2022
DOI: 10.20944/preprints202211.0499.v1
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Pectin from Fruit and Berry Juice Production By-Products, Determination of Physicochemical, Antioxidant and Rheological Properties

Abstract: The by-products of the juice and cider industry in forms of pomace and peels are rich sources of pectin which further can be used in the food, cosmetic and non-food industries. The aim of the research was to use by-products from fruits and berries grown in Latvia: Rhubarb (Rheum rhabarbarum); Apples (Malus domestica); Plums (Prunus domestica); Red Currants (Ribes rubrum); Black Currants (Ribes nigrum); Gooseberries (Ribes uva-crispa); Sour Cherries (Prunus cerasus); Pumpkins (Cuccurbita spp.) for pectin extrac… Show more

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Cited by 2 publications
(5 citation statements)
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“…The result from the percentage yield calculation of the extraction process was 11.88% for C. lanatus and 12.27% for C. sativus. These values agree with results obtained by previous workers who extracted pectin from skin and cap of pumpkin as well as from fruits and berry juices (Yazdanpanah and Manochehr, 2021;Konrade et al, 2023). The pectin extract from C. lanatus was brown in colour while C. sativus extract was light brown but both extracts were bitter in taste with a characteristic smell.…”
Section: Percentage Yield and Organoleptic Properties Of Extracted Pe...supporting
confidence: 91%
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“…The result from the percentage yield calculation of the extraction process was 11.88% for C. lanatus and 12.27% for C. sativus. These values agree with results obtained by previous workers who extracted pectin from skin and cap of pumpkin as well as from fruits and berry juices (Yazdanpanah and Manochehr, 2021;Konrade et al, 2023). The pectin extract from C. lanatus was brown in colour while C. sativus extract was light brown but both extracts were bitter in taste with a characteristic smell.…”
Section: Percentage Yield and Organoleptic Properties Of Extracted Pe...supporting
confidence: 91%
“…These bands are consistent in the spectra of the extracted pectin, confirming the extracted materials as pectin. Also, these bands are in conformity with bands obtained in previous works regarding infra-red scanning of extracted pectin (Simpson and Morris, 2014;Santos et al, 2020;Chen et al, 2021;Konrade et al, 2023).…”
Section: Ftir Analysis Of Pectinsupporting
confidence: 90%
“…Many factors might influence the results of pectin yield in plant by-products: source of material, harvest time, pH of extracted solution, and time and temperature set for the experiment [3]. We also implemented some nonconventional extraction methods, resulting in a higher yield of pectin from pumpkin by-products, such as extraction with microwaves (>800 W) (16.0%) [14,16].…”
Section: Extraction Of Pectin and Pectin Yieldmentioning
confidence: 99%
“…Commercially produced pectin from apples has a moisture content ≤ 10%. Therefore, it can be considered that the water activity is decreased in the extracted pectin, and the growth of micro-organisms cannot further affect the pectin quality [16,80]. The ash content (Table 2) in the extracted pectin samples ranged from 1.42 ± 0.06% to 3.22 ± 0.21%.…”
Section: Ash and Moisture Contentmentioning
confidence: 99%
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