Abstract
The kinetics of pectin reactions in apple pomace were modelled preparatory to developing a time-temperature operating map for quantity and quality of solubilized pectin and other reactions in apple pomace. This graph can be used for selecting suitable time-temperature conditions for hydrothermal treatments to ensure a safe product with expected quality. Kinetics were measured for the major reactions in apple pomace heated at 90–140 °C for 0–210 min, in particular for the solubilization and depolymerization reactions of pectin. Maximum levels of soluble pectin (~ 605 μmol galacturonic acid/g dry pomace) were observed when heating pomace (diluted 1:2) at 130 and 140 °C for 15 and 7 min, respectively. Acid hydrolysis and β-elimination reactions showed temperature-dependent behaviour, with activation energies of 81 and 65 kJ/mol, respectively. Heating at temperatures ≥ 110 °C resulted in degradation of soluble pectin into ethanol-soluble galacturonic acid. Depolymerization reactions of pectin occurred at non-esterified sites within the pectin polymers, as suggested by the high degree of esterification of the remaining insoluble pectin.
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Acknowledgements
Many thanks to our colleagues at Plant and Food Research: Sheryl Somerfield for laboratory assistance, Duncan Hedderley for assistance with statistical analysis and Erin O’Donoghue for reviewing the manuscript. Thanks also to Michelle Tamehana and Garry Radford of Massey University for assistance in equipment and pilot plant operation. This work was supported by a New Zealand Ministry for Business, Innovation and Employment contract MAUX1402 ‘Food Industries Enabling Technologies’ which also provided scholarship funding.
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This work was supported by a New Zealand Ministry for Business, Innovation and Employment contract MAUX1402 ‘Food Industries Enabling Technologies’ which also provided scholarship funding.
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RHA conceived the original idea and supervised the project. ME developed the theory and designed the experiments. ME and FMY prepared all samples. FMY designed the original time-temperature kinetic model with assistance from JEB. ME and FMY performed all the laboratory assays. All authors discussed the results. ME wrote the manuscript with support from RHA and JEB.
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Eblaghi, M., Bronlund, J.E., Yedro, F.M. et al. Kinetics of Pectin Reactions in Apple Pomace During Hydrothermal Treatment. Food Bioprocess Technol 14, 739–750 (2021). https://doi.org/10.1007/s11947-021-02603-4
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DOI: https://doi.org/10.1007/s11947-021-02603-4