation of subcritical water conditions. (30th January 2022)

• Record Type: Journal Article
• Authors: Zhang, Fan; Zhang, Leshan; Chen, Jiaxin; Du, Xinyu; Lu, Zimeng; Wang, Xiaoyan; Yi, Yanglei; Shan, Yuanyuan; Liu, Bianfang; Zhou, Yuan; Wang, Xin; Lü, Xin
• Is Part Of: Food chemistry. Volume 368(2022)
• Publication Date: 2022-01-30
• Subjects: Subcritical water -- Pectic polysaccharide -- Apple pomace -- Physiochemical properties -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130833
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A series of 20 pectin samples were prepared by regulating SWE conditions. The regularity of SWE for pectin preparation from apple pomace was illuminated. Extraction temperature possessed greater influence on APP extraction than time. Three temperature regions were divided based on the extraction and degradation effect. The highest free radical scavenging activities of APP acquired at 180–10 and 180–15. Abstract: To investigate the influences of different subcritical water conditions on apple pomace pectic polysaccharides (APP) extraction, 20 samples were successfully prepared and systematically analyzed. At low temperature region (100–120 °C), extraction effect was predominant and extracted APP was high molecular weight, esterification degree and galacturonic acid content as well as light color. At middle temperature region (140 °C), the balance of extraction and degradation effects was reached and led to the highest APP yield (14.89%). At high temperature region (160–180 °C), degradation effect was predominant and led to serious degradation of APP and more extraction of co-extracts, which endowed the APP with low viscosity and good antioxidant activities in vitro . Overall, the relationship between different subcritical water conditions and APP properties are preliminarily illuminated, which not only provides a promising way for directed extraction of specific APP, but also promotes the potential application of subcritical water to commercial pectin.