Pectin recovery from black currant pomace physio-chemical functional variations based on methyl-esterification
2023
Juzenaite, Emilija | Pukalskiene, Milda | Mazdzieriene, Ramute | Venskutonis, Petras Rimantas
Black currant berries are usually processed into jams, juice etc. leaving large amounts of waste (approx. 30%) that could be processed into food ingredients such as pectin for other applications. The aim of this study was to isolate pectin from black currant pomace by hot acid and enzyme assisted hydrolysis to obtain pectin with varying degree of methyl esterification (DM), that is, high methoxyl (HM) and low methoxyl (LM) and determination of the physio-chemical, rheological, and functional properties of isolated pectin. During present study, the enzymatic extraction of pectin from black currant pomace has been shown to achieve higher yield of pectin (31.5%), while pectin obtained by hot acid hydrolysis – 19.4%. Both types of obtained pectin was structurally and morphologically different owing to varying conditions of extraction. Pectin obtained by hot acid hydrolysis exhibited better emulsifying properties and viscosity than pectin obtained by enzyme-assisted hydrolysis. The emulsifying properties including the emulsifying capacity (EC) and emulsifying stability (ES) of isolated pectin were examined in O/W emulsion system. For instance, hot-acid extraction obtained pectin has better emulsifying capacity properties (64.04%) than pectin isolated by enzyme hydrolysis (18.6%). This study provided structural information of different method obtained black currant pectin and how different extraction method impact pectin structural and technological properties.
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