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Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction
Jing Luo1,2,3, Yong Xu4,5,6, Yimin Fan1,2
1Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
Applied Biochemistry and Biotechnology
|September 16, 2018
Summary
Acetic acid extraction of pectin from apple pomace yields a superior product with higher molecular weight and galacturonic acid content. This green method offers a competitive and environmentally friendly process for functional polysaccharide production.
Area of Science:
- Food Science
- Biochemistry
- Chemical Engineering
Background:
- Pectin is a widely used functional polysaccharide.
- Apple pomace, a by-product of the apple juice industry, is a rich source of pectin.
- Efficient and environmentally friendly pectin extraction methods are in demand.
Purpose of the Study:
- To develop a green and competitive method for extracting pectin from apple pomace using acetic acid (AA).
- To compare the characteristics of AA-extracted pectin with pectin extracted using mineral acids and commercial pectin.
Main Methods:
- Extraction of pectin from apple pomace using 10% acetic acid at 100°C for 110 minutes.
- Analysis of pectin yield, molecular weight, galacturonic acid content, degree of esterification (DE), and neutral sugar content.
- Evaluation of pectin solution viscosity and gel properties.
Main Results:
- Pectin extraction yield reached 19.6% under optimized conditions.
- AA-extracted pectin exhibited higher yield, molecular weight, galacturonic acid content, and DE compared to mineral acid-extracted pectin.
- AA-extracted pectin demonstrated higher viscosity and G″ modulus, indicating stronger polymer interactions and improved gel properties.
Conclusions:
- Acetic acid extraction is a highly effective and environmentally friendly method for producing high-quality pectin from apple pomace.
- The developed process is competitive and offers superior pectin characteristics compared to traditional methods.
- This green approach contributes to sustainable valorization of apple industry by-products.
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