Pectin: Properties and utilization in meat products

Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme‐assisted extraction and microwave‐assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry.

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Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system

Aldemir,

Kamiloğlu,

Çakır

2024

Food Measure

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The aim of this study was to optimize conditions of microwave-assisted pectin extraction from crab apple peels using the Box–Behnken experimental design. For this purpose, microwave-assisted pectin extraction was performed at different extraction time (3, 6, and 9 min), liquid/solid ratio (75, 100, and 125), and pH (1.5, 2.0, 2.5). The optimum conditions were selected as extraction time (7.77 min), liquid/solid ratio (77.53 mL/g), and pH/1.79). The response, obtained under optimum conditions was determined as 0.1128 ± 0.0137 g pectin/g crab apple peel. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14% and oil and water binding capacities of 8.5 ± 0.7 g oil/g pectin and 8.1 ± 1.5 g water/g pectin, respectively. It was determined that pectin emulsions showed higher stability at 1% pectin level. The possibilities of using pectin obtained under optimized conditions as a fat replacer in a model sausage system were investigated. Pectin was evaluated in the model sausage system at two different concentrations. With the increasing pectin concentration, the cooking loss value increased from 14 to 18%, while leakage decreased from 0.31% to 0.18%, showing a negative effect on cooking loss and a positive impact on the amount of leakage into the packaging. Pectin obtained from crab apple peel has the potential to be used for reducing fat content in sausage environment.

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Pectin: Properties and utilization in meat products

Cited by 8 publications

References 48 publications

Processed Meat Products

Processed Meat Products

Investigation into pectin extraction and technological implementations in the food industry

Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system

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