渣
果胶
萃取(化学)
超声波
微波食品加热
材料科学
食品科学
园艺
植物
化学
生物
色谱法
工程类
医学
电信
放射科
作者
Angela Gurev,Tatiana Ceșko,Veronica Dragancea,Aliona Ghendov‐Moșanu,Adela Pintea,Rodica Sturza
出处
期刊:Foods
[MDPI AG]
日期:2023-07-21
卷期号:12 (14): 2773-2773
被引量:3
标识
DOI:10.3390/foods12142773
摘要
The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32-18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.
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