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Extraction of pectin from apple pomace
Open accessAbstract
As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the product obtained, as well as its physical looks, show the success of pectin extraction.
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Cited by
Oliveira, T. Í. S., Rosa, M. F., Cavalcante, F. L., Pereira, P. H. F., Moates, G. K., Wellner, N., Mazzetto, S. E., Waldron, K. W., & Azeredo, H. M. C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.08.080 · Cited by 278
Minjares-Fuentes, R., Femenia, A., Garau, M. C., Meza-Velázquez, J. A., Simal, S., & Rosselló, C. (2014) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2014.02.013 · Cited by 274
Pinheiro, E. R., Silva, I. M. D. A., Gonzaga, L. V., Amante, E. R., Teófilo, R. F., Ferreira, M. M. C., & Amboni, R. D. M. C. (2008) · Bioresource Technology · doi:10.1016/j.biortech.2007.10.058 · Cited by 262
Utilization of Vegetable and Fruit By-Products as Functional Ingredient and Food
Lau, K. Q., Sabran, M. R., & Shafie, S. R. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.661693 · Cited by 239
A Review: Different Extraction Techniques of Pectin
Sandarani, M. (2017) · Journal of Pharmacognosy & Natural Products · doi:10.4172/2472-0992.1000143 · Cited by 68
Metadata
- Authors
- Canteri-Schemin, M. H., Fertonani, H. C. R., Waszczynskyj, N., & Wosiacki, G.
- Venue
- Brazilian Archives of Biology and Technology
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2005-03
- Volume
- 48
- Issue
- 2
- Pages
- 259-266
- ISSN
- 1516-8913 (ISSN-L)
- OpenAlex
- W2081590341
- Cited by
- 297
- References
- 0
- FWCI
- 7.50
- Type
- journal article
- Language
- en
- Open access
- diamond
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- Canteri-Schemin, M. H., Fertonani, H. C. R., Waszczynskyj, N., & Wosiacki, G. (2005). Extraction of pectin from apple pomace. Brazilian Archives of Biology and Technology. https://doi.org/10.1590/s1516-89132005000200013
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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