Extraction of pectin from apple pomace

Brazilian Archives of Biology and Technology

Maria Helene Canteri-schemin²  Heloísa Cristina Ramos Fertonani¹  Nina Waszczynskyj¹  Gilvan Wosiacki¹ 

[1] ,Centro Federal de Educação Tecnológica do Paraná Coordenação de Alimentos Ponta Grossa PR ,Brazil

关键词: Apple pomace;    pectin;    agricultural wastes;    yield;    extraction;    Response Surface Methodology;   

DOI  :  10.1590/S1516-89132005000200013

来源: SciELO

【 摘 要 】

As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the product obtained, as well as its physical looks, show the success of pectin extraction.

【 授权许可】

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