Version 1
: Received: 27 November 2022 / Approved: 28 November 2022 / Online: 28 November 2022 (07:11:08 CET)
How to cite:
Konrade, D.; Gaidukovs, S. Pectin from Fruit and Berry Juice Production By-Products, Determination of Physicochemical, Antioxidant and Rheological Properties. Preprints2022, 2022110499. https://doi.org/10.20944/preprints202211.0499.v1
Konrade, D.; Gaidukovs, S. Pectin from Fruit and Berry Juice Production By-Products, Determination of Physicochemical, Antioxidant and Rheological Properties. Preprints 2022, 2022110499. https://doi.org/10.20944/preprints202211.0499.v1
Konrade, D.; Gaidukovs, S. Pectin from Fruit and Berry Juice Production By-Products, Determination of Physicochemical, Antioxidant and Rheological Properties. Preprints2022, 2022110499. https://doi.org/10.20944/preprints202211.0499.v1
APA Style
Konrade, D., & Gaidukovs, S. (2022). Pectin from Fruit and Berry Juice Production By-Products, Determination of Physicochemical, Antioxidant and Rheological Properties. Preprints. https://doi.org/10.20944/preprints202211.0499.v1
Chicago/Turabian Style
Konrade, D. and Sergejs Gaidukovs. 2022 "Pectin from Fruit and Berry Juice Production By-Products, Determination of Physicochemical, Antioxidant and Rheological Properties" Preprints. https://doi.org/10.20944/preprints202211.0499.v1
Abstract
The by-products of the juice and cider industry in forms of pomace and peels are rich sources of pectin which further can be used in the food, cosmetic and non-food industries. The aim of the research was to use by-products from fruits and berries grown in Latvia: Rhubarb (Rheum rhabarbarum); Apples (Malus domestica); Plums (Prunus domestica); Red Currants (Ribes rubrum); Black Currants (Ribes nigrum); Gooseberries (Ribes uva-crispa); Sour Cherries (Prunus cerasus); Pumpkins (Cuccurbita spp.) for pectin extraction. Citric acid (0.1 N) was used for the hot water extraction. The yield of pectin (PY = 4.47 – 17.8 % DM) and physicochemical parameters of obtained pectin were determined: methoxy degree (ME = 4.27 – 8.13 %), esterification degree (DE = 45.16 % – 64.06 %), anhydrouronic acid content (AUA = 38.23.% - 84.74 %); moisture content (5.2 – 7.4 %), ash content (1.42 - 2.88 g 100 g-1), total phenolic content (TPC = 2.076 – 4.668 GAE, mg L-1) and antiradical scavening activity (DPPH Method (0.56 – 37.29 %)). Pectin analysis was performed by FT-IR and the rheological properties of pectin gels were determined.
Biology and Life Sciences, Biology and Biotechnology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
