Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties

Calvete-Torre, Inés; Muñóz-Almagro, Nerea; Pacheco, Maria Teresa Bertoldo; Antón, María José; Fuente, Enrique Dapena de la; Ruíz, Lorena; Margollés, Abelardo; Villamiel, Mar; Moreno, F. Javier

doi:10.1016/j.carbpol.2021.117980

Cited by 37 publications

(36 citation statements)

References 68 publications

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“…Works [38][39][40][41] report studies on determining the effectiveness of adding various natural fillers, in particular grape pomace, as well as pasty concentrates, etc. on the functional and physiological properties and nutritional value of bakery and confectionery products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Design of an auger thermo-radiation dryer for drying plant-derived pomace

Herasymenko

Сільченко

Hotvianska

et al. 2021

EEJET

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This paper reports the improved model design of an auger thermo-radiation dryer for drying plant-derived pomace under a low-temperature mode (35...80 °C) to the resulting moisture content at the level of 8...13 % of solids. The dryer has an adjustable speed of auger rotation (3...4 min–1), of airflow (0.05...0.09 m/s), and is characterized by the uniform distribution of heat flux. It is equipped with an energy-saving two-circuit complex that utilizes secondary energy to heat primary air from 21.1 °C to 28.9 °C. The use of Peltier elements, installed at the heating technical surface of the dryer's auger, makes it possible to convert thermal energy into a low-voltage supply voltage for the autonomous supercharger and exhaust fans. The duration of pomace drying in the model structure of the auger thermo-radiation dryer has been determined, in particular tomato pomace, with an initial content of 75 % of solids, which is 107 min. For apple pomace whose starting content of solids is 65 %, it is 98 min. For comparison, the duration of the convective drying of tomato pomace (75 % of solids) is 120 minutes. The drying was carried out at a temperature of 60 °C to the resulting moisture content of 10...12 % of solids. Organoleptic evaluation on the example of tomato pomace confirms the effectiveness of structural solutions in the auger dryer compared to the convective technique. The results reported in this study could create conditions for the further design and implementation of the proposed structure of thermo-radiation dryer for drying plant-derived pomace involving an altered heat supply technique and the utilization of secondary energy. The designed structure of the device makes it possible to process and preserve the quality properties of plant-derived pomace, allowing the use of this product for a wide range of foodstuffs

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Design of an auger thermo-radiation dryer for drying plant-derived pomace

Herasymenko

Сільченко

Hotvianska

et al. 2021

EEJET

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“…It is mainly produced as a by-product from apple cider and fruit juice production. In general, apple pectin is known to contain, next to HG, considerable amounts of RG-I-related sugars (arabinose, galactose, and rhamnose) within its structure [ 9 , 10 , 11 ]. Nevertheless, the structural features of apple pectin, and pectin polymers in general, are directed by the nature of the pectin source and the extraction method applied [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…In general, apple pectin is known to contain, next to HG, considerable amounts of RG-I-related sugars (arabinose, galactose, and rhamnose) within its structure [ 9 , 10 , 11 ]. Nevertheless, the structural features of apple pectin, and pectin polymers in general, are directed by the nature of the pectin source and the extraction method applied [ 11 , 12 ]. Furthermore, pectin structure modifications can be achieved in a targeted manner by means of enzymatic and/or chemical processes.…”

Section: Introductionmentioning

confidence: 99%

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

Humerez-Flores

Verkempinck

Kyomugasho

et al. 2021

Foods

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In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.

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“…Maximum reliability of the results and specificity of the action of enzymes. The effect of the use of which is based on the complementarity of the spatial configuration of the active center and substrate [9].…”

Section: Introductionmentioning

confidence: 99%

“…High sensitivity of the method and reproducibility of the results. Extensive application of enzymes: quality control of finished products, production control of raw materials, analysis of the composition of the food product, assessment of hygienic status [9,10].…”

Section: Introductionmentioning

confidence: 99%

Optimization of biotechnological processes in the production of apple juice

Droficheva

2021

BIO Web Conf.

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When obtaining apple juice, the issue of optimizing biotechnological processes is acute. The use of enzyme preparations of different specifics of the action allows you to choose the optimal parameters of the technological process and select the drug taking into account the purpose ofuse. The influence of enzyme preparations: Trinoline 4000, Trinolin DF, Fructocyme P6-L, Lafaze on the yield of juice and biologically active substances in the processing of fruit raw materials was studied. An enzyme preparation that maximizes the yield of apple juice has been isolated. Their effect on the extraction of biologically active substances has been determined.

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Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties

Cited by 37 publications

References 68 publications

Design of an auger thermo-radiation dryer for drying plant-derived pomace

Design of an auger thermo-radiation dryer for drying plant-derived pomace

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

Optimization of biotechnological processes in the production of apple juice

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