Functional beverages containing pectin from different raw material

Limareva, Natalia; Donchenko, L. V.; Malaknov, V.; Semenova, Elizaveta

doi:10.1088/1755-1315/337/1/012013

Cited by 3 publications

(4 citation statements)

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“…The decomposition of β-carotene in emulsion during storage was more obviously slowed down when beetroot pectin was added. It has been shown [16,54] that pectins high in methoxy group have a high ability to bind water, and low-methoxy-group pectin has radio-protective properties. In this regard, the use of low-esterified pectin from beetroot pomace makes it possible to attribute the yogurts prepared according to the proposed technology to specialized dairy drinks.…”

Section: Discussion Of Results Of Studying the Impact Of Lowesterifiedpectin On The Quality Of Yogurtsmentioning

confidence: 99%

“…Pectin has a beneficial effect on cholesterol metabolism, is used in the prevention of atherosclerosis, reduces the amount of lipids and fatty acids in the blood; in vegetable and fruit diets, it is recommended to patients with impaired lipid metabolism (obesity). Lowering cholesterol levels in a person's blood reduces the risk of heart disease [16].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Devising technology for dairy products involvinglow-esterified pectin products

Nabiyeva

Zhexenbay

Iskakova

et al. 2021

EEJET

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The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

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Section: Discussion Of Results Of Studying the Impact Of Lowesterifiedpectin On The Quality Of Yogurtsmentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Devising technology for dairy products involvinglow-esterified pectin products

Nabiyeva

Zhexenbay

Iskakova

et al. 2021

EEJET

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“…Malic and tartaric acids were quantified at 0.20 and 0.02 g/L, respectively, at the beginning of the fermentation. The malic and tartaric acids are the organic acids in pumpkin and coconut water [24,91,92]. Malic acid can also be produced during the fermentation of water kefir by yeast metabolism [76].…”

Section: Organic Acids Contentmentioning

confidence: 99%

Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology

Koh,

Lim,

Khor

et al. 2024

Beverages

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Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries.

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“…FVW is rich in fiber, which helps to increase satiety, control the glycemic index, reduce the risk of heart diseases, alleviate constipation and reduce the risk of metabolic syndromes and diabetes. Moreover, it can increase the viscosity and stability of tea, juice and refreshing and other types of beverages [ 102 , 103 , 104 , 105 , 106 , 107 ].…”

Section: Food Waste As An Ingredient For the Preparation Of Functiona...mentioning

confidence: 99%

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Pérez-Marroquín

Estrada-Fernández

García-Ceja

et al. 2023

Foods

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Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.

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Functional beverages containing pectin from different raw material

Cited by 3 publications

References 0 publications

Devising technology for dairy products involvinglow-esterified pectin products

Devising technology for dairy products involvinglow-esterified pectin products

Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

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