Effects of induced voltage on pectin extraction from apple pomace compared with conventional heat extraction

Abstract The induced voltage was applied to assist extracting the pectin from apple pomace. At an optimum voltage of 1200 V, frequency of 20 kHz within 20 min at 55°C, the pectin yield was higher (32.5%) when compared to conventional heat extraction (CHE) at 90°C for 2 h (16.6%). Meanwhile, the induced voltage‐assisted extraction's (IVAE) pectin had higher DE%, GalA%, acetyl value% and low molecular weight with well‐preserved color than those of CHE pectin. Its functional properties, such as water‐holding capacity (WHC) and oil holding capacity (OHC) had better performance than those of CHE pectin. The results for emulsifying activity and stability were also investigated for one month during the storage at 4°C and 25°C. Based on the observation of pomace morphology, its structure was punctured when subjected to this electrical effect. Comparing these two extraction methods, the IVAE method has proven to be a time‐saving and eco‐friendly process.