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Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction

  • Jing Luo
  • Yong Xu
  • Yimin Fan
Article
  • 8 Downloads

Abstract

Pectin, as one of the most widely used functional polysaccharide, can be abundantly extracted from apple pomace which is the main by-product of apple juice industry. In the case of 110 min, 10% (w/w) acetic acid (AA), and 100 °C, extraction yield of pectin reached 19.6%. Compared with mineral acid-extracted pectin, the yield, molecular weight, galacturonic acid content, and DE of the AA-extracted pectin were higher while neutral sugars were lower. Furthermore, the AA-extracted pectin solution demonstrated a higher viscosity during the shear rate increased, and a higher G″ modulus than pectin extracted with mineral acid and commercial pectin possibly because of stronger polymer chain interaction, which was reflected in gel textural properties. The green approach for the pectin production, in terms of pectin components was developed from apple pomace using AA that was highly competitive and environmentally friendly process.

Keywords

Pectin Apple pomace Acetic acid extraction Pectin composition Rheological properties 

Notes

Funding

The research was supported by the China National Key R&D Plan (2016YFD0600803) and the Jiangsu Postgraduate Innovation Fund (SJZZ16-0161).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest ResourcesNanjing Forestry UniversityNanjingPeople’s Republic of China
  2. 2.College of Chemical EngineeringNanjing Forestry UniversityNanjingPeople’s Republic of China
  3. 3.Jiangsu Province Key Laboratory of Green Biomass-based Fuels and ChemicalsNanjingPeople’s Republic of China

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